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Bill Daley

Bill Daley
Bill Daley is a food and feature writer with the Chicago Tribune. In tackling the beat, Daley covers chefs and food personalities, cooking techniques and trends. He is active in social media, notably Twitter and Facebook.

Daley arrived at the Tribune in 2004. For six years, he wrote the Good Eating section's weekly wine column, "Uncorked," and a Sunday q-and-a column called "Daley Drink" for four years. He broadcast a weekly food and wine radio segment for five years, first for WBBM-AM and then for WGN-AM. Prior to the Tribune, Daley was a food writer and restaurant reviewer with the San Francisco Chronicle and spent 11 years at the Hartford Courant, where he ultimately became the S...
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Bill Daley is a food and feature writer with the Chicago Tribune. In tackling the beat, Daley covers chefs and food personalities, cooking techniques and trends. He is active in social media, notably Twitter and Facebook.

Daley arrived at the Tribune in 2004. For six years, he wrote the Good Eating section's weekly wine column, "Uncorked," and a Sunday q-and-a column called "Daley Drink" for four years. He broadcast a weekly food and wine radio segment for five years, first for WBBM-AM and then for WGN-AM. Prior to the Tribune, Daley was a food writer and restaurant reviewer with the San Francisco Chronicle and spent 11 years at the Hartford Courant, where he ultimately became the Sunday magazine's restaurant reviewer. He served as president of the Association of Food Journalists from 2002-2004.

A graduate of Manhattanville College, Daley also holds a master's degree from Columbia University's Graduate School of Journalism in New York City. He is a resident of Chicago's Uptown neighborhood.
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  • Reader seeks 1970s recipe for oatmeal whole wheat bread

    Reader seeks 1970s recipe for oatmeal whole wheat bread
    Q: Sometime between 1970 and 1975; the Trib published a wonderful bread recipe for an oatmeal whole wheat bread that included honey and dry milk. My memory tells me it was the tastiest bread I've ever made. I took the recipe with me when we moved overseas in 1975 and remember teaching a class of 4th graders at the International School of Brussels how to bake whole wheat bread. Another outstanding feature of this recipe was it made three loaves with one batch. Somehow on the relocation back to Chicago the recipe went missing. Is there a possibility you could find this lost recipe?
  • Fudge recipes, Nestle-style

    Fudge recipes, Nestle-style
    Q: I have searched for several months and have been unsuccessful trying to track down a recipe that my dad pulled from a Nestle Quik can from about 1971, or 1972. The recipe was for a fudge that either exclusively, or primarily, used Nestle Quik and a...

    Crisp oatmeal cookie recipes

    Crisp oatmeal cookie recipes
    Q: I believe that the Trib published a recipe years ago for " Viennese Oatmeal Cookies" which I can no longer find. They were very thin and crispy delicious cookies that my grandchildren loved, and since I plan to visit them again over the Valentine's...

    Honor freedom with a beer can, chicken

    Honor freedom with a beer can, chicken
    Nothing quite says 4th of July -- and American independence from unreasonable taxation and those intrusive federal regulations -- like a chicken with a beer can stuck up its behind, roasting silently over wood charcoal. Nothing. Cynics may call it a...

    Clueless about wine?

    Clueless about wine?
    Clueless about wine? Don't worry, you're sitting in a pretty crowded boat. While it seems more and more people are drinking more and more wine, there's still a wide gap out there in terms of wine knowledge. At the apex of the American wine scene are a...