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.
Cocktail connoisseurs are falling for craft beers in a new way — as a mixer.
Bars around the country are tapping into the trend of mixing artisanal brews with hard liquor to create new, refreshing cocktails. Can’t see how it works? How about a bold stout blended with white chocolate liqueur? Or maybe a mojito made with blonde ale and rum?
July Fourth is a wonderfully over-the-top holiday. Which is why it would be a shame to offer up just basic grilled burgers at your cookout.
To create a burger equal to the holiday, we started with a burger already pushing the envelope — the juicy Lucy burger! These not-so-ordinary cheeseburgers tuck the cheese into the inside of the burger. That’s a fine start for our recipe, but not quite over-the-top enough.
Homemade lemonade is an essential taste of summer. But concentrates and powders simply won’t suffice.
Luckily, great homemade lemonade is as easy as remembering a few numbers — 3-1-1-1. Three cups of cold water, 1 cup of lemon juice, 1 cup of sugar and 1 more cup of water to make the sugar syrup.
Cheese doesn’t get any fresher than this. On any given Saturday, Julie Kosup makes fresh mozzarella cheese from a block of mozzarella curd. She “cooks” it twice, and then stretches the blobs of soggy cheese into sleek, elastic ribbons that resemble pulled taffy. Within an hour, the process yields cloud-soft balls of fresh mozzarella cheese.
Across town, Jasmine Hoppe prepares delectable cheese-based appetizers using a goat cheese crumble with Barlett pears, Italian pancetta, black pepper and a drizzle of honey.
Spring is back and so are farmers markets. And that means a whole new chance to make friends with strange and unusual vegetables. Or to rehabilitate some old familiars.
The number of farmers markets has more than doubled during the past decade, topping more than 8,000 in 2013. Matching that proliferation is equally wild growth in the variety of produce sold at them. Heirloom tomatoes and carrots in funky colors? That’s just the start. Think rainbow-spectrum radishes, unusual peas, beans and legumes; gooseberries and quince.
I was one of three “celebrity” judges on hand to sample the fruits of the Boy Scouts’ labors. Taste-testing with me were Chuck DuBois, owner of The Spot Drive-In, and Ed Brandon, CEO for the Boy Scouts of the Three Harbors Council.
We found, that like many things in life, it was a lot of hurry up and wait. The prep stage was frenzied as each cooking patrol tore open the ingredients bag, assigned tasks and hollered instructions to one another. Heard from various parts of the Kitchen Stadium were calls to “taste this” and “stir that” peppered with occasional “war whoops” — troop pep yells, encouraged by the scout leaders to boost teamwork and participation points.
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.