By Vesna Vuynovich Kovach
In Racine County Visitor Guide, 2001

What original Racine creation is tender, feather-light flaky, and totally scrumptious? It’s kringle, Racine’s signature ethnic dish--a local treasure par excellence.

The kringle style of Danish pastry--an oval ring, generously filled and iced--was developed by Danish-American bakers in Racine. Like croissant, its culinary cousin, traditional Danish pastry is made by repeatedly rolling out a piece of dough, coating it with butter, folding it, and then ...   more »

How about a bobbing gobbler this Thanksgiving?
By Vesna Vuynovich Kovach
In Madison Magazone, November 2000
Column: Table Talk

When I first heard about deep-fried whole turkey, it sounded like a joke. Outrageous. You’d need an enormous pot! You’d need gallons of oil! Really hot oil--it would be dangerous! But, I was told, I’d never eat a juicier, more perfectly cooked turkey, and the skin would be out-of-this-world crispy good.

So I had to...   more »

Dreamy when it's steamy
By Vesna Vuynovich Kovach
In M, the magazine of Isthmus Newspaper, Summer 2000

Local. Seasonal. It's a great approach to buying fruits and veggies, so why quaff the same corporate brew year round? This is Wisconsin. Take advantage.

    In the nineteenth century, beers varying with the seasons and made with locally grown hops and grains were on tap in virtually every town and hamlet in Wisconsin. The state boasted over ...   more »

Around the world in Madison: Lao Laan-Xang, Sole e Sapori, and Nadia's
By Vesna Vuynovich Kovach
In Isthmus Annual Dining Guide, 2000

For a mid-sized city in the heart of the Midwest, Madison is lucky when it comes to dining out--and it’s not just because we have so many diverse restaurants serving dishes from all around the globe. It’s the exuberance and creativity of the people who run them. In bringing us their foods, they ...   more »