| Sep 24, 2010
| 5:37 AM
Bon Appétit Presents Chicago Gourmet: Hamburger Hop
Friday, September 24
6:00 p.m. - 9:00 p.m.
Harris Theatre Rooftop
To purchase a copy of Cat's book: Cat Cora's Classics with a Twist: Fresh Takes on Favorite...
| Feb 10, 2011
| 11:28 AM
First impression: If you haven't been to The Grateful Palate since its expansion and redesign 16 months ago, you're in for a treat. It's been transformed into a sophisticated 68-seat restaurant with a wine bar on one side and a restaurant on the other,...
| Feb 23, 2011
Kate McDonough of New York City created her website, TheCityCook.com, in 2007 after listening to friends lament about making meals. She would tell them, "Forethought will save you time and money."
"Without planning for ingredients, things become really...
| Oct 14, 2010
| 1:34 PM
Pumpkins aren't just for pie anymore. For as long as there has been Thanksgiving, Americans have clung stubbornly to the notion that pumpkin is meant to be served on a crust with whipped cream.
And on only one day each year.
The Great Pumpkin Crisis...
| Jun 21, 2011
| 12:40 PM
227 Summer St., Stamford, (203) 975-0479, www.thefez1.com
Stamford’s explosive restaurant scene just keeps popping. Once a desolate, vaguely soulless city, this corporate hub has become a haven for international dining, and nowhere is...
| Jul 1, 2011
| 2:12 AM
6 cups cubed watermelon
8 ounces crumbled feta (or goat cheese)
1/2 cup chopped or shredded fresh basil bottled balsamic vinaigrette (I like Paul Newman's Light Balsamic) THAT's IT!
Easy to take, easy to increase quantities; fresh and yummy!
| Jul 7, 2011
| 11:43 AM
Our grandkids from Florida arrived this week along with their parents. We’re looking forward to fun days with them. Donnie and Nathan sent us pictures of what they plan to do this next week so we should be busy!
Getting ready for their visit, I&...
| Aug 4, 2011
Confession time here: For years I avoided cooking with whole grains. There was just such a tinge of sacrifice I associated with them. They seemed like food for penance, not pleasure. "Eat them, they're good for you."
Sure, I'd occasionally add some pearl...
| Aug 4, 2011
Farro salad with mushrooms, dill and feta
Total time: 1 hour, 40 minutes
Servings: 4 to 6
1 cup farro
3 cups water
8 ounces mushrooms
1 tablespoon oil
1 clove garlic, minced
3 tablespoons chopped dill, divided
1/2 cup chopped toasted...
| Aug 9, 2011
| 7:07 AM
1 ea. Watermelon, small “personal” sized, seedless, diced
½ C. Onion, Red, White or Sweet variety, small dice
½ C. Red Pepper, cored, seeded, small dice
1 ea. Jalapeno Pepper,...
| Aug 10, 2011
| 10:46 AM
2 lbs assorted heirloom tomatoes – or any variety that are ripe try to get different colors
5-6 pepperoncini – pickled banana peppers – rinsed and sliced into rings
6 Tbs. olive oil
2 Tbs. white balsamic vinegar
1 Tbs. dried Greek...
| Aug 11, 2011
Overall impression: Have you ever been to a restaurant where everything was perfect, down to the last detail? Where the server cheerfully guided you though a menu full of exotic offerings, made helpful suggestions, then went into the back to prepare the...