| Dec 27, 2011
Q: I have been searching (for years) for a recipe for the clear French salad dressing served at the George Diamond's Steakhouse restaurant on Wabash just south of Congress. I hope you can find this one for me; it was a favorite.
—Gerry Cload, New...
| Mar 21, 2011
Stopped taking your lunch to work, right? Was it because you (a) loathe boring food containers, (b) hate eating soggy sandwiches, (c) don't have a refrigerator at work, (d) despise lugging home bulky empty containers, or (e) all of the above?
| Sep 19, 2011
Maybe you've been a farmers market regular all summer, stopping en route to work to pick up some beautiful fruit to go with your lunchtime yogurt—or stopping by at lunch for some terrific bread to go with the peanut butter you keep tucked in a...
| Dec 12, 2011
I'm a fan of those soups in microwaveable containers. The price is usually right. Some can sit in your desk drawer for months (years?). There's a good variety to choose from. And when the weather's blustery, they solve the lunch problem for desktop...
| Dec 13, 2011
One drip per second from a leaky faucet equals 3,000 to 8,000 gallons of wasted water a year, according to Paul Patton, senior product manager for Delta Faucet, and Chuck White, vice president of technical and code services for the Plumbing-Heating-...
| Apr 16, 2012
1 Start smart: Dive into the day with a super healthy, super delicious breakfast. How about the Apple and Cheddar Tartine, a la Real Simple magazine? Split a baguette lengthwise, then crosswise (extra points for whole grain); broil until lightly toasted,...
| Jan 11, 2012
So you had friends over for wine and conversation. There was an Italian barolo, a California chardonnay, an albarino from Spain plus Neapolitan-style pizzas from a new place in town.
And now? Your friends have split and you have a dozen wine glasses,...
| Jan 3, 2012
Q: Why put a bit of oil into pasta dough? Is it taste or to keep the fresh pasta from sticking? My grandmother did not add oil or water.
I would (also) like to find out how long to leave fresh pasta on the counter before cooking, maybe in plastic wrap if...
| Jan 18, 2012
All you need here is a nose.
Now rev it up. It's been recruited for the Stink Patrol, a domestic assignment for which its olfactory duties will be confined to the square feet within your own four walls.
That's right, you need to sniff your way around...
| Jun 3, 2012
| 8:41 PM
MIAMI — This year's crop of new and improved hotels in South Florida runs the spectrum from eco- and budget-friendly to extravagantly splurge-worthy.
Most of the offerings have given new life to historic buildings, including Hotel Breakwater and...
| Aug 22, 2011
| 8:00 AM
Millions of students are packing up for college right now. Don’t forget to stow a culinary care kit along with the futon, the laptop, the shoe racks and the microwave or toaster/oven (if they're allowed).
It’s easy for parents and kids to...