Cooking with the Cap Times (video series)

On the September edition of Cooking with the Cap Times, chef Awa Sibi of Les Delices de Awa demonstrates how to make attieke, or cassava couscous, as well as whole fried fish with side vegetables.

On the January edition of Cooking with the Cap Times, chef Juan Umaña of Jardin at Robinia Courtyard shows us how to make vegan shepherd's pie. Food editor Lindsay Christians hosts.

Thanks to our sponsors who help make this series possible: Leopold's Books Bar Caffè and Kessenich's.

On this members-only edition of Cooking with the Cap Times, chef Giovanni Novella of Bar Corallini demonstrates how to make Doppio Raviolo alla Zucca — double stuffed squash and smoked ricotta ravioli served with homemade butter, sage, toasted almond and parmigiano reggiano crisp. Food editor Lindsay Christians hosts.

Thanks to our sponsor, Leopold's Books Bar Caffè and Kessenich's.

On the November edition of Cooking with the Cap Times, chef Mary Kastman of Driftless Café in Viroqua, Wisconsin, shows us how to make butternut squash hummus with mushroom confit and other toppings. Food editor Lindsay Christians hosts.

Thanks to our sponsors who help make this series possible: Leopold's Books Bar Caffè and Kessenich's.

On the August edition of Cooking with the Cap Times, Settle Down chef Joslyn Mink makes crispy sweet corn polenta with roasted tomatoes and lamb merguez. Food editor Lindsay Christians hosts.

Thanks to our sponsors who help make this series possible: Leopold's Books Bar Caffè and Kessenich's.

On the March edition of Cooking with the Cap Times, food editor Lindsay Christians hosted Patrick O'Halloran, chef and co-owner of Lombardino's and Madison spice company The Deliciouser, in the Kessenich’s Innovation Center Kitchen. O'Halloran prepared spiced lamb meatballs with an aromatic tomato sauce, served over pasta with a simple green salad and a spirit-free cocktail called a pomegranate smash.

Thank you to our sponsors who help make this series possible: Provision Market at Pasqual's Cantina, Leopold's Books Bar Caffè and Kessenich's Ltd.

Cap Times food editor Lindsay Christians and Chiapim prepare bobó de camarão, a Brazilian shrimp stew. The event took place in the innovation kitchen at Kessenich’s in Madison, Wisconsin. This series is sponsored by Provision Market at Pasqual's Cantina and Kessenich's.