Football 2

Articles filed under Food

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  • Trick or Peeps! Holiday creep extends to Halloween Oct 15, 2014 6:00 AM
    Holiday creep, it seems, is here to stay, and it’s spookier than it used to be. The blending of holiday traditions — think Hanukkah bush — now kicks off with Halloween in a variety of ways. Here’s a peek at the holiday bleed, which includes ghostly Peeps, Elf on the Shelf and more.

     
  • Judges praise creativity in Cook of the Week Challenge tailgate match-ups Oct 15, 2014 6:59 AM
    The first Round 2 Cook of the Week Challenge contestants fired up their grills as we added a tailgating theme to the weekly mystery basket matchups. In Challenge 9, Jamie Andrade and Joan Huenecke were tasked with working whole chicken, mango, almonds and licorice extract into football-friendly fare. In Challenge 10, Denise Allen and Emily Geddes had to coach beef top round, eggplant, ruffled potato chips and Opaa Zesty Greek Yogurt Dip into a game-time meal.

     
  • Ina Garten’s “Make it Ahead” helps cooks face dinner head on Oct 15, 2014 6:07 AM
    Ina Garten has a casual approach to home cooking and entertaining, but do not take it for sloppy or indifferent. Even when preparing the do-it-early meals that are the focus of her new book, “Make It Ahead,” she’s exacting.

     
  • Whole Foods to roll out rankings for produce Oct 15, 2014 9:24 AM
    Whole Foods plans to start rolling out a system that ranks fruits and vegetables as “good,” “better” or “best” based on the supplier’s farming practices. Most notably, the supermarket chain says its “responsibly grown” labeling system for produce and flowers will prohibit the use of several common pesticides. The rankings will also take into account factors such as water and energy use.

     
  • From the food editor: Baking deadline approaching; Sur La Table plans Achatz, Mantuanos demos Oct 14, 2014 6:16 AM
    The deadline is nearing for the @DailyHerald Home Baking Challenge. We're looking for local bakers to represent the suburbs at America's Baking and Sweets Show in November. The deadline is Oct. 20. Also find out how to interact with Chicago star chefs Grant Achatz (of Alinea and Next) and Tony and Cathy Mantuano (of Spiaggia).

     
  • Baking Secrets: Annie scares up a monster of a cookie Oct 14, 2014 6:00 AM
    Bakers often strive for perfection; however keeping things rustic in Halloween desserts allows for the seasonal spirt to set the stage. Unusual ingredients and techniques come together to create a visual cue that reaches back into our memories of experiences. This Halloween Annie Overboe pushed aside darling cupcakes; they just don’t possess a spooky reputation. Monster cookies, however, sound gargantuan and scary.

     
  • Chocolate-covered bugs served up at insect museum Oct 11, 2014 1:40 PM
    Insect-infused cuisine is also a huge draw. Thousands annually visit the museum’s Bug Appetit kitchen, where six-legged critters and worms are cooked.

     
  • Go for the food: Cattlemen’s in Oklahoma City Oct 10, 2014 5:45 AM
    I came from the land of kale and quinoa to dine in the land of meat and potatoes. As a New Yorker on a road trip through Oklahoma, Kansas and Missouri, I was told by any number of locals that I had to eat at Cattlemen’s Steakhouse in Oklahoma City. I’m always wary of old-time classic restaurants — Cattlemen’s opened in 1910 — but in this case, the legend lived up to its reputation. The food was superb, the service friendly and the atmosphere lots of fun.

     
  • Constable: Who’s the best suburban grocery bagger? Oct 9, 2014 5:30 AM
    The vast parking lots of suburbia eroded our ability to parallel park. The proliferation of plastic bags has made bagging groceries a dwindling skill. But the Lombard-based Illinois Food Retailers Association honors the talent Thursday with its bagger championship.

     
  • Easy-to-Make Cabbage Slaw Oct 8, 2014 12:54 PM
    Low-fat, not no-fat, mayo and sour cream make cabbage slaw leaner but still flavorful.

     
  • Jagermeister-Infused Grilled Asian Chicken Kebabs Oct 8, 2014 6:11 AM
    In Round 2 of the Cook of the Week Challenge Jamie Andrade turned whole chicken, licorice extract, mango and almonds into football-friendly kebabs.

     
  • Grilled Mango Salsa Oct 8, 2014 6:11 AM
    Joan Huencke grilled mango before adding it to salsa.

     
  • Fennel Slaw Oct 8, 2014 6:11 AM
    Joan Huencke created a fennel salad to accompany her beer-can chicken.

     
  • Grilled Steak and Eggplant Gyros with Zesty Yogurt Sauce Oct 8, 2014 6:12 AM
    Denise Allen came up with a gyros-inspired dish made with beef, eggplant, yogurt dip and potato chips for Cook of the Week Challenge's Tailgate Week.

     
  • Potato Chip Dip Oct 8, 2014 6:14 AM
    Denise Allen came up with a gyros-inspired dish made with beef, eggplant, yogurt dip and potato chips for Cook of the Week Challenge's Tailgate Week.

     
  • North African Spiced Steak Rolls Oct 8, 2014 6:15 AM
    Emily Geddes must create football-friendly fare with zesty yogurt dip, eggplant, beef top round and potato chips.

     
  • Turkish Moon Eggplant Chips with Greek Tzatziki Oct 8, 2014 6:11 AM
    Emily Geddes must create football-friendly fare with zesty yogurt dip, eggplant, beef top round and potato chips.

     
  • Tickets for 2014 Cook of the Week Challenge cook-off on sale today Oct 8, 2014 7:21 AM
    Celebrity chefs demonstrations, gourmet nibbles and a heated cooking competition. We've got all that on tap at the Nov. 3 Cook of the Week Challenge Final Four Cook-off and we want you to join us. Tickets for the event that features our four Cook of the Week Challenge finalists battling it out under the pressure of a one-hour time limit and the infront of a live audience — go on sale today. Tickets cost $20 and are available at events.dailyherald.com.

     
  • Cook of the Week Challenge: Round 2, Challenge 10: Beef top round, potato chips, eggplant from Whole Foods Market and Zesty Greek Yogurt Dip from Grecian Delights Oct 8, 2014 6:19 AM
    In Round 2 of the Cook of the Week Challenge, Denise Allen and Emily Geddes must create football-friendly fare with zesty yogurt dip, eggplant, beef top round and potato chips.

     
  • Cook of the Week Challenge: Andrade, Huenecke bring whole chicken, almonds, mangos and licorice extract to the tailgate party Oct 8, 2014 6:11 AM
    In Round 2 of the Cook of the Week Challenge Jamie Andrade and Joan Huencke tackle the tailgate challenge using whole chicken, licorice extract, mango and almonds. All cooking must be done on a grill.

     
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