A Pleasant Prairie woman’s favorite Christmas recipe will be enjoyed across Wisconsin this winter, thanks to the annual We Energies Cookie Book.
Carole Pias’s “Reindeer Paws” were the only local cookies to be chosen for this year’s cookbook. She said they’re so good, she can only make them around the holidays.
Pastrami. Horseradish. Matzo. Frying in oil. All the makings of a traditional Jewish holiday meal. But this time, we add turkey, a nod to the first day of Hanukkah falling on Thanksgiving this year.
To keep this lusciously savory dinner on the speedy side, we started with turkey tenderloins. They cook quickly and you don’t need to worry about thawing them as you often do with a whole turkey. We then wrap the tenderloins in pastrami, coat them in matzo and fry them until crisp on the outside, but moist and tender inside.
MIAMI — Salsa overtaking ketchup as America’s No. 1 condiment was just the start.
These days, tortillas outsell burger and hot dog buns; sales of tortilla chips trump potato chips; and tacos and burritos have become so ubiquitously “American,” most people don’t even consider them ethnic.
In the land of brats and cheese, it’s not every day you come across a café specializing in vegetarian food. But it’s not every day you come across people as determined to spread the gospel of wellness as Dama and Lamar Foster.
“It’s not my thought that everyone needs to go vegan, vegetarian or raw. I just want people to be more conscious of their food,” said Lamar as he sat at Sol D’Licious Café, 1351 52nd St.
Cooking has never been more creative or more fun than it is today. When it comes to combinations of ingredients and flavors, there no longer are hard and fast rules. Often times a crazy idea turns into a favorite recipe. And that’s how I came to love chicken brined in sweet tea.
I was writing my cookbook on different ways to flavor food called “Soaked, Slathered and Seasoned” and I decided to write a whole chapter on brining. That is how much I believe in brining.
CATSKILL, N.Y. — Locals looking to land a buzz-worthy, foodie-friendly restaurant in this Hudson River village are offering the right chef a novel deal: Come to Catskill with a killer concept — maybe farm-to-table, gastro-pub or vegetarian — and get space on Main Street rent free for a year.
The hope is the right restaurant will give the growing number of downriver arrivals from New York City an attractive place to eat. And maybe it will accelerate the kind of gentrification that has revived other river towns.
There is something so perfect, so satisfying about a bowl of warm squash bisque on a cool fall evening. And it is such a versatile dish, it is easily doctored in so many ways.
Using that blend of versatility and comfort as our inspiration, we created a fast and easy squash bisque that becomes a base for whatever autumn flavors you are craving. You could, of course, keep it basic and simply top this bisque with a dollop of sour cream. But we also suggest six variations of toppings, including shrimp, bacon and pulled pork.
Need a fresh way to cool off this summer? How about do-it-yourself flurries?
A flurry is simple — and it isn’t something you can only get at the ice cream shop. You start off with ice cream, usually a basic flavor, then you stir or mix or blend all kinds of things into it. It’s not a float; no liquid is added. It’s like an ice cream sundae, but with the toppings blended in instead of piled on top.
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.