News

Cheese Appetizers for Holiday Entertaining

Posted on December 1, 2010

Our incredible assortment of imported and local cheeses have become the go-to appetizers for parties of all kinds. However, if you are stumped by all the choices and don't know which way to turn, our...
Posted in Kowalski's News

Crab Legs Make it Special

Posted on December 1, 2010

There is nothing more impressive than a platter of steaming crab legs placed in the center of the table to draw "oohs" and "ahhhs" from a group of dinner guests. However, many people are intimidated...
Posted in Kowalski's News

Try Your Hand at Popovers

Posted on December 1, 2010

Many people traditionally serve prime rib of beef for their holiday dinner, which is often accompanied by Yorkshire pudding. A cross between a popover and a soufflé, this classic dish is baked in the...
Posted in Kowalski's News

Kitchen Tips - December 2010

Posted on December 1, 2010

If your gravy, stew or soup has too much fat that appears on the surface, drop in ice cubes; the grease will stick to them. Just pick the ice cubes out quickly with a tongs or slotted spoon and throw...
Posted in Kitchen Tips

Kowalski's Spices: A Closer Look at Cloves

Posted on December 1, 2010

Cloves are one of those spices that are used more often this time of year than any other. From recipes like pumpkin pie, spice cake and hot apple cider, cloves are part of a spice blend that makes...
Posted in Kowalski's News

Tostadas

Posted on November 26, 2010

TOSTADASBrown ground beef and onions in a skillet; drain. Stir in your favorite black bean and corn salsa. Brush both sides of corn tortillas with olive oil; heat in a 350° oven until crisp. Layer...
Posted in Dinner Tonight Menus

Chicken Kiev

Posted on November 21, 2010

CHICKEN KIEVAvailable ready-made in the Meat Department. Bake according to package directions.WHITE AND WILD RICEChoose a packaged mix for convenience.FRESH ASPARAGUSToss with olive oil; sauté in a...
Posted in Dinner Tonight Menus

Cheese Fondue

Posted on November 19, 2010

CHEESE FONDUEBoil 1 cup white wine with a crushed clove of garlic in a saucepan; reduce heat to simmer. Stir in 2 cups shredded Gruyère cheese just until melted. Combine 1 tbsp. cornstarch with 2 tsp...
Posted in Dinner Tonight Menus

Salmon with Sun-Dried Tomato Basil Marinade

Posted on November 14, 2010

SALMON WITH SUN-DRIED TOMATO BASIL MARINADEAvailable in the Seafood Department ready to sauté, bake, broil or grill.PARMESAN BUTTERED FETTUCCINECook Kowalski's Fresh Egg Fettuccine (available in the...
Posted in Dinner Tonight Menus

Chicken Club Sandwich

Posted on November 10, 2010

CHICKEN CLUB SANDWICHSauté a chicken breast; top with your favorite cheese. Spread garlic mayonnaise on a crisp ciabatta roll and top the chicken with strips of bacon, lettuce and tomato.FRENCH...
Posted in Dinner Tonight Menus

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