Articles filed under Food

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  • Move over, Mom: Lasagna-Stroganoff mash-up a smashing dinner success Jan 29, 2015 6:00 AM
    Jerome Gabriel loves lasagna, but doesn't love how long it can take to prep and bake. He found a way to make it on the stove. It may not have been as pretty as a layered baked casserole, but his family loved it.

     
  • Skilagna (aka Jerome’s Skillet Lasagna) Jan 29, 2015 6:01 AM
    Italian sausage and cheeses mingle with egg noodles in a skillet and create a one-pan stove-top lasagna.

     
  • Getting a celebrity chef to cook in your kitchen Jan 29, 2015 5:00 AM
    Mike Isabella is fast building a posse of restaurants, but none of them may rival what the fame-kissed chef says is the ultimate dining experience: serving his food at your house. “It's what the client wants, where we can go and cook for two to eight people. A raw bar, a spit-roasted pig. Maybe a cooking class,” he says, in his New Jersey, anything's-possible manner. “That's the new style.”

     
  • McDonald’s cuts another 100 as restructuring continues Jan 29, 2015 12:44 PM
    Oak Brook-based McDonald's said Thursday it has laid off about 100 workers, in addition to the 63 a few weeks ago. The restructuring continues after it has replaced its CEO.

     
  • McDonald’s layoffs target Warrenville, Oak Brook HQ Jan 29, 2015 4:50 PM
    McDonald's layoffs involve about 100 positions in its Oak Brook headquarters and offices in Warrenville. Some could stay on, but in lower-level positions.

     
  • From the food editor: Locally made Buffalo sauce scores big points Jan 28, 2015 6:21 AM
    "It's by far our busiest day of the year,” Dave Weiss says of Super Bowl Sunday at his restaurant, Gator's Wing Shack in Palatine. “We sold 8,500 wings last year; we anticipate 10,000 wings this year. It's awesome and crazy. People have already started preordering.” The following is not without reason — the restaurant is a four-time Best of the Fest winner at Wing Fest. You can make Gator's wings at home this game day now that its award-winning sauces are available at local supermarkets.

     
  • Gochujang is the sauce you want for your Super Bowl wings Jan 28, 2015 6:34 AM
    Gochujang (pronounced GO-choo-jong), has become the darling of the food scene. Some might compare it to ketchup but Food Network star Aarti Sequeira maintaines it is so much more wonderful, complex and versatile than a basic ketchup. Made from red chilies, fermented soybeans, rice, salt and sugar, this thick red paste is a mainstay of Korean cuisine and she wants you to try it on Super Bowl wings.

     
  • Korean-Style Chicken Wings Jan 27, 2015 6:01 AM
    Switch up your Super Bowl menu with Korean-style wings made with spicy gochujang sauce.

     
  • Basic Guacamole Jan 27, 2015 6:01 AM
    Use this recipe for Basic Guacamole as a starting point for a number of avo-centric recipes.

     
  • Cauliflower “Fried Rice” Jan 27, 2015 6:01 AM
    Finely chopped cauliflower stands in for rice in this grain-free version of fried rice.

     
  • Ribollita Jan 27, 2015 6:01 AM
    On wintery evenings warm up with a bowl of Tom Dziedzic's bean and vegetable soup known as ribollita.

     
  • Osso Buco — Braised Veal Shanks Jan 27, 2015 6:01 AM
    Cook of the Week Tom Dziedzic makes his osso bucco and serves the braised veal shanks over saffron risotto.

     
  • Broccoli Bisque with Shiitake Mushrooms Jan 27, 2015 6:01 AM
    Cashews thicken broccoli bisque without the fat of dairy products.

     
  • Cashews secret ingredient in creamy vegan soups Jan 27, 2015 6:01 AM
    Cream soups — loaded with saturated fat and calories — are a bit on the decadent side, especially when shaving off a few pounds was one of your New Year’s resolutions. But it’s that creamy goodness, generally the combination of cream and butter (no surprise), that make them so deliciously desirable. M. Eileen Brown learned how to use cashews to add texture and flavor without dairy and today she pases along that lesson.

     
  • Cook of the Week: Hoffman Estates dad works family dinners, wine pairings from recipe repertoire Jan 27, 2015 6:00 AM
    Neighbors use the term “gourmet” to describe Ted Dziedzic. The Hoffman Estates dad thinks that’s too stuffy. “I’m a foodie,” admits Ted, “but I hesitate to use the word gourmet. My wife and I like to go out to restaurants in Chicago, or entertain, but it‘s not always fine dining. We just enjoy a variety of good, well-made food.”

     
  • Game day guac from basic to maple-bacon Jan 27, 2015 6:01 AM
    For no particular reason other than force of will, avocados — and the guacamole they produce — are indelibly linked with this major American sporting event. A Super Bowl party without guacamole — and its trusty sidekick chicken wings — in many circles is considered downright unpatriotic. So to help you better embrace the official fruit of the Super Bowl, we came up with 10 creative ways to make a better guacamole. We suggest starting with our basic recipe then adding in whichever combination of flavors best gets you in the mood for the big game.

     
  • Lean and Lovin’ it: Is a grain-free diet a path to better health? Jan 28, 2015 6:36 AM
    Carrie Vitt shares an inspirational story, intimate portrait of her family and solid recipes in a new book, “The Grain-Free Family Table” (2014 William Morrow, $29.99). She tells readers how to revamp their pantries with healthy ingredients that make meal prep easier and can reduce dependency on prescription drugs.

     
  • Wheaton coffee shop owners prep for Africa trip Jan 27, 2015 5:38 PM
    Coffee, connection and community. That's what River City Roasters in downtown Wheaton has been all about since it opened in late 2013. Now, the owners are hoping to make that mantra even more real with a trip to Africa next month. They'll be visiting small farms in Kenya and Uganda in hopes of setting up direct trade with the coffee growers there, many who are the widows and orphans of HIV victims.

     
  • Young farm hands sought in Lake County Jan 25, 2015 3:57 PM
    The Prairie Farm Corps is looking for area high school students to grow, cook, promote and market healthy food raised on the Prairie Crossing Farm, 32400 N, Harris Road, Grayslake.

     
  • Expect your Super Bowl wings to be fat, but pricey Jan 24, 2015 5:47 PM
    “It’s a good thing the Super Bowl pastime is chicken wings and not hamburgers,” said Andy Wiederhorn, chief executive officer of the Beverly Hills, California-based Buffalo’s Cafe, where a pound of wings costs about 5 percent to 10 percent more than this time last year at its 50 locations in the U.S. and Canada. “The prices have been generally reasonable, unlike beef prices, which have skyrocketed to record highs.”

     
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