Food
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Black Bean SoupApr 01, 2008 11:00 pm - 1 pound dried black beans 6 cups chicken broth 2 cups water 2 tablespoons olive oil 2-3 strips bacon, chopped 1 large yellow onion, chopped 2 g...
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Chicago faces, tables crowd list of Beard nomineesApr 01, 2008 11:00 pm - Chicago continues to be a culinary force to be reckoned with as evidenced by the list of nominees for the 2008 James Beard Foundation Awards. A baker's dozen of Chicago-...
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Pack your bag and an appetiteApr 01, 2008 11:00 pm - The Mount Prospect woman and her husband headed to Parma, Italy, and immersed themselves in Italian cuisine -- kneading fresh pasta dough, visiting cheese farms, wining ...
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Eggplant a good source of antioxidantsApr 01, 2008 11:00 pm - Q. How nutritious is eggplant? A. Although you won't find much vitamin C, A or folate in eggplant, it provides a good source of fiber as well as disease-fighting...
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Souped upApr 01, 2008 11:00 pm - Eighty-two years ago fast food was unheard of and locally grown wasn't a high-minded trend, it was a necessity for many Depression-era families. The year was 1925 and Je...
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Spaghetti and Lean Meatballs with Homemade Red SauceApr 01, 2008 11:00 pm - Sauce 2 tablespoons olive oil 1 small onion, minced 1 medium carrot, peeled and minced 1 can (28 ounces) crushed seasoned tomatoes (such as Muir Glen Org...
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Pan-Roasted Duck Breasts with QuinceApr 01, 2008 11:00 pm - 4 large duck breasts 3 tablespoons orange zest 1½ tablespoons ground anise 1½ teaspoons freshly ground nutmeg 4 quince, peeled, cored and sliced 2 cups s...
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Stuffed CabbageApr 01, 2008 11:00 pm - 8 large cabbage leaves 1½ pounds ground beef Salt, optional Pepper to taste 1 small onion, chopped ½ cup cooked rice 1 can (14-16 ounces) diced tomatoes...
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Clay Pot of Whole Chicken with Chinese Sausage and Napa CabbageApr 01, 2008 11:00 pm - 1 whole, skin-on chicken (3½-4 pounds), cut into 10-12 pieces 1 teaspoon kosher salt ¼ cup peanut oil 2 pounds napa cabbage, cut in half and then in 1-i...
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Experience spices up his approach to foodApr 01, 2008 11:00 pm - Matt McMillin's culinary career has taken him from west to east. During and after attending Kendall College's culinary school, then in Evanston, he cooked at such fine F...