Food
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Beef-Stuffed Swiss Chard Rolls With Yogurt SauceMay 05, 2015 6:08 am - 1½ cups plain whole-milk or low-fat yogurt (not Greek) 10 large Swiss chard leaves 2 teaspoons extra-virgin olive oil ½ medium onion, cut into small dice ⅔ cup water, pl...
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Cook of the Week: Give the lady a theme, and she'll give you a partyMay 05, 2015 6:00 am - When it comes to making dinner for her and husband, Mark, Leann Runyanwood says she loves to cook from scratch but is not necessarily creative. But if an idea comes to h...
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No sprinkles, just yogurt as it's meant to beMay 05, 2015 6:00 am - When I whisk garlic into yogurt, I'm hardly a renegade. After all, the two foods pair frequently in such dishes as Greek tzatziki and Turkish ali nazik kebab, chargrille...
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From the Food Editor: Arlington Heights baker wins two blue ribbons at national pie contestMay 05, 2015 6:00 am - I can't really say I was shocked when I got a call from Matt Zagorski sharing the news that he took first place in the cherry pie category at the National Pie Championsh...
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Readers donate car-full of pots, pans to refugee effortMay 05, 2015 1:00 am - Skillets, soup pots, casserole dishes, whisks, roasting pans and muffin tins along with other cookware and kitchen items filled all but the driver's seat of Emily Terrel...
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Food critic found dead in Chicago hotelMay 04, 2015 11:00 pm - CHICAGO - Authorities say a well-known food critic who was in Chicago for the James Beard Foundation Awards has been found dead in his hotel room. The Cook County medica...
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Sustainable food wins big for Dan Barber at Beard awards in ChicagoMay 04, 2015 11:00 pm - CHICAGO - An almost obsessive dedication to regional and seasonal foods has netted Dan Barber a first-ever culinary hat trick in the nation's top restaurant awards. The ...
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Wild Grain BarsMay 04, 2015 3:13 pm - Canola oil ½ cup salted, roasted pumpkin seeds 1 cup raw, hulled, unsalted sunflower seeds ½ cup golden flaxseed 3 cups raw wild rice (not a blend) ½ cup dried red quino...
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Wild rice, quinoa boost flavor, texture of snack barsMay 04, 2015 3:13 pm - When a cook from Minnesota's Red Lake Nation showed chef Jerome Grant how to puff wild rice, amping up its nutty flavor, he knew just where to deploy it: in a grain-pack...
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Brussels sprouts with apples and shallotsMay 04, 2015 5:45 am - 1 pound Brussels sprouts, quartered 2 large shallots, sliced into 1/4-inch-thick rings 2 medium crisp, firm apples (such as gala, honeycrisp or Braeburn), sliced into ¼...