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Mise en place is overrated. There are often faster ways to cook

By Becky Krystal
Apr 08, 2024 10:25 am - In a restaurant, there’s no question that the practice of mise en place, or prepping a dish’s ingredients before cooking, is often the answer to churning out as much food as you can quickly, successfully and with the least amount of waste. But in home kitchens? Not always.
Veggies: This warm broccoli grain salad might turn vegetable skeptics into fans

By Joe Yonan
Apr 08, 2024 10:21 am - This salad gets its punchy flavor from a garlicky vinaigrette that the components soak up while they’re warm. This is really a template for any combination that you’d like of grains, vegetables, beans, nuts and dried fruit, so feel free to use what you have on hand rather than making a trip to the store.
Nourish: These grab-and-go egg bites are powered by frozen mixed vegetables

By Ellie Krieger
Apr 08, 2024 10:16 am - The special ingredient in these egg bites is an ultraconvenient bag of frozen mixed vegetables — the confetti-like medley of corn, carrots, peas and green beans, with a playful, retro vibe and nutrition that’s comparable to its fresh, cooked counterpart.
Bacon vinaigrette works wonders in this asparagus and white bean salad

By Aaron Hutcherson
Apr 08, 2024 6:00 am - This Asparagus and White Bean Salad With Bacon Vinaigrette features earthy white beans, creamy Manchego cheese and smoky bacon in two forms — with crispy bits and rendered fat in the dressing.
Good wine: Why it’s great to be a wine buyer in the Chicago area

By Mary Ross
Apr 04, 2024 6:00 am - Buying local is a big deal, judging by the Reader’s “Best of Chicago 2023” poll. But when I ask folks “Where do you shop for wine?” their reply is often “Online.” What’s up with that?
Give salmon the shawarma treatment in this crunchy, juicy salad

By Ellie Krieger
Apr 04, 2024 6:00 am - If you’re looking for an enticing new way to serve salmon, this keeper of a recipe gives the fish filets the shawarma treatment. It’s piled on a plate with fresh cucumbers and tomatoes, and drizzled with a creamy white sauce made of yogurt, dill, lemon juice and garlic.
How to store wine — and know when it matters

By Dave McIntyre
Apr 04, 2024 6:00 am - When I wrote a few weeks ago about wineries that wait to release their wines until after they have properly aged, commenters began a spirited discussion of the best ways to store and age wine at home. So I decided to chime in with a few tips.
Soupalooza: Easy, adaptable and eminently slurp-able soup hits all the boxes

By M. Eileen Brown
Apr 03, 2024 6:00 am - This recipe for Miso Mushroom Soup is fast, easy and very adaptable. The rich umami flavor comes from using miso as the base for the broth.
When an easy flavor-packed salad is also salsa

By Don Mauer
Apr 03, 2024 6:00 am - While shopping at a local grocery cooperative, Don Mauer came across a storemade Black Bean and Corn Salad. It looked delicious and was made with Don-friendly ingredients, like olive oil, not vegetable oil. He liked it so much that he searched for recipes and adapted them into his own.
Momma Chef: Get the kids involved in making this crispy cornflake chicken

By Karen Nochimowski
Apr 03, 2024 6:00 am - This is “Shake and Bake” à la Momma Chef. Kids love to help with the shaking step of this recipe.

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