It seems that when we are sequestered indoors, our bodies yearn for warmth, both internally and externally. We naturally crave those earthy flavors of root vegetables such as carrots, beets, parsnips and even rutabagas.

This fall, Amy Sichmeller, head chef of Jack’s at Jack Andrea, released “Prep It. Plate It. Post It,” her second cookbook.

It seems that when we are sequestered indoors, our bodies yearn for warmth, both internally and externally. We naturally crave those earthy flavors of root vegetables such as carrots, beets, parsnips and even rutabagas.

Chef’s Table is an occasional feature in which local culinary professionals and home chefs weigh in with tips and techniques that can be put to use in the home kitchen on topics including, but not limited to, ingredients, dishes and cooking equipment.

Chef’s Table is an occasional feature in which local culinary professionals and home chefs weigh in with tips and techniques that can be put to use in the home kitchen on topics including, but not limited to, ingredients, dishes and cooking equipment.

Even though my family members are not huge fans of roasted eggplant, I will always have them in my garden because they are so beautiful. I actually love the flavor of these jewels and have relied on the Macedonian Salad from The New Moosewood Cookbook as a go-to for potlucks for years.

Welcome to our new monthly food feature, in which local culinary professionals and home chefs weigh in with tips and techniques that can be put to use in the home kitchen on topics including, but not limited to, ingredients, dishes and cooking equipment.

Many a seasoned home cook may think he or she knows how to handle a knife. And while it may serve to do the job, it may not be either the most effective or safe way to do so.

Something happens when you roast or grill vegetables. Even though we don’t think of vegetables as being sweet, they do have sugars and when roasted, these sugars caramelize and take them from delicious to divine. It’s easy to do, fairly quick, and can provide a myriad of tastes to eat alone …

Editor’s note: Kate Jerome is a longtime contributor to the Kenosha News. She has been writing about all aspects of gardening. She is starting a new column in conjunction with our redesign that will appear every other week. Her garden column will go from weekly to every other week.

When we think “Wisconsin fruit,” locally grown peaches are not usually the first to come to mind. Apples, yes; peaches not so much.

Every week from mid-May through mid-October, Kenosha’s outdoor HarborMarket presents color-filled moments of produce and sensory experiences of freshly made foods from Hungarian sausages to kettle corn, brick oven pizza and spring rolls.

To stare too intently at a glass of beer or sniff it too obviously in a bar or pub can be a questionable enterprise, but those are the first steps in appreciation. All food and drink is enjoyed with the eyes and nose as well as the mouth, and beer is no exception.”