2014 readers choice results

Articles filed under Kazmier, Penny

Show Articles : next 20
  • Cinnamon and cayenne pepper perk up chocolate brownies; the sweet ganache frosting mellows the heat.

    Culinary adventures: Pepper perks up chocolate brownieMar 26, 2014 12:00 AM
    Penny Kazmier was asked to bring dessert to a Mexican-themed dinner. With childhood memories of Mexican hot chocolate fresh in her mind she set out to recapture that taste memory and update it with a chile pop. The result: Cinnamon Chile Brownies.

     
  • A generous layer of whipped cream tops German chocolate pie made with a recipe from the famous Blue Bonnet Cafe.

    Culinary Adventures: Penny gives tip of the hat to Blue Bonnet Cafe’s German chocolate pieFeb 19, 2014 12:00 AM
    Just outside Austin, Texas, in the town of Marble Falls, sits the famous Blue Bonnet Café. With its homestyle menu and delicious pies, this 80-plus-year-old eatery made Penny Kazmier feel like she was visiting grandma’s house, where the food was always plentiful and something was always in the oven.

     
  • Dried beans or canned can be used in Penny Kazmier's Beef and Two Bean Chili, a recipe inspired by a class she took at Stonewall Kitchen in York, Maine.

    Culinary adventures: Incorporating cooking classes in vacation plans Jan 22, 2014 12:00 AM
    I am hooked on cooking classes and take a one whenever the opportunity presents itself. Like when I learned Stonewall Kitchen, the creator of those delicious gourmet jams, sauces and salsas, operates a cooking school in York, Maine, I knew a visit would be part of my vacation intinerary.

     
  • Don’t knock ‘em till you’ve tried ‘em, says Penny Kazmier of these cheesy stuffed mushrooms. The treasured recipe is a must-have on her holiday appetizer buffet.

    Culinary adventures: Stuffed mushrooms star of appetizer trayDec 18, 2013 12:00 AM
    When I was featured as Cook of the Week I shared that one of my family’s favorite things to do is to have “snacks” or appetizers for dinner instead of traditional meat-potato-vegetables on the plate. More than 10 years later that dinner mash-up remains a special treat and a holiday tradition.

     
  • Forget turkey sandwiches. Turn Thanksgiving leftovers into a hot, filling soup.

    Culinary adventures: Thanksgiving leftovers get new life in soupNov 27, 2013 12:00 AM
    Don't want a turkey and cranberry sandwich again? Penny Kazmier pulls together a hot and tasty soup that starts with remnants of your Thanksgiving feast.

     
  •  Forget turkey sandwiches. Turn Thanksgiving leftovers into a hot, filling soup.

    Culinary adventures: Thanksgiving leftovers get new life in soup Nov 20, 2013 12:00 AM
    Don't want a turkey and cranberry sandwich again? Penny Kazmier pulls together a hot and tasty soup that starts with remnants of your Thanksgiving feast.

     
  • Hard boiled eggs add rich texture and flavor to mashed potatoes, as Penny Kazmier learned on a recent family vacation.

    Culinary adventures: Road trip leads to memorable mashers Oct 22, 2013 12:00 AM
    Earlier this month Penny Kazmier traveled to Texas. Excited by the prospect of tasting the Lone Star State’s famed smoked meats, barbecue and chili, she was surprised that the culinary highlight of the trip turned out to be mashed potatoes.

     
  • Roasted tomatoes that you don’t have to peel make this arrabbiata sauce easy and delicious. Try it with penne pasta.

    Culinary Adventures: No reason to get angry over roasted tomato arribbiataSep 17, 2013 12:00 AM
    Whether heirloom, cherry or beefsteak tomatoes seem to be abundant right now, especially if you have them growing in your garden. If you’re growing tired of BLTs and looking for more creative dishes to use up your tomatoes, Penny Kazmier has the recipe for you — roasted tomato arrabbiata pasta sauce. Arrabbiata sauce is a spicy sauce for pasta made from garlic, tomatoes and red chili peppers.

     
  • Chocolate souffle is a signature dessert at Palo restaurant aboard Disney Magic and it's not that difficult to re-create at home.

    Culinary adventures: Souffle recipe treasured souvenir from Mediterranean cruiseAug 21, 2013 12:00 AM
    A recent cruise fed Penny Kazmier's culinary curiosity and she left the ship with a unique souvenir: the recipe for the ship's signature chocolate souffle.

     
  • Penny Kazmier’s ice cream pie.

    Culinary adventures: An attempt to recreate a restaurant dessert proves deliciousJul 16, 2013 12:00 AM
    Rrecently Penny Kazmier headed back to a favorite restaraunt her mind set on ordering a frozen treat featuring a cookie crust and layers of fudge, ice cream, caramel and chocolate chip cookie dough only to learn it was no longer on the menu. Still craving that sweet masterpiece she headed into the kitchen to recreate, or at least try to recreate, that decadent dessert.

     
  • Balsan bartender Michael Kennedy serves up a Moscow Thoroughbred, his twist on a Moscow Mule, at the Chicago restaurant.

    Culinary adventures: Chicago outing opens eyes to worldly cuisine, cocktails Jun 19, 2013 12:00 AM
    When you're with Penny Kazmier any outing can turn into a culinary adventure. Such was the case when she headed to the Waldorf Astoria's Balsan restaurant with a couple of friends. The group learned to create artisan cheese and meat selections and a gin-based cocktail that are perfect for summer entertaining.

     
  • For all the flavor of California rolls at home without the hassle, toss the ingredients with some lettuce and enjoy as a salad.

    Culinary adventures: California roll morphs from sushi to salad May 20, 2013 12:00 AM
    Warm weather means salads for Culinary Adventures columnist Penny Kazmier. Judging a kids salad contest inspired her with new flavor combinations and reminded her what she liked about one of her favorite salads that riffs on a California sushi roll.

     
  • Salmon rubbed with vanilla paste brings luscious notes to this savory tartlet.

    Culinary adventures: Uncovering vanilla’s savory sideApr 16, 2013 12:00 AM
    Inspired by her participation in the 2011 Daily Herald Cook of the Week competition, and a more recent visit to the Waukegan home of Nielsen-Massey Vanillas Company, Penny Kazmier sets out to prove that vanilla isn't just for baking.

     
  • Slow-cooker dinners, like these pork tacos from “Southern Living Big Book of Slow Cooking” make for simple and hearty winter fare.

    Culinary adventures: Crock pot good for more than soups and stews Jan 15, 2013 12:00 AM
    Does your slow cooker sit in the back of a cabinet, used only for the occasional stew or soup? Penny Kazmier admits her appliance faced that fate, but no longer. She has conquered her crock pot, learning to use to make breakfast, lunch, dinner and even dessert.

     
  • Make this rolled spinach souffle on Christmas Eve and enjoy an easy and elegent Christmas morning meal.

    Make-ahead souffle roll the perfect Christmas presentDec 18, 2012 12:00 AM
    Christmas morning is magical for kids; not so much for moms who have to feed a hungry bunch. Culinary Adventures columnist Penny Kazmier realized the key to morning bliss for everyone is a make-ahead breakfast. She shares her favorite, a rolled spinach and cheese souffle.

     
  • The Kalua Pork Slider (not the liqueur Kahlua but the Kalua barbecue method of cooking) returns to the Hawaii tasting marketplace at the Epcot International Food & Wine Festival running Sept. 28-Nov. 12 at Walt Disney World Resort in Lake Buena Vista, Fla. (Matt Stroshane, photographer)

    Tips for navigating the tasty world of food festivalsNov 14, 2012 12:00 AM
    Food and wine festivals seem to be popping up everywhere from Aspen, Colo. to Portland, Maine. Culinary Adventures columnist Penny Kazmier has been to a few and offers tip for getting the most from these scrumptious events.

     
  • Use mango chutney to glaze chicken or pork or serve it with cream cheese for a simple yet bold appetizer.

    Making mango chutney, sharing memoriesOct 16, 2012 12:00 AM
    Some time ago I was at a party when the host mentioned that her mother had shipped a bottle of homemade mango chutney via overnight delivery so it could be on the evening's menu. Curious, I set off in search of this treat worthy of such shipping expense.I eagerly spread the combo on a cracker and have loved mango chutney ever since.

     
  •  Use mango chutney to glaze chicken or pork or serve it with cream cheese for a simple yet bold appetizer.

    Culinary adventures: Making mango chutney, sharing memoriesOct 4, 2012 12:00 AM
    Some time ago I was at a party when the host mentioned that her mother had shipped a bottle of homemade mango chutney via overnight delivery so it could be on the evening’s menu. Curious, I set off in search of this treat worthy of such shipping expense.I eagerly spread the combo on a cracker and have loved mango chutney ever since.

     
  • Grocery store websites are filled with recipes, like the one for this Apple Pecan Crisp we spotted from Jewel-Osco.

    Culinary adventures: Not my mother’s grocery storeSep 18, 2012 12:00 AM
    How do you decide where to do your grocery shopping? Do you shop at the same store every week, or do you find yourself stopping frequently at whatever store is in your path? With so many stores in the suburbs, it took me a while to answer those questions myself, and it wasn't easy.

     
  • Matcha green tea powder brings vibrant flavor to ice cream and other recipes.

    Matcha ado about green tea ice cream Aug 14, 2012 12:00 AM
    I've made green tea ice cream before by steeping green tea in hot cream, straining the liquid and then following a basic ice cream recipe, but I've never been happy with the results. My efforts resulted in bland ice cream that lacked the level of green tea flavor I desired. But that ice cream I had at a recent cooking club dinner had one ingredient I had never heard of and that ingredient made all the difference: matcha green tea powder.

     
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