When it comes to holiday cookies, Pistachio Cranberry Cookies are real winners.
So declared grocery store customers in the “people’s choice” final round of the 2014 Kenosha News Holiday Cookie Contest Saturday at Stinebrink’s Piggly Wiggly, 7600 Pershing Blvd.
CHICAGO — Kenosha native turned Chicago restaurateur Jonathan Fox has cooked in a lot of kitchens, and created a lot of haute cuisine, but one of his top talents may just be a deceptively simple culinary concept.
For the past two years, Fox has been refining delectable manifestations of the humble doughnut, selling his wares at a storefront in Chicago’s River North neighborhood.
For the home cook, Thanksgiving can be the most stressful day of the year. The crux of the problem is not only the extravagant length of the menu, but the need to serve every dish piping hot at exactly the same moment, a problem made all the more acute by the fact that the oven is probably going to be hogged by the big bird for most of the day.
What’s a cook to do?
Let’s be clear about something... When making stuffing, it’s always better to slice and dry your own bread cubes. Hands down, the taste and texture are better.
But let’s also be realistic. In the chaos of getting the many components of Thanksgiving dinner on the table in a timely manner, many of us won’t have the time to make that happen. It’s all good. Truth is, you can make a pretty respectable stuffing using those bagged stuffing mixes.
Dick Rudin has a list and he’s checking it twice — or more.
On Rudin’s list are plenty of eggs, flour, butter, vanilla and sugar—ingredients he’ll need to oversee the making of some 25,000 holiday cookies this year.
It’s time to dust off your baking sheets, strap on your apron and preheat the oven — the Kenosha News Holiday Cookie Contest is back.
We began last year with the hope of creating a new holiday tradition, and not much in the way of expectations for how many entries we’d receive.
Slow cookers have legions of fans. I am not among them.
It’s partly philosophical, partly practical. Let’s start with the latter. Truth is, I’m just not good at producing food that tastes all that great in a slow cooker. Whatever I make ends up either tasteless mush or wildly overcooked or — on days when I’m really shining — both mushy and wildly overcooked.
Why bother making chicken stock at home when there are so many respectable versions at the supermarket? Because the stock you pour out of a can or a box just can’t touch the homemade variety.
The difference is in the flavor and the texture, both of which — but particularly the texture — come from the long, slow simmering of bones. Homemade has it. Store-bought doesn’t.
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.