BUILDING BAKLAVA, ONE LAYER AT A TIME

Among all the dishes I’ve sampled in my long lifetime of travel and somewhat adventurous eating, the last thing I ever expected to make at home was probably baklava.  For one thing, it’s a baked dessert, and I tend not to ever eat dessert and never to bake anything, considering how precise, time-consuming and unforgiving…

NEW CHEF JOINS CULINARY ADVENTURE SCHOOL

Steve Sommers, a unique culinarian with extensive restaurant and catering experience mixed with an academic passion for English, history and philosophy, is the new executive chef and lead instructor at Fischer & Wieser’s Culinary Adventure Cooking School. Located within historic Das Peach Haus in the German-founded town of Fredericksburg, the school will celebrate its second…

FISCHER & WIESER SUPPORTS KIDS IN THE KITCHEN

Fischer & Wieser Specialty Foods has announced its sponsorship of the Association of Junior Leagues International and the group’s multi-city Kids in the Kitchen program facilitating improved nutrition and family cooking. The announcement was made at the AJLI’s annual conference at the Peabody Hotel in Memphis and celebrated at a gala dinner for sustaining members…

FISCHER & WIESER LAUNCHES BENEFIT COOKING PROGRAM

Fischer & Wieser Specialty Foods, in conjunction with its Culinary Adventure Cooking School in the Texas Hill Country, is launching a new initiative called Cooking for a Cause that donates 100% of the proceeds to worthy local and regional charities, company President/CEO Case D. Fischer announced. Created to serve the community by supporting the year-round…

SUMMERTIME RETRO ROAD TRIP

At this time of year, millions of American families hit the highway on vacation. And if some of us resemble the Griswalds in this seemingly timeless endeavor, that’s okay – because the Griswalds were invented to resemble us. Still, in our driving toward that one big destination where FUN can be had with a capital…

A Fish Called COD

One of the mildest and most delicious of flaky, white-fleshed fish has been popular, especially in the North Atlantic connecting Old World and New, for something over 1,200 years. I say connecting rather than separating because, going back to the Vikings, that is what cod has done. According to some historians, those first Vikings who…

Deviled Eggs Get a Makeover

In case you haven’t noticed, we are living in a new Golden Age of Deviled Eggs. I say that based on the respect in the highest circles being accorded this long-humble picnic kind of dish – and especially the creative spins being applied to the classic by chefs in every region of America. Now, whenever…

‘TIS THE SEASON TO GRILL VEGETABLES

Everything about the arrival of grilling season speaks to our carnivorous ancient history, and most of us haven’t evolved very much – or feel the slightest need to. But if you prefer to grill vegetables once in a while as your main meal, or simply want a selection of sides that aren’t primarily cheese or…

THE SEASON OF FRESH HERBS

To grow fresh herbs for your kitchen – or indeed to grow just about anything for any reason – you need to slow your heartbeat by at least several beats per minute. In our day, almost nothing is harder to do than that. Which, by my reckoning, means that almost nothing is as important. I…

Getting Back to The Basics with Bread

By any reasonable accounting, the cash cost of baking your life’s first three baguettes may be about 17 cents. On the other hand, if you factor in your time and effort (especially if you do a 14-hour “pre-ferment” mysteriously known as a Poolish), the cost of those loaves might be $397. Yes, you can buy…

The Curious Case of Couscous

For all the world, the couscous we’ve learned to love from North Africa ought to be a grain. It’s possible that some of its biggest fans think it is. But it’s not. Couscous (some people spell it “cous cous,” but not yours truly) is a pasta, which of course makes it sound less healthy than…

SPRING CLEANING FOR YOUR FRIDGE

A fun (and useful) game we play in the kitchen every day is unofficially called “connect the dots,” an effort to see the unrelated foods we have in the refrigerator when we have “nothing to cook” – then creating a satisfying meal from those things. In fact, doing so against all odds is a major…