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Food

For a better burger at home, you’ve got to smash it

By Aaron Hutcherson
May 28, 2025 5:42 am - Smash burgers are good any time of the year, especially when made at home. The keys are to use a hot skillet and to smash the beef well so it is as thin as possible.
Tired of hummus? Try this easy, nutrient-rich baba ganoush

By Karen Nochimowski
May 28, 2025 5:25 am - Baba ganoush is a smooth and nutrient-rich alternative to the ever-popular hummus, plus it’s simple to make and delicious. In the unlikely event that you have leftovers, you can make a yummy lunch the next day.
Bacon grease, herb stems and other flavorful food scraps worth saving

By Becky Krystal
May 28, 2025 4:35 am - There’s a special joy in getting one more use out of something that would have otherwise been tossed or composted. This kind of repurposing saves money, of course. Plus, it’s the environmentally responsible thing to do.
What makes a good brownie great? Quality ingredients

By Don Mauer
May 28, 2025 4:29 am - The ingredients in most brownie recipes are pretty similar, though the quantities may differ. But using quality ingredients like natural high-fat cocoa and einkorn flour can take your brownies from basic to melt-in-your-mouth.
The innovative ice-cream makers at Salt & Straw serve up secrets and recipes in a new cookbook

By MARK KENNEDY
May 27, 2025 5:16 am - If you’re intimidated by the idea of making ice cream at home, just think of it as making soup. That’s advice from Tyler Malek of Salt and Straw, the innovative gourmet ice cream maker. His ever-changing treats are all built on the ice cream base. And that’s also at the heart of Malek’s latest cookbook, “America’s Most Iconic Ice Creams: A Salt and Straw Cookbook.”
Spring onion kebabs with romesco celebrate the season in Spanish style

By Joe Yonan
May 27, 2025 5:13 am - Grill skewers of spring onions, zucchini and halloumi cheese while you also char the ingredients for the classic Spanish romesco sauce that will accompany them. The idea comes from the Catalan calçotada, an annual celebration of spring onions at which they’re charred over a fire and served with lots of romesco (and lots of wine).
Pasta salad with salmon and dill is a fresh dish with retro vibes

By Ellie Krieger
May 27, 2025 5:13 am - In this satisfying, main-course salad, pasta shells are tossed with salmon, celery and onion in a creamy, dill-flecked dressing. A combination of yogurt and mayonnaise gives the dressing ample richness while keeping it more healthful.
Couscous gets the risotto treatment in this creamy springtime recipe

By CHRISTOPHER KIMBALL
May 27, 2025 4:26 am - The wheaty flavor of pearl couscous (sometimes called Israeli couscous or ptitim) is a perfect match for grassy, subtly sweet asparagus and the salty, nutty flavor of Parmesan cheese.
Lawmakers tried to reform Illinois’ food system. Here’s why it failed

By Jennifer Bamberg
May 24, 2025 1:39 pm - Of all the food consumed in Illinois, 95% of it comes from outside the state. House Bill B3701 and Senate Bill 2187 would have significantly changed state food procurement practices. However, state lawmakers did not pass the bills before a key legislative deadline in April.
A guide to farmers markets in the suburbs

Daily Herald staff report
May 23, 2025 8:04 am - Farmers markets are opening throughout the suburbs. Some start in June or later while others have already begun. Here’s a helpful guide.

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