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EatingWell: Add some Cajun spice to your salad

Recipes / Variety Menu /

Here, we coat chicken with spices common to Cajun cooking, like dried thyme and cayenne pepper. Then, instead of using the traditional method of searing in a cast-iron pan, we char it on the grill.

Blackened Chicken with Chopped Salad

Serves 4

Active Time: 25 minutes

Total Time: 25 minutes

1 1/2 tablespoons paprika

1 1/2 teaspoons garlic ...Read more

Environmental Nutrition: Can your diet ease chronic pain?

Recipes / Variety Menu /

The idiom, “you are what you eat,” is well accepted when it comes to increasing or decreasing your risk for heart disease, Type 2 diabetes, obesity, and some types of cancer. But it may come as a surprise that research increasingly suggests that what you put on your plate can either increase or decrease pain that stems from osteoarthritis, ...Read more

Seriously Simple: These grilled steak tacos are perfect for a cookout

Recipes / Variety Menu /

These steak tacos are my choice for a small Memorial Day gathering. Chef Hugo Molina shared this recipe with me years ago, and I like to have it in my fridge for last-minute Mexican dishes.

Chipotle chiles canned in adobo sauce, which can be found in Mexican markets, are used here. The smoky, slightly hot salsa is just the right ...Read more

JeanMarie Brownson: Head outside, light the grill to celebrate the start of summer

Recipes / Variety Menu /

Fire up the grills; Memorial Day weekend fast approaches. We’re gathering outside to sear some steaks and toast summer’s arrival.

When it comes to grilling steak, there are plenty of choices to suit tastes and budgets.

Less expensive steaks, such as sirloin, flank and skirt, are admittedly less tender than their pricey ...Read more

The Kitchn: This broccoli slaw is 100% make-ahead friendly

Recipes / Variety Menu /

Broccoli florets seem to get all the love, but they stand on the shoulders of strong, sturdy stems that are just as nutritious and delicious as the crown. Broccoli stems also have a subtler flavor and tender heart that are great to eat raw.

As a salad base, julienned broccoli stems and other crunchy vegetables stand up to creamy dressings like ...Read more

The Kitchn: You must make these grilled portobello burgers

Recipes / Variety Menu /

It’s been over a month since I first made these plant-based burgers, and since then I’ve lost count of just how many times I’ve made them (it’s been a lot!). They’re juicy and easy and super satisfying, which is how they’ve won a spot in my dinner rotation.

Thick portobello mushroom caps (be sure to buy large ones!) are marinated ...Read more

Brian Cassella //Chicago Tribune/TNS

Taste test: Tip Top canned cocktails are not only tip top -- they're adorable too

Recipes / Variety Menu /

CHICAGO — Ready-to-drink cocktails have proliferated in recent years, but Tip Top Proper Cocktails stand out.

Most striking about Tip Top, which arrived in Chicago earlier this year, is its charming package: a wee 3.4 ounces, just about right for cocktails as boozy and full-flavored as these.

The presentation is also attractively retro, ...Read more


Vegetarian vs. meat-eating kids: How they differ

Recipes / Variety Menu /

Study finds similar growth and nutrition between diet preferences; but there is one key difference

Plant-based foods are found everywhere these days, making it easier than ever to enjoy a vegetarian lifestyle.

According to a study done last year by researchers from the University of Glasgow, vegetarians appear to have a healthier biomarker ...Read more


Best Bites: Glutino Gluten-free Wafers

Recipes / Variety Menu /

If you like Kit Kats but have an issue with gluten, these Glutino wafers are for you. They taste remarkably similar to the popular candy bar, perhaps with more air to them, but are made with potato starch instead of wheat flour. The chocolate that surrounds them is delicious, and at 160 calories for four bars, they come in a little healthier ...Read more

Jose M. Osorio/Chicago Tribune/TNS

Move over Evian. Chicago introduces 'Chicagwa,' Lake Michigan tap water in a can

Recipes / Variety Menu /

CHICAGO — Move aside Aquafina, Evian, Mountain Valley and Fiji.

Chicago is introducing its own brand of water, Chicagwa, sourced from the expansive freshwater body that is Lake Michigan, and processed through the city’s water treatment plants.

In other words, Chicago tap water in a can.

A limited run of Chicagwa tap water will be packaged...Read more

Barbara Haddock Taylor/Baltimore Sun/TNS

Foodies have loved ramps to death. Now Baltimore chefs are trying to ramp up Maryland's supply of the garlicky and delicious plant

Recipes / Variety Menu /

BALTIMORE — The bright green leaves of ramps pop up for just a few in early spring, smelling of garlic and tasting like extra spicy arugula. After the barrenness of winter, they’re a sign of growth to come, a fleeting delicacy.

But some people look at a patch of leaves and see a different kind of green — “dollar signs,” said Chris ...Read more

Entree Advisory

Recipes / Variety Menu /

The Seriously Simple recipe for the 5/2 Entree package has been updated. The same recipe from the 4/25 package mistakenly ran again. Please use the updated article: Seriously Simple: This spring salad is my recreation of sweet memories. It features a new recipe for a spring salmon salad.

©2022 Tribune Content Agency, LLC.

EatingWell: This salad is perfect for lunch or dinner

Recipes / Variety Menu /

Apple-cider vinegar and mustard flavor the dressing while fresh strawberries offer a touch of sweetness in this easy to assemble salad. Creamy herbed goat cheese completes this salad that's perfect for lunch or dinner.

Kale & Strawberry Salad

Serves 4

Active Time: 15 minutes

Total Time: 15 minutes

8 cups chopped lacinato kale

5 tablespoons...Read more

Environmental Nutrition: Ready to eat soups

Recipes / Variety Menu /

A steaming bowl of soup is the perfect meal for a chilly, damp day. But the time required for it to simmer for hours on the stovetop is a luxury we don’t always have. Ready-to-eat soup to the rescue! Prepared soups, however, are one of the highest sodium-containing foods at the grocery store. Fortunately, many soup companies have been ...Read more

Seriously Simple: This Asian dish is a favorite in our family

Recipes / Variety Menu /

I like cooking with Japanese eggplants. They have a thick skin and sponge-like texture that allows for glazes and sauces to be easily absorbed. I also like the shape and ease of slicing them.

I have found that Japanese eggplants seem to be slightly sweeter than their larger cousin. They are delicious grilled, roasted or sauteed. Also, their ...Read more

JeanMarie Brownson: Freshen up your menu with this spring risotto

Recipes / Variety Menu /

Spring, in most of this country, means burgeoning offerings at farmers markets and produce stands. Locally grown fresh peas and asparagus deserve our attention; they are the outstanding versions of the year-round supermarket options. These two vegetables, perhaps more than any others, are never better than when cooked and eaten shortly after ...Read more

The Kitchn: This mixed grill will be the star of your summer party spread

Recipes / Variety Menu /

This Memorial Day, I am so excited to host my friends and grill all the delicious things for them. Instead of opting for burgers and dogs, I’m going into full-on celebration mode with an abundant mixed grill. With sausage, halloumi, pita bread, veggies, and more, this spread isn’t just a combination of my favorite grilled foods — it’s a ...Read more

The Kitchn: Parmesan crisps are the perfect topping for any salad

Recipes / Variety Menu /

The one cheese my refrigerator is always stocked with is Parmesan. This magical cheese makes everything it touches that much tastier and it’s also pretty delicious on its own — especially when baked up into lacy Parmesan crisps. These elegant crisps call for just one ingredient and are so easy to make — as long as you have the right kind ...Read more


Lileks: The newest sign of sophistication -- Pop-Tartare

Recipes / Variety Menu /

A new ad for Pop-Tarts has revealed the depths to which our once-proud civilization has fallen. It ran on Reddit.

"Split it. Crust first. Straight from the foil. 'The only' civilized way to eat Pop-Tarts."

Raw. In other words, Pop-Tartare.

Sophisticated? Really? It's one thing to say that cold Tarts are for people who've had a long day and ...Read more

Heather Mcardle/Dreamstime/TNS

Chick-fil-A brings back breakfast favorite, adds new drink to menu

Recipes / Variety Menu /

Start your mornings off with a kick — Chick-fil-A is bringing back the Spicy Chicken Biscuit to its breakfast menu.

The Atlanta-based chain reintroduced the biscuit sandwich to select locations last week, six years after it was removed from the menu. The sandwich features a breakfast portion of the chain’s spicy chicken breast served on a ...Read more



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