renwald
Marisa Renwald
Marisa Renwald has been a food writer for the Post-Tribune since 2006, and her column “Comfort Food Quest” has been appearing in the paper since …Read More
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An Easter dish with Southern roots
Southern Easter celebrations are the stuff made for magazine pages. The South is lucky, though, for there is rarely a risk of a frosty Easter Sunday. There’s no waiting for spring in the South. It arrives right on time, and with it comes pretty pastel …Read More
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Baked eggs with salmon a savory Lenten breakfast
Meatless Fridays are easy to endure, save for one meal: breakfast. Eliminating bacon, sausage and ham wouldn’t be such a sacrifice if there was another protein to fill that tummy-rumbling void. Fickle appetites and applause for general breakfast blandness have practically put into practice a …Read More
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It’s time to tap into pure maple syrup
While the ground is still hard and covered with an icy rug of snow, it’s time to tap into the gritty soul of late winter. Beneath a maple syrup moon, the knotty scars of yesteryear’s taps are present on century-old trees, beckoning to be reopened …Read More
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New ingredient for a classic cookie
A good chocolate chip cookie is like a tight hug on an otherwise bad day, the first smell of lilacs on a breezy summer afternoon, or the sight of a rafter of turkeys crossing the road on a Sunday drive. Although small and modest, it’s …
Potato-chip crust gives new flavor to fish fillets
There’s no escape from finding fish on a Friday Lenten menu. As sure as you toast the upcoming weekend, it’s bound to be there. For most of us, though, it’s not a punishment. We wait all year for just a few special meat-free Fridays when …
Breathe new life into apple cider
The unpretentious nature of an apple cider glaze is indicative of feel-good winter comfort food. It erupts with the aura of a high-brow meal, but it also settles in with the flavors of homespun American cuisine. That’s a combination that will reel you in every …
Take away the chill with hot chocolate
Sleety days mixed with sub-zero nights. Frosty car windows that have glazed over with a thick, impenetrable layer of ice. All 31 days of January seem thawless. A fierce combination of dampness and frigidity, this lion of a month pioneers a menacing attack on our …
Tasty trend for 2013: Twist on Asian comfort food
It isn’t unusual to experience a little deja vu with food trend predictions for the new year, but one of 2013’s biggest trends of the year — Asian comfort food — isn’t a trend at all. It has been mainstream for probably a decade or …
Nothing beats homemade taste
There are those recipes that call for certain processed and packaged ingredients. Turkey dressing made with seasoned bread cubes, a quiche made with a frozen pie crust, and pizza with sauce straight from a jar can get away with the label “homemade,” but those who …
Sweet Bavarian pretzel new holiday tradition
Early holiday celebrants expunged the cookie baking from their systems a while ago. The long Thanksgiving weekend gave them a chance to research new recipes, experiment with their favorite varieties and still have time to make trades at cookie exchanges. By now, their plates are …
18th century nockerl a fluffy culinary delight
An Austrian city, relatively small in size but exceptionally rich in history, is the birthplace to many notable people and ideas — Wolfgang Amadeus Mozart, being one of them, of course. The other is a fluffy culinary delight that remains unknown on our side of …
Make the most out of leftover cranberry sauce
Several naps and about 4,500 calories later, it’s time to put away the leftovers. Or better yet, reinvent them. While it’s always exciting to look forward to Thanksgiving 2.0 on Friday afternoon, the very next upgrade of this holiday feast is known for its hiccups. …
Simple oyster dish brings glamour to your table for 2013
Maybe enjoying the first few days of 2013 has some merit. While the holiday season has a certain magic to it, that same glamour can be recreated at home — even after the magic is over. A homemade meal to celebrate New Year’s week has …
Try butternut squash for Thanksgiving appetizer dish
If it’s noon on a Thanksgiving, there won’t be a lunch bell ringing. Hunger might kick in, but holiday feasts offer no sympathy. Hours of food preparation, fire stoking and last-minute cleaning demand a late afternoon celebration. Eating a regularly scheduled lunch would just spoil …
Indian pudding: A Colonial classic rich with fall flavors
Desserts have certainly metamorphosed into sweeter developments over the past century or so. There’s no denying it, and there’s no reason to be ashamed of it. This evolution is probably just a result of our ever-broadening palates. New flavors, new ingredients, new unions stomp out …
Marisa Renwald: Make memorable autumn meal
For Americans, until Thanksgiving rounds the corner in late autumn, Halloween gets all of the glory. On a day dedicated to the saccharine collection of gooey sweets and chocolatey treats, we can stuff our gullets full of candy until our teeth get gritty from the …
Pumpkin the principal player in fall food
Clearly, there’s a fixation with pumpkin foods this time of year. Relentlessly leaping beyond the traditional pie, pumpkin is the principal player in nearly every fall food. Beer or ale, cakes or cookies, soups or scones — if it’s a seasonal edition, chances are, pumpkin …
Marisa Renwald: Bite-size treats have taffy apple taste
Taffy apples, with their strange interlude of savory, sweet and tart flavors, dig themselves a necessary spot on autumn menus. In the wake of apple season, the brisk weather signals the first sign of buxom caramel apples and taffy apples peering out from candy store …
Lebkuchen as a simple dessert
Late September tastes of spice. Or maybe it’s just that we want it to. When the first nip of cooler weather chills the tips of our noses, our tastebuds go into autumnal mode. That period of transition that embraces both summery foods and early fall …
Rosemary is top pick of thriving herb crop
A semi-tepid winter awarded us an abundance of hardy herbs this summer. Green and thriving, the French tarragon, parsley and rosemary remained unscathed by the few frosts of the earlier season. Now, they continue in an unnaturally large, lush state. If you kept it, perhaps …
