Monthly Archives: March 2012

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

Good Bugs Battle Bad Ones - The Power of Probiotics

Posted on March 1, 2012

Our intestines are home to more than 400 different types of bacteria. Some of those bacteria are good; some are not. The goal is to achieve a balance such that the good bacteria overpower the bad...

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

Scallops

Posted on March 1, 2012

Loved for their sweet flavor and delicate texture, scallops are a versatile seafood that can be pan seared, sautéed, grilled, baked, fried or added to a soup, stew or stir fry. Tender, succulent...
Posted in Kowalski's News

Petite Provisions

Posted on March 1, 2012

Some of the most interesting – and, in some cases, nutritious – foods in our markets are the tiniest. In this issue of At Home with Kowalski's, we're spotlighting some truly stunning seeds, grains...
Posted in Kowalski's News

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