Food
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At Villa Verone, it's all about the classicsNov 01, 2011 6:00 am - Pietro Verone, proprietor of Villa Verone restaurants in Elgin, Sycamore and Geneva, has weathered difficult times and witnessed many changes during his long food servic...
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Blondies a tasty outlet for leftover Halloween candyNov 01, 2011 6:00 am - My favorite holiday, Halloween, just ended. My favorite thing about Halloween: the candy. My favorite candies: Butterfingers and Hershey bars and $100,000 bars. Right af...
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Butterfinger BlondiesNov 01, 2011 12:00 am - 12 tablespoons (1½ sticks) unsalted butter 1½ cups unbleached all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1½ cups packed light brown sugar 2 large eg...
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Former Mr. Jelly Belly looking for sweet comebackOct 30, 2011 12:00 am - COVINA, Calif. — He’s the Willie Wonka of this small suburban town east of Los Angeles, the rotund man in the T-shirt and shorts who joyfully takes just about anybody wh...
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Couple opens The Sheep & Fiddle Irish pub in BartlettOct 27, 2011 12:00 am - As a native of Cork, Ireland, Sarah Staley is ready, with the help of her husband Jeff, to break some misconceptions Americans have about Irish food and culture. The cou...
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Eating out: IHOP treats kids to free pancakeOct 26, 2011 11:00 pm - Scary pancakes Don't be afraid of the International House of Pancakes' Halloween treat: a free Count Spatula scary face pancake for kids 12 and younger. Stop by the...
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Blood SipperOct 26, 2011 1:00 pm - 1 cup fresh or frozen strawberries 1 cup fresh or frozen raspberries 1 cup fresh or frozen cranberries 1 cup pomegranate juice 1 bottle (750 millileters) vodka ...
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Blood and SandOct 26, 2011 1:00 pm - Ice ¾ ounce Johnnie Walker Black Scotch ¾ ounce cherry liqueur ¾ ounce sweet vermouth ¾ ounce orange juice 1 thin strip orange zest In a cocktail shaker filled ...
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Parisian Ham-and-Cheese Sandwich — Croque MonsieurOct 26, 2011 1:00 pm - 2 ounces natural honey deli ham (see note) ¼ cup (2 ounces) Gruyere cheese, shredded, divided 2 slices country white bread 1 tablespoon bechamel sauce, recipe follo...
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Corpse ReviverOct 26, 2011 1:00 pm - 1 ounce gin 1 ounce Lillet (blanc) 1 ounce triple sec Juice of half a lemon 5 drops of absinthe 1 thin slice orange In a cocktail shaker filled with ice, combin...