Monthly Archives: March 2012

Ask Chef Rachael - April 2012

Posted on April 1, 2012

Q. I found a recipe for yakitori. What is it?A. Think kebab (or Shish kebab). Recipes for skewered meat is often called "yakitori" in Japan. It's also known as "brochette" in France and "spiedini" in...

Talking Tofu

Posted on April 1, 2012

April is National Soy Foods Month, and accordingly, we're celebrating one of the most popular soy foods: tofu. Known by some as "bean curd," tofu is made by coagulating soy milk and then pressing the...
Posted in Kowalski's News

Kitchen Tips - April 2012

Posted on April 1, 2012

Keep nuts and seeds (and nut flours, such as almond) in the freezer to prevent them from going rancid.USDA requirements for labeling chocolate are more lax than those in other countries, particularly...
Posted in Kitchen Tips

Seafood with a Side of Integrity

Posted on March 1, 2012

These days, everyone wonders about their seafood. The terms "sustainable," "wild-caught" and "farm-raised" are bandied about, but for many consumers it's hard to know how to navigate these waters....
Posted in Kowalski's News

Popcornucopia

Posted on March 1, 2012

One of the world's most popular snack foods is "popping" up everywhere we turn. On a recent spin through the market we counted no less than 26 brands and flavors of popcorn, and many more varieties...
Posted in Kowalski's News

Irish Cheeses and Butters to Enjoy this St. Patrick's Day!

Posted on March 1, 2012

Yes, there's a pot of gold at the end of the rainbow. It's found in each blade of grass growing in Ireland's lush pastures, where small herds of cows graze freely, and the milk, rich in beta-carotene...
Posted in Kowalski's News

Souper Suppers

Posted on March 1, 2012

During the coldest days of winter, nothing satisfies like a steaming hot bowl of soup. Thankfully, soup is one of the easiest types of dishes to master. Most start the same way – with a base of...
Posted in Kowalski's News

Ask Chef Rachael - March 2012

Posted on March 1, 2012

Q. What is the difference between naan, pita and flatbread?A. Both pita and naan are slightly puffed types of soft flatbread. Lavash (sometimes spelled lavosh) and tortillas are also very thin...

Kitchen Tips - March 2012

Posted on March 1, 2012

Many recipes for seared scallops call for you to cut into them to test for doneness. You can also use an instant-read thermometer. Cook until the scallops reach an interior temperature of 115°....
Posted in Kitchen Tips

Artichokes - An Elegant Addition to your Plate

Posted on March 1, 2012

The peak season for artichokes begins now and runs through May, so it's a great time to enjoy these ancient, edible flower buds of a thistle-family plant. There are three main types: the globe,...
Posted in Kowalski's News

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