| Apr 22, 2010
Real wild rice, the reedy lake and river grain beloved by the Ojibwa Indians, is a prehistoric pantry staple older than the country itself. Far more than its cultivated cousins, it expresses the flavor of the land that fosters it: vegetal and savory, with...
| Apr 22, 2010
Wild rice katsudon with spring vegetables
Total time: 50 minutes
4 pork cutlets (about 1 pound total)
1/4 cup plus 1 generous tablespoon soy sauce, divided, more to taste
3/4 cup pale beer, preferably a lager
Juice of 1 lemon
| May 6, 2010
How many schools can say their dean is also a TV star, let alone a celebrity chef?
Kendall College can. It's Dean of the School of Culinary Arts, Chris Koetke, hosts his own cooking show, "Let's Dish."
The show debuted last year on Live Well HD, a new...
| May 13, 2010
It wasn't that long ago that I dreaded checking out the latest Hollywood restaurant-slash-lounge. Why? Because, if you managed to get past the inevitable velvet rope and be seated at a table, the food was usually so bad you left hungry — at 2 in the...
| May 27, 2010
Chefs come and chefs go. Some don't change a thing. Others don't quite fit in. But sometimes a new chef can bring a breath of fresh air to a tired menu or contribute a whole new spirit to a place.
Ammo, the little restaurant that could, on Highland...
| Dec 23, 2009
| 7:30 AM
1301 S Wabash Avenue
(312) 461-0161 www.opera-chicago.com
To read a review of the restaurant:
Crispy Crab Springroll
1/2 lb lump crab
1/2 tsp ginger
1 tsp garlic
2 red and yellow bell...
| Jun 8, 2010
You could always slap peanut butter onto bread and tiptoe out to where the petunias bloom. You could sit there nibbling, watching bumblebees buzz and dart amid the nodding heads.
And, yes, you could call that garden lunch, that most irresistible of...
| Jun 9, 2010
| 11:48 AM
It took Julia's influential editor, Judith Jones, and her thoughtful book, "The Pleasures of Cooking for One," to get me to slow down and let the eggs do their thing unmolested, as in the frittata, the Italian omelet.
Simply mix into the eggs the...
| Jun 15, 2010
| 2:43 PM
Summer is just a few weeks away and it's time to get your grilling game on. We've lined up some easy recipes to ensure your season sizzles. All are easy, time-effective and sure to please.
This weekend marks the start of the unofficial grilling season,...
| Jan 4, 2010
| 12:16 PM
This year the Food section published 380 recipes. How do we remember them all, much less decide on 10 best?
It's a perennial dilemma. Take Russ Parsons' spiny lobster story (Oct. 20). It offered three lobster recipes that each received an equal number of...
| Jan 6, 2010
| 10:53 AM
WALNUT CREEK, Calif. -- It was nine years ago that Al Courchesne took a fall trip to Tuscany and fell in love with the region's olive oil, a zesty, pungent nectar so revered that locals knock it back like vodka. Courchesne worked the harvest, plucking...
| Jan 20, 2010
| 12:57 PM
-butter (2 small pads)
Arrange fillet on asparagus tips
Put putter on salmon
Squeeze lemon onto salmon
Add salt and pepper
Make a pouch out of parchment paper and place it in...