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The Helmand's great pumpkin appetizer recipe
Dining@LargeGathering background for next week's Taste story following up on last year's pumpkin shortage, The Sun's Susan Reimer contacted chefs and restaurateurs around town who love to work with the big orange gourd. Among them, of course, was Qayum Karzai,......Tags: Pumpkin, Appetizers
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Top 10 Winter Restaurants
Dining@LargeI don't care if by the end of the week it reaches 60 degrees. Today it's still winter. Brrr. In honor of that fact, I've made up a list of places where you can stay warm, get cozy and be......Tags: Lifestyle and Leisure, Roland Park, Foods and Beverages, Mount Vernon, Restaurants
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Get me to the church on time
Dining@LargeEver watch those "reality" cooking shows where chefs are running around supermarkets, frantically filling their carts? That never happens in real life, right?Except Sunday morning, when I was supposed to make something for a bake sale to benefit a family....Tags: Safeway Inc., Family, Butter, Sour Cream, Recipes
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Top 10 Even More Unusual Ice Cream Flavors
Dining@LargeEarlier this summer, I posted a list of Top Ten unusual ice cream flavors. I thought I'd pretty much covered it all, from sweet cucumber ice cream at Dominion to savory tomato-fennel "dipping dots" at Volt. But in the......Tags: Ice Cream, Fennel, Lifestyle and Leisure, Foods and Beverages, Popcorn
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Matzoh brei takes Federal Hill
Dining@LargeNormal 0 false false false EN-US X-NONE X-NONE MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-...Tags: Federal Hill, Judaism, Family, Matzoh, Salmon
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In a pickle about salt
Q: I have a recipe for pickles that calls for 1 cup coarse salt for 6-8 quart jars of pickles. If I reduce the salt to 1/2 cup, will it affect how the pickles turn out? What if I reduce it to 1/4 cup of salt? There are enough other flavors in the recipe...
Tags: Pickles, Kosher Salt, Peppers, Michigan Avenue, Salt
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Dishes speak a universal language
Mexican-French fusion isn't a new concept in Chicago -- Carlos Gaytan does it rather well at Mexique, and even the newly opened Fogon in River West crosses the Atlantic for a dish or two -- but credit chef/owner Yanitzin Sanchez (chef Yanni to her fans)...Tags: Potatoes, Lifestyle and Leisure, Fogon, Coconut, Pumpkin
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ONE FOR THE TABLE: Butternut squash, a tasty staple of low-calorie eating
EntreeA true workhorse of a vegetable, butternut squash is always on my shopping list and in my inventory when it's available. Sometimes I tuck it into a curry or a soup, sometimes I puree it, but most of the time I simply roast it with cayenne, cinnamon and...Tags: Butternut Squash, Salt, Sage
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ONE FOR THE TABLE: No longer just a fad, quinoa here to stay
EntreeWhen I first wrote about quinoa some years ago, many of you empathized. You too had gone to a supermarket and asked someone where you could find the kwi-NO-ah. Not anymore. Quinoa (pronounced keen-WAH) is no longer just the baby of vegans; it has gone...Tags: Lifestyle and Leisure, Foods and Beverages, Salt, Apricots, Pistachios
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Doggone good spot
Named for a departed pooch, Zak's Place is as friendly and eager to please as was its namesake.
Zak's Place has been flying under the radar for most of its five years in downtown Hinsdale. It did get a nice mention from Chicago magazine for its burger...Tags: Hamburgers, Potatoes, Lifestyle and Leisure, Foods and Beverages, Restaurants
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The family recipe
Cookies have gone soft, complains Uncle Howie. They've got no gumption, no backbone. They're weak, pudgy, tender in the tummy. "That's not a cookie!" he shouts. "That's a cake." News to me. I like my cookies soft in the middle. They're friendly. Uncle...
Tags: Butter
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Taste of Morocco
Morocco dropped by. I wasn't expecting a North African kingdom, but company is always welcome. Especially such charming company — those cinnamon-warm spices, those lush stews and that habit of pressing savory against sweet. Intoxicating. And no...
Tags: Onions, Pies and Tarts, Morocco, Butter, Parsley
Sep 30, 2010
|Blog| Baltimore Sun
Mar 3, 2009
|Blog| Baltimore Sun
Jun 7, 2010
|Blog| Baltimore Sun
Aug 17, 2010
|Blog| Baltimore Sun
Apr 2, 2010
|Blog| Baltimore Sun
May 14, 2013
|Column| Chicago Tribune
May 12, 2011
|Column| Chicago Tribune
Mar 20, 2013
|Column| Tribune Media Services
Mar 20, 2013
|Column| Tribune Media Services
May 24, 2012
|Column| Chicago Tribune
Feb 24, 2013
|Column| Chicago Tribune
Feb 17, 2013
|Column| Chicago Tribune
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