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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Renwald: Apples can serve as a fall sidekick

Autumn has arrived, which means you won’t have to travel very far to find an apple u-pick farm. There’s an orchard nearby, and bushels of ruby beauties and golden goddesses beckon us. The flavor of autumn is enticing: the spices, the warmth and the rustic …

Renwald: A berry good farewell to the summer

No summer is complete without a fresh berry pie. Stuffed between a flaky crust, the sweet medley of the bumbleberry keeps summer holding on as long as it can. July and August were hoarding months. Blueberries and blackberries overran the garden, and if you were …

Fig helps bridge summer and fall seasons

Summer’s fading greenery leaves behind a bittersweet byproduct of its slow farewell. On one hand, it signals the end of summer, the last of the long days and the last of the warm weather. On the other hand, though, it beckons the coming of autumn …

Renwald: Don’t labor over your menu; pick tomatoes

Labor Day weekend always hums the swan song of summer. We may celebrate with picnics and barbecues, but it still is a bittersweet holiday weekend that says farewell to the carefree days of summer and — at the same time — grudgingly welcomes the return …

Renwald: Not your ordinary joes: These are sophisticated

The back-to-school hoopla wakes up some of the best memories of smiling lunch ladies plopping out classic cafeteria foods. As boring and unsavory as they may have seemed all of those years ago, those foods carved out a little notch in our hearts reserved for …

Renwald: A special day to root for this cake

Aug. 6 may be National Root Beer Float Day, but come 5 o’clock, when the albatross of rush hour traffic percolates every free thought, the notion of stopping at the local soft-serve stand to celebrate could be consigned to oblivion. Kitschy celebratory days, especially those …

Corn reborn: Use leftovers in a summer salad

Ten ears of corn may seem like an excessive lot to bring home for supper if you have an average size family, but when sweet corn is at the peak of its season, it’s just too hard to pass up any opportunity to nab the …

Renwald: Try basil — in ice cream

Basil, maintained in most herb gardens for its versatility and abundance, falls into two culinary categories. One, it is the principal ingredient in pesto; and two, it accompanies almost any dish prepared with tomatoes and mozzarella. That’s it. Basil is, for many herb garden enthusiasts, …

Whatever it is, butter it up with blueberries

Blueberries don’t have quite the same remarkable flavor to them as other July berries. The distinct twang of both brambles and red raspberries launches a special effort by most who want to gobble them up before their short seasons in July end. Their flavors are …

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 …