Monthly Archives: April 2012

Grüner Veltliner - The Next Big Thing in White Wine

Posted on May 1, 2012

Sunshine. Lighter clothes. Lighter meals. It's the white wine drinker's season to shine. As consumers, we've come a long way since the days of all buttery Chardonnay, all the time. Options are at the...

Signature Product Focus: Suprising Ways to Use our Mexican Products

Posted on May 1, 2012

This month we add our Signature Taco Seasoning to our line of taco and enchilada sauces and salsas, but did you know there's more ways to use them than just in tacos or enchiladas or with corn chips...
Posted in Kowalski's News

Kitchen Tips - May 2012

Posted on May 1, 2012

Try adding a pinch to 1/4 tsp. of sugar to shrimp before sautéing, stir frying or grilling it. It will speed up the browning process, thereby preventing the tendency to overcook shrimp.To make the...
Posted in Kitchen Tips

The Besto Pesto Recipes Ever

Posted on May 1, 2012

Having its root in an Italian word for "pounded" makes sense, since it was how pesto was first made, usually with a mortar and pestle. Today pesto is often made in a food processor, which effectively...
Posted in Kowalski's News

In the Bakery with a Gourmet Thyme

Posted on April 1, 2012

While we're justifiably proud of the homestyle breads, pies, cookies, crackers, muffins, cakes and more that are made fresh in our own local bakery, we're also pretty thrilled to bring you the...
Posted in Kowalski's News

One-A-Pen-ny, Two-A-Pen-ny, Hot Cross Buns

Posted on April 1, 2012

Though most commonly associated with Easter and very often eaten on Good Friday, hot cross buns are actually believed to pre-date Christianity, with evidence suggesting they were made by early Saxons...
Posted in Kowalski's News

Cheese Board Classics

Posted on April 1, 2012

Round out your cheese board with these Imported Cheese CLASSICS, always great choices:VINCENT GOUDA – Originally made in Holland in the pastures of Gouda, Gouda cheeses are now an international...
Posted in Kowalski's News

Ham & Egging It

Posted on April 1, 2012

The phrase "ham and egging" is defined as "producing a good overall result by having different team members perform well at different times." When it comes to the Easter table – from baskets of hard-...
Posted in Kowalski's News