| Jun 3, 2013
| 12:49 PM
Coming Friday to Dunkin’ Donuts menu boards: Glazed doughnut breakfast sandwiches.
You heard that right. It’s a fried egg and cherrywood-smoked bacon inside a split glazed yeast ring doughnut.
With 360 calories and 20 grams of fat, it&...
| Jun 3, 2013
| 1:07 PM
Dunkin’ Donuts is its maker. It’s drenched in sugar and salt. P.S.: There’s bacon.
Basically, the Glazed Donut Breakfast Sandwich debuting Friday hits the social media sweet spot.
A single photo of the item, which hits the chain&...
| Nov 17, 2012
Total time: 1½ hours
Servings: 4 to 6
1 tablespoon vegetable oil
1/4 pound applewood smoked bacon, cut crosswise into thin strips
1 large onion, diced ¾ inch
2 packed cups leftover turkey meat, diced ¾ inch
1 pound (about 2 medium) baked garnet...
| Oct 6, 2012
If you were to invent a restaurant whose specialties include a cauliflower T-bone, you probably couldn't do any better than Superba Snack Bar. It occupies what looks like a corrugated shoe box sliced open at one end, a giant version of the dioramas you...
| Sep 8, 2012
Total time: 1 hour
Servings: 6 to 8
Note: For additional flavor, substitute duck fat, lard or bacon fat for the frying oil. Duck fat is available at select gourmet and cooking stores, as well as online.
2 pounds fingerling or very...
| Sep 22, 2012
Total time: 30 minutes
Note: Adapted from "Seamus Mullen's Hero Food." Aleppo pepper can generally be found at gourmet and cooking supply stores, and is available online.
1/2 cup diced slab bacon
4 cloves garlic, thinly sliced
| Jan 5, 2013
OK, we've all had our holiday fun and feasting. And somehow another roast turkey or standing rib roast doesn't sound as appealing as it did on Day One or Two or Three. At this point, it's hold the gravy, the rich desserts and the bubbly and get down to...
| Jul 11, 2012
| 4:25 PM
Breakfast is making a comeback in Southern California restaurants -- even in places you might not expect it. Such as at hip Rustic Canyon in Santa Monica, where pastry chef Zoe Nathan makes these amazing biscuits. Made with a full pound of bacon and 1/...
| Nov 27, 2012
| 9:11 PM
I've got two reasons to watch my weight over the next several weeks. First, it's the holiday season, when the national sport is overeating. Second, I've got another knee replacement coming up soon, and the lighter I am going in, the easier the recovery...
| Aug 9, 2012
As a restaurant, Red Door in Bucktown seems rather unambitious, but as a neighborhood pub, the place is pretty impressive.
Compare executive chef Troy Graves' output at this 3-month-old Bucktown newcomer to his fine-dining efforts at Eve, his last stop,...
| Oct 13, 2012
Whether your tailgate includes a custom grill setup and team color-coordinated tents or a simple picnic on a well-worn blanket, no pre-game ritual is complete without the spread. This is one party that's as much about the food as it is about fans and...