Food
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No controversy, just fine dining at community college student-run restaurantsMar 16, 2015 5:30 am - The College of DuPage's Waterleaf may be caught in a spending scandal, but this is what you can find at student-run restaurants Cuisine, no controversy
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Hundreds see annual maple tree tapping in NapervilleMar 15, 2015 1:00 am - The beautiful spring weather brought out hundreds of people to the Naper Settlement's annual Maple Sugaring Days in Naperville this weekend to enjoy the day and learn ho...
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Travel series serves food for thought in global hot spotsMar 13, 2015 6:00 am - NEW YORK - In less skilled hands, this might have been little more than a food fight. The ambitious, borderline-explosive formula for "Breaking Borders" lands a journali...
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The right wine can turn takeout into gourmet feastMar 11, 2015 6:00 am - While visiting an expat college chum in St. Georges, Switzerland, we did her daily shopping rounds, stopping at the local vegetable market, the butcher, the baker and bi...
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From the food editor: 2011 Cook of the Week updates Irish soda breadMar 11, 2015 5:00 am - Some people can't leave well enough alone. And thank goodness for that. Bridget McGuinness reached out to me the other week to let me know that she'd improved upon the I...
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One chef's passion for mushrooms leads to a trove of irresistible tastesMar 11, 2015 5:00 am - Every once in a while, a cookbook comes along that you realize you've needed for years. "Shroom: Mind-Bendingly Good Recipes for Cultivated and Wild Mushrooms" (Andrews ...
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Cremini and Beef BourguignonMar 11, 2015 5:00 am - 8 ounces bacon, cut crosswise into ΒΌ-inch-wide strips 1 pound cremini mushrooms, stemmed and cut into quarters 2 teaspoons fine sea salt, plus more as needed Freshly gro...
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Lean and lovin' it: Bacon-braised cabbage beefs up St. Patrick's Day dinnerMar 10, 2015 6:00 am - You don't have to be Irish to love corned beef and cabbage. Add a side of boiled potatoes and you've got a sensational combination. My I grew up next to Skokie, home to ...
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Cook of the Week: Mom embraces from-scratch cooking for her family, PADSMar 10, 2015 6:00 am - On the third Saturday of any given month, you're likely to find Kathy Talken with her team of volunteers chopping, mixing and serving dinner for the 20 to 40 guests at t...
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Nutrient-packed mushrooms offer deep, savory flavorMar 10, 2015 6:00 am - Mushrooms give a meaty heartiness and deep, savory flavor to dishes in a healthful way. You might be surprised to discover just how healthful. The fungi don't make it on...