Articles filed under Food

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  • Ask the Nutritionist: Nutritional quality of rye bread depends on the flour Mar 2, 2015 11:42 AM
    Q. Rye bread is highlighted as part of the new Nordic diet that is supposedly so healthy. Is rye bread a whole grain?

     
  • Ways to make a kitchen more germ-free Mar 1, 2015 12:17 PM
    Even the tidiest kitchens might be harboring harmful bacteria, and often where they’re least expected. Paying more attention to a few often-overlooked places can help keep your household safer, experts say.

     
  • A snip in wintertime sets the stage for grape growth Feb 27, 2015 5:00 AM
    Where we were standing, among rows of three-year-old vermentino vines in a vineyard informally calls “Mountain View,” bright morning sunshine fought a doomed battle against heavy clouds pushed by strong winds. Six workers, moving stiffly in several layers of heavy clothing to guard against the late January chill, snipped dead wood off the vines. Two months before those vines would show life, the 2015 vintage was already under way. The frigid work of vine pruning not only clears away expired wood from the previous harvest but also helps determine the number and quality of this year's grapes and prepares the vine to grow again next year.

     
  • Improved farming practices mean healthier fish, healthier environment Mar 2, 2015 4:32 PM
    Americans consume 4.5 billions pounds of fish and seafood - and not all of it during Lent. With wild inventory limited, farmers step in to fill the gap. “With the population growing, we're going to need to turn to farm-raised fish,” said Stacy Schultz, sustainability coordinator with Fortune Fish, a Bensenville-based company that provides fish to restaurants throughout the suburbs and Chicago. “Aquaculture has changed so much in 30 years.”

     
  • Soupalooza: Know your curry before adding to creamy cauliflower Feb 25, 2015 8:47 AM
    The instructions for Curried Cauliflower Soup called for cauliflower, garlic and onions cooked in almond milk with a little curry powder tossed in for flavor. Add a little toasted sunflower seeds for crunch and you’re done. How difficult could that possibly be? What could go wrong?

     
  • Five steps to a more germ-free kitchen Feb 25, 2015 6:01 AM

    By Katherine Roth

    Even the tidiest kitchens might be harboring harmful bacteria, and often where they’re least expected. Paying more attention to a few often-overlooked places can help keep your household safer, experts say. For starters, home cooks should have four watchwords, according to the Centers for Disease Control and Prevention: clean, separate, cook and chill. Watch for cross-contamination, particularly with meats and vegetables; cook everything thoroughly; and keep both raw and cooked foods sufficiently cold when needed.

     
  • Stir it up: Toasted cheese warms up cold winter nights Feb 25, 2015 6:00 AM
    Some cultures have institutionalized the toasted cheese sandwich. The French pair it with ham and coating it with bechamel sauce for the delicious Croque Monsieur. England has its grilled-cheese-and-ham “toasties,” which is called a “tosti” in the Netherlands. In the United States, we dip the ham-and-cheese sandwich in an egg batter, fry it, and call it a “Monte Cristo.” A Vermont dairy company, the Cabot Creamery Cooperative, celebrates the dish with the “Ver-Monte Cristo.”

     
  • Stir it up: Toasted cheese warms up cold winter nights Feb 25, 2015 6:00 AM
    High-quality cheese makes the sandwich. In this case, it's Vermont's Cabot Creamery cheese in this East Coast version of a Monte Cristo.

     
  • Creamy Curried Cauliflower Soup Feb 25, 2015 6:00 AM
    Test curry powder before stirring it into this creamy cauliflower soup. Different manufacturers offer varying levels of heat.

     
  • Curry Powder Blend Feb 25, 2015 6:00 AM
    Homemade curry powder can add a kick to soups, stews and a variety of vegetable side dishes.

     
  • Smoked Rainbow Trout Frittata Feb 25, 2015 11:12 AM
    Smoked rainbow trout, available from Midwest fisheries, mingles with dill and eggs in a hearty breakfast frittata.

     
  • Whole Grilled Branzino Feb 25, 2015 11:12 AM
    Chef Peter Balodimas grills whole branzino, a farmed fish from Greece, and serves it whole with oregano and lemon at Shaw’s Crab House in Schaumburg.

     
  • Wasabi & Sesame Broiled Salmon with Quinoa, Roasted Red Peppers and Bok Choy Feb 25, 2015 11:13 AM
    Farmed salmon from Patagonia works well in this recipe for Wasabi and Seasame Broiled Salmon with Quinoa, Roasted Red Peppers and Bok Choy.

     
  • Clams and Bok Choy with Black Bean Sauce Feb 25, 2015 11:13 AM
    Cooking clams is easy; they tell you when they're done. Try them with bok choy and black bean sauce.

     
  • Low-carb Loaded Pizza Feb 24, 2015 6:00 AM
    The nuttiness took a little getting used to, but almond flour makes for a low-carb and high protein pizza crust. Try Don Mauer's recipe and put pizza back on your low-carb menu.

     
  • Irish Stout Stew Feb 24, 2015 6:00 AM
    Cook of the Week Ann Jones shares her recipe for Irish Stout Stew in time for St. Patrick's Day.

     
  • Lobster Mac and Cheese Feb 24, 2015 6:00 AM
    Cook of the Week Ann Jones shares her recipe for Lobster Mac and Cheese.

     
  • Ann’s Carnitas Street Tacos with Jicama Slaw Feb 24, 2015 6:00 AM
    Serve Cook of the Week Ann’s Carnitas Street Tacos with Jicama Slaw with crumbled Cotija cheese and sour cream.

     
  • Lean and lovin’ it: Low-carb almond flour puts pizza back on the menu Feb 24, 2015 6:00 AM
    Kicking refined sugars and carbos from your diet doesn't have to mean kicking pizza to the curb. Don Mauer learned how to make pizza crust using almond meal (ground blanched almonds) which, although higher in fat than wheat flour (14 grams versus 0.5 grams per ¼-cup) and higher in calories (160 versus 102) was way lower in carbs (6 grams versus 22). Plus, almond flour delivers almost twice as much protein (48 grams versus 26).

     
  • Cook of the Week: Geneva mom thrives in the heat of competition Feb 24, 2015 6:00 AM
    Cook of the Week Ann Jones loves the heat of cooking competition but she's no professional chef. She prefers to have her evenings and weekends free to entertain and cook for her own family -- and pasta is her thing.

     
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