This week, cook alongside chef Sujhey Beisser for this month's Cooking with Cap Times, experience the final stage of the three-part interactive art project, “AMENDS” at MMoCA, join over 300 musical performances during Make Music Madison and more.
Grill pineapple to caramelize the sugars and bring out the sweetness, pair with ice cream for a cool summer dessert.
People have been lining up on State Street in Madison to get a taste of Raising Cane's chicken fingers. But are they worth the hype, and the wait?
The supply chain shortage just got fowl: Chick-fil-A is limiting the number of sauces it's giving out to customers because of limited stock.
This is a funny entry from Trader Joe's, a.k.a. the place we go to for frozen food and tiny cups of free coffee. This marinara wins a couple of points because of value — a jar, while small (18 oz., instead of the typical 24 or 25), costs only $1.39. And the taste is not bad, if a little herb-heavy. What's interesting is that while many jarred marinaras commit the sin of being too sweet, this one is nearly too salty.
Very good packaging on this — the label has a classy, Art Deco-ish feel. I'm not sure what involvement, if any, John Muir's family had in the development of this company, which started in 1991 and was acquired by General Mills in 2000, but the name holds weight, especially in California. I imagine John Muir walking among the sequoias, opening a jar of marinara, sticking a finger in and tasting it. He then strokes his beard and nods sagely.
This sauce is a little too sweet and has a long, citric finish, like orange juice that's been out a day too long. It hits even sweeter when eaten with pasta. The packaging, with a cute hourglass-shaped bottle, is attractive, however.
Surprise! This wasn't nearly as bad as I had remembered — the blessings of low expectations. I anticipated Ragu being too sweet and tasting strongly of tomato paste rather than actual tomatoes. It's still both of those things, just not to the degree I thought.
It takes a cool hand to be one of history's biggest movie stars and have your own food business. But Paul Newman wasn't just interested in the color of money. There's an absence of malice in his wading into pizza, dressings and sauces, and the funds raised for charity prove he's no hustler.
Mezzetta, a California-based company that coined the slogan "Don't Forgetta Mezzetta," makes an excellent sauce, in addition to jarred olives and preserved veggies. This one has a bright, strong tomato flavor and is quite onion-forward (I like that but not everyone will). It has a smooth texture and slightly smoky flavor, and it avoids one of the most common pitfalls that afflict jarred marinaras — not being oily enough. This has plenty of that good olive oil flavor.
Victoria ticks off the biggest and most important checkbox when judging marinara: Does it taste more or less how a simple homemade sauce tastes? This does, and then some. Victoria tastes of tomatoes and olive oil; it's not too sweet and has a fantastic texture — superior to that of Rao's, which I'd say is ever so slightly too thick.
Here's the big surprise of the top tier. Fody specializes in low FODMAP (which stands for "fermentable oligo-, di-, monosaccharides and polyols" — there will be a quiz later) food items. Without getting too far into it, a low FODMAP diet can help people with IBS.
DeLallo makes a very nice sauce — more unctuous than average and with a pronounced olive flavor that's quite noticeable. That's balanced out by the slightly sweet tomato flavor. This strikes me as a good sauce to doctor up with some meat or sausage.
If we were judging based on appearance alone, this entry would win. It has a distinctive, wide-shouldered jar and simple gold cap. The label is small and understated, with "Michael's of Brooklyn" written in cursive. The minimal real estate devoted to the label allows shoppers to see the full glory of bright, intensely red sauce.
It's the Costco house brand. And while they may sell only the finest in jeans, dress shirts (one lasted me almost 15 years, true story!) and 72-pound wheels of Parmigiano Reggiano, the marinara doesn't quite live up to that majesty.
I don't love strong herbiness in my marinara, but if you do, this is a good option. Lots of onions and the herbs are noticeable but don't overpower. This sauce isn't too sweet and there's a nice, almost smoky, cooked-down tomato flavor.
I'm a little conflicted with this one. I like the flavor, which is tomato-rich and has a surprising, subtle cayenne kick, but the texture is pretty out there. I like a loose sauce. Coppola, who directed the "Godfather" movies as well as the one where a 10-year-old boy has aged to look like Robin Williams, has a sauce that veers into Slush Puppie territory.