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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A ‘souper’ reason to celebrate France’s Bastille Day

Bastille Day may be France’s holiday to celebrate independence, but the United States slowly has begun to popularize the precursor to the French Revolution using food. However, celebrating a French holiday here may have nothing to do with the French presence in our large cities. …

Dress up lemon bars with candied lavender

The lemon bar, normally a summertime specialty, is one of the lucky seasonal treats that has metamorphosed into a year-round dessert. In a way, it seems unfair that lemon bars now share the same plate as Christmas cookies or pumpkin pie. That’s like hearing the …

Renwald: Celebrate summer with sage gravy, pork chops

Autumn has its colonial culinary ties — heirloom vegetables that accentuate rustic, rich recipes. Squashes and other gourds line pot pies, casseroles and stuffings for birds. The winter holidays sing the praises of old European traditions. Gingerbreads, fruitcakes and eggnog create the flavors that most …

Renwald: Celebrate anniversary with rosemary chicken

June weddings deliver excitement and emotion. Starlit nights and the sound of laughter from too much champagne are the stuff that make up memories. Could it be the seasonal blooms so full of color that make June such a popular wedding month? Or perhaps it …

Renwald: It’s a berry good time for custard pies

Strawberry season unearths a fervent fascination with local berries, but the piqued interest seems to last only as long as the season — little more than a month. Most of that enthusiasm is reserved for devouring the strawberries fresh (store-bought berries can’t compare); the rest …

Peanut-free brittle will get taste buds racing

The food traditions associated with the Indianapolis 500 are a little elusive, but they are key components to the culture that ritualizes perhaps the greatest alternative to patriotic activities on Memorial Day weekend. Indiana’s state sandwich, the pork tenderloin, gets downed before the race — …

Renwald: Create a magnificent moment for Mom

High tea on Mother’s Day is as postulated to this greeting card holiday as is a bouquet of flowers. There’s something about tea and moms that just seems to go hand in hand. Dressing up in your best spring finery, tossing back dainty sandwiches and …

Renwald: Asparagus a star worth waiting for

Blame it on the long winter, the bitter bite to early spring, and the hard ground that remains in a semifrozen state despite erratic weather that has the temperature at times around 70 degrees. There is still no sign of spring’s wild asparagus. If you …

Renwald: Candy corn the right touch for Easter baskets

At what age does receiving an Easter basket become too passe? If the glamor of digging into strands of plastic grass in search of a chocolate egg is never outgrown, then that means the contents of your Easter baskets are always fresh and exciting. Today’s …

Renwald: Don’t bail on kale just because winter’s over

The secret’s been out about kale for a long time. This peppery green, which bursts with nutrients and other good-for-your-body fibers, has long been the country’s “it” vegetable for these reasons alone. Blended into juices and tossed raw into salads, kale hit new heights a …

Renwald: Rhubarb custard a great way to welcome spring

Barely after the first pale green blades of tulip stems raise their heads from the black earth, rhubarb follows suit. It emerges like an ugly weed, a curly tuft of lettuce flowering above skinny rose stalks. It’s a tenacious perennial, sprouting up in the bleakest …

  • Seafood-inspired dishes abound during Lent

    It’s hard to find a flaw in the dietary guidelines of the Lenten season. Meat-free Fridays aren’t a sacrifice, but rather, a treat. Out comes the fried catfish, the lobster bisque, and the salmon patties. Friday night fish fries headline the weekend and call for …Read More

  • Homemade toffee a delectable gift

    Some might argue that giving food as a gift is an easy cop-out, a sidestep to spending money and time on a real present. But these aren’t the days of fruitcakes at Christmas anymore. Nor are they the days of Jell-o molds for housewarming parties …Read More

  • Go for culinary gold with a Russian dish

    If the U.S. Olympians’ viral updates about the conditions of Sochi, Russia, are at all veritable, then the old adage stands true. When in Russia, don’t brush your teeth with water; use vodka, instead. Murky drinking water, roaming dogs and unpaved roads. For Olympians who …Read More

  • Use your slow cooker to get a little taste of summer

    The flavors of summer seem so far away, so unattainable. Somewhere in your back yard under inches of packed snow, your grill sighs of warmer days. The craving for barbecued food, in-season vegetables and light, crisp flavors is there; but something doesn’t seem right about …

    Sweet, maple cookies are a warming relief

    Transitioning from the childhood cookies-and-milk phase into something adult-like doesn’t require very much of an adjustment, if any at all. The craving for something sweet and filling, warming and comforting is ever-present. And now, as the long stretch of winter steps in without any sign …

    Turn those leftover mashed potatoes into delicious waffles

    The exact history of the chicken and waffle pairing is unknown, but after centuries of collaborating as a beloved American icon, this duo reigns as the most revolutionary waffle innovation of all time. Until now. While the chicken and waffle pairing throws a spotlight on …