Monthly Archives: March 2013

The Rachael

Posted on March 5, 2013

The Rachael is the perfect hot sandwich for dinner tonight! Similar to the Reuben, the Rachael is piled high with Boar's Head Turkey and Swiss, then loaded on rye bread with Thousand Island dressing...
Posted in Dinner Tonight Menus

Signature Product Focus: Our Crunchy Hand-Breaded Tenders

Posted on March 1, 2013

We had a pretty good feeling that they'd be popular, but even we were blown away by the response to the new hand-breaded chicken tenders in our Deli Department Hot Foods Cases. The idea was simple:...
Posted in Kowalski's News

Ask Chef Rachael - March 2013

Posted on March 1, 2013

Q. Besides using them in salads or just for snacking, what suggestions do you have for using pomegranate seeds?A. The characteristic "pop" makes pomegranate arils (the part we usually refer to as...

Spice of the Month - March

Posted on March 1, 2013

This month, Kowalski's is featuring oregano, ground mustard and Herbes de Provence.Oregano is sometimes referred to as "the pizza herb," a term that became popular after WWII when American soldiers...
Posted in Kowalski's News

Kitchen Tips - March 2013

Posted on March 1, 2013

To tame the sharpness of raw onions used in salsa or guacamole, run boiling hot water over chopped onions in a colander to quickly blanch them.Turn your favorite caramel or chocolate sauce into a...
Posted in Kitchen Tips

Eggstraordinary

Posted on March 1, 2013

They are one of the most complex and important ingredients in cooking, with entire chapters in comprehensive cookbooks devoted to their study and professional classes dedicated solely to their proper...
Posted in Kowalski's News

Getting Back to Your Roots: Cooking with Root Vegetables

Posted on March 1, 2013

From tuberous roots and taproots to such non-roots as tubers, rhizomes and bulbs, they're all part of the family of vegetables commonly referred to as root vegetables. You're probably familiar with a...
Posted in Kowalski's News

Cooking School: How To Cook Any Variety of Fish

Posted on March 1, 2013

For all types of reasons, many people are nervous when it comes to preparing fish at home. But cooking fish isn't all that complicated or difficult. It all boils down to one really key consideration...
Posted in Kowalski's News

The Heat is On: Temping for Success

Posted on March 1, 2013

No matter what kind of rub, recipe or sauce you're considering, the most important thing to bear in mind when it comes to properly preparing just about any cut or type of meat is temperature. (There'...
Posted in Kowalski's News

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