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Food

Ethnic diversity in the grocery aisle

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Garam masala powder, whole cardamom pods, tamarind chutney, canned dolmades, Vietnamese fish sauce, quail eggs and chipotle peppers in adobo sauce.

For Kenoshans, it wasn’t too long ago that procuring the ingredients to make an East Indian, Greek or Asian meal meant trips to more than one store, sometimes out of state.

As recently as 10 years ago, most local grocery store offerings of Asian ingredients were limited to soy sauce and crispy noodles; Mexican foods were defined by canned chili and corn chips. And there was a time when even canned Italian pear or plum tomatoes were hard to find at the grocery store.


One super spread: Mini burritos, homemade beef jerky, guacamole

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There is something magical about a burrito, that combination of crispy tortilla edges that turn doughy soft at the center, all concealing a delicious blend of beans and meat and melted cheese. Splash that sucker with some salsa, sour cream, perhaps a spoonful of guacamole, and that’s a pillow of perfection on your plate.

Usually, a burrito makes a meal. But for my Super Bowl party, I decided to turn the dish into a finger food. Using smaller flour tortillas, I rolled up an army of burritos filled with refried beans, ground beef and cheese. Once you have your ingredients arranged, the rest of the prep is easy. The burritos also can be assembled in the morning, arranged in the pan, then refrigerated until ready to bake and serve.

Party grub: Marry the flavors of Buffalo chicken wings and barbecue ribs

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We know what you want for your Super Bowl party. You want big, bold flavors. You want rich, meaty goodness. All of which is to say, you want grub.

We got grub.

The savory side of chocolate

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While I still pay attention to what I eat during the holidays, I nonetheless allow plenty of small splurges. And those splurges mostly can be summed up in one word: chocolate!

Trouble is, the holidays eventually pass, but my cravings for the deep flavor of a perfectly-roasted cocoa bean linger. Even more than the sweetness that accompanies most chocolate desserts, I miss the unctuous coating cocoa leaves on the palate. But who says healthy eating must mean the end of that deliciousness? Enter unsweetened chocolate! All the richness of the flavor without the sugar.

Ringing in the new year — deliciously

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Lobster tails, shrimp cocktail, smoked salmon, raw or smoked oysters and, of course, Champagne or sparkling fruit cider.

Special times call for special foods and menus and munchies for New Year’s Eve and New Year’s Day call for flash and panache. For some, “exotic” means foods not often enjoyed due to their expense or difficulty of preparation; for others it is an opportunity to revisit family roots with food traditions.

Toasting the season

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With Christmas and New Year’s fast approaching, Kenosha-area bars are luring customers with a variety of holiday-themed cocktails, incorporating traditional flavors like cinnamon, cranberry, pumpkin and white chocolate.

Bull & Bear Eatery and Tavern, 4017 80th St., is serving nearly a dozen warm and iced cocktails until the end of the year, with creations like the popular Candy Cane Martini or Winter Sunset.

Winners revealed in Kenosha News Holiday Cookie Contest

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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.

The doughnut master

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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.

Making the most of a make-ahead turkey gravy

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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?

Fresh sides: New ways to fix stuffing, mashed potatoes and cranberries

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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.

Recipe Search

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.

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