Food
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Cook of the Week Challenge: Judges pick up the panOct 30, 2013 6:08 am - It’s second nature for cooks. We read someone’s recipe and the wheels in our minds start turning over ways to tweak this or add that. And of course it’s that way with ou...
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Cook of the Week Challenge: Final four count down to cook-offOct 30, 2013 6:00 am - Snickers bars and liverwurst? Blood oranges and eye of newt? I'm not telling what's in the mystery basket for tonight's Cook of the Week Challenge Final Four Cook-off, b...
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From the Food Editor: Last-minute Halloween treatOct 30, 2013 5:30 am - Curses. It happened again. Halloween sneaked up on me. I’ve spotted the giant bags of candy at the grocery store since August, but have ignored them saying to myself I s...
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Cuts expected in nutrition programOct 29, 2013 5:04 pm - SPRINGFIELD — State officials say Illinois families receiving federal nutrition assistance will start seeing a monthly decrease in November. The Illinois Department of H...
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Pumpkin Creme BrûléeOct 29, 2013 6:00 am - 3 cups heavy cream 1 teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon ginger ½ cup sugar ½ cup light brown sugar 9 large egg yolks ½ teaspoon vanilla 1½ cups pumpkin purée...
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Seinfeld has help for cooking-phobic with third bookOct 29, 2013 5:30 am - NEW YORK — Jessica Seinfeld’s first two cookbooks “Deceptively Delicious” and “Double Delicious” showed parents how to sneak vegetables into their kids’ meals. She may h...
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Soupalooza: Don't be scared off by cooking with dried beansOct 29, 2013 2:00 am - To soak or not to soak? That's at least one of the questions that come up when you are cooking with dried beans. For something so ubiquitous and so elemental, cooking dr...
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Cook of the Week Challenge: Playing catch-up (ketchup?) with our 2012 crewOct 28, 2013 11:00 pm - In the year since Michael Pennisi was named 2012 Cook of the Year I've had the chance to work with him on a few projects. He represented the Daily Herald at a charity co...
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Espresso Black Bean ChiliOct 28, 2013 11:00 pm - 3 tablespoons neutral oil, like grapeseed or corn 2 onions, chopped 2 tablespoons minced garlic 3 cups chopped ripe tomatoes (about 1½ pounds; canned is fine) ½-1 cup fr...
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Chef du jour: Pastry chef mentors online studentsOct 27, 2013 11:00 pm - Chef Susie Wolak knows a thing or two about dessert. After attending culinary school at the College of Dupage, the Lisle High School graduate worked as executive pastry ...