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Articles filed under Food

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Many back labeling of genetically modified foods Jan 13, 2015 5:54 PM
    Two thirds of Americans support labeling of genetically modified ingredients on food packages, even if they may not read them, according to an Associated Press-GfK poll.

  • Dieting? Use quick pickles as a healthy snack Jan 13, 2015 6:00 AM
    One of my favorite ways is to turn the vegetables into a quick pickle. Turns out that bathing them in a salty-tangy-sweet brine can radically up their appeal. The best part is that these veggies are fast and simple to prepare, and it’s easy to double or triple the recipe to make sure you have ample healthy munchies on hand.

  • Lean and lovin it: Homemade chocolate fits into a healthy eating plan Jan 13, 2015 2:41 PM
    Over the years, Don Mauer has learned that if he cuts a food out of his food plan forever, he craves it. Chocolate included. After giving it some thought, he realized he could make a chocolate bar using organic cocoa powder, organic coconut oil or cocoa butter, vanilla and stevia, a natural calorie-free sugar substitute that would fit into a healthy eating plan.

  • Cook of the Week: Global cuisines simmer in Naperville mom’s kitchen Jan 13, 2015 5:05 PM
    “If people were to go into my pantry, they would be totally confused about what nationality I am,” confesses Carelys Hepburn with a laugh. The Naperville mom has been on an Asian kick lately, exploring Thai, Japanese and Indian cuisine. Yet she always comes back to foods from her native Venezuela.

  • Constable: Grillin’ when it’s chillin’ Jan 11, 2015 7:15 AM
    In a busy week that has Kevin Kolman leaving for "Camp Brisket" and the warmth of Texas, the Hoffman Estates man with three dozen grills in his backyard says there is no reason we suburbanites can't barbecue all winter long.

  • 5 things to look for as govt. writes new dietary advice Jan 11, 2015 8:13 AM
    You’ve heard it before: Eat fewer calories, more fruits and more vegetables. Those recurring themes as well as some new advice about sugar, salt, meat and caffeine could be part of the government’s upcoming dietary guidelines for healthy eating. Here are five things you should make sure you know.

  • Go for the food: Russ & Daughters in NYC Jan 8, 2015 6:01 AM
    Russ & Daughters has been a New York City institution on the Lower East Side for 100 years, a deli selling what’s known as “appetizing” — traditional foods like bagels and lox that were brought here from Eastern Europe by Jewish immigrants. Fortunately for tourists, Russ & Daughters opened a cafe earlier this year three blocks from the store. Not only does the cafe food stand up to the store’s hallowed reputation, but the entire experience of dining there is just a load of fun.

  • Batavia to offer indoor farmers market Jan 8, 2015 4:03 PM
    Get your microgreens, organic breads, local eggs and meats at an indoor farmers market starting Saturday in Batavia.

  • Simple, healthy lentil salad tastes anything but Jan 7, 2015 6:01 AM
    Lentilles du Puy — often labeled green French lentils in the U.S. — are grown in the rugged mountainous region of Auvergne in the South of France. Only those grown near Puy-en-Velay can be called lentilles du Puy. They are grown in volcanic-rich soil and much like old vine grapes are left to grow with no fertilizer or watering, giving them far more flavor. Like other lentils, they are high in protein and fiber. But you will make them because they taste so good, are easy and very satisfying.

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