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Articles filed under Food

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  • From the food editor: A toast to turmeric Jan 20, 2015 6:17 AM
    As part of my resolution to explore new cuisines in 2015, I’ve discovered turmeric. I’ve used this earthy, slightly peppery spice in a slow-cooker stew and butternut squash soup and even sprinkled a bit into hummus. Here's a recipe for a spicy cider that includes this spice in fresh form.

  • Holiday Amaretto Cake Jan 20, 2015 10:54 AM
    Cook of the Week Patricia Kutchins spikes yellow cake mix with amaretto for a spirited holiday bundt.

  • Pumpkin Spice Biscotti Jan 20, 2015 10:54 AM
    Cook of the Week Patricia Kutchins' Pumpkin Spice Biscotti starts with a box of cake mix.

  • Italian Ricotta Cookies Jan 20, 2015 10:55 AM
    Cook of the Week Patricia Kutchins' makes Italian Ricotta Cookies for the holidays.

  • ‘Food Court Wars’ eatery closing in West Dundee Jan 20, 2015 5:40 PM
    Winning a Food Network show wasn’t enough to save Taco in a Bag at Spring Hill Mall in West Dundee from closing, but its owners say they are working on opening a new spot in Chicago. “When people go to a mall, people want something that they are used to — a big slice of pizza, a pretzel. Something new, or a light twist on gourmet doesn’t have a place there,” co-owner Tim Brown said.

  • Chocolate has a long, sweet history Jan 19, 2015 12:43 PM
    Teenage chocolate fans crafted these questions about chocolate after attending the Vernon Area Public Library District’s National Chocolate Day festivities in October. “Why is Switzerland famous for chocolate, and what is chocolate made out of?”

  • Dairy industry braces for a milk bust Jan 17, 2015 4:53 PM
    With an excess of milk in the international market, prices for milk, butter and milk powder continue to drop. Market predictions for 2015 look worse.

  • Sauteed Tofu with Broccoli and Red Peppers in Chili-Orange Sauce Jan 15, 2015 6:01 AM
    Properly prepared tofu is a great sponge for flavor. Try it in Tofu with Broccoli and Red Peppers in Chili-Orange Sauce.

  • Pressing out excess moisture the secret to great tofu Jan 15, 2015 6:00 AM
    Made from soybeans, water and a coagulant, tofu is notably healthy — low in calories, devoid of saturated fat, and a great source of protein, calcium and iron. But there’s the little matter of tofu’s flabby texture and its flavor (or lack thereof), which is why I’ve always shied away from the stuff. It turns out, though, that properly prepared tofu is a great sponge for flavor, a natural fact exploited to good effect in this light entree for the new year.

  • Go for the food: Old-fashioned whiskey pub crawl Jan 14, 2015 6:01 AM
    Not until the third stop of the evening did we realize the impossibility of our mission. But I’m so happy we didn’t surrender. Our goal on a recent midweek evening was simple: Visit as many of Manhattan’s whiskey bars as possible to determine the very best. Because this island — thanks in part to our nation’s booming interest in the lovely brown liquor — seems practically brimming with bars vying for the title of top pour.

  • Garlic-Marinated and Fried Tempeh Jan 14, 2015 6:01 AM
    Garlic-Marinated and Fried Tempeh is an Indonesian way of preparing tempeh that infuses it with garlic and salt before it gets fried to a crisp, golden goodness.

  • Tempeh Reubenesque Salad Jan 14, 2015 6:01 AM
    Tempeh Reubenesque Salad contains the flavors of a Reuben sandwich layered into this vibrant, hearty winter salad.. You’ll have leftover dressing, which makes a great dip for crudites.

  • Dijon Mustard-Marinated Tempeh Jan 14, 2015 6:01 AM
    Dijon Mustard Marinated Tempeh can convert doubters: The tempeh absorbs a wonderfully complex combination of flavors and becomes caramelized around the edges. Eat it warm from the oven; or let it cool and add to sandwiches, salads or nori rolls, or eat as a protein-packed snack.

  • Time for tempeh to shine, all ready Jan 14, 2015 6:01 AM
    In this month of resolutions and recovery, tempeh should be on your agenda. Tempeh has much more than nutrition to recommend it, including an earthy, slightly bitter, even somewhat sweet flavor and a firm, nutty texture, giving it more character than tofu will ever possess. Yet, like tofu, it can be a chameleon, soaking up more flavor from marinades and sauces, which makes it surprisingly versatile.

  • Good wine: Give Carignano a chance. Chances are, you already have Jan 14, 2015 6:00 AM
    Carignano’s image is, at best, murky. It's both a grape and a region? Carignano is an Italian province, but the Carignano grape doesn’t grow there. The name originates from Spain’s Carinena, home of ancient and modern vineyards. Mary Ross tells us more about this grape that you have probably had without realzing it.

  • Quick-Pickled Carrots And Radishes Jan 13, 2015 6:01 AM
    When making Quick-Pickled Carrots and Radishes don't fret too much over how you cut your carrots. The trick really is just to get all of the pieces roughly the same size.

  • Pan de Jamón Jan 13, 2015 6:01 AM
    Pan de Jamón is a tradition in Venezuela for the holiday season. You start seeing it on the bread shops from the end of November until January. Carelys Hepburn of Naperville shares her recipe.

  • Mami Mac and Cheese Jan 13, 2015 6:01 AM
    Cook of the Week Carelys Hepburn adds broccoli and ham to her Mami Mac and Cheese.

  • Arepas with Perico — Venezuelan Style Scramble Eggs Jan 13, 2015 6:01 AM
    Cook of the Week Carelys Hepburn of Naperville makes arepas con perico, a ham and egg sandwich from her native Venezuela.

  • Don’s Homemade Sugar-Free Chocolate with Coconut Jan 13, 2015 1:56 PM
    Using Stevia, Don Mauer created gourmet-style chocolate that satisfies his sweet tooth without derailing his healthy eating plan.

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