Taste of Chicago turned 1st profit in six years

Taste of Chicago turned a profit in 2013 for the first time in six years — thanks to a recipe that included perfect weather, a popular music lineup, celebrity chefs and food trucks — turning Mayor Rahm Emanuel’s revised, bumped and abbreviated format into a keeper.

White chili boasts deep flavor

The first time I ate white chicken chili, it was wrapped in a burrito. And I fell instantly in love. Of course, I’d always been a fan of tomato-based red chili, but the white version — flavored with green chile peppers and thickened with sour …

Game-day chips  & dip a winner

Still on Cloud Nine after the Bears’ victory Sunday night? Planning a viewing party for next Sunday’s game vs. Detroit? Try these recipes for warm artichoke and bacon dip to add kick to your store-bought pita chips. WARM ARTICHOKE  AND BACON DIP (Yields 6 to …

Let it pour: The ‘Greeanpeace’ smoothie at Peeled

Dubbing itself a “micro-juicery,” Peeled whips out made-to-order juices and smoothies, along with multi-day cleanses and detoxes. All manner of fruit and vegetables are available in liquid form but for a smoothie treat you could do worse than the Greenpeace ($6.50). The taste begins with …

What to do with: chitterlings

If you were born up North, it’s unlikely you’ve ever had chitterlings, which are pig intestines — thoroughly cleaned and, usually, boiled.

Earlier this year, I’d sampled andouillette, the notorious French chitterling sausage, at A La Traboule, a traditional Lyonnaise bouchon. Edouard Herriot, a former …

Baked apple’s perfect for cool days ahead

It’s apple season again, one of the few times of the year I’m sorry I live in the city, without a car. If only I lived near an orchard, I’d pick my own apples and be happy.

Cold Crunch — pickling isn’t what it used to be

Fennel? Ramps? Radishes? Carrots? None of these vegetables are strangers on restaurant menus, but for one little word: “Pickled.”

Beekeeper’s busy sharing honey recipes

About four years ago, 62-year-old Charlie Linnell’s first 3 pounds of bees were delivered to his Naperville home. Those about 15,000 bees now number about 60,000. They provide him with a steady supply of golden honey. During one prosperous year, his two colonies provided him with 120 pounds of honey.

FOODIE FOR THOUGHT: Sara Gasbarra

You probably don’t give the leaves atop the lemon tart at Floriole Cafe and Bakery a second thought, but Sara Gasbarra does.

The Ukrainian Village resident knows they’re edible nasturtium leaves and seeing them gives her a little thrill, because she’s the one who grew …

Bits & Pieces — Food News

Roll over

In honor the football season, Ra Sushi bar and restaurant is serving up the “The 12th Man Roll” at all three locations (Gold Coast, Lombard and Glenview). The roll ($11.25) is a combo of spicy lobster and cucumber wrapped in rice and seaweed, …

What to do with... celeriac

Celeriac is not an attractive vegetable: it’s knobby and hairy. Celeriac also is called celery root, and although it’s related to celery, it’s not the same plant. It’s a quintessential winter vegetable, and it keeps very well in root cellars (and, yes, some of us …

A hearty and easy squash bisque

Using that blend of versatility and comfort as our inspiration, we created a fast and easy squash bisque that becomes a base for whatever autumn flavors you are craving.

Director shares Julia Child’s delight in dining

William Brown says “To Master the Art,” now at the Broadway Playhouse, celebrates a chef who “made it look fun, spontaneous, a great adventure.”

Flexible soup’s packed with flavor

This soup is a stick-to-your ribs flexitarian special. Make it with chicken broth and prosciutto and you end up with a carnivore’s delight. Make it with vegetable stock and no prosciutto and you’ve got a vegetarian’s delight. Either way, it’s plenty hearty. The potatoes give …