While boiling the linguini, Garten sautees red onion in some butter and oil. Once tender, Garten likes to add a lot of garlic and red pepper flakes. “Give it a little bit of heat,” she said.

If you‘ve spent any time in Milwaukee, you already know the holy trinity: Gilles, Leon’s and Kopp’s (the stands opened in 1938, 1942 and 1950, respectively). There are so many more, but the trifecta ...

3. Crumble the sausage meat well as it cooks. 4. When the sausage meat is almost fully cooked add the diced onions, diced ...