Monthly Archives: November 2013

Getting Personal with Kowalski's Wine Specialist, Brian Mallie

Posted on November 1, 2013

It almost makes sense that our Wine Specialist, Brian Mallie, wanted to be an archaeologist when he was a kid, because he does know how to dig up a great bottle of wine. His knowledge of wines is...
Posted in Kowalski's News

Give It a Rest

Posted on November 1, 2013

It's a well-kept secret that's not supposed to be a secret – and this year we're determined to put the controversy to rest. It's the question as to what temperature to cook your Thanksgiving turkey....
Posted in Kowalski's News

Buyer's Choice: Things We Love Now - November 2013

Posted on November 1, 2013

Natural and Specialty Foods Buyer Debbie Leland has some great picks this month:HARMLESS HARVEST ORGANIC RAW COCONUT WATERNever heated, not from concentrate and with nothing added or removed, Debbie...

Supporting Players

Posted on November 1, 2013

Without a side dish, a main dish is just a dish. These easy recipes are twists on simple baking and roasting techniques, perfect when your focus is drawn by the more complicated "star" of your...
Posted in Kowalski's News

Welcome Winter Squash

Posted on November 1, 2013

Besides being rather tasty, winter squash are full of powerful nutrients for your good health. They’re a good source of vitamins A and C, potassium, folate and fiber plus hundreds of health-improving...
Posted in Kowalski's News

A Solid Foundation

Posted on November 1, 2013

Our deli stocks a seriously impressive collection of crackers, chips, crostini, flatbreads and cookies – absolutely perfect for whatever dips, spreads or cheeses you're serving them with. Find them...
Posted in New Products

A Look at the Flavor Differences in Certain Fresh and Dried Herbs

Posted on November 1, 2013

We're often asked about the substitution of dried herbs for fresh herbs and vice versa, but did you know some dried herbs actually retain their flavor better than others? Herbs that grow on more...
Posted in Kowalski's News

Kitchen Tips - November 2013

Posted on November 1, 2013

Salted caramel and salted chocolate are popular flavors because sweet and salty flavors work well together. Accordingly, you can experiment with flaky sea salt (or use coarse kosher salt in a pinch...
Posted in Kitchen Tips

At Home with Pat Evans

Posted on November 1, 2013

In this interview, the tables are being turned on news anchor, blogger and former columnist (for Twin City Luxury + Fashion Magazine and Twin Cities Statement Magazine); reporter Pat Evans is now the...
Posted in Kowalski's News

Cooking Class: Brining

Posted on November 1, 2013

Brining works on the scientific principles of diffusion and osmosis to hydrate protein cells, allowing them to retain more moisture after cooking. It's a great way to maintain moisture in certain...
Posted in Kowalski's News

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