| Apr 30, 2013
| 4:34 PM
Note: Thomas Keller of the French Laundry in Yountville is one of America's greatest chefs in addition to being a Food section columnist. This recipe is an example of how sometimes it is the simplest things that elevate a dish from good to great. Its...
| Jun 27, 2013
Hey fellas, what's cooler than being cool? Ice-cold dessert drinks and treats, pumped full of sugar. As we ease into the summer months, we review three new chain offerings that may send your internal temperature to a comfortable chill. All right, all...
| Sep 27, 2013
| 12:30 PM
Top o' the mornin' to you! -- or whatever time of day it is you happening to be reading this. Saint Patrick's Day is coming this weekend. And its day of arrival this year, being a Sunday, offers a particular challenge to those of us who love to...
| Sep 27, 2013
| 12:30 PM
I read the newspaper every day, catching up on everything that's happening around the world and in my community. Of course, I also read all the articles about what's happening in the world of food, to learn about the latest trends and what people are...
| Jun 24, 2013
| 10:18 AM
"Food Network Star" judges had that one served up on a plate. Seriously, Lovely? Making doughnuts out of pre-made pizza dough? So many things are wrong with that, starting with...
Pizza dough is for, you know, pizzas. Which means doughnuts made out of...
| Jun 18, 2013
Q: My father is a native Chicagoan. Someone once asked me where, exactly, he grew up. I asked Dad and he replied, "Tell them I grew up on the corner of Kostner and Van Buren...and then watch them recoil in horror."
I think the intersection no longer...
| May 21, 2013
| 9:39 AM
Break out the blender and get ready for a real treat! Whether you make it in the morning, or as an after dinner drink, our Blender Mocha Mousse is so simple to make you'll never go back to the coffee shop again.
Chilling Time: 6 hr
| May 15, 2013
| 12:42 PM
Alan Greeley's Golden Truffle has been around for more than 30 years, and there is a reason why this neighborhood bistro has had such longevity.
The food is good! The restaurant has added a full bar. The menu offers an ever-changing variety, according...
| May 1, 2013
Q: A bit of a long shot here. I'm writing from outside London, UK, and am trying to trace a recipe that appeared in the Chicago Tribune back in the '50s/'60s. Told you it was a long shot! I'm looking for a recipe that appeared way back when ... it's...
| Aug 17, 2012
| 10:31 AM
Total time: 1 hour, 15 minutes
Servings: 6 to 8
1 pound large shrimp, in shell
1/2 cup chopped green onion (trimmings saved)
1/2 cup diced red bell pepper (trimmings saved)2 1/2 teaspoon salt, divided
3 to 4 zucchini (4 cups sliced)
| Dec 22, 2012
Dear SOS: We recently had a fabulous dinner at Vitaly Paley's new restaurant, Imperial, in Portland, Ore. Everything was truly amazing. The crowning touch was a gingerbread sticky pudding with cold whipped cream. Is there any way the restaurant would part...