Articles filed under Kazmier, Penny

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  • Culinary adventures: Homemade noodles, from-scratch broth add to chicken soup Mar 18, 2015 5:00 AM
    Penny Kazmier can’t think of anything more soothing than a hot bowl of chicken noodle soup when she's feeling under the weather, wants something to warm up on a chilly day, or just needs a wholesome meal. Sometimes she'll pull a can from the pantry, but other times nothing but a big pot of homemade chicken noodle soup will do. She shares her family recipe that includes from-scratch noodles and broth.

  • Culinary adventures: Pastry-wrapped beef-mushroom bites steal the show at an Oscar party Feb 18, 2015 6:00 AM
    Far from the Hollywood lights suburban movie and food enthusiasts are planning their Oscar-watching parties. Forget about popcorn and Raisinettes. These menus include recipes inspired by the nominated movies or their actors. Penny Kazmier shares her recipe for mini Beef Wellington Bites that pay homage to such movies as "The Imitation Game" and "The Theory of Everything."

  • Culinary adventures: Fondue makes for fun game-day feasting Jan 21, 2015 6:01 AM
    Fondue comes from the French fondre, meaning “to melt,” and dates back to 18th century Switzerland as a way to use aged cheeses and breads to feed families who had limited access to fresh foods during the winter time. Today, fondue has morphed into a fun food for young and oldgatherings large and small. Try Penny Kazmier's traditional take on fondue at your next game-day gathering or family dinner.

  • Culinary adventures: Seasoned cook gives a salt block a try Dec 22, 2014 6:20 AM
    Penny Kazmier goes shopping for faucets and discovers salt block cooking instead. Salt blocks retain heat as well as an iron skillet and also can be used to chill foods or as a serving dish. The shape is not limited to blocks; you can also find salt formed into cups and bowls, perfect for cocktails and guacamole.

  • Culinary adventures: Limoncello brings families together for holiday Oct 21, 2014 6:00 AM
    Limoncello is an Italian lemon cordial with roots dating back to the 1900s and Italy’s Amalfi coast. While the exact birthplace of limoncello may be debated, all agree it is the yellow peel, or “citron,” of ripe and wrinkled lemons harvested between February and October, that adds key flavor to this sunny concoction. Learn how to make this liqueur at home in time for holiday gift giving.

  • Culinary adventures: Homemade applesauce perfect for Midwest’s bounty Sep 16, 2014 4:58 PM
    Nothing signals fall’s impending arrival more than apple tress loaded with ripe fruit. Apple pies, caramel apples, apple cider and her mom’s Red Hot Cinnamon Apple Sauce are seasonal favorites at Penny Kazmier's house.Today she shares that fiery red recipe and suggests a way to use apple peels and cores.

  • Culinary adventures: Eating, preserving, sharing vegetables from the garden Aug 20, 2014 8:00 AM
    Penny Kazmier's desire to consume and preserve her precious summer produce has driven her to pickle cucumbers, jalapenos and even green tomatoes. Cucumber, tomato and onion salad has been on her dinner table almost every night; and she has zucchini shredded, measured and frozen for future zucchini bread recipes. Her favorite was to use up her garden's bounty has been Lynda’s Garden Vegetable Casserole. The hearty casserole won “two-thumbs up” from even the veggie-adverse around the table.

  • Culinary adventures: Too hot to turn on the oven? Slowcooker rescues dinner Jul 22, 2014 6:05 AM
    Faced with no oven or stove during a remodeling project, Penny Kazmier found herself turning to an electric skillet, hotpot and microwave to get dinner on the table. When she got he craving for comfort food, she broke out her slow cooker and crafted a four-layer cheese lasagna.

  • Culinary Adventures: Chopped salad perfect blend of flavor, textures Jun 18, 2014 5:50 AM
    Summer means salads for Penny Kazmier. And this summer she's crazy about Stetson Chopped Salad, a salad that got its start in Arizona and features a surprising ingredient: freeze-dried corn.

  • Culinary adventures: Penny gives ribs the rub May 20, 2014 5:41 AM
    For Penny Kazmier, nothing signals the approach of summer more than the smell of barbecue wafting through the backyard. Her family’s hands-down favorite barbecue treat is ribs, but not just any ribs. Her ribs require multiple steps including a spice rub, overnight refrigeration and several hours of cooking over low heat. A bit of effort, yes, but worth it without question.

  • Culinary adventures: Lunching, learning with Lidia Bastianich Apr 24, 2014 7:21 AM
    Eataly, an Italian food paradise, lies just a short train ride away in downtown Chicago. In case you need inspiration, you can take a class at La Scoula, Eataly's cooking school taught by its chefs and other experts. Penny Kazmier was lucky enough to take a class taught by the dean of La Scoula, Lidia Bastianich. Lidia is one of Eataly's founders as well as an Emmy award-winning television host, best-selling cookbook author and restaurateur.

  • Culinary adventures: Pepper perks up chocolate brownie Mar 27, 2014 7:42 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.

  • Culinary Adventures: Penny gives tip of the hat to Blue Bonnet Cafe’s German chocolate pie Feb 19, 2014 5:45 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.

  • Culinary adventures: Incorporating cooking classes in vacation plans Jan 22, 2014 8:48 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.

  • Culinary adventures: Stuffed mushrooms star of appetizer tray Dec 18, 2013 5:30 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.

  • Culinary adventures: Thanksgiving leftovers get new life in soup Nov 27, 2013 6:00 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.

  • Culinary adventures: Thanksgiving leftovers get new life in soup Nov 20, 2013 6:10 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.

  • Culinary adventures: Road trip leads to memorable mashers Oct 22, 2013 3:40 PM
    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.

  • Culinary Adventures: No reason to get angry over roasted tomato arribbiata Sep 18, 2013 10:53 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.

  • Culinary adventures: Souffle recipe treasured souvenir from Mediterranean cruise Aug 21, 2013 12:50 PM
    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.

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