food
Chefs are pros at turning scraps into a stunning second act
Don’t think of leftovers as a dirty word and a drag to eat, say Chicago chefs. Instead, think of treating them to a second act, Read More
Three local chefs lose weight on new ‘Fat Chef’ series
Three local chefs are featured in the Food Network’s new series “Fat Chef,” which premieres at 9 p.m. Jan. 26. The series follows overweight culinary Read More
At the Chef’s Table: It all starts with stock
At the Chef’s Table: Pay attention your stock. It is the building block to the meal, says chef Andy Motto of Quince in Evanston. Read More
Swap Shop: Two dishes worth the extra effort
Most of the time we’re glad to have a recipe that can be completed in no time. This week, recipes for Mini Blueberry Tarts with Orange Custard — in answer to a request for blueberry desserts from S.R.P. of South Bend — and Pastitsio (Greek …
Pour Man: Sauvignon Blanc’s a great start
I don’t care what the weather is doing — I want Sauvignon Blanc all year long. But I don’t want it all night long. I like a glass before dinner, to wake up my mouth after a day of eating breakfast, lunch and a snack, …
12 hot food trends out of the Winter Fancy Food Show
A walk through the 206,000 square feet of exhibits at this year’s Winter Fancy Food Show is a glimpse into the possible future of your grocery cart or dinner table. Here are 12 food trends for 2012.
Food Detective: A bite of the wild side at annual raccoon fest
In the ’70s, I was a graduate student living in a commune in a Kenwood mansion formerly owned by Sears magnate Julius Rosenwald. We had a huge kitchen but few cooking skills, so we hired a cook: Mary, from Mississippi. One day, we asked Mary …
Food 411: This week’s food events
Restaurateurs Jimmy Bannos and Scott Harris will be honored at the 15th annual Grand Chefs Gala.
5 Chicago restaurants snag top rating from AAA
AAA awarded its prestigious “Five Diamond Award” — its highest rating for restaurants — for 2012 on Friday to five Chicago restaurants: Alinea, Arun’s, Charlie Trotter’s, Everest and Tru.
VEGGIE BURGER
MAKES 12 SERVINGS 5 ounces canned black beans, rinsed and drained5 ounces kidney beans, rinsed and drained 5 ounces white navy beans, rinsed and drained 1½ cups oats ½ cup all-purpose flour ½ cup mushrooms, finely chopped ½ cup onions, finely chopped 1 carrot, peeled …
Swap Shop: Hearty stew that’s great on cold day
Pull out the slow cooker for our first recipe! A satisfying Farmer’s Market Idaho Potato Stew from the Idaho Potato Commission answers a vegetable stew request from P.L.W. of Waukegan; a yummy Banana-Walnut Smoothie from the California Walnut Board solves L.B. of Chicago’s request for …
Tastings Around Town: Drink up at these events
Shaw’s Crab House 21 E. Hubbard Food and wine journalist Erin Byers Murray, author of Shucked: Life on a New England Oyster Farm (St. Martin’s Press, $25.99) is Executive Chef Arnulfo Tellez’s special guest during a wine reception, book signing and lunch at 11:30 a.m. Feb. …
When to stock up on particular foods
There are key times of the year when better-than-average deals can be had on certain grocery staples.
Meatless for a day: Explore the bounty produce, legumes and grains offer
If you’re going to follow Meatless Monday, forget the meat substitutes. Instead, explore the world of options produce, legumes and grains offer
An easy, low-carb angel food cake is possible
It seemed impossible. I wanted to make a zero-sugar, low-carb version of a cake that is made from almost nothing but sugar and carbs. Read More
Low Mileage Kitchen: Chinese New Year dish has French influence
LOW MILEAGE KITCHEN: Recipes recalls days working with two world-class chefs, when each shared their culture and techniques. Read More
