Food
-
Good wine: Dry Rosé, sweet whites friends with flame-cooked summer fareJul 30, 2014 6:00 am - Leave the white tablecloth and five-star wines safe in storage until autumn winds blow our dining indoors. Summer is time for finger-lickin' grilling and barbecues with ...
-
Five steps to great fried chickenJul 30, 2014 5:45 am - When it comes to summer picnics, fried chicken frequently finds itself on the table. It's one of those foods that tastes great hot, and maybe even better cold, so as lon...
-
Soupalooza: Zucchini soup so good you'll look forward to more zucchiniJul 30, 2014 5:45 am - It's time for the annual gardener's lament, as in “What in the world am I going to do with all this fill-in-the-blank produce?” One of the top offenders is the Cucurbita...
-
Chef T's Fried ChickenJul 30, 2014 5:45 am - 2 pounds organic chicken legs and thighs or 1 (3½- to 4-pound) chicken, quartered Brine 1 quart cold water ½ cup kosher salt ¼ cup cane sugar 1 tablespoons dried thyme 4...
-
10 ideas for eating all that zucchiniJul 30, 2014 5:01 am - Zucchini bread is fine and all, but when you're staring down a mountain of summer abundance, how much of it can you really eat? Convinced we could find more - and more c...
-
From the food editor: Catching up with suburban chef-testantsJul 29, 2014 12:00 pm - Think being on a reality TV food show won't change your life? Think again. In the year since Itasca's Brian Emmett won CBS' “America's Baking Challenge” and nearly 18 mo...
-
'Fried' Fish BLT PitasJul 29, 2014 6:00 am - 4 slices bacon ½ cup packed fresh basil leaves, finely chopped ½ cup light mayonnaise 4 teaspoons lemon juice 4 small tilapia fillets (about 2½ ounces each) Salt and gro...
-
Bulking up the classic BLT without adding fatJul 29, 2014 6:00 am - In terms of flavor and texture, it's hard to beat a bacon, lettuce and tomato sandwich, reportedly one of the most popular sandwiches in America. Trouble is, it's not ex...
-
Chicken Cordon BleuJul 29, 2014 5:45 am - 4 boneless, skinless and thin cut chicken breasts 4 slices prosciutto ½ pound Gruyere cheese, grated ¼ cup flour Salt and pepper 2 eggs 1 cup panko bread crumbs 4 sprigs...
-
Cook of the week: Cook's fundraiser dinner hot auction item at schoolJul 29, 2014 5:45 am - Penny Kaldec is planning an expensive meal for one lucky couple. Following the couple's request, Penny will prepare a multitude of appetizers including homemade guacamol...