| Jul 18, 2012
(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...
| Jun 25, 2013
What's your favorite vegan entree with cabernet sauvignon? Sorry, it's a question always needing an answer here in California.
— Terry Hall, Calistoga, Calif.
What a great question, Terry. Given your gastronomic background — you were a...
| Jul 9, 2013
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...
| Mar 21, 2013
This began, as stories sometimes do, with a reader request. A gentleman asked for recommendations for prime rib. Not steaks, not beef in general, but specifically prime rib. The only condition he imposed was that he didn't want to wait until the weekend...
| Sep 20, 2012
The fifth annual Chicago Gourmet (full name: Bon Appetit Presents Chicago Gourmet) will take place Sept. 29 and 30 in Millennium Park. Hundreds of Chicagoans and visitors will be there; here are five reasons to be one of them.
It's worth the splurge:...
| Feb 7, 2013
Given chef Curtis Duffy's curriculum vitae — his work at Alinea, the two Michelin stars awarded to Avenues restaurant on Duffy's watch — there really wasn't any question whether Grace, Duffy's first solo effort, would be good. Just how good....
| Jan 20, 2010
Randall Grahm is the legendary founder of California's Bonny Doon Vineyard, noted for creating delicious Rhone-style wines. He is an innovator not only in the vineyard, where he fearlessly experiments with different grape varieties, but also in the...
| Jul 25, 2014
| 12:08 PM
One way to look at Alsace wines is through a glass filled with one of the region's eau de vie, the clearer-than-water distillate of any of a number of fruits such as raspberry (framboise) or cherry (kirsch).
You'd be hard pressed to find another...
| Jun 2, 2010
Psst! I've got a secret and, boy, am I eager to share it with you. It's one word, six letters.
Yep, sherry. And I'm not just talking about that cream stuff your grandmother sips daintily out of a wee glass cup. I'm talking sherry in all its...
| Mar 10, 2010
Cathy Corison produces only up to 3,000 cases at her eponymous winery in California's Napa Valley. She sells just two cabernet sauvignons nationally. There's a staff of only three. Yet her influence on winemaking is being increasingly felt in the United...
| Feb 27, 2014
'There's a saying," says chef extraordinaire Rick Bayless, "that every Mexican recipe begins, 'First you brown the onions and garlic.'"
Well, in the themed menu being featured (along with the regular menu) at Topolobampo, that isn't happening. The menu,...