Food
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Stack your way to a healthier diet; faux supersize itApr 06, 2010 11:00 pm - Studies have found that if you think your meal isn't filling, it won't be. Combined with the effects of Supersized restaurant portions, this can leave people disappointe...
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Several methods for softening brown sugar that's gone hardApr 06, 2010 11:00 pm - Q. I received a bunch of brown sugar from my kitchen-inept brother, and it's all dry and hard as concrete. I tried blending some in the blender, but it became very p...
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Film screenings aim to better acquainted consumers with food supplyApr 06, 2010 11:00 pm - Want to learn more about the food on your plate? Three films playing later this month at the Tivoli Theater in Downers Grove will provide quite an education. "What's on ...
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A lighter, fruitier tiramisu for your Easter tableMar 30, 2010 11:00 pm - Most people are familiar with the classic tiramisu, an Italian espresso-mascarpone layered dessert. This version borrows the concept of a layered mascarpone cream and la...
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Easter ham meal without the hassleMar 30, 2010 11:00 pm - Unless you're cooking for a crowd, baking up an Easter ham may not be worth the time, effort and expense. If not, you'll do better to stick with ham steaks, a faster and...
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Skillet-to-Oven-to-Table Chicken ThighsMar 30, 2010 11:00 pm - 1½ pounds (about 6) skinless, boneless chicken thighs Salt Fresh ground black pepper Dried thyme ...
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Miso-Rubbed Rack of LambMar 30, 2010 11:00 pm - 2 tablespoons dark miso 1 tablespoon unsalted butter, room temperature 1 tablespoon mild chili powder 1 large egg yol...
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Amy Winters makes Chicago-style deep-dish pizzaMar 30, 2010 11:00 pm - Nine years after their wedding, Amy and Jonathan Winters are finally going to have a short honeymoon when they travel next month to the Pillsbury Bake-Off in Orlando. Am...
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Maple Ham Steak with Roasted Potatoes and Green BeansMar 30, 2010 11:00 pm - 6 tablespoons butter, divided 28 ounces new potatoes, halved #189; teaspoon thyme 1 teaspoon salt, divided ...
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A fresh take on lamb for your holiday tableMar 30, 2010 11:00 pm - Spring is all about fresh starts, so consider trying a fresh approach to the traditional lamb served at Easter. This Japanese-influenced recipe for rack of lamb from Mar...