Many here haven’t actually sampled British beer, but most will claim it’s warm and flat.
This is an exaggeration, of course, and, as such, should not be taken seriously.
Sloppy, fatty, savory, starchy and delicious. Do you really need any other reasons to make this utterly satisfying and summery grilled sausage and potato dish?
And it doesn’t get much easier than this. You start by tossing a whole mess of new potatoes with olive oil and salt, then setting those on the grill until the skins get just crunchy while the insides get soft. Meanwhile, on the other side of the grill you drop down a disposable foil pan filled with Italian sausages, sun-dried tomatoes, whole garlic cloves, sliced onions and bell peppers.
I have a serious comfort food association with chicken salad sandwiches. Particularly in summer.
That’s when Mom made them for me for lunch. And I don’t mean salads WITH chicken (the “ugh” of the healthy menu at fast-casual restaurants). I mean the sloppy, sticky diner-style chicken salads all gloopy with mayonnaise, speckled with sweet pickle relish and studded with crunchy bits of chopped celery. And the best part of the chicken salad? Those clumps that oozed out from between the bread slices to land with a plop on the plate. I ate those with my fingers.
Bringing beer along for summertime fun in the great outdoors is a challenge.
Glass is heavy, breakable and oftentimes prohibited.
The two most common side dishes at a barbecue are coleslaw and potato salad. But as much as I love those, I firmly believe it’s time for corn salad to take its rightful place at the picnic table.
Corn is summer’s chameleon. It can take on a sweet and delicate personality when eaten raw or lightly steamed, or it can hit the grill and get a little smoky char to become the bold hero of the table. And once it has been charred and blistered a bit, corn can hold up to the heat of fresh chilies and other big flavors.
I love grilling vegetables because doing so concentrates their natural sugars and amps up their flavor. During the summer, the usual suspects are zucchini, eggplant, onions, peppers and corn. They’re all delicious this way and — Bonus! — they all become tender in an agreeably short amount of time.
But it recently occurred to me that a number of the veggies I love roasting in the oven — broccoli, cauliflower and carrots — might also shine if cooked on the grill. Turns out, they do!
Before the terms “micro brewery” or “craft brewing,” there was Anchor Brewing in San Francisco.
There were no grand designs on shifting how Americans discerned or appreciated beer. It was as simple as one young customer jumping to rescue his favorite brewery from going out of business.
BRISTOL — On Saturday, Alexander and Paige Olsen had a field day. The 4-year-old twins from Rivergrove, Ill., were with their mother and grandmother, picking strawberries at Thompson Strawberry Farm for the very first time.
“We did it before we had kids, and thought we would bring them out this year,” said their mother, Claire Olsen.
Do you speak pasta?
For many cooks, a few words will do: spaghetti, mostaccioli and linguine.
This is a list of recipes that have appeared in the Kenosha News since Jan. 1, 2010. You can search by ingredients, by type of dish, time to prepare or number of people the dish serves.