Column Category: Ask Chef Jeff

Q. “Favorite sides for Thanksgiving dinner… go! Thank you in advance!” —Cami, Little Chute A. Menu planning is one of the most enjoyable activities I

Q. “How can you tell if scallops are cooked through without cutting them?” —Grace, Appleton A. Like most seafood, scallops are very delicate and can

Q. My teenager is expressing an interest in the culinary arts. Why did you decide to become a chef? Is it as stressful as we’ve

Q. “We just bought an outdoor griddle and we are loving it! Any fun recipes that we may not have thought of that would be

Q. “What are staple items for a pantry that everyone should have?” —Kieran, Oshkosh A. The answer to this question really depends on what a

Q. My in-laws have fresh asparagus growing near their house. What are some unique things to do with it? —Everett, Wrightstown A. Asparagus is a

Q. “I do love a traditional Friday Fish Fry, but it’s getting to be a bit much. What are some other ways to prepare walleye

Q. “When should I use mayonnaise and when should I use Miracle Whip? Can they always be swapped?” —Willa, Appleton A. The answer to this

Q. “It seems like a new ancient grain—like quinoa and spelt—has a ‘moment’ each few years. What’s ‘on trend’ right now?” —Margo, Neenah A. According

Q. “My family does a prime rib every Christmas. We struggle with it actually being medium rare despite the thermometer reading 130° F. What are