Articles filed under Food

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  • Get a taste of Greek culture at Elgin festival Jul 9, 2014 9:19 AM
    To those who attend the St. Sophia Greek Orthodox Church Greek Festival each year, the event appears seamless, says parishioner Polly Gorski. In reality, she said, church members work for months on end to put together a festival that emphasizes and embraces Greek culture.

     
  • American’s Paris kitchen becomes a way of life Jul 9, 2014 6:00 AM
    David Lebovitz snaps a photo of a practically perfect croissant before taking a bite, then smiling slightly. He’ll probably be asked for the recipe later, though he did not bake the croissant, nor was it made in his kitchen. But after six cookbooks, more than 27,000 tweets and a food website dating to the early years of html, readers expect recipes to go with the photos of Parisian food most can only crave from a distance.

     
  • Hop to it: Plant what you need to brew beer Jul 9, 2014 5:45 AM
    You don’t need a garden to succeed as a home brewer, but growing your own ingredients is a flavorful step up. Much of the creativity involved in crafting a custom-made beer starts with the plants you select. “The modern palate pretty much demands some hops in beer, but beyond that, there’s a lot of choices available,” says Dennis Fisher, an organic farmer from Winterport, Maine.

     
  • Good wine: Get comfortable with buying wine online Jul 9, 2014 6:00 AM
    Wine is just a click away, as wineries, auction houses and e-tailers grab for America’s enthusiasm for shopping online. Illinois's unique liquor regulations support spirited trade with discounts for quantity purchase, in-store tastings and wine in sold in groceries.

     
  • Pasta salad inspired by Italian soup Jul 9, 2014 5:45 AM
    This recipe turns the elements of a winter favorite -- vegetables, beans and pasta -- into a side dish fit for a summertime lunch or light supper. Salami replaces the flavor of sausage typically found in the soup; prosciutto or any smoked ham would work as well. For a vegetarian version, omit the meat and double the amount of chopped basil.

     
  • Chef Dan Barber urges a reboot of our food system Jul 9, 2014 7:01 AM
    Many know chef Dan Barber as a key champion of the farm-to-table movement, favoring locally sourced and produced food. But in his new book “The Third Plate: Field Notes on the Future of Food,” he argues that the farm-to-table philosophy, while wildly and increasingly popular, is fundamentally flawed. What we need instead, Barber says, is a cuisine based on what the land can provide — nothing more, nothing less.

     
  • TV's 'American Grilled': Competition plus cooking with local products Jul 11, 2014 6:38 AM
    "American Grilled" recently wound tight through 11 hours of a changeable Chicago spring day, outside the main entrance to Wrigley Field. The host of Travel Channel's newest competition show is no buttoned-down big shot. Anchoring the judge's table is David Guas, all sideburns and denim and muy macho voice, and chef at Bayou Bakery in Arlington, Va.

     
  • Shades of Green Salad Jul 9, 2014 6:00 AM
    Who says you need lettuce for a salad? This Shades of Green Salad features asparagus, snow peas and other verdant veggies.

     
  • Caramel Pork Ribs Jul 9, 2014 6:00 AM
    Chef and cookbook author David Lebovitz says the French love to eat ribs as much as Texans do. This rendition starts with a homemade caramel that offsets the slight heat in the sauce. The ribs are one-pot, easy and delicious.

     
  • Lemon Pistachio Couscous Jul 9, 2014 6:00 AM
    Bits of preserved lemon add a special touch to David Lebovitz's lemon pistachio couscous. Serve with lamb shanks and other kinds of braised meat.

     
  • Fattoush Jul 9, 2014 6:00 AM
    While living in Paris, chef and cookbook author David Lebovitz perfected his recipe for fattoush, a Middle Eastern salad with pita crumbles.

     
  • Minestrone Pasta Salad Jul 9, 2014 5:45 AM
    Everything you love about minestrone tossed into a summery pasta salad.

     
  • Lean and lovin’ it: Swiss chard’s nutrition hard to beat Jul 8, 2014 6:30 AM
    Swiss chard is one of the 10 best foods we aren’t eating, according to Men's Health magazine. And Don Mauer was in that group until bunches of chard showed up in his CSA box the other week. Turns out few vegetables deliver the carotenoid wallop that one cup of fresh, uncooked Swiss chard does. That's a good thing, and so is the fettuccine and chard recipe he shares.

     
  • Civil War camp food? Beer camp? Must be summer Jul 8, 2014 5:45 AM
    Grab your mess kit and canteen and head off to camp with Food Editor Deobrah Pankey. First stop is Civil War Days in Wauconda this weekend where you can judge camp cuisine created by re-enactors. Then head into Chicago for Sierra Nevada's Beer Camp Across America on Sunday, July 27.

     
  • Cook of the Week: International cuisine on her radar Jul 8, 2014 5:45 AM
    With a major in food and nutrition in college and a passion for cooking, Jennifer Noone began her career as a caterer. She soon learned one very important lesson: “Everyone’s playtime was my work time,” she laughs. So Noone, of Deerfield, decided to go into sales and has been a real estate agent in the Northwest suburbs and Chicago for years. Despite the career change, Noone has not lost her cooking flame.

     
  • Shrimp Dumplings Jul 8, 2014 5:45 AM
    Jennifer Noone makes won ton wrappers from scratch for her shrimp dumplings.

     
  • Gumbo Ya Ya Jul 8, 2014 5:45 AM
    Jennifer Noone likes to create dishes with whatever protein is available for the week. Here's her recipe for Gumbo Ya Ya.

     
  • Pastitsio Jul 8, 2014 5:45 AM
    Jennifer Noone likes to cook globally, such as with this recipe for Pastitsio.

     
  • Fettuccine with Swiss Chard and Mushrooms Jul 8, 2014 6:30 AM
    Don Mauer shares Fettuccine with Swiss Chard and Mushrooms, a great recipe for using an abundance of chard.

     
  • It’s barbecue fest weekend in the Fox Valley Jul 8, 2014 1:01 AM
    The aroma of grilled meats and the sounds of live music will fill the air this weekend at two barbecue festivals in the Fox Valley -- Lake in the Hills Rockin' Ribfest and the Firin' Up the Fox BBQ Competition and Festival in St. Charles.

     
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