Food
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Here's the chemistry that makes your beer taste good (or bad)Mar 17, 2015 6:00 am - With St. Patrick's Day today, that means the world is about to consume a lot of beer: 13 million pints of Guinness alone are expected to be consumed. Obviously you will ...
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Gluten-free BlondiesMar 17, 2015 6:00 am - ½ cup unsalted butter, cut into chunks ⅔ cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour ⅓ cup coconut flour ¾ teaspoon salt ½ teaspoon baking powder ½ cup chopped p...
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Five tips - and one surprise ingredient - for great biscuitsMar 17, 2015 1:00 am - Here's one of the million things I love about baking: You learn something new every time. Recently, I learned that I could make biscuits using cottage cheese instead of ...
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Apple oatmeal in a jarMar 16, 2015 5:45 am - 3 cups rolled oats 1 tablespoon pumpkin pie spice 3 cups unsweetened applesauce In a medium bowl, combine oats and spice mix, then stir in applesauce. Evenly distribu...
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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 ...