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Articles filed under Food

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  • For the holidays, don’t pore over what to pour Nov 28, 2014 6:00 AM
    The holiday question I’m asked most often is: How can you pick a wine to match all those flavors on the holiday table? Don’t sweat the wine. Open one of everything. Any good wine will match something on the menu, and most likely will match the majority.

     
  • What, where to eat in suburbs on Black Friday Nov 27, 2014 6:01 AM
    Everyone knows you can't focus when your tummy is rumbling. Don't let hunger pangs sideline your shopping marathon. We tell you where to refuel so you can get the most out of your day.

     
  • Mundelein police, Elly’s team up to distribute turkeys to needy familiies Nov 25, 2014 1:20 PM
    It took all of 20 minutes, and in a blur, 75 turkeys were off to their holiday destinations. The Mundelein Police Department and Elly’s Pancake House in Mundelein teamed up to provide families in need with a complete Thanksgiving meal. The turkeys were donated be Elly’s and the side dishes provided by the Mundelein After School Coalition and the Fremont Township Girl Scout Troop.

     
  • Back-to-Basics Stuffing Nov 24, 2014 6:01 AM
    Sara Moulton's great turkey stuffing starts with oven-toasted bread cubes.

     
  • Turkey And Napa Cabbage Salad With Lime-Ginger Vinaigrette Nov 24, 2014 6:01 AM
    Lime-ginger vinaigrette perks up leftover turkey paired with Napa cabbage and makes a dinner-worthy salad.

     
  • Karbonadekaker Nov 24, 2014 6:01 AM
    Norwegian meatballs are not unlike their Swedish cousins. Barb Johnson serves them on sandwich bread.

     
  • Buttered Leeks with Thyme and Sausage Nov 24, 2014 6:01 AM
    Sausage pushes leeks from the wings to the star of the show.

     
  • Eva Cake Nov 24, 2014 6:01 AM
    Beth Johnson keeps Norwegian culinary traditions with recipes like Eva Cake made with egg whites and ground almonds.

     
  • Lingonberry Cake Nov 24, 2014 6:01 AM
    Lingonberry Cake is a Norwegian speciality that Barbara Johnson of Yorkville makes for special gatherings.

     
  • Green Beans with Tarragon, Mustard and Sunflower Seeds Nov 24, 2014 6:01 AM
    For a fresh take on green beans, serve them with fresh tarragon, Dijon mustard and toasted sunflower kernels.

     
  • Roasted Beets with Orange Vinaigrette, Pecans and Goat Cheese Nov 24, 2014 6:01 AM
    Make room on the Thanksgiving table for Roasted Beets with Orange Vinaigrette, Pecans and Goat Cheese

     
  • Ginger-lime vinaigrette turns turkey leftovers into craveable salad Nov 24, 2014 6:01 AM
    When it comes to using leftover turkey, Melissa d'Arabian takes an decidedly un-Thanksgiving-y twist. She leans toward the anti-feast by making a fresh dinner salad with crunchy veggies and a bright citrusy dressing. She completely changes the flavor profile by bringing in ginger and lime, which feel more Asian than Pilgrim.

     
  • Soupalooza: Garnishes push soup from simple dinner to spectacular meal Nov 26, 2014 6:32 AM
    We have entered the fancy season. With the holidays approaching and guests arriving, everything needs a little extra joosh — and that includes something as simple as soup. So whether you are serving your out-of-town guests a leftover turkey sandwich with a simple cup of mushroom soup or you’ve decided to start your meal with a festive tureen of chestnut potage, think about how you are going to garnish your creation.

     
  • Brighten up Thanksgiving table with roasted beets Nov 24, 2014 6:01 AM
    Beets are the perfect addition to bountiful fall feasts. They are satisfying without being heavy, and their rich ruby and golden tones add visual interest to any seasonal color scheme.

     
  • Tarragon, lemon add wow factor to Thanksgiving green beans Nov 24, 2014 6:01 AM
    When it comes to preparing Thanksgiving dinner, green beans often are an afterthought. You give all your focus to the bird, the stuffing, the mashed potatoes, probably even a couple orange vegetables. Um ... How long does it take to microwave frozen green beans? So Alison Ladman created this delicious — yet ridiculously simple — recipe for skillet green beans bathed in brown butter, then tossed with fresh tarragon, Dijon mustard and lemon zest.

     
  • Good wine: Bubbles not just for the holidays Nov 24, 2014 5:07 PM
    Thanksgiving and New Year's Eve are the two days Americans pop the cork on sparkling wines. Mary Ross takes a look at what sparklers deserve a spot on your holiday bar and argues that everyday can be a holiday when you open a bottle of bubbles.

     
  • ‘Booze Traveler’ host explores how world drinks Nov 24, 2014 11:41 AM
    Jack Maxwell drinks for a living. From moss schnapps in Iceland to gut-busting raki in Turkey and home-brew in the Himalayas, he’s learned the hard way that tippler’s truism: “It’s always 5 o’clock somewhere.” Maxwell says shining shoes as a kid in the barrooms of South Boston helped prepare him to host “Booze Traveler,” which debuts at 9 p.m. Monday on the Travel Channel.

     
  • From the Food Editor: Spices, chocolate help make holidays bright for all Nov 24, 2014 1:00 AM
    Food editor Deborah Pankey shares ideas for brightening up food pantry shelves and tells you where you can watch her make her holiday brownie bites.

     
  • Great turkey stuffing starts with white sandwich bread, not with a box Nov 24, 2014 6:00 AM
    There are plenty of ready-made stuffing mixes for sale at the supermarket. Why not buy one of those and forgo the trouble of making your own from scratch? Here’s why: A recent visit to the market revealed that the second ingredient listed on the back of the package of one of the store brands is high-fructose corn syrup. The third is partially-hydrogenated oil. Not the healthiest ingredients. Sara Moulton says make your own.

     
  • Bring leeks in from the sidelines for Thanksgiving Nov 24, 2014 6:00 AM
    For Thanksgiving we decided to gives leeks the star treatment. They are deliciously sweet, yet pair wonderfully with so many savory ingredients. They're also easy to cook. Like onions, they will caramelize and soften over a gentle heat with little effort by the cook.

     
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