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Mexican, Italian flavors meld in Chicken Thighs with Roasted Tomatillos

By MARCELA VALLADOLID
Apr 28, 2026 5:54 am - My kids love this dish from my cookbook ”Familia” because of the crispy chicken skin. You are essentially creating a confit where the chicken cooks in its own fat. The flavor comes from the smoky and tangy dressing, which you don’t have to make in a molcajete, but if you have one please use it.
See how mezcal is made in Mexico

By CLAUDIA ROSEL
Apr 28, 2026 5:03 am - Mexico’s agave spirit mezcal is still produced much as it has been for generations. The work is slow and physical, guided by knowledge passed down within Indigenous families.
What’s the best bottled Italian dressing? 12 top brands ranked

By Emily Heil
Apr 24, 2026 9:25 am - When it comes to Italian dressing, grocery store aisles are filled with a dizzying array of options. But which bottles are dressed to impress, and which ones should simply be tossed? Here’s how they shook out in a blind taste test.
King Arthur gluten-free yellow cake mix a lucky find

By Don Mauer
Apr 24, 2026 9:25 am - Recent journeys testing boxed baking mixes landed me on another new-to-me product: King Arthur Flour’s Gluten Free Classic Yellow Cake Mix. How was it? Excellent, with a definite, authentic vanilla flavor, and it nearly melted in my mouth.
How one pantry ingredient can transform a soup into a filling meal

By Megan Zhang
Apr 24, 2026 9:25 am - Made with savory-sweet tomatoes and fluffy eggs, this substantial, brothy soup shares the same key ingredients as a classic Chinese stir-fry. With just a little flour and water, it’s a reliable way of turning whatever bits and bobs you have on hand into a satisfying meal.
A ‘strong grocer’: Sprouts Farmers Market plans Wheaton store as part of suburban expansion push

By Katlyn Smith
Apr 23, 2026 2:58 pm - Sprouts Farmers Market is not yet a household name in suburban Chicago, but that will soon change with planned stores in Wheaton and Buffalo Grove.
A creamy skillet chicken bridges the gap between winter and spring

By Ellie Krieger
Apr 22, 2026 5:35 am - This skillet dinner features tender chicken breasts and crisp snap peas in a creamy sauce studded with sautéed mushrooms and shallot, and flavored with tarragon, garlic and mustard. Made with milk rather than heavy cream, it is as healthful as it is satisfying.
Have you seen this beaded glassware at restaurants? Of course you have.

By Emily Heil
Apr 21, 2026 5:39 am - You’ve almost certainly seen the Jupiter glass: It has rows of raised beads, like a stack of delicate pearl necklaces looped around the vessel. It comes in a rainbow of colors, from sky-blue to a pale rose. Once you notice, you’ll see them everywhere. But why is it so popular?
A taste of Hawaii in a pie: Coconut custard meets pineapple upside-down topping

By STACEY MEI YAN FONG
Apr 21, 2026 5:26 am - Pineapple upside-down cake topping gives a little ’60s flair to this coconut custard pie from the cookbook “50 Pies, 50 States: An Immigrant's Love Letter to the United States Through Pie" by Stacey Mei Yan Fong.
It's all in the rice: The nuanced world of Japanese sake and how to pair it with food

By KATIE WORKMAN
Apr 21, 2026 5:16 am - If your experience with sake is limited to the warm cup at your local sushi spot, you’re missing the larger world of sake, which is as nuanced and layered as wine. Here are some quick sake facts.

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