Articles filed under Food

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  • Leaner Low-Carb Bolognese Sep 9, 2014 5:45 AM
    Julienne raw zucchini stands in for spaghetti in this meaty, low-carb Bolognese dinner.

  • Cochinita Pibil Sep 9, 2014 5:45 AM
    Cochnita Pibil is the Yucatecan way of slow-roasting a suckling pig (or in this case, 25 pounds of pork shoulder) in a pit.

  • Pickled Red Onions Sep 9, 2014 5:45 AM
    Onions pickled in lime juice (or sour orange juice if you can find it) are a traditional accompaniment to cochinita pibil.

  • Football season brings chance to run cochinita pibil game plan Sep 9, 2014 11:37 AM
    Just in time for the Bears' first night game, Deborah Pankey tackles (!) cooking pig parts in a pit dug in her own backyard. She shares her cochinita pibil game plan (inspired by a trip to Mexico's Yucatán Peninsula a few years ago) so you can try it, too. Inspired by a promotion by the National Pork Board, she got a chance to cross it off her pork bucket list.

  • Lean and Lovin’ it: Delicious pasta swap for homemade Bolognese Sep 9, 2014 5:45 AM
    Don Mauer has loved pasta since his first serving of mac and cheese. But that love affair has been on hold for a bit since he's been avoiding sugars and refined carbs and ... well ... macaroni’s a refined carb. He recently learned of a carb-free spaghetti substitute that goes well with his homemade Bolognese.

  • Farm-to-table school garden a delicious lesson in Arlington Hts. Sep 10, 2014 10:38 AM
    For the fourth straight year, students at Windsor Elementary School in Arlington Heights enjoyed a farm-to-table dining experience, during their regular Friday lunch hour. Beyond what they brought in their lunch buckets, students tasted kale salad and freshly made tortilla chips with salsa.

  • Four Season’s big Picasso going to museum Sep 6, 2014 1:59 PM
    As the curtain falls on the long residency of “Le Tricorne”, art students have come to sketch and visitors to snap pictures. Reservations have risen for the 1919 painting’s final days at the Four Seasons.

  • Move over Mom: Hold the fire, not the taste in kid-friendly bananas Foster Sep 4, 2014 5:45 AM
    Jerome Gabriel hasn't been to New Orleans, but he got a chance to experience the Crescent City's cuisine at a recent dinner with acclaimed chef Darin Nesbit. Nesbit grew up in Des Plaines and now is one of NoLa's top chefs. He told Jerome how to make bananas Foster during a recent visit to Kendall College in Chicago.

  • Apricot Chutney Ribs with Radish/Broccoli Slaw Sep 3, 2014 6:30 AM
    Pam Larson of Mundelein turned apricots and peach tea into a chutney for ribs and added radishes to a slaw to accompany the meat.

  • Tara’s BLT Pizza Sep 3, 2014 6:30 AM
    Tara Riley turns bacon, lettuce and tomato into a pizza that can be cooked in the oven or on the grill.

  • Peach Flavored Sweet Tea and Apricot Ribs Sep 3, 2014 6:30 AM
    Joan Huenecke of Palatine created barbecue sauce from peach tea and apricot spread.

  • Super Savory Chop-Your-Own Burgers Sep 3, 2014 6:30 AM
    Grinding meat for your own burgers is easier than you think.

  • Fried Green Tomatoes with Tomato Bacon Aioli Sep 3, 2014 6:59 AM
    Jamie Andrade pairs fried green tomatoes with a baconny aoli and microgreens for her take on a BLT.

  • Round 1, challenge 1: BLT with tomatoes from Whole Foods Market, plus no more than six ingredients Sep 3, 2014 7:00 AM
    Tara Riley and Jamie Andrade take on bacon, lettuce and tomatoes in the Round 1, Challenge 1 of the Cook of the Week Challenge.

  • Round 1, Challenge 2: Pure Leaf Peach Sweet Tea, pork ribs, apricots and radishes Sep 3, 2014 6:41 AM
    Cook of the Week Challenge contestants Joan Huenecke and Pam Larson work magic with Pure Leaf Peach Sweet Tea, pork ribs, apricots and radishes.

  • French market returns to Mt. Prospect on Sept. 7 Sep 3, 2014 3:40 PM
    Mount Prospect honors its Frech sister city on Sunday, Sept. 7 with the annual French market, filled with French goods, French foods and live music.

  • Pizza truce over as East Coast poll takes shot at Chicago Sep 4, 2014 6:09 AM
    Last fall, Marc Malnati got Jon Stewart to appologize for ripping Chicago-style pizza, admit that Lou Malnati's pizza was "very tasty," and call for a truce in the pizza wars. Now comes a new shot.

  • From the Food Editor: Taking up the fight against hunger Sep 3, 2014 6:30 AM
    Next time you're at the grocery store, the mall, your child's football game, take a look around and consider this: one of the people you walk passed will go to bed hungry. The Northern Illinois Food Bank and food banks across the country ask people and businesses to “Go Orange” on Thursday, Sept. 4, to generate awareness of hunger in our communities.

  • Cook of the Week Challenge: Garden bounty inspires mystery basket ideas Sep 3, 2014 5:31 PM
    This summer tomato plants have taken over my small garden plot. I love a good BLT sandwich and, as I gathered the ingredients to make yet another one, I started thinking ... What else could I do with bacon, lettuce and tomato? Then it hit me: I was looking at mystery ingredients for the first Cook of the Week Challenge recipe matchup. It didn't stop there. Another pairing used Pure Leaf Peach Tea, pork ribs, apricots and radishes. So, how did the first week go?

  • Chopping your own meat yields best burgers ever Sep 3, 2014 6:30 AM
    I'm not going to tell you how to dress your burger. I'm not going to tell you what sort of bun to put your burger on. I'm not really even going to tell you very much about how to cook your burger. But I am going to tell you how to make the best burger. Ever. It starts with sirloin tips.

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