Last winter was so hard that some of us thought we would eat the first blade of grass we saw come spring. Not surprisingly, when planting season came along, many people just couldn’t grow enough wonderful produce.
Now that the harvest is upon us, the question becomes: How to preserve as much of the season’s bounty as possible before — dare we say it — the first frost sets in?
The sun is blazing. The sweat is dripping. The air feels as if it is sticking to your skin.
Hey, how about a nice big bowl of soup?
When Kenosha’s Meals on Wheels program first got rolling in 1973, the cost of a home-delivered, hot, nutritious meal was $2. Today that same meal is just $5.25.
Adjusting for inflation, this is not a bad rate increase for 41 years.
Watching Jason Hutchison at work with his Weber grill is like watching a painter or a sculptor at his or her craft.
I realize that what I have long considered grilling is a shadow of the real thing. I come from the early days of the Hibachi grill — just add charcoal and fire away. Indirect cooking? Not likely. Smoking? Only my family members.
For Jason Hutchison, grilled food sessions — aka meals — include appetizers, vegetable sides and at least two main-course proteins. The following are recipes from a recent Saturday afternoon menu. While we do not usually endorse specific brands, those mentioned below are chef-recommended.
For many people, outdoor grilling is a cool way to cook dinner on a hot summer night. For others it is an elevated art form, a way of life, a love story.
To hear those in the know speak of grilling out is to hear the pursuit for perfection.
What does a well-traveled, full-on foodie like to cook in his spare time? For James Schend at this time of year, it’s all about the grill.
“I grill everything — once I even did smoked chocolate chip cookies,” Schend said.
James Schend’s life in the food industry has been a moving experience.
Traveling from his hometown of Kenosha, around the country and back again, Schend spent 18 years amassing culinary skills and food knowledge. Today, in his role as food editor of Taste of Home magazine, Schend brings a lot to the table.
There are muffins, of course. And pancakes. And the obligatory fruit salad. But then what? After all the usual suspects, how do you handle a seasonal abundance of blueberries?
As long as you’re willing to consider a few fresh approaches, it’s actually easy and delicious to press them into service. Start by ditching the idea that they only work in sweets. The juicy, slightly acidic berries work wonders with meat. In fact, the Native Americans used blueberries to season dried meats.
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.