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Food

He’s heating up: Elgin native’s garage-born hot sauce biz is on fire after big contest win

By Rick West
May 30, 2026 11:00 am - Elgin native David Heatley launched Chef Heatley's Hot Pepper Farm hot sauces during the pandemic. He recently took top honors at the NYC Hot Sauce Expo, winning best in show from a field of about 5,000 sauces.
How sour ingredients unlock a world of flavor in home cooking

By Irina Georgescu
May 27, 2026 5:45 am - Sourness is more than one of the five basic tastes — it’s a method for seasoning. Fermented and pickled ingredients are naturally salty and layered with complex flavors that can brighten and balance dishes. Once you start thinking about all the uses for sour ingredients, they can start to transform your everyday cooking.
The best summer salads start with ‘authentic,’ quality olive oil

By Don Mauer
May 27, 2026 5:40 am - What makes extra-virgin olive oil authentic? Some imported olive oils may never have seen an olive grove. Here are some things to look for to ensure the high price you’re paying for EVOO is worth it.
Wichita garlic salad is a regional specialty worthy of national attention

By Jed Portman
May 27, 2026 5:03 am - The most distinctive dish to come out of Wichita’s mid-century supper clubs, garlic salad is an appetizer or side that eats like a hybrid of coleslaw, party dip and an extra-pungent iceberg wedge. Scooped up with buttery Club crackers, it’s creamy, crunchy and intensely garlicky.
Turn New York state’s famous chicken spiedie sandwich into a summer salad

By Ellie Krieger
May 26, 2026 5:15 am - The chicken spiedie is a classic sandwich from Binghamton, New York, that is piled with cubes of marinated meat. In this salad version, the tangy, Italian-style marinade does double duty as a seasoning for pieces of chicken breast that are then skewered and grilled and as a dressing for the crisp salad the chicken is served over.
Good wine doesn’t have to break the bank. Here are four tips.

By Emily Saladino
May 26, 2026 4:59 am - Few of us can afford to buy wine without considering the price tag. But protecting your bottom line doesn’t have to mean depriving yourself of glasses and bottles you actually like. Here’s how to get the most out of every dollar you spend.
David Tamarkin’s recipe for Greens, Grains and Fried Egg works for any meal

By DAVID TAMARKIN
May 26, 2026 4:33 am - Eggs are better with carbs, and they’re particularly good with grains like rice, farro and quinoa, which can soak up a runny yolk. These herby-green grains from David Tamarkin’s cookbook “Cook90” are good for more than just breakfast.
A proposed additive ban could change New York’s pizza and bagels, some say for the better

By JAKE OFFENHARTZ
May 22, 2026 4:47 pm - After more than a decade of mixing and kneading dough in his family’s Brooklyn pizzeria, Salvatore Lo Duca recently made a distressing discovery: A key component of their thin-crust pies, bromated flour, contained a suspected carcinogen already banned in much of the world.
Always impressive, caramel-drenched flan is easy when you know a few tricks

By Penny Kazmier
May 20, 2026 5:47 am - Flan, also known as crème caramel, is an elegant dessert with smooth but firm custard topped with caramel sauce. Despite its impressive presentation, flan is quite simple to make with the right technique.
5 big salad recipes to anchor your next get-together

By Victoria Caruso
May 20, 2026 5:31 am - When it comes to American entertaining, salads are often an afterthought. They’re traditionally treated as a light starter or side to accompany a main course and round out a meal. But when they get bulked up with more substantial ingredients, such as meat, beans or bread, salads can easily become a centerpiece-worthy way to feed a crowd.

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