Food from the Chicago Sun-Times

food

Use spirits to up the flavor in foods

Wine and its kin aren’t the only fluids fit to enhance a dish. A little hooch — whisky, rum, gin, tequila — go a long Read More

Strawberries and rhubarb: Natural pairs for good reason

Some things just go together. Sun and sand. Peanut butter and jelly. In the kitchen, we talk about natural perfect pairings, like tomatoes and basil, …Read More

Real bonds made during 24 hours of eating

FOOD DETECTIVE: In early 2002, some food enthusiasts I’d met online decided to get together and eat for 24 hours. As I embarked on that Read More

Red alert: Pomegranates treats

SWAP SHOP: This week you’ll be seeing red, because POM, known for its fresh pomegranates and pomegranate juices, provides two beautiful and luscious pomegranate treats — Pomegranate Parfaits for K.M. of Joliet and a Pomegranate Passion Smoothie for T.M.J. of Chicago.

Hadassah cookbook filled to brim with tried-and-true recipes

B’te Avon III is a cookbook produced by the North Boundary Hadassah. B’te Avon, which means “Hearty Appetite,” contains nearly 400 pages of kosher recipes from appetizers, side dishes, main entrees and desserts to microwave and slow cooker recipes to holiday dishes and more.

These are the antioxidants you should look for

SHOPPING SMART: These days it seems as if just about every food is boasting about its “antioxidant power.” But for many shoppers, the claim is confusing and rightfully so.

THE F WORD

‘I’m going to die the way God intended. In my late 50s, with a heart full of pastrami.’ Howard Wolowitz (Simon Helberg) on “Big Bang Theory” …

Transform veggies into grilled ‘steaks’

I started playing around with the idea of vegetable “steaks” — produce that is cut into thick slabs, then slowly grilled over medium heat until tender and seared.

Chard: How to use it

Chard is one of a growing number of common, yet often overlooked greens lurking at your grocer.

Sargento’s goes ultra thin with new cheese line

I WANT THAT: When I want cheese, I want the real deal. Ah, but the fat, the calories. I know they make fat-free cheeses, but to me, they taste like rubber. I can tolerate the 2 percent varieties, but I wouldn’t say I enjoyed them. I’d rather go without.