Sun-Times Media :: Food ::

Put food safety on Thanksgiving menu

With visions of turkey dancing in our collective heads, families across the country are preparing their Thanksgiving Day menus.

• Put food safety on Thanksgiving menu
• 42 scoops of ice cream? No match for 18 kids
• Tavern in trouble for selling New Glarus beer
• A Thanksgiving tuber tutorial
• Numbers add up to worry-free Thanksgiving
• Sandwiches and more with Thanksgiving leftovers
• Cooking with seasons a priority for Osteria chef
• Guy Savoy's rice pudding is luxury by the spoonful
• Extra sweet potatoes? Make pudding
• Outta the Box
• Food 411
• Tastings Around Town
• A better turkey meal deal
• Rain may put pumpkin pie in peril, Nestle says
• Leggo my Eggo! Kellogg fights waffle shortage
• Making pie crust? Be cool
• Thanksgiving how-to videos
• Be grateful for good wine
• Casting aside the green bean casserole
• Honoring tradition with classic potatoes
• Show leftovers plenty of love
• Grocery trends to watch for in 2010
• Outta the Box
• Food 411
• Tastings Around Town

The Daily Southtown ::

Talking turkey at Butterball U

For Butterball, the nation's top-selling turkey brand, preparing for out-of-left-field calls is serious business. Each year, Butterball LLC puts on Butterball University � this year, five days of training for newcomers to the the hot line that answers 12,000 calls on Thanksgiving Day alone.

• Holiday bird: Forget fancy; bring on flavor
• Deciding which Thanksgiving dishes to make healthy
• Thanksgiving needs more razzle dazzle
• Can the canned cran: Easy takes on cranberry sauce
• A cornucopia of leftover ideas
• Seasoning rubs an easy way to flavor a turkey
• Want a flavorful turkey? Wrap it in bacon
• Pumpkin pie gets a chocolatey makeover
• Poor weather affects pumpkin harvest
• Butcher and grill to keep Thanksgiving quick, easy
• Pierogi lovers' 'heaven' is in a basement
• Rain may put pumpkin pie in peril: Nestle
• Bears fans, time to get your game on
• For a healthier pie, start by cutting the crust
• Mix green bean tradition with something blue
• Recipe ideas use what you have: Canned pumpkin
• New twist on Thanksgiving: Breadstick braids
• This holiday, we do the math, you do the cooking
• Cut costs for Thanksgiving feast
• It's back to basics for chili-loving Bears fans
• New products debut for Thanksgiving
• For the best fast food, head west

Pioneer Press ::

Putting a good spin on a bad habit

Snacks happen. No one knows this better than America's food industry, which obligingly offers citizens an array of sweets and savories in small, far-too-easy-to-eat portions. Yet it's hard to get through the day without those mid-morning, mid-afternoon, late-night noshes. So what's an increasingly health-conscious population to do?

• Putting a good spin on a bad habit
• 42 scoops of ice cream? No match for 18 kids
• Flipping out: Tarte Tatin gives Thanksgiving a French flair
• Barbecue scoreboard: Merle's 2, Megabiters 0
• Potpourri
• What and where
• The Berghoff Cafe Cookbook: Old family favorites reinvented for the home cook
• Big prime rib and a long good-bye at Don Roth's
• Potpourri
• Who, what, where
• Warming to shawarmas: Iraq veterans adapt to Middle Eastern cuisine
• Dish is a skillet meal fit for a cast-iron stomach
• Potpourri
• Who, what, where
• Halloween Dilemma How to manage that 'trick or treat' loot
• Eat this cheeseburger in Evanston and call 911
• What and where

Post-Tribune ::

Find delicious fare at Lost Marsh

The Restaurant at The Lost Marsh is one of the sleekest additions to the Northwest Indiana dining scene. The restaurant is in the stately new clubhouse building of the Lost Marsh Golf Course, an impressive prairie-style building with slanted roofs, long horizontal lines and wide eaves inspired by the designs of architect Frank Lloyd Wright.