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Food

Chicken and waffles add a sweet-salty twist to brunch

By KATIE WORKMAN
May 12, 2026 5:07 am - If you are a brunch person, then you may have noticed a new dish in town, sitting comfortably in recent years alongside longtime favorites like eggs Benedict and French toast. It's chicken and waffles, current darling of the brunch crowd.
To eat or not to eat: The great Airbnb leftover food debate

By Andrea Sachs
May 12, 2026 4:31 am - Vacation rentals often contain a culinary Little Free Library filled with foodstuffs left by guests who may have miscalculated their appetite for consuming. Hosts and cleaning crews who discover edible odds and ends in the property’s fridges and pantries have to figure out what do with the remnants: toss them, leave them, eat them or donate them.
Fresh finds: A guide to farmers markets in the suburbs

Daily Herald staff report
May 11, 2026 11:39 am - Farmers market season is here, bringing fresh produce, handmade goods and more back to local downtowns and parks.
Skip the buffet: Celebrate Mom with elegant fennel soup and conversation

By M. Eileen Brown
May 06, 2026 5:38 am - What sounds better this Mother’s Day: Navigating crowds and shouting over the din or a simple but elegant meal paired with good conversation and a few laughs? Start with this unfussy Fennel, Garlic and Potato Soup and a nice glass of bubbly, and you’ll have one happy momma.
A little luxury, and other reasons to decant wine

By Mary Ross
May 06, 2026 5:36 am - Once, every wine needed decanting; today, not so much. But in exchange for convenience, are we giving up pleasure?
When you don’t know what’s for dinner, start with the sauce

By Ellie Krieger
May 05, 2026 5:40 am - This lusciously savory, tangy and creamy take on the traditional Mexican sauce known as pipián features roasted tomatillos and poblano peppers blended with pumpkin seeds, spices and fresh cilantro. Here, it’s simmered with pork tenderloin medallions, but it will elevate just about any protein you like — shrimp, chicken, beans, fish, tofu, you name it.
Just sweet enough: Pair rhubarb with raspberries in this stunning tart

By Ben Weiner
May 05, 2026 5:33 am - In this streamlined sheet pan tart that harkens the arrival of spring, raspberry and rhubarb come together to create a dessert that is just sweet enough. A flaky puff-pastry dough is the base for a quick lemony batter topped with a mix of sliced rhubarb, fresh raspberries and raspberry jam.
The quiche that made chef Michael Anthony love leeks

By MICHAEL ANTHONY
May 05, 2026 5:16 am - Leeks are the mildest of the indispensable onion family, less pungent than garlic and shallots, richer and more discreet when cooked. We do not eat them raw, but they soften quickly, and as they warm, their deliciousness is revealed.
A legendary food writer’s office treasures paint a portrait of a full life

By Tim Carman
May 05, 2026 4:56 am - Legendary food writer Marian Burros, whose half-century career included stints at both The Washington Post and the New York Times, died in September at 92, leaving behind a legacy few could touch. What’s left of her home office, toured days before an estate sale, tells the story of a long and illustrious career.
Is Red Lobster’s revamped ‘Endless Shrimp’ deal worth it? A food critic tried it.

By Emily Heil
May 01, 2026 8:38 am - It’s easy to understand the appeal of Red Lobster’s “Endless Shrimp” special, a promotion in which diners are guaranteed as many shrimp as they can stuff in at one seating. But just how good a deal is it? Some premeal math told us how many shrimp we would each have to eat to make this a bargain: 23.

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