Chicago Sun-Times Latest news from the Chicago Sun-Times Online en-us (Editor) Newspapers Chicago Sun-Times 84 34 30 Copyright 2014 <![CDATA[ For Chef Paul Kahan it’s the food, not limelight, that matters ]]> Lead story image

Paul Kahan — the former computer scientist turned last year’s James Beard Award winner for best chef — shies away from the spotlight almost entirely. Instead, he chooses to focus on his family and the handful of Chicago restaurants he runs with his partners — nationally known eateries such as Blackbird, avec and The Publican. ]]> Mon, 31 Mar 2014 11:25:40 -0500 <![CDATA[ Taking the sugar out of carrots for Easter ]]> Lead story image

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 here to redeem them. The trick is not to be waylaid by their color, but to take advantage of their length and texture. ]]> Tue, 01 Apr 2014 16:08:21 -0500 <![CDATA[ Salad will make you a kale believer ]]> Lead story image

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 kale, it will become the “new normal” base for your salads. It has a more robust flavor and texture than lettuce, and is good for you, too. And that’s all because kale is part of the same family as broccoli, cauliflower, Brussels sprouts and cabbage. Black kale — also called Tuscan kale — is the best choice for salads. It has soft, flat leaves and is not prickly or curly. It still needs to be … ]]> Tue, 01 Apr 2014 16:08:08 -0500 <![CDATA[ Lagunitas now made in Chicago ]]> Lead story image

The aroma of boiled hops and grains paired with the humming of bottling lines Friday morning marked Lagunitas Brewing’s official entrance into the Chicago craft beer scene. ]]> Fri, 18 Apr 2014 18:57:54 -0500 <![CDATA[ Chicagoans warm up to tea culture ]]> Lead story image

Is Chicago putting down its cup of Joe for a nice spot of tea? Coffee may continue to reign as the beverage of choice here, but tea’s popularity is definitely brewing, say Chicago-area tea experts. ]]> Thu, 17 Apr 2014 19:16:03 -0500 <![CDATA[ Spike chocate truffles with tea and basil ]]> Lead story image

Chocolate truffles with tea and fresh basil? Yes! Unusual as that combination may sound, it works surprisingly well to create a delicious, creamy truffle with hints of herby flavor. Think about it this way: We don’t hesitate to pair chocolate and mint. Basil isn’t all that far off in flavor, lending a pepperiness that acts as the perfect foil to the richness of the chocolate. And the tea — which pairs so well with sweets — lends a depth of flavor that ties everything together. We like these truffles coated in lightly salted and chopped marcona almonds, but chocolate wafer … ]]> Wed, 16 Apr 2014 14:12:00 -0500 <![CDATA[ What to do with tripe ]]> Lead story image

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. ]]> Tue, 15 Apr 2014 16:30:00 -0500 <![CDATA[ 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 great flavor in that brown. If there’s anything I’ve learned about Italian food from my “Chew” co-host Mario Batali, it’s that vegetables should be treated simply to let their natural sweetness shine. This recipe does just that. 1 pound green beans, trimmed 8 garlic cloves, unpeeled, ends trimmed 3 tablespoons extra virgin olive oil 1 … ]]> Thu, 10 Apr 2014 15:32:00 -0500 <![CDATA[ Carla Hall puts her own spin on global dishes ]]> Lead story image

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.” ]]> Thu, 10 Apr 2014 15:32:37 -0500 <![CDATA[ Trendy jars make traditional Easter treat a breeze ]]> Lead story image

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. ]]> Tue, 08 Apr 2014 21:01:55 -0500 <![CDATA[ Paris chef still Midwestern at heart ]]> Lead story image

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 of accolades and is routinely booked months in advance. “There something about the Midwest character that allows you this idea that through hard work and doing things the right way, you can allow yourself to take risks that in the end might not be so risky after all,” he says. “It’s no accident that a … ]]> Tue, 08 Apr 2014 21:01:55 -0500 <![CDATA[ When the craft brew won’t do, Chicago tipplers can turn to local spirits ]]> Lead story image

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. ]]> Tue, 08 Apr 2014 10:34:59 -0500 <![CDATA[ Michigan fruit may feel winter’s effects ]]> Lead story image

Chicagoans who get their fruit from Michigan may feel the sting of winter with damages to cherry, peach, grape and blueberry sources. ]]> Mon, 07 Apr 2014 13:46:00 -0500 <![CDATA[ Fried chicken craze in Chicago makes diners bird crazy ]]> Lead story image

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. ]]> Wed, 02 Apr 2014 20:08:27 -0500 <![CDATA[ Panko gives tame tofu bold flavor ]]> Lead story image

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 eaten again. In Asia, where they’ve had tofu for millennia, they’ve come up with novel ways to make this simple food different and interesting. In Taiwan, we discovered “stinky tofu,” bean curd marinated in vegetable or meat juices for days, perhaps months(!). The result is a particularly odorous snack much-beloved on the island. Stinky tofu … ]]> Tue, 01 Apr 2014 14:24:44 -0500 <![CDATA[ Caorunn is Scotland’s take on gin ]]> Lead story image

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 distinctly Scottish, made in small batches with hand-foraged Celtic botanicals such as Rowan berries, heather, bog myrtle, dandelions and Coul Blush apples for their floral aromas and sweetness. Try Caorunn in a classic gin and tonic, a “G&T” as they say over yonder, and garnish it with a wedge of red apple. The name is … ]]> Thu, 27 Mar 2014 15:40:23 -0500 <![CDATA[ Taking calorie bomb out of chicken wings ]]> Lead story image

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. ]]> Tue, 18 Mar 2014 14:33:53 -0500 <![CDATA[ A spring fresh take on the classic crab cake ]]> Lead story image

The classic crab cake gets a seasonal makeover to celebrate the season we’ve so wanted to arrive, spring. ]]> Tue, 25 Mar 2014 16:35:40 -0500