| Apr 2, 2012
| 5:01 AM
After five years in banking, Linda Cheng decided it was time for a change of course. Faced with the decision between obtaining her MBA and following her passion for baking, Cheng enrolled in L’Academie de Cuisine’s yearlong pastry arts...
| Aug 8, 2012
| 9:44 AM
Tequila is a colorless, sometimes straw-colored liquor made by fermenting, then distilling, the sweet sap of the agave plant (a durable, long-lived cactus, also known as the century plant). It originated in Tequila, Mexico. Hence the name.
| Oct 23, 2012
| 12:09 PM
Fran Merkley from Baltimore was looking for a recipe for making coconut macaroons that she thought may have been published in this column around 15 years ago. The cookies were made with flaked coconut and sweetened condensed milk, and could be made in...
| May 4, 2010
| 4:22 AM
I had the chance to eat a 21-course meal in the kitchen at Volt Sunday, the night before chef Bryan Voltaggio lost out on that James Beard award.And that extraordinary personal splurge -- i was there not on the Baltimore......
| Jul 20, 2011
| 4:00 AM
A moody tavern. An extraordinary cocktail. The easy lapping of bay water against the banks of the Inner Harbor. Duckpin lanes. Old Bay. Art in an otherwise empty storefront. For all of these things, and for so many more, people love Baltimore. People feel...
| Jul 23, 2009
| 4:22 AM
Some days it's better not to open my e-mail. This is the kind I hate to get, although Jim couched it in the nicest terms possible: Reading this morning's paper, I was delighted to see my post to your blog......
| Mar 20, 2013
Need a holiday dessert for Passover or Easter? Want a flourless chocolate treat that satisfies your sweet tooth? Whatever the occasion, I love this easy-to-make chocolate macaroon recipe.
Macaroons are said to have originated during the 9th century in an...
| Mar 21, 2013
Passover begins at sundown Monday, and, as always, Chicago restaurants stand ready to assist. Here are some of the most interesting options; remember to order/reserve early.
Bistronomic (840 W. Wabash Ave., 312-944-8400). Seasonal Passover three-course...
| Mar 20, 2013
| 5:24 PM
Q: I am writing from Kenya, where a lot of women eat clay. It is even packaged and sold at supermarkets.
Whether they are pregnant or not, many women go through these 200-gram packs of dirt at an alarming pace. I was one of them myself. When I went to...
| May 28, 2012
| 8:39 AM
Viewing Party for the Food Network Dinosaur Cake Challenge
Sunday, August 21
520 N. Dearborn Street
Guests will enjoy food, beverages and sweet treats. Proceeds from the event are going to the Elizabeth Glaser...
| Feb 9, 2012
| 8:56 AM
Q: I am 70 years old and have been taking lecithin for more than 35 years. When the doctor viewed images of my arteries, he was amazed to find no plaque or calcification deposits of any kind. He said I had the arteries of a 20-year-old. My heart doctor...
| Dec 12, 2012
| 12:40 PM
Peanut Butter Bon Bons (Better Than Buckeyes)
3 cups peanut butter*
1 cup margarine*
1 pound powdered sugar
3 cups rice krispies cereal
24 to 36 oz. semisweet chocolate chips (2 to 3 bags)
24 to 36 oz. butterscotch chips (2 to 3 bags)