The expression that person a “knows his (or her) onions,” means that that person knows of what he or she speaks. More literally, it might mean that this person knows a Vidalia from a Bermuda.
Fact No. 1: Onions, and their relatives all belong to the lily family.
They have so many tasty uses, it makes you just want to cry.
Or maybe that’s just the onions talking.
Enigma is full of flavors you’ll probably like, but you won’t know why.
Welcome to what will probably be your first sour beer, but there’s some sweetness that’s tantalizing.
Most people reach for prepared salad dressings because on busy weeknights they just can’t handle the thought of whipping up yet something else. Because after cooking a main course and some sides and tossing together a salad, who has the time and energy to make a dressing?
I get it. It’s convenient. But homemade dressings are so much better, they really are worth the trouble. Homemade dressings not only are fresher and taste better, they also are better for you. The good news is that making dressing doesn’t have to be a daily chore. In just five minutes you can prep one big batch of dressing for the entire week.
Pancakes, waffles and French toast? They’re fine, but they’re also just the start.
Because if you’re limiting maple syrup to the breakfast table, you’re missing out on all sorts of excuses to add its gentle, yet distinct flavor to all manner of foods, from roasted vegetables and chicken wings to pasta sauce and ice cream sundaes. Heck, we even think it belongs at the bar (check out our maple martini idea below).
It’s hard to decide which is best, the beer from Lagunitas brewery or their slogans.
“Life is Uncertain, Don’t Sip,” or “Beer Speaks, People Mumble.”
Their stories warmed our hearts, and their chili warmed our tummies.
On Saturday, three contestants vied for the distinction of cooking up the tastiest chili recipe in the Kenosha News inaugural chili cook-off, sponsored by Pick ’n Save, 5710 75th St.
As a reporter of “news,” I don’t like to repeat myself, and I realize that “lamb for Easter” has been done.
Actually, by me, in this paper. To be fair, however, the last time I visited this topic was April 1990. In the intervening years, a new generation of cooks has entered the kitchen; a generation exploring new culinary frontiers made possible by the “foodie revolution.”
It’s hard to imagine starting this journey anywhere else but in Wisconsin, as beer is part of our state’s heritage.
As Michael Feldman observes in his book “Wisconsin Curiosities,” the state’s German settlers “couldn’t cross a creek without wondering what kind of beer it would make.”
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.