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Food

  • Sellers, buyers link regional cheeses with Hoosier wine
    A group of trendy celebrants crowd around a table filled with platters of cut-up cheese and a few open bottles of wine. They sip. They schmooze. They nibble. Occasionally, they exclaim, and not infrequently, they sigh.
  • The brewer’s garden
    You don’t need a garden to succeed as a home brewer, but growing your own ingredients is a flavorful step up. Much of the creativity involved in crafting a custom-made beer starts with the plants you select.
  • Move over, Bessie: Nondairy milk grows
    Just a few years ago, the term “milk” was synonymous with the stuff that came from cows.
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Kitchens in winter

Keep warm in your kitchen during the chilly winter. Use your time indoors to get the most out of your kitchen with our best pantry tips:

•Prevent rust on cast-iron pots and pans by wiping them dry with paper towels before storing. If you end up missing a spot, use the cut end of a halved potato dunked in baking soda to rub away the rust.

•Add apple peels to the list of items worth saving in the freezer – toss them in when making smoothies for a boost in fiber.

•When freezing liquids in covered containers, leave an inch of headspace to account for expansion during freezing.

•Freeze meat tightly wrapped in wax paper, then plastic wrap to help stave off freezer burn. Keep a permanent marker in the kitchen and remember to date each package and label its contents.

– Food Network Kitchens

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