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Articles filed under Food

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  • Cook of the Week: Hunt for mushrooms rekindles a love of cooking Dec 16, 2014 6:00 AM
    Nicolette Matt does not limit finding food to a backyard garden. Nicolette travels to open land such as state parks and fields to forage for mushrooms, a hobby introduced to her by a friend. And the Libertyville resident credits this hobby for reigniting her love of cooking. She said mushrooms such as maitake and chanterelles deserve finding a special way to prepare them.

  • Make better latkes with a quick boiling water bath Dec 16, 2014 6:00 AM
    Since most of us don’t care to deep-fry at home, try baking latkes. To ensure they were still crispy, both the pan and latkes get brushed with oil. Much easier, much less mess and a whole lot leaner. To cut the cooking time, par-cook the shredded sweet potatoes by pouring boiling water over them. This not only speeds up the baking, it also washes away some of the starch, which results in a crispier latke.

  • Smoky Sweet Potato Latkes Dec 16, 2014 6:01 AM
    Smoky Sweet Potao Latkes get baked, not fried, for a leaner Hanukkah dish.

  • Final farmers market: Dec 15, 2014 6:42 PM
    The final fall/winter farmers market of the season in Grayslake will be from 10 a.m. to 2 p.m. downtown in Centennial Park, 147 Center St.

  • Potato Knishes Dec 15, 2014 10:45 AM
    Knishes can be filled with a variety of ingredients, but potato knishes are quite popular.

  • Hankering for comfort food? Consider the knish Dec 15, 2014 2:23 PM
    Though there are many variations of the knish, they essentially are the hand pie of classic Jewish cuisine — a baked (though sometimes fried) light pastry dough filled with mashed vegetables (often potatoes) or meat. They started as peasant food, later became a 19th century street cart convenience food, and now are a staple of Jewish delis.

  • Egg market disrupted in U.S. by bigger bird cages Dec 13, 2014 2:08 PM
    In October, there were 302.6 million egg-supplying hens in the U.S., according to the most recent government data. To comply with the California rules, some farmers are choosing to make their flocks smaller rather than invest in larger cages. An estimated 10 million hens could be culled by the end of the year.

  • Flutes fail the sniff test Dec 11, 2014 6:00 AM
    The vast majority of champagne and other sparkling wines sold in the United States this year will be purchased in December. We will drink it out of tall, narrow flutes or wide, shallow coupes, two styles of wineglasses that have become synonymous with champagne. Maximilian Riedel wants us to leave those flutes and coupes in the cupboard. This year, Riedel released a new stem specifically for champagne.

  • Virginia brewery taps 300-year-old beer recipe Dec 11, 2014 6:00 AM
    What do you get when you combine water, American persimmons and hops and ferment it with yeast? A beer based on a 300-year-old recipe scribbled in a cookbook kept by Virginia’s prominent Reynolds family. Ardent Craft Ales in Richmond recently brewed “Jane’s Percimon Beer” unearthed from the book in the Virginia Historical Society’s collections from the 1700s that contains food, medicinal remedies and beer recipes.

  • Constable: Can this be the meal of my dreams if there's no McWine? Dec 11, 2014 9:03 AM
    I waded through the many menu options, but now the server brings out the entree "of my dreams," and asks if there's anything else he can do for me. I'm tempted to ask what sort of McCab wine goes best with this McDonald's hamburger.

  • Seared Beef With Pomegranate and Balsamic Dressing Dec 17, 2014 6:01 AM
    Seared Beef with Pomegranate and Balsamic Dressing comes together in a mere 25 minutes.

  • From the food editor: Cook up a little nostalgia for the holidays Dec 10, 2014 6:01 AM
    A pair of Mount Prospect sisters has brought Toas-Tite sandwich makers back to the market to a new generation can enjoy warm, toasty crust-less treats. Think of it as the original hot pocket!

  • Good wine: Getting the most out of grocery store wine tastings Dec 10, 2014 6:44 AM
    Once the province of elite, candlelit cellars, wine tasting now take place into boutique shops and neon-bright liquor stores accessible to all. Don't take these opportunities for granted. Many states and even some Illinois municipalities outlaw public wine sampling. While you won't need crystal stemware or cork dork certification to try an Argenitine Malbec while standing next to the freezer full of turkeys, there is etiquette to encourage enjoyment for all.

  • Winter White Beans Bruschetta Dec 10, 2014 6:01 AM
    Winter White Bean Bruschett is healthy, filling and a budget option for holiday entertaining.

  • Salt Block Sashimi-Style Salmon Salad Dec 10, 2014 6:01 AM
    Penny Kazmier rests fresh salmon on a block of pink Himalayan salt before serving sashimi-style with a light frisee salad.

  • Easiest Chicken Liver Mousse Dec 10, 2014 6:01 AM
    Add Jamie Bissonnette's Easiest Chicken Liver Mousse to your holiday charcuterie platter

  • Noodle-less Zucchini Lasagna Dec 10, 2014 6:01 AM
    Noodle-less Zucchini Lasagna comes from one of Don Mauer's favorite books of 2014, Gina Homolka’s “The Skinnytaste Cookbook.”

  • Vin Brule Dec 10, 2014 6:01 AM
    Chef john Coletta of Quartino Ristorante in Chicago suggests serving a warm mug of Vin Brule with a charcuterie platter.

  • Charcuterie comes home for holiday entertaining Dec 11, 2014 1:56 PM
    “Charcuterie, in basic terms, is the craft of preserving meat ... salting, brining, curing,” explains Wheeling native and Chicago meat guru Rob Leavitt of The Butcher and Larder. Dried salami, liver terrine, prosciutto, chicken pate, duck confit ... all forms of charcuterie, he says. And it's easy to pull together a charcuterie platter for holiday entertaining.

  • Lemon Shortbread Squares with Coconut Dec 9, 2014 6:01 AM
    Laura Hill earned Best of Show honors at the Daily Herald Home Baking Challenge with this recipe for Lemon Shortbread Squares with Coconut.

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