Critiques, Cravings and Conundrums From the Madison Food and Dining Scene
Small Dishes
Ketchup, The Big Red

05/27/13

Ketchup, The Big Red

America's favorite condiment has an interesting back story

Posted at 01:53 PM | Permalink | Comments

Beyond Bratwurst

05/12/13

Beyond Bratwurst

Mix up your summer grilling routine with andouille, chorizo and other adventurous sausages

Posted at 04:25 PM | Permalink | Comments

The Other Red Meat

04/21/13

The Other Red Meat

Give lamb some love, especially at these ten local restaurants

Posted at 01:42 PM | Permalink | Comments

Transitional Cocktails

03/31/13

Transitional Cocktails

Three cocktails to take you into spring

Posted at 01:11 PM | Permalink | Comments

Sappy but Sweet

03/17/13

Sappy but Sweet

Maple syrup is back in town

Posted at 09:08 AM | Permalink | Comments

Where to Find the Best Fries in Madison

03/03/13

Where to Find the Best Fries in Madison

A history of the fried potato strips, plus local picks for the best ones & a recipe for pimentón aioli

Posted at 08:59 AM | Permalink | Comments

Duck Redux

02/17/13

Duck Redux

The bird's returned to local menus

Posted at 01:02 PM | Permalink | Comments

The Cocktail Lounge

01/20/13

The Cocktail Lounge

The origins of the adult beverage, plus local picks for the best sips

Posted at 01:10 PM | Permalink | Comments

Twelve Likes of 2012

12/30/12

Twelve Likes of 2012

The best of the local culinary world

Posted at 02:24 PM | Permalink | Comments

Forsaken Fruitcake

12/16/12

Forsaken Fruitcake

There's more to the famed dessert than you think

Posted at 12:27 PM | Permalink | Comments

About This Blog

Dan CurdI found my interest in writing by accident. My training and first job was as a graphic designer. Unemployed, the only employment I could find in advertising at that time was as a copywriter. Somehow, I convinced Richard Newman & Associates to hire me. Later I learned they were desperate. Madison has been my home off and on since 1957 (nonstop for the past 31 years). I write about food, which I love. – Dan Curd

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