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 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 …

Taking calorie bomb out of chicken wings


I hate to be a spoilsport, but yikes! Think of the calories in Buffalo chicken wings! Single servings of Buffalo wings with blue cheese sauce can pack more than 1,000 calories. And that’s just for an appetizer! I decided to tackle this monster and somehow transform it into a weeknight meal.

A spring fresh take on the classic crab cake


The classic crab cake gets a seasonal makeover to celebrate the season we’ve so wanted to arrive, spring.

Roasted bird helps usher in spring


If you roast the chicken my no-fuss way, you’ll find yourself with ample time to devote to the rest of the meal.

Hearty matzo ball soup makes easy workday meal


A classic matzo ball soup often has few ingredients beyond a delicious broth and a deliciously large and tender matzo ball. But we wanted to turn this staple of Passover into a full and satisfying meal. To do this, we added a careful selection of …

Come spring, snow leaves and maple syrup arrives


Maple’s culinary worth rises early in the spring. That’s when the sap is drawn off to make the syrup we value so highly at breakfast and in desserts.