Articles filed under Recipe

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  • Chef Massimo’s Vegan Puttanesca Sauce Mar 25, 2015 6:00 AM
    Chef Massimo Gaffo serves his vegan puttanesca sauce over homemade spaghetti at Moretti’s Ristorante and Pizzeria in Hoffman Estates.

  • Not Your Mom’s Tuna Casserole Mar 25, 2015 6:00 AM
    Lorraine Wallace, aka Mrs. Sunday, updated classic tuna casserole by replacing the high-fat and salt-laden condensed soup it is so often made with (probably known as the version you grew up eating). Iif you want to eat fewer noodles, simply add more vegetables, like broccoli, to the casserole.

  • Creamy Artichoke Soup Mar 25, 2015 6:00 AM
    A Food Network recipe for Creamy Artichoke Soup benefits from a little extra garlic and red pepper flakes.

  • Crab Rangoon Mar 25, 2015 5:00 AM
    Chopped crab meat and cream cheese blend together for a surprisingly kid-friendly Chinese appetizer. But then kids will eat almost anything that's fried.

  • Lemon Parsley Spaghetti Squash with Shaved Bottarga Mar 25, 2015 6:00 AM
    As temperatures slowly creep upward we tend to shed heavier dishes from our menus. Lemon Parsley Spaghetti Squash with Shaved Bottarga is a nice option when you’re craving pasta but want something lighter than lasagna.

  • Soupe au Pistou Mar 25, 2015 6:00 AM
    In Provence, where apparently all vegetables ripen early, soupe au pistou is a spring specialty, according to Nancy Harmon Jenkins, author of “Virgin Territory,” a new book on olive oil.

  • Tomatillo Turkey Chili Mar 25, 2015 6:00 AM
    Turkey Chili is a good choice for sweater weather, those evenings when you want to dig into something comforting, but not too heavy.

  • Kombucha G&T Mar 24, 2015 6:00 AM
    Kombucha, a fermented tea, adds interesting dimension to a gin and tonic.

  • SCOBY Mar 24, 2015 5:00 AM
    Kombucha is a fermented tea that, when taken through a second fermentation stage, becomes effervescent. Though it can be odd-looking but it's tasty, tart and slightly sweet. It doesn’t taste like tea; think lambic-style beer meets yogurt. Here's how to make it at home.

  • Artichoke Hummus Mar 24, 2015 5:00 AM
    It's perfectedly acceptable to use canned artichokes in a hummus-like dip.

  • Roasted fish and veggies with quinoa and pine nuts Mar 23, 2015 5:45 AM
    This easy, colorful meal is roasted in a parchment paper-lined pan to avoid the need for added oil.

  • Sweet Potato Brownies Mar 24, 2015 7:18 AM
    Sweet potatoes and dates give brownie-like texture to paleo brownies.

  • Raw Brownies Mar 24, 2015 7:19 AM
    Pecans, medjool dates and cacao powder whirl around in a food processor until they resemble a brownie.

  • Prune and Turnip Tagine Mar 18, 2015 2:37 PM
    Long before the slow cooker, there was the tagine: a clay cooking vessel from northern Africa whose conical lid promotes condensation and moisture retention, bathing the stew inside (also called a tagine) with steam and coaxing its ingredients to silky tenderness. Try Prune and Turnip Tagine in a tagine or Dutch oven.

  • Homemade Chicken Soup and Noodles Mar 18, 2015 5:00 AM
    Homemade noodles make homemade chicken noodle soup even more comforting.

  • Ground turkey and oat flour meatballs Mar 18, 2015 4:08 PM
    Ground turkey and oat flour make for a healthier meatball.

  • Creamy Chicken Fettuccine Alfredo Mar 18, 2015 4:12 PM
    Homemade fettuccine noodles helped 15-year-old Cook of the Week Alexia Ballasch earn a first-place ribbon in a 4-H cooking competition held earlier this year in Arlington Heights.

  • Gluten-free Blondies Mar 17, 2015 6:00 AM
    A blend of gluten-free flours punches up the flavor and texture of Annie Overboe's gluten-free blondies.

  • Ballasch Onion Soup Mar 17, 2015 6:00 AM
    Alexia Ballasch adds Braggs Liquid Aminos to onion soup to boost the savory notes.

  • Apple oatmeal in a jar Mar 16, 2015 5:45 AM
    Make this oatmeal ahead of time for a healthy breakfast.

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