The vice president of digital media for a major broadcast company was quite progressive when it came to everything, whether it was in the workplace or for her diet. Yet even though she had a mini refrigerator in her office specifically for the fruitarian diet she was following, she couldn't help but chuckle every time she walked by my office ...Read more
CHICAGO -- In perhaps the most anticlimactic Chicago moment since Geraldo Rivera pried open Al Capone's vault, I'm showing my face to the world for the first time in nearly 30 years.
Funny; I thought I'd be taller.
I've been the Tribune's restaurant critic since 1989, and ever since, I've gone to considerable lengths to hide my face from the ...Read more
Here we are in the heart of grilling season, a time when people who love outdoor cooking will look for any excuse to fire up the grill. Enthusiasts happily toss just about any ingredient on the fire, from heads of radicchio or Belgian endive quickly charred for a delicious salad to kabobs, sausages, burgers, fish fillets, steaks and chops to ...Read more
When Richard and Stephane Martin purchased Domaine du Mont-Epin in 2015, they had a simple goal: Make wines that are fresh and pure at a good price.
Situated in the commune of Clesse in the Maconnais region of southern Burgundy, Domaine du Mont-Epin specializes in chardonnay, the grape of Macon. Far from the glitz and glamour of the premier ...Read more
A grain salad is always a good solution to cooking on hot summer days. Why? Cooking up your grain in the early morning means the kitchen will be cool throughout the day. I love experimenting with different rice varieties, wheat berries and cracked wheat to use as the base for cooling summer salads. I particularly like the toothsome, nutty ...Read more
Serving grilled greens with a spicy-sweet salsa elevates this easy vegetable side dish recipe to something special. Serve alongside burgers or grilled chicken at your next cookout.
Grilled Green Beans with Watermelon-Radish Salsa
Serving Size: 1 cup beans & 1/4 cup salsa
Active Time: 25 minutes
Total Time: 25 minutes
For the salsa...Read more
There are burgers and hot dogs, but no dish speaks to true grilling prowess quite like perfectly grilled chicken breast. Marked by the grill and turned a most gorgeous caramel-colored hue, the very best grilled chicken breast promises to be juicy and tender -- and as versatile for quick ...Read more
I have to admit an unpopular opinion: I am not into mayonnaise-based summer salads. When it is hot out, I want to eat light and refreshing salads; not thick and creamy ones. So when I say this is the best pasta salad ever, it's with that opinion in mind. But a mayo-free pasta salad can still...Read more
The Yogurt and the Muffin
This is a short little tale about my experience with a hotel buffet.
The back story…
My husband was honored recently. He was inducted into the Wisconsin Broadcasters Hall of Fame. The ceremony took place at the venerable Hilton Hotel in Milwaukee.
The place is beautiful. When I was a little girl the hotel ...Read more
Big, red, juicy strawberries are in season and full of flavor. For this quick dinner, I blended strawberries with soy sauce mixture to make a dressing for steak. Sesame noodles and spinach accompany the steak. The strawberries give a rich body and texture to dressing and complement the beef.
If pressed for time, omit the soy sauce, vinegar, ...Read more
You are lucky if you have a date with a palm tree this summer, especially if it is a breakfast, lunch or dinner date. Often thought of as a lush way to shade yourself in a tropical locale, or possibly a lovely part of your own landscape it you live in a warm climate, everyone, fortunately, can draw comfort from parts of palms for delicious ...Read more
It's summertime, and caprese salad dishes are ever-present on restaurant menus and at outdoor parties.
They're a great choice for this time of year because they embrace fresh summer tomatoes and herbs.
Caprese insalata (salad from Capri) is traditionally made of mozzarella, basil and sliced tomatoes. The ingredients are often drizzled with ...Read more
If you were like many other kids, you probably stopped drinking from a sippy cup when you were 3 or 4 years old -- and you probably never had coffee in your spill-proof cup.
But times have changed.
Now years later, it's time to accept that you may need to start drinking from a sippy-cup-like lid again, even while drinking coffee and tea.
As ...Read more
Back in the days when I was cooking and baking my way through Julia Child's "Mastering the Art of French Cooking," puff pastry was both a challenge and a joy to make. With its crispy, flaky layers and endless versatility, puff pastry is a treasure to have in the freezer.
Originating in France, puff pastry dough is often referred to as Pate ...Read more
CHICAGO -- It's official. Craft beer is better.
Or, at least craft beer is often more nuanced and interesting than Big Beer and made with better ingredients that extract superior results.
There was no other conclusion after reassembling our panel of brewers from last summer's macro beer tasting to taste 15 light lagers blind. Five of the 15 ...Read more
I make ice cream when I crave Eton mess -- that lovely pile of broken meringue, whipped cream and strawberries so beloved in the U.K. This convoluted cooking happens to me often -- an ingredient left from one project prompts another. Egg yolks left over from making the meringues for the Eton mess mean custard or eggnog or, in this case, ice ...Read more
Yes, the recipe for moussaka has 25 ingredients. No, I never run recipes that long, because who has the time? -- To be honest, when I decided to write about the food of Greece I wasn't even thinking of including a recipe for moussaka, because it is too obvious a choice. Most everyone who wants to make moussaka already has a recipe for it. -- But...Read more
Michiganders have a way of showing their hand. They have a technique -- a tradition, really -- of lifting their right hand and pressing their left index finger into a spot on their palm to give you, the Michigan-geography-challenged, a lesson in what's where.
The state looks like a mitten (thus the palm, with closed fingers and a slightly ...Read more
The single most important secret in all of cooking is just three words: mise en place.
It is apparently one of the first things you are taught in culinary school, and the structure on which all other cooking stands.
Mise en place is French for "put in place," and on a very basic level it means to have all of your ingredients ready and measured...Read more