Food
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Daily Herald columnist pens book about food's role in diabetesNov 06, 2013 4:45 am - Beans, kale, dark chocolate and barley. If you want to make food choices that will control diabetes, these “power foods” should be on the menu. That's just one of the th...
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Good wine: American winemakers blending grapes, stirring up salesNov 06, 2013 4:26 am - In the 1970s, a new word entered wine’s active vocabulary. The word: varietal. We learned it meant a wine made from primarily one grape variety. It was the vinous equiva...
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Elgin's Dan Rich twists apples, chicken into winning plate at Cook of the Week Challenge finaleNov 06, 2013 4:00 am - After cooking with Twizzlers, Dan Rich figured nothing could throw him off his game. Turns out the Elgin man was right. When faced with skin-on chicken breasts, apples, ...
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Eat right, live well: Don't let pungent aroma keep you from onion's nutrientsNov 05, 2013 12:00 pm - Did you know that onions have a history with Chicago? In fact, Chicago was named after onions. Onions grew in abundance along the Chicago River and when the first French...
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Sautéed Cabbage, Onions and ApplesNov 05, 2013 12:00 pm - 1 teaspoon canola oil ½ small head cabbage, cored and thinly sliced 1 small sweet onion, thinly sliced, about 1 cup 1 medium apple, peeled, quartered, cored and sliced 1...
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Charlie Trotter redefined fine diningNov 05, 2013 11:00 am - With a culinary style he likened to improvisational jazz, Charlie Trotter changed the way Americans view fine dining, pushing himself, his staff, his food and even his d...
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Creamed Peas with Colorado SageNov 05, 2013 8:58 am - 2½ tablespoons butter, divided 2 cups frozen peas 1 tablespoon dried sage (or 2 tablespoons of fresh, chiffonade) ½ cup heavy cream or half-and-half ½ teaspoon flour P...
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Apple and Red Plum Compote, a.k.a. “Muzzie”Nov 05, 2013 8:58 am - 4 tablespoons butter, divided 1 Granny Smith apple, thinly sliced, skin on 1 Fuji apple, thinly sliced, skin on 2 red plums, thinly sliced, skin on 1½ ounces Now Foods c...
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The Gobblin’ DelightNov 05, 2013 8:58 am - Stuffing ¾ cup Israeli couscous ½ cup chicken broth ½ cup water 2 tablespoons oil 1 tablespoon butter 2 large portobello mushrooms, chopped 1 large oyster mushroom, chop...
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Cook of the Week: We all need a little food and art in our livesNov 05, 2013 5:00 am - Vesna Boscovic believes art can transcend geographic boundaries. Wanting to give artists an opportunity to exchange, promote and earn international recognition for their...