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.
Change what you eat (and drink) to get in shape for summer
SINCE YOU ASKED: By the middle of May, everyone starts buzzing about getting in shape for beach days and summer vacation. Don’t wait till the last minute to get ready for shorts season. Get started with these five tips today.
Worth a road trip
Nine years later, a long-ago vision has come to fruition. Renee Wilson has become a pastry chef and owner of Dessert Menu, a new business on Hart Road in Dyer.
Hearty Boys of Food Network fame talk classic food
“Eating has a lot to do with the memory and the mind,” said Steve McDonagh, half of the famous Chicago-based Hearty Boys catering and restaurant team and Food Network phenomenon. “So if our dishes trigger memories, we’ve done our job.”
Next, Segal, Sherman honored at Beard Awards
Grant Achatz’s innovative Next was named best new restaurant in the country Monday night at the 25th annual James Beard Awards.
Domino’s adds gluten-free pizza
Domino’s, the world’s largest delivery-pizza chain, announced Monday it’s now offering pizza made with a gluten-free crust — the first national chain to do so.
I Want That: Theo Chocolate Bar
Dark chocolate is good for your health, many a study has found. So, why not have a bar of it and do something good for yourself and others? Theo Chocolate has partnered with Chicago-based World Bicycle Relief to launch a sea salt chocolate bar. The …






