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Articles filed under Food

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  • Two apps help oenophiles keep track of what they drink Jul 24, 2014 6:30 AM
    Wine lovers are notorious note-takers. Modern technology to the rescue. Two smartphone apps, Vivino and Delectable, are going head-to-head in competition for the wine geek market. Both use a photo of a wine bottle label (either taken through the app or imported from your photos) to identify the wine and enter the relevant information for you.

     
  • Fresh Blueberries 10 Ways Jul 23, 2014 6:00 AM
    From compote to a cordial, here are 10 fresh ways to use fresh blueberries

     
  • Buttermilk Ranch Dressing Jul 23, 2014 5:30 AM
    Make your own Buttermilk Ranch Dressing and reduce the amount ot fat you put on a salad.

     
  • Triple Fennel Sausage Sandwiches Jul 23, 2014 3:05 PM
    Fennel shows up three ways in these grilled sausage sandwiches.

     
  • Rhubarb Curd Jul 23, 2014 3:06 PM
    Keep a jar of Rhubarb Curd on hand, and you'll never be caught by a guest (or by your own sweet tooth) unprepared, no matter the day or time.

     
  • Creamy curd a glorious way to use rhubarb Jul 24, 2014 6:15 AM
    Curd is one of those dishes that should take on the flavors of the season, so we’ll leave the classic lemon aside (except for two brightening and custard-stabilizing tablespoons) and instead take advantage of the last of the rhubarb crop, which is just finishing its run in the farmers markets of many parts of the country.

     
  • Fresh approaches to fresh blueberries Jul 23, 2014 6:00 AM
    How do you handle a seasonal abundance of blueberries? As long as you’re willing to consider a few fresh approaches, it’s actually easy and delicious to press them into service. Start by ditching the idea that they only work in sweets.

     
  • Deadline extended for Cook of the Week Challenge applications Jul 23, 2014 5:45 AM
    On the fence about entering the 2014 Cook of the Week Challenge? We've extended the deadline to midnight Monday, July 28, so you have the weekend to think it over. Maybe joining Food Editor Deborah Pankey at the Bull Burger Battle Saturday in Carol Stream will provide some inspiration.

     
  • Lean and lovin’ it: Fat does not make us fat. Really. Jul 23, 2014 5:30 AM
    It’s all been a big fat, supersized lie. And what bother’s Don Mauer most is that he helped perpetuate it. New research shows that saturated fats might not be unhealthy and fat does not makes you fat.

     
  • Summer sausage roll gets a triple dose of fennel Jul 23, 2014 3:06 PM
    Fennel loves fat. That’s why fennel seeds are such a common seasoning in sausages. They contribute a mildly peppery, fresh flavor that cuts through the delicious heaviness of the rich meat.

     
  • Slow Cooker “Rustic” Four-Layer Lasagna Jul 22, 2014 5:45 AM
    This hearty four-layered sausage and cheese lasagna cooks in a crockpot.

     
  • Buffalo Chicken Dip Jul 22, 2014 6:00 AM
    Use celery sticks or chips to scoop up spicy Buffalo Chicken Dip.

     
  • Sausage Pizza Jul 22, 2014 7:12 AM
    Shawn Schatteman’s tops his homemade pizza with finely ground Italian sausage that reminds him of the pizzas he enjoyed as a child.

     
  • Culinary adventures: Too hot to turn on the oven? Slowcooker rescues dinner Jul 22, 2014 6:05 AM
    Faced with no oven or stove during a remodeling project, Penny Kazmier found herself turning to an electric skillet, hotpot and microwave to get dinner on the table. When she got he craving for comfort food, she broke out her slow cooker and crafted a four-layer cheese lasagna.

     
  • Cook of the Week: Raising interest in homemade pizza Jul 22, 2014 12:30 PM
    When a friend asked Shawn Schatteman how to make pizza dough, the Hawthorn Woods dad was happy to share. It didn’t matter that it was a Saturday afternoon and Shawn was walking through the Target parking lot giving instructions over his cellphone. Shawn seems to have patterned his cooking style after his grandmother’s. “Back then, she did not use measuring cups. It would be a little bit of this and a little bit of that and make it up as you go,” he said.

     
  • How Santa keeps his cool at Banana Split’s Christmas in July Jul 21, 2014 4:44 PM
    Nothing cools you off on a hot day like sitting outside the elf house on Santa's lap near a Christmas tree as you wait for your Frozen Hot Chocolate and Gingerbread Flurrie. The Banana Split in Aurora uses its Christmas in July to have fun and raises funds for the Salavation Army.

     
  • Lush photos and flavors help teach budget cooking Jul 21, 2014 3:36 PM
    Leanne Brown didn’t set out to write a buzz-worthy cookbook for people who want fine-dining taste on a food stamp budget. Because “Good and Cheap,” a beautifully photographed e-book packed with low-cost, fuss-free recipes, actually began simply as a master’s thesis for the 29-year-old NYU food studies program graduate.

     
  • Health officials: Food label changes not enough Jul 20, 2014 7:37 AM
    Nutrition facts labels on food packages list ingredients and nutrient levels, but they don’t tell consumers outright if a food is good for them. Public health advocates say that information is necessary to help consumers make healthy choices at the supermarket.

     
  • Rieslings struggle to get past sugary stigma Jul 19, 2014 5:00 AM
    Tell friends you favor Riesling and you're likely to get a shake of the head and a dismissal of sweet wines. For many consumers, Riesling remains saddled with that stigma, a vestige of the insipid, sugary wines from Germany that flooded the market in the 1970s and their cloying American counterparts. Yet that's not the full Riesling story, and it's exceedingly popular among the most dedicated wine fiends.

     
  • Poor New Yorkers getting fancy food leftovers Jul 18, 2014 4:01 AM
    Some of the world’s fanciest foods are going to New Yorkers who can’t afford even basic meat-and-potato meals. This week, they got about 90,000 pounds of delicacies left over from the largest marketplace of specialty foods and beverages in North America, the Summer Fancy Food Show in New York. When the three-day display closed Tuesday at the Jacob Javits Convention Center on Manhattan’s West Side, hundreds of volunteers descended on mountains of artisanal cheeses, salsas and jams, plus chocolate, olive oil, prosciutto, spices and other items donated by many of this year’s 2,700 purveyors from 49 countries.

     
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