Food
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Iconic products got their start at Chicago's Columbian ExpositionNov 13, 2013 4:45 am - From breakfast, lunch, dinner and snacks, many familiar brands debuted at Chicago's Columbian Exposition, which at its 120th anniversary retains its hold on our imaginat...
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Brussels sprout, Cauliflower and Shiitake FusilliNov 13, 2013 4:45 am - 1 pound spinach fusill 8 ounces brussels sprouts, trimmed 12 ounces cauliflower florets (about 4 cups) ¼ extra-virgin olive oil, divided 4 medium shallots, finely choppe...
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Chef du jour: Chocolate makes the world go round for this pastry chefNov 13, 2013 4:30 am - Kathy Plucinski says — and many would agree — that the world could not live without chocolate. As pastry chef for the past seven years at Sam and Harry's Steakhouse in S...
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Creative twists get suburban bakers into winner's ciricleNov 12, 2013 10:00 pm - A little creativity went a long way for some suburban bakers who participated in the Daily Herald's Home Baking Challenge. Bananas Foster Bread Pudding, Chai Pear Pecan ...
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Double Cookie BrowniesNov 12, 2013 10:00 am - ½ cup (1 stick) butter, softened to room temperature ½ cup brown sugar ¼ cup white sugar 1 egg 1 teaspoon vanilla extract 1¼ cups all-purpose flour ¼ teaspoon salt ½ tea...
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Easy Weeknight TacosNov 12, 2013 10:00 am - 2 teaspoons olive or canola oil 1-1¼ pounds lean ground turkey ¼ cup mild chunky salsa 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon ground coriander ¼ te...
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Sauteed Kale RiceNov 12, 2013 10:00 am - 2 teaspoons olive oil ½ large red onion, chopped fine 2 large carrots, peeled and coarsely shredded 1 large bunch kale, tough stems removed and sliced into fine ribbons ...
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Lean and lovin’ it: Grading our nation’s changing dietNov 12, 2013 5:00 am - Earlier this year, Bonnie Liebman, director of nutrition at Nutrition Action Healthletter, created a nutritional report card covering 1970 to 2010. Using USDA statistics...
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From the Food Editor: Welcoming baking season with browniesNov 12, 2013 5:00 am - The crisp autumn air shaking leaves from the trees signals the beginning of a new season for me. Baking season ... that time of year when I happily turn my attention fro...
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Cannellini Bean and Herb DipNov 12, 2013 5:00 am - 2 cans (15 ounces each) cans cannellini (white kidney) beans, rinsed and drained 3½ounces reduced-fat cream cheese (such as Neufchatel) 1⁄3 cup chopped onion 2 t...