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Food

Learn to master the grilling of veggies you’d normally roast

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I love grilling vegetables because doing so concentrates their natural sugars and amps up their flavor. During the summer, the usual suspects are zucchini, eggplant, onions, peppers and corn. They’re all delicious this way and — Bonus! — they all become tender in an agreeably short amount of time.

But it recently occurred to me that a number of the veggies I love roasting in the oven — broccoli, cauliflower and carrots — might also shine if cooked on the grill. Turns out, they do!

The first problem was to figure out how to cut these vegetables so they wouldn’t fall through the slats of the grill grates. The solution was to keep them in big pieces; I cut the carrots in half lengthwise, left the broccoli attached at the stalk, and sliced the cauliflower head straight down into half-inch cutlets (or “steaks”).


Anchor Steam: The beer that powered America’s craft industry

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Before the terms “micro brewery” or “craft brewing,” there was Anchor Brewing in San Francisco.

There were no grand designs on shifting how Americans discerned or appreciated beer. It was as simple as one young customer jumping to rescue his favorite brewery from going out of business.

Sweet pickings: Strawberry fields ripe for harvest

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BRISTOL — On Saturday, Alexander and Paige Olsen had a field day. The 4-year-old twins from Rivergrove, Ill., were with their mother and grandmother, picking strawberries at Thompson Strawberry Farm for the very first time.

“We did it before we had kids, and thought we would bring them out this year,” said their mother, Claire Olsen.

Through thick and thin

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Do you speak pasta?

For many cooks, a few words will do: spaghetti, mostaccioli and linguine.

Beers to You: O’so’s AMC Lunch Break IPA pays homage to Kenosha’s past

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Not long ago, beer was a lunchtime staple in Kenosha.

Stories abound of auto workers dashing to any one of several neighboring bars for a glass of beer waiting on the bar with their lunch order.

Give Dad what he really wants — a seriously robust sandwich

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You know what Dad really wants for Father’s Day this year? A sandwich.

No, seriously. Guys generally are not complex creatures. And they don’t tend to ask for much. The occasional electronic gizmo (which they’d rather pick out for themselves anyway, thank you very much). Maybe tickets to a sports game. Perhaps somebody else to mow the lawn for once. Heck, even just a night off to play poker with his buddies.

Capital cuisine: Kenosha native owns 2 Madison restaurants

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MADISON — When Michael Banas was attending the University of Wisconsin-Madison from 1998 to 2003, he never thought about owning a restaurant; now he has two.

Both are in Madison: one is billed as an “old-school spaghetti house from the 1950s”; the other a hip, downtown bar burger emporium, whose title attraction was named Wisconsin’s best burger in 2014.

BEERS TO YOU: Spaten is called premium lager for good reason

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There are a few simple facts in the beer world.

One of them is that Germany produces some of the best beer found anywhere — sometimes matched but rarely surpassed.

When plastic bottles won’t cut the mustard

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Summer means grilling. Grilling means hot dogs and hamburgers. Hot dogs and hamburgers mean mustard and ketchup and maybe mayonnaise.

You can always go to the store and buy the stuff that comes in a plastic jar. That way, you get to top your lovingly crafted hamburgers and hot dogs with plastic-jar stuff.

Tarting it up: Rhubarb adds flavor to spring

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If you’ve never indulged in rhubarb, this year you should: High in vitamins C and K (which plays an important role in bone health), and a good source of dietary fiber, it provides a pretty nutritious bang for your buck. Rhubarb also is one of nature’s top plant sources of bone-building calcium and is extremely low in calories (less than 30 calories per cup raw) — though you’ll probably end up using at least some sugar (and in some cases A LOT of sweetener) when cooking with it.

Rhubarb has long been known as “pie plant” for a reason. Too sour to eat out of hand, it’s typically paired with fruits such as strawberries or raspberries and lots of sugar to make sweet treats such as cakes, pies, breads, ice cream and jam.

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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