By The Culinary Institute of America
Whether you are a film fanatic or just in it for the gowns, awards season is a no-brainer excuse for a theme party. Hollywood glitz and glamour offers the perfect opportunity to pull out your fancy Champagne flutes and costume jewelry for an affair to remember.
Maybe you’re partial to a menu of bad film-food puns (Manchester by the Sea-Salt Caramels?), but if you prefer a more refined gathering, the best place to start is with the right cocktail.
When it comes to hosting theme parties, the Flynn family should get an Oscar.
With ten children and a catering company, the Flynns are always helping someone celebrate something. “We celebrate seven birthdays in 46 days. The kids all pick their birthday menus and cakes and help with the cooking,” says Annette Flynn.
Decorah, Iowa, can now be added to the list of great beer brewing cities in America.
With a population of just over 8,000, its definition as a city might be a stretch, but the quality of Toppling Goliath Brewing Company’s beers has built a following that is, well, huge.
This old fashioned cherry cupcake is just the thing for Valentine’s Day. I’ve updated a cake that my mother used to make for my sisters and me when we were children with all the flavors of a bourbon old fashioned. The rosy pink color of the cake immediately brings to mind the Feast of Saint Valentine.
When I drink old fashioneds, I seldom add cherries, but the cherries are essential to this cake. The cake is colored a beautiful rosy pink by the addition of maraschino cherry juice and a generous amount of chopped cherries that add texture and moisture to the light white cake. The cake itself tastes like the best vanilla cake you have ever ate with a soft nod to the maraschino cherries. A fragrant orange-bourbon buttercream tops the cupcakes and completes the adult “old fashioned” flavor.
Have you been on the receiving end of a heart-shaped box? Maybe it was filled with jewelry, but if you’re lucky, it was filled with chocolate. And while a box of candy is a tried-and-true way to say “I love you,” we might know an even better way.
The Culinary Institute of America’s Chocolate Tower Cake is like one big piece of candy for your special someone, with chocolate on the outside and silky caramel on the inside. And there is no better way to express your appreciation and love than with the gift of homemade. Especially if it’s chocolate.
No matter where you live, January requires comfort. Many of us suffer from PHL (post-holiday letdown), some of us feel beaten by broken New Year’s resolutions, and others struggle with cold feet. Literally.
Soup to the rescue, I say. Simmering cauldrons of goodness pay off in spades — from their homey aromas to some substantial nourishment. I like to spend wintry Sunday afternoons making large batches of various soups, then packaging them in to-go containers for family members. Honestly, I don’t know who benefits more, the cook or the recipients. Plus, cooking gets me out of snow-shoveling duties.
NEW YORK — How might a bread basket for the table be counted under America’s new calorie posting rules? What about seasonal items, croutons for salads, or pizza that’s cut into squares?
Restaurant and grocery chains scrambling to post calorie counts on their menus by spring have peppered the Food and Drug Administration with queries that offer a window — often complex, occasionally comic — into the ingredient riddles they are trying to solve.
I’m dreaming of a fresh salad...
Unless you count tomatoes brought in from sunnier climes picked way before the sun ripens them, and cucumbers from California and Mexico, Wisconsin’s winter season leaves our dinner plates pretty barren of fresh produce.
It’s a new year, so why not taste a new beer?
Perhaps you’ll taste beer in a new way while you’re at it.
If you’re anything like the rest of us, you might tend to needlessly overcomplicate your life. You plan an elaborate dinner for a Wednesday night. You schedule a meeting across town at rush hour. With all of the small, daily challenges we face, when it comes to healthy eating, the key to success is making life as uncomplicated as possible, so that choosing the right foods is a piece of ... fruit.
You have likely seen pictures with refrigerators stacked full of organized containers and healthy weeknight meals ready to throw in a slow cooker. It’s a great idea that is probably not in the cards for most of us, but it does serve as inspiration to make one or two small changes that can drastically improve the quality of our lives and our lunches.
Like the rest of America, craft brewed beer has made an impact in Kenosha and it shows no signs of retreating.
Curious about the particulars of Kenosha’s beer preferences, I set out to three geographically separate points of sale to find out more about the community’s craft tastes. I visited the beverage managers at Tenuta’s Deli, the northside Piggly Wiggly and Woodman’s.
Roast turkey is a special meal, but by Christmas it can seem like enough already.
By the second round of holiday dinner preparation, many start looking for something different to do.
Santa Claus arrives only once each year and the same goes for Samichlaus beer.
Named after the jolly old elf himself, it’s brewed just once each year on Dec. 6 to commemorate St. Nicholas Day, while on that same date, the previous year’s batch is released.
It always feels nice to give a gift that’s homemade. You’ve put time, energy and thought into creating something special.
But how many people really have time to toil in the kitchen making individually glazed and decorated Christmas cookies?
From Thanksgiving until Christmas, sweet potatoes will be a featured item on many a menu. With stores currently stocking several varieties of sweet potatoes, it seems like a good time to get to know those large, curiously shaped potato-like veggies.
The term “potato-like” is apt because although they both grow underground, botanically speaking sweet potatoes and white potatoes are not in the same family. Where white are related to tomatoes, peppers and eggplant, sweet potatoes are in the family of flowering morning glory vines.
Time to get real, people, and own up to Thanksgiving’s dirty little secret. That 20-pound bird you spend so much time fretting over and slave to get in the oven? Um, nobody loves it.
Your family might like it well enough to eat it at your holiday dinner, so long as there’s a boat full of gravy within reaching distance or a big jar of mayo in the fridge for the next day’s sandwiches.
We all know that superlatives have lost whatever meaning they ever had (thanks, internet!). But we can also all agree that waffles are one of the reasons it’s good to be alive. And I’m prepared to stand behind the assertion that the recipe here produces the world’s best waffles.
The batter must be made 12 to 24 hours in advance, which requires thinking, “Do I want the world’s best waffles tomorrow?” (Answer: YES.) If it seems a bit inconvenient at the time, wait until the next morning, when your genius forethought means all you have to do is plug in the wafflemaker, take the batter out of the fridge, stir and — waffles.
Some beers are hard to describe quickly and naming them can be equally challenging.
I was a bit unprepared for the surprises awaiting me the first time I opened a bottle from Cascade Brewing Company in Portland, Ore.
As the chill of fall advances, Wisconsin hunters are taking to the woods and marshes, returning home with deer, elk, geese, ducks and pheasants.
An abundance of wild meat means hunters and their families are continually finding ways to preserve, cook and enjoy it.