food
No romance in a box of powdered cheese pasta
Long before I went to culinary school I decided to make a romantic home-cooked meal for my boyfriend at the time. After scouring copious cookbooks, I settled on replicating a recipe I’d clipped from a magazine for mafalda with veal and rosemary. I figured the …
Score big with these Super Bowl sliders
The National Restaurant Association predicts that a whopping 48 million people will order take out on Super Bowl Sunday this year. When the New England Patriots battle the New York Giants for the NFL Championship on Feb. 5, most folks will feast on pizza, wings, …
Hot food trends for 2012
With the new year, foodies love to march out their trend lists. I eat these up. Experts like Sara Bonisteel from Epicurious and John Mariani from Esquire, among my favorites, have predicted the rise of The Old Fashioned, The Happy Diet and Sustainable Fish. They …
The Locavore in winter
Eating locally — only foods grown within 300 miles — is easy in summer or at the peak of harvest time. Try it in January in Chicago. Some local chefs and others do it, despite the challenges, and say it’s the only way to eat.
Church’s cookie walk presents tasty holiday treats by the dozens
Oak Park’s United Lutheran congregation offers tips on baking holiday cookies — or just come to Saturday’s cookie walk.
‘Fine’ redefines food blogs
Oak Parker Harlene Ellin’s site “Fine” at www.finedesigndine.com reviews recipes, chefs and interiors of local restaurants. She researches and eats the food on their menus, quaffs their wines — or perhaps beers and spirits — and, very importantly, interviews the key players who inspire these finely designed restaurants. Ellin is an award-winning journalist, whose work has appeared in major publications such as Time and i4design magazines.
Talking turkey: Are you ready for the big day?
As you prepare for the big Thanksgiving meal, check out what Sun-Times Media food writers are cooking up for this holiday week.
Vegetables getting all tarted up
Alors! Julia Child’s beloved pet project, the classic open face fruit pie, glorified by her and now known to all as la tarte tatin, is being left in the competitive flour dust by new tart varieties. Modern chefs are thinking outside the apple basket, making …
Dominican community goes green
Dominican University is building a new community — with every asparagus, carrot, potato, green bean, squash and tomato it grows. The university opened its first herb and vegetable garden on campus in late May. Monica Halloran, associate director of academic advising at Dominican University, said …
Senior fare
Pamela Stosur’s pasta primavera showcases fresh basil, zucchini, peppers and carrots. Opting for whole grain pasta makes the dish even healthier. The simple recipe, one of many Stosur, a senior caregiver, prepares for a senior couple living in Northbrook, provides a nutritional meal and companionship, …
Potpourri: Aug. 19 through Aug. 25
The Fresh Flavors Cooking Demonstration Stop by a store near you in August for a demonstration led by local chefs who will lead a free, step-by-step presentation on how to prepare prepare Asian Chicken Salad with Fire Roasted Tomato Bisque. For more information, visit www.thefreshmarket.com. …
Eating in season, one meal at a time
Ready availability of all manner of fresh produce regardless of the time of year has changed the attitudes of many consumers about what they eat and when. However, restaurateur, chef and food writer Andrea Reusing, author of Cooking in the Moment: A Year of Seasonal …
Potpourri: Aug. 11 through Aug. 18
Ravinia Festival New Culinary Additions for 2011 Levy Restaurants and Executive Chef Tim Radack introduce new Kosher grill cart, gluten-free items, guest chefs and more with options ranging from picnic favorites to fine dining. Chef Thomas Bowman of iNG Restaurant will appear August 18-19. Levy …
Veggin’ out on Roasted Brussel Sprout Burgers
Any vegetarian knows the dread of a summer family party or backyard barbecue. The conversation around the grill usually comes around to what you don’t eat. These days, most hosts extend an olive branch to their non-meat eating attendants with at least the afterthought of …
Raising kids vegan: No ‘eww’ about it
Parents know that passing on your values so kids can live a good and just life is a no-brainer. Marla Rose’s values extend through her life and onto the dinner table. Rose and her husband, John Beske, of Oak Park, were vegetarians when they met …
