food

FOODIE FOR THOUGHT: Lt. David Haynes

Chicago Police Lt. David Haynes eats fewer doughnuts and more vegan meals than you’d think. Other than that, he’s a walking cliche — a cop …Read More

Grill the last course with upside down cake

Amid the many suggestions for summer grilling — burgers, pizza and chicken — there is little offered to feed the sweet tooth. But everyone enjoys …Read More

Step right up: County Fairs roll in for old-fashioned summer fun

If you want to see a real live cow, or watch a pig race, or see cars smash up each other, there’s no place like …Read More

New potatoes make their debut this season

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I proudly say I’m from Chicago, but my roots are on a farm in Central Illinois where growing all of our own food was a fact of life.

To feed our family there were two huge garden plots to be planted, tended and harvested. Everything …

FOODIE FOR THOUGHT: Don Sritong

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As a kid, Don Sritong longed for good ol’ American hot dogs and hamburgers, not his Thai mom’s spiced attempts at them. Now, of course, he craves his mom’s cooking. The spicier, the better.

A sommelier, Sritong always thinks in terms of balance, which explains …

Pies not always a July 4th staple

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Apple pie may be as American as the Fourth of July, but it probably wasn’t on the table when the holiday first began. “There wouldn’t have been a whole lot of apples around this time of year,” says Mary Thompson, research historian at Mount Vernon, …

What to do with — Chayote

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Although you can eat chayote seeds and leaves, most people just eat the bulbous, pear-like fruit.

Salt fish is flavorful way to enjoy seafood

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Salting cod preserves, and concentrates flavor; it also gives fish a pleasant chewiness.

What to do with — sardines

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Canned sardines are undeniably humble food — but tasty!

What to do with — Romaine

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Somewhat surprisingly, given its lightweight appearance, Romaine lettuce is almost 20-percent protein, containing all eight amino acids.

Iconic drive-in Superdawg teams up with craft brewery

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Superdawg has teamed with Irving Park’s Lake Effect Brewing Company to make Super Bier, a German-style brew designed to pair with hot dogs.

FOOD: Dress up Memorial Day burgers with beer cheese and fried tomatoes

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Memorial Day weekend presents the perfect opportunity to fire up the grill, welcome cookout season in earnest and celebrate the humble hamburger.

Asparagus for dessert

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Asparagus is not just for grilling. Try this dessert recipe.

Dandelion greens

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At Greektown places like the Parthenon (314 S. Halsted) or Greek Islands (800 W. Adams), you can order boiled dandelion greens — called “horta” — served hot or cold. Dandelion greens, usually large ones, are available at some Chicago grocery stores. Or, if you’re adventurous, …

FOODIE FOR THOUGHT: Philip Preston

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Philip Preston is as comfortable chatting about DNA amplification as he is deconstructed desserts.

T’is the season for peas at the farmers markets

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When the calendar flips  to June, a gardener’s calendar notes that it’s time for peas. There’s no mystery about that, since peas take a short 60 days from planting to maturity and, because they love cool weather, are one of the first things planted. Once …

Founder of Chicago sub sandwich standout Bari Foods dead at 96

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Joseph Pedota, who founded Bari Foods, the Grand Avenue grocery named for his Italian hometown, has died at his home in Westchester. He was 96 and lived long enough to see the thriving business he started in 1973 get passed on to the next generation.

Bread and bacon serve up a universal table

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Days fly by. Years zoom. Time goes by in a flash.