food
Getting reacquainted with sherry
AT THE CHEF’S TABLE: Sherry has since lost its luster and is mostly thought of for the kitchen or as a creamed drink for your Read More
Apples get healthy brulee treatment
Which kind of apple should you use for my apple cranberry brulee? In this recipe it doesn’t matter. Just pick the one or two kinds Read More
Popcorn puts fun in fall party treats
SWAP SHOP: The Chicago-based Popcorn Board offers two interesting recipes — Pumpkin Pie Spice Popcorn Bark and Popcorn S’Mores — for popcorn-themed October event for Read More
Come for the food, stay for the wine
While many wine fanatics will spring for the special ticket to hit the Grand Cru tastings at Chicago Gourmet this weekend (which include choice pours from the likes of Archery Summit, Silver Oak, Pio Cesare, and Louis Latour), you don’t have to slap down that …
She’s tending the gardens at local restaurants
Over the past few years, Chicago restaurants have started growing their own food. Many chefs discover that consistent gardening takes work, specialized skills and, most importantly, time, of which they have precious little. Enter Sara Gasbarra, owner of Verdura, a business that creates and maintains custom gardens for some of Chicago’s best restaurants.
City’s top chefs take part in Chicago Gourmet
Sip, indulge and get a little education this weekend at the fifth annual Chicago Gourmet in Millennium Park.
Everyone’s brewing own beer these days
POUR MAN: I don’t know, I guess there’s something kind of cool about being one of the last people on earth who still has not made his own beer.
THE F WORD
“Well, as my memaw would say, looks like we butchered a pig but nobody wanted bacon.” — Sheldon (Jim Parsons) on “Big Bang Theory.” …
Jerky, bison are back in fashion
FOOD DETECTIVE: Jerky is derived from ch’arki, meaning “to burn,” in Quechua, a Native American language. Jerky is neither burned nor even cooked; it’s sliced, trimmed, dried and frequently smoked, accelerating the dehydration process and adding flavor.
You need omega-3s; here’s why
There are three main types of omega-3 fats, typically referred to by their abbreviated names DHA, EPA and ALA. They help fight inflammation and contribute to heart health, brain function and immunity.
5 business procedures that save money in the kitchen
Keeping a home kitchen in the black is a matter of considering five financial concepts, says Melissa d’Arabian, host of Food Network’s “Ten Dollar Dinners.”
Make your own 100-calorie cereal snack
Skip the overpriced, processed snack packs and make your own 100-calorie snack instead. Spicy cereal mix 3 tablespoons extra-virgin olive oil 1 tablespoon Worcestershire sauce 1 teaspoon hot sauce 1/2 teaspoon each: garlic powder, ground cumin, onion powder 1/4 teaspoon cayenne pepper Kosher salt 3 …
7 steps to frosting perfection
As any novice baker can attest, icing is no piece of cake. The tools of the trade are available at any cookware store, and craft stores stock a wide selection of cake-decorating paraphernalia, but most of the essentials can be drummed up in your own kitchen. Follow these 7 steps for frosting perfection.
Tastings Around Town
Find a wine event happening in Chicago or the surrounding suburbs.
Surprise! Bigger better when trying to lose weight
For weight control, it turns out bigger portions — of the right foods — may be the answer. Numerous studies, many at Pennsylvania State University by Barbara Rolls, author of The Ultimate Volumetrics Diet, suggest people are satisfied by the same volume of food at a sitting regardless of how many calories it contains.
Hearty food choices for football watching
Rather than graze your way through boring, gut-busting fried fare, give game day grub a twist. By fashioning a serious — yet fuss-free — spread for football gatherings, food-enthused guests will thank you. And chip-dippers? They’ll appreciate the shake-up, too.
Meat’s gone, but flavor remains
SWAP SHOP: Carla Hall, one of the co-hosts of ABC’s “The Chew,” shows with the right topping, a veggie burger doesn’t have to be boring. Read More
Potatoes and fennel, great fall duo
Chicago’s earliest immigrants came from England, Germany and Ireland. It stands to reason then that Chicago became a meat and potatoes town. Potatoes — versatile, inexpensive and easy to grow — appeared on many early Chicago tables once a day, maybe more. At our house, …
