food
How food color can warp time when you’re cooking
Anytime you cook light-colored food with high heat, inattention is a recipe for disaster. Here’s how to avoid that from happening. Read More
Jazzing up the classic campfire treat — s’mores
Three simple ingredients — a marshmallow, a piece of chocolate and two graham crackers. There are so many ways to change it up and give Read More
Want a healthy quesadilla? Use full-fat cheese
SARA MOULTON: It doesn’t take a ton of cheese to flavor — and glue together — the fillings of a quesadilla. as long as you Read More
What do we eat? New food map will tell us
Until now, the only way to find out what people in the United States eat and how many calories they consume has been government data, which can lag behind the rapidly expanding and changing food marketplace. Researchers from the University of North Carolina at Chapel Hill are trying to change that by creating a gargantuan map of what foods Americans are buying and eating.
Smoked food products growing in popularity
Americans are eating a lot more smoked seafood than they used to, which has resulted in a larger trend of infusing everything from salts and cocktails to fruit and teas with a kiss of smoky flavor.
A leaner, foolproof barbecued chicken
SARA MOULTON: I set myself the task of coming up with a recipe for a leaner version of barbecue chicken that somehow still boasted the most lovable aspects of the classic version — a mouth-watering sauce and an element of crunch.
Making quiche is too complicated? No way!
Quiche is a simple dish that is both versatile and forgiving. Not even the least skilled home cook has an excuse for skipping it. Especially come Mother’s Day. Quiche is perfect for breakfast in bed. It’s easy enough for the kids to help with. It even can be prepped the night before.
A mousse for mom the kids can make
It doesn’t matter how skilled — or not — your kids are in the kitchen. This easy, fruity mousse parfait is a great Mother’s Day project they can help with.
Putting other senses to work when taste is compromised
FOOD DETECTIVE: Taste is obviously important, but focusing on flavors, we easily neglect other food-related sensations.
Learn to make tres leche cake
SWAP SHOP: Company-perfect or family-fabulous, Tres Leches Cake — for B.W. of Chicago — and Brown Sugar Refrigerator Cookies — for P.G. of Crystal Springs – are two of the sweet treats included in the new Betty Crocker Cookbook Newlywed Edition (Wiley. $29.88).
Modern takes on your retro food favorites
Bust out those faded cookbooks and get in the game: modern versions of retro dishes are popping up all over town. Whether you appreciate the dose of nostalgia or simply revel time-honored eats, a payoff awaits.
Blackbird’s Paul Kahan shares James Beard Award for outstanding chef
Chicago chef Paul Kahan shares the prize of outstanding chef with David Chang of New York. The Aviary wins top national honors for its bar program, and Girl & the Goat’s Stephanie Izard takes the top regional award.
Steamed clams deliver big flavor
SARA MOULTON: Certain ingredients — including clams, mussels, rack of lamb, skirt steak and dark chocolate — make meals delicious with very little effort on your part. Really, you’d have to be an idiot to screw them up. Clams and mussels are especially generous, delivering a one-two punch of taste thrills: the succulent bivalves themselves and the deeply flavorful juices that stream out of them when they’re cooked.
Coconut pie, almost like mom’s
I don’t know when or why Coconut Pie became my Birthday Pie. I remember that my mother made complicated pink and white checkerboard birthday cakes, multi-layer showstoppers, some with jelly beans on top if my birthday coincided with Easter, as it often did. Maybe it …
THE F WORD
Tessa: Wow, thanks. [That cake] looks delicious. Lisa: Oh, it’s not. My mom stopped keeping sugar in the house. I had to use cumin. — Lisa’s (Allie Grant) admission on “Suburgatory.” …
Survey shows need for healthy options
SHOPPING SMART: Last week I released the findings of this year’s benchmarked National Grocers Association|SupermarketGuru Consumer Panel Survey and lead a discussion of the findings with industry leaders including two industry leaders from Chicago — Mark Batenic, chief executive officer, IGA, Inc.m and Art Potash, chief executive officer, Potash Market.
Forget frozen; learn to make a homemade pot pie
If you thought frozen pot pies were good, you need to try making a homemade one. It’s surprisingly easy to make a pot pie from scratch, and I can guarantee it will be infinitely better than any store-bought version.
8 ways to up the calcium in your diet
Here are eight ways to add calcium.
