Don’t toss that old beer: Make delicious bratwurst

This Sept. 17, 2017 photo shows bratwurst sausages being grilled before simmering in beer in Houston. This dish is from a recipe by Elizabeth Karmel. (Elizabeth Karmel via AP)

When I first moved to Chicago from North Carolina, I was amazed at the variety of sausages. There were polish sausages, bratwurst, bockwurst, Italian; sweet and hot, among others. At that time, the sausage that I knew best was knackwurst which is smoked like a hot dog, only thicker and made from all beef. When I visited a German-style butcher shop in the city, I was intrigued by the uncooked, unsmoked sausages and couldn’t wait to taste the “beer brats” as they are called in Chicago and the Midwest.

Fall weed control

Photo of gloved woman hand holding weed and tool removing it from soil

Question: I kept most of the weeds from going to seed this summer, but I have a lot of small weeds right now. I am tired of weeding. Is there anything I can do to get rid of these weeds more easily and prevent new weeds?

Experts offers tips for cooking wild game

FILE - In this December 2006 file photo, a ring-neck pheasant cock and two hens nibble on the fruits of a Russian Olive tree in Arbon Valley, Idaho. The best part of a successful hunt isn't the antlers _ no matter how impressive - that hang on your wall for years to come. It's the months of delicious, organic meat in the case of deer and elk, and the smaller but equally flavorful bounty that game birds provide. (Bill Schaefer/The Idaho State Journal via AP, File)

LEWISTON, Idaho (AP) — The best part of a successful hunt isn’t the antlers — no matter how impressive — that hang on your wall for years to come.

Butternut Squash & Leek Soup with Gruyere Pesto Toasts

This Sept. 21, 2017 photo shows butternut squash and leek soup with gruyere pesto toast in New York. This dish is from a recipe by Sara Moulton. (Sara Moulton via AP)

As we head into the fall, our local markets are beginning to feature winter squash. Each variety has its charms, but one of the standouts is butternut squash. Like its brethren, it becomes creamy when cooked and pureed, with no need for cream or thickener. Flavor-wise, though, it wins.

Cream of Carrot Soup

This 2017 photo shows a cream of carrot soup in New York. This dish is from a recipe by Katie Workman. (Katie Workman via AP)

Humble, bumpy, rough carrots. We peel and slice them into sticks and stuff them in lunchboxes, or put them out with a dip when company comes. We chop them and use them in soups and stews, but rarely do we let them star on their own.

Pear Tarte Tatin

This Aug. 16, 2017 photo shows a pear tarte tatin in New York. This dish is from a recipe by Katie Workman. (Sara E Crowder/Katie Workman via AP)

Taxi cab confession: Before now, I had never made a tarte tatin. It sounded just plain scary — flipping a pan over so that the fruit ends up on top and the crust ends up on the bottom. Such drama! Why would anyone put themselves through such angst?

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