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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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Top Bill Daley Articles

Displaying items 56-66
  • Looking for hot milk cake

    Looking for hot milk cake
    Q: My mother has been looking for a recipe that her mom used to make.  It's called Hot Milk Cake.  She said that her mom probably started making it around the 1940s when she lived in Virginia. None of my grandmother's siblings know what cookbook this...
  • Wine words: Don't let label descriptors intimidate you

    Wine words: Don't let label descriptors intimidate you
    Q: I like hot and spicy food, hot peppers, wasabi, horseradish—you get the idea. In a conversation I had about wine I was told people with tastes like mine could never taste the subtle flavors and aromas in wines. In general do you think this is...
  • Light meets might

    Light meets might
    My original introduction for this article was going to be something along the lines of: "Salami, no matter how you slice it, goes great with wines, particularly Italian barberas." But how you slice it does matter a lot, at least to me. I want my salami...
  • Searching for squid

    Searching for squid
    Q: I had the most delicious squid pasta while vacationing in Michigan's UP. I have a basic recipe, and I hope to try it out soon. I have questions for you: Where on earth can I find squid or calamari in the far western suburbs of Chicago? I haven't a clue...
  • Hungry for Canasta cake

    Hungry for Canasta cake
    Q: I am originally from the Southwest side of the city. I grew up on a Canasta cake made by Weber's Bakery on Archer Avenue. I live retired in Phoenix now and I can find nothing like it here. When I fly back from the city, I stop there and bring one...
  • Can't find that prize-winning recipe?

    Can't find that prize-winning recipe?
    (Note: This story contains updated material. Please see below.) Q: I am searching for a recipe that appeared in your paper many years ago. It's called: Rose Lewis' $3,000 third prize Lemon Mustard Chicken. My copy is crumbling and would love to print...
  • Heavy cream substitutions

    Heavy cream substitutions
    Q: Can evaporated milk be substituted for heavy cream? I have an ice cream recipe that calls for heavy cream. I've been to three stores, but only found light cream. —Dolores A. Smith, Chicago A: Evaporated milk can be substituted for heavy cream....
  • Triple chocolate cake like mom used to make

    Triple chocolate cake like mom used to make
    Q: My brother and I were recently talking about a cake that our mom used to make called Triple Chocolate Cake (in a 13-by-9 pan) The three chocolate items were chocolate cake mix, chocolate instant pudding mix and chocolate chips. When our mom passed away...
  • Julia Child: Still cooking as a writer

    Julia Child: Still cooking as a writer
    Julia Child would have been 100 on Aug. 15, and the occasion is being marked by a flurry of published works honoring her as a woman, a cook, a television legend and even a cat fancier. But what about Child as writer? After all, her inaugural cookbook...
  • Zapping up a souffle

    Zapping up a souffle
    Q: I asked my brother, an executive chef at a golf club, the following question and he never (gave) me an answer either way: Is it possible to microwave a souffle? —Joanne Thompson Pease, Torrington, Conn. A: Conceivably you could, but why?...
  • No smoking!

    No smoking!
    Q: I dislike food with soot or smoke on it or in it although I like well done meat and fowl. Could a charcoal grill work which had a thin metal plate under the grill? This would, of course, be circular, and would have three short arms which rest on the...