Monthly Archives: November 2012

Flowers - The Center of Attention

Posted on November 1, 2012

Your holiday table isn't complete without a centerpiece, and we've got you covered all season long with selections both big and small, suited for any size set-up. You can order a custom piece made by...
Posted in Kowalski's News

Beyond the Cheese Board

Posted on November 1, 2012

It's practically a Midwestern tradition to add cheese to almost anything. This season's cheese recipe brings cheese to a less-explored arena: the dessert table. But cheesecake this isn't. The Italian...
Posted in Kowalski's News

Fight Off Flu Season: Go With Your Gut

Posted on November 1, 2012

Starve a cold, feed a fever...or is it the other way around? You may not have to deal with that question if you feed yourself well. There's an amazing ecosystem in your body that fights off...

Getting Along with Gluten

Posted on November 1, 2012

Few issues come along in the nutrition world that truly change the landscape of food. But in the past 10 years, gluten (a type of protein found in grains like wheat, rye, barley, spelt and others)...

Ask Chef Rachael - November 2012

Posted on November 1, 2012

Q. What is mâche?A. It's common name is corn salad, or field lettuce, referring to the fact that it often grows like a weed in corn fields. Amusing, because in the past few years it's been popping up...

Signature Product Focus: Kowalski's Sweet Cream

Posted on November 1, 2012

Have you noticed the tubs of Kowalski’s Sweet Cream in the Bakery Department cake case? It’s one of our favorite items, especially this time of year. We LOVE to slather it on pie, but it's possible...
Posted in Kowalski's News

Featured Partner: Sartori Company

Posted on November 1, 2012

Our Cheese Specialists recently traveled to Plymouth, Wisconsin, where they put their skills to work in Sartori's cheesemaking hall to produce their Rosemary Olive Oil Asiago Cheese. A family-owned,...
Posted in Kowalski's News

Top 10 Ways with a Box of Frozen Spinach

Posted on November 1, 2012

It's a superfood that tastes positively super! Thaw it and squeeze it super-dry. From there, the delicious possibilities with a box of spinach begin. From soups and dips, to almost any recipe...
Posted in Kowalski's News

Kitchen Tips - The Pie Edition

Posted on November 1, 2012

Using a frozen pie crust? Bring it to room temperature for 1 hour before prebaking (for use with a no-bake cream filling or a baked custard filling) to prevent cracking.If you tend to overwork your...
Posted in Kitchen Tips

Kitchen Tips - November 2011

Posted on November 1, 2012

Dental floss can be a useful tool for slicing soft goat cheese into rounds or cutting blocks of cream cheese or butter into cubes. Place the floss under your cheese or butter and cross the ends...
Posted in Kitchen Tips