Food
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Roasted Arrabbiata SauceSep 17, 2013 6:03 am - 2 pounds plum tomatoes, quartered (see note) ½ red onion, chopped 4 slices raw bacon, chopped (or 1 link Italian sausage cut into ½-inch pieces 2 cloves minced garlic 1 ...
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Culinary Adventures: No reason to get angry over roasted tomato arribbiataSep 17, 2013 6:00 am - Whether heirloom, cherry or beefsteak tomatoes seem to be abundant right now, especially if you have them growing in your garden. Personally, my garden didn't yield the ...
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Fried CalamariSep 16, 2013 6:04 am - 1 tablespoon olive oil ½ medium red onion, diced 1-3 cloves garlic, crushed ½ tablespoon dried oregano ½ tablespoon dried basil 1 tablespoon red pepper flakes 3 ta...
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Chef du Jour: Chef turns his skill toward teaching from his ‘man cave’Sep 16, 2013 6:04 am - Receiving his training at the Western Culinary Institute in 1999, chef Pete Trusiak went on to work in restaurant kitchens in Wisconsin, Illinois and New Mexico. After ...
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Go to market in MundeleinSep 15, 2013 4:25 pm - Mundelein’s weekly farmers markets will continue on Fridays through Oct. 11. They run from 3 to 7 p.m. at the corner of Park and Seymour avenues. For more information, c...
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Outbreak roils state’s oyster industrySep 14, 2013 1:26 pm - BOSTON — A mystery of sorts threatens to stunt Massachusetts’ small but growing oyster industry after illnesses linked to bacterial contamination forced the state to shu...
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Lean and lovin' it: Defining a “foodist”Sep 12, 2013 9:00 am - Darya Pino Rose likes creating new words like “foodist” and “healthstyle,” and loves to eat and write about food — healthy, real food. Rose also makes lists; lots of 'em...
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Prosciutto and melon pairing inspire a pasta saladSep 12, 2013 6:00 am - A pasta salad should be easy. It should be a just-throw-the-ingredients-in-a-bowl kind of summer food that doesn't require too much messing around. With that in mind, we...
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From the Food Editor: Bakers get their chance in the contest ringSep 11, 2013 3:00 pm - Right now our savory cooks are having their moment in the spotlight, but soon enough our sweet bakers will get their chance to shine. The Daily Herald Media Group along ...
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Cook of the Week Challenge: Pure Leaf Green Tea, pork loin chops and cauliflowerSep 11, 2013 2:21 pm - Carrie McCulley When I opened my mystery bag and saw that one of my ingredients was cauliflower, I was not so confident as I have never cooked cauliflower before. I thou...