For Chef Paul Kahan it’s the food, not limelight, that matters

Paul Kahan — the former computer scientist turned last year’s James Beard Award winner for best chef — shies away from the spotlight almost entirely. Read More

Taking the sugar out of carrots for Easter

On the Easter plate, carrots are more like a candy than a vegetable. Still, I like carrots and I think I’ve figured out a way Read More

Salad will make you a kale believer

There was a time when kale was just ornamental. Then suddenly it became a culinary superstar! And with good reason. Because once you start eating …Read More

What to do with cornmeal


Corn is commonly grown around the world, and although most of us Midwesterners eat sweet yellow corn, there are many types of corn. One classic — and extremely easy — dish you can make with any coarse cornmeal is polenta.

Vegan vegetable tart delivers big flavors


Despite the simplicity of this tart — the only ingredients are three vegetables and a few seasonings — it delivers big flavor in a beautiful package. The secret is in the layering. Yukon Gold potatoes, onion and butternut squash are sliced paper thin, then arranged …

Lagunitas now made in Chicago


The aroma of boiled hops and grains paired with the humming of bottling lines Friday morning marked Lagunitas Brewing’s official entrance into the Chicago craft beer scene.

Chicagoans warm up to tea culture


Is Chicago putting down its cup of Joe for a nice spot of tea? Coffee may continue to reign as the beverage of choice here, but tea’s popularity is definitely brewing, say Chicago-area tea experts.

Spike chocate truffles with tea and basil


Chocolate truffles with tea and fresh basil? Yes! Unusual as that combination may sound, it works surprisingly well to create a delicious, creamy truffle with hints of herby flavor. Think about it this way: We don’t hesitate to pair chocolate and mint. Basil isn’t all …

What to do with tripe


Tripe is cow stomach, part of what Italians refer to as the “fifth quarter” of a butchered animal, the “nasty bits” that few people would probably prefer. Still, many appreciate tripe, and it has a place on traditional tables in Italy and around the world.

RECIPES: Carla Hall ‘international’ comfort food

Here are two recipes from Carla Hall’s new cook book, “Carla’s Comfort Foods: Favorite Dishes from Around the World.” Roasted Green Beans with Basil Serves 4 My motto for roasting green beans: the hotter, the quicker, the better. They get nice and charred and there’s …

Carla Hall puts her own spin on global dishes


Carla Hall, co-host of ABC TV’s “The Chew,” has “globalized” comfort food with her latest book, “Carla’s Comfort Foods: Favorite Dishes from Around the World.”

Trendy jars make traditional Easter treat a breeze


Here’s a way to have eggs Benedict for a crowd, but without the last-minute stress of putting it together. A great idea for Easter brunch.

Paris chef still Midwestern at heart


You can take the Chicagoan out of the Midwest, but you can’t take the Midwest out of the Chicagoan. Or, at least, that’s the case with Daniel Rose, chef and owner of Spring, a destination restaurant near the Louvre in Paris that’s earned a ton …

When the craft brew won’t do, Chicago tipplers can turn to local spirits


Craft beers may be all the rage, but only hops does not a bar make. That said, if you are looking to stock your bar with locally-sourced liquors, you are in luck.

Michigan fruit may feel winter’s effects


Chicagoans who get their fruit from Michigan may feel the sting of winter with damages to cherry, peach, grape and blueberry sources.

Fried chicken craze in Chicago makes diners bird crazy


There seems to be no end to our obsession with fried chicken and the restaurants serving it. To add to the delight, each spot offers a different — and delicious — take.

Panko gives tame tofu bold flavor


Our first taste of tofu was in Chinatown, circa 1974. Cut into small rectangles and dropped into broth, the tofu had a simple, clean flavor, and it was low-fat and healthy-seeming, so we were fine with it, though it didn’t exactly cry out to be …

Caorunn is Scotland’s take on gin


You don’t think of Scotland when you think of gin — at least I don’t — because they’ve got that other spirit that draws so much of our attention. But it’s not like no gin comes from the land of tartan and haggis. Caorunn is …