Long dog's journey into bites: Cookers Red Hots
Vienna Beef's 2-pound, 22-inch hot dogs are out of scale with most edibles on earth. Their size renders them less credible as food than as a feast for the eyes. Even so, Vienna delivered 160 of these freakish sausages to Cookers Red Hots in Deerfield.
• Photos: Cookers Red Hots
• You are child's role model for food choices
Vienna Beef's 2-pound, 22-inch hot dogs are out of scale with most edibles on earth. Their size renders them less credible as food than as a feast for the eyes. Even so, Vienna delivered 160 of these freakish sausages to Cookers Red Hots in Deerfield.• Photos: Cookers Red Hots
• Chefs: eggs key to ice cream magic
• Two recipes offer a taste of Vietnam
• Time to cool it with fatty desserts
• Dining on Kohlrabi
• Tastings around town Carnivale 702 W. Fulton
• Healthy shake means never having to say you're sorry
• Outta the box
• Now's the time to go wild for raspberries
• Don't blow veggie tops -- use them!
• Food 411
• Chicagoan finds new life in coffee
• Eater's Digest: July
• Got kale? Get comfy
• Garlicky kick jazzes up appetizer
• Easy does it with fruits of summer
• Save cash, add some flavor with kebab skewers
• Tips and Techniques
• Outta the Box
• Salad days are here again
• Prepping fruit waters -- as easy as it gets
• Boxed wines enjoy comeback
• Tastings around town
• A healthy Taste with fewer calories and less fat
Classes let you make it yourself, better
"The first thing I think about when planning a (cooking) class is how to make it
as easy and friendly for people who are maybe a little intimidated by
cooking," says Penny Eller, who teaches cooking classes at Joliet Junior College. "We want people to go home and be able to make
it. ... If you have some basics on your shelf, you can throw a nice meal together."
• Photos: Classy cooking
• The right flowers add beauty, flavor to food
"The first thing I think about when planning a (cooking) class is how to make it
as easy and friendly for people who are maybe a little intimidated by
cooking," says Penny Eller, who teaches cooking classes at Joliet Junior College. "We want people to go home and be able to make
it. ... If you have some basics on your shelf, you can throw a nice meal together."• Photos: Classy cooking
• Like relationships, gardens need lots of love and care
• Vegetarian cooking: Minus the crunchy persona
• Easy ideas for jazzing up summer sandwiches
• Toss that stale bread – into a salad
• Tyson uses quality chicken meat in stuffed Any'tizers
• Turn fruit into firework finish on July Fourth
• For the 4th: BBQ, pasta salad rolled together
• Many (healthy) ways with salsa
• Reliving Independence Day celebrations of old
• Enjoy soy without the tofu
• Corn on the cob: it's not just for cooking
• Angus beef franks are loaded with sodium
• What a job! Man drinks Jack Daniel's, gets paid
• Tip of the Week: Pick fresh fish
• Crisp whites, cool reds for summer
• Urban carpenter by day is all-natural farmer by night
• Time for men to get re-acquainted with quiche
• Sampler: Smaller and not-so-mighty Altoids
• Clever candy caps for the graduation party
• Skip sugary mixes when strawberry season hits
Let them eat crêpes!
Whether Marie Antoinette truly uttered the words "Let them eat cake" to the downtrodden peasants right before the onset of the French Revolution remains up for debate. Not up for debate, however, is that the French adore cooking with butter, flour, milk and eggs.
• Long dog's journey into bites: Cookers Red Hots
Whether Marie Antoinette truly uttered the words "Let them eat cake" to the downtrodden peasants right before the onset of the French Revolution remains up for debate. Not up for debate, however, is that the French adore cooking with butter, flour, milk and eggs.• Potpourri
• Potpourri
• Nothing not to like
• Potpourri
• A meal (or two or three) in a Catlow sandwich
• Internet cooking show: Kids say 'Cheese(cake)!'
• Local fathers bond with daughters at table and stove
• Potpourri
Post-Tribune ::
Good pub grub, suds await at Shoreline
• Good pub grub, suds await at ShorelineI* my continuing quest to find good food worthy of locally brewed beer I ventured to the Land Beyond the Dunes, to the city so cool they named a lake and a state after it.
• Choose water over soda to save calories
• Cool down with creamy milkshakes
• Beat the pasta-salad blahs with Confetti recipe
• Healthy snacking with eggplant and salsa dip
• Sweet 'tay' is a thirst quencher
• Thaw meats completely for safest grilling
• Goat cheese recipes
• Salt use continues to climb
• Grilled S'mores stuffed bananas
• Coffee and black pepper beef kebabs
• Blueberry lemon squares
• Pesto: A hot summer meal made from your garden's basil
• Food Tips: Safety tips for when you grill
• If you go
• Small batches of jelly more flavorful
• Lighthouse is a beacon of good food
