By Sarah Walker Caron on Aug. 30, 2016, at 4:07 p.m.
Once this pie is baked, it’s heavenly to dig into. And it’s even better when you can dig into it with your child who helped craft it.
By Joe Gray, Chicago Tribune (TNS) on Aug. 30, 2016, at 2:20 p.m.
The only accompaniment a good pie needs is a fork — or a cup of coffee when you have a piece for breakfast.
By JeanMarie Brownson, Chicago Tribune (TNS) on Aug. 09, 2016, at 2:19 p.m.
This is the time of year vegetable lovers embrace. Now, the challenge is to enjoy everything while the produce remains in top-notch condition with peak nutrients
By Leah Eskin, Chicago Tribune (TNS) on May 31, 2016, at 2:44 p.m.
The envelope came postmarked Tehran and stuffed with crimson confetti: pure saffron. It came with instructions: crush, seal, steep. It came with thanks. Charlie had saved the sender’s life. Charlie shared the saffron. He shared the instructions. In a pinch, he’d share the life-saving. He’s generous like that. Once I …
By James P. Dewan, Chicago Tribune (TNS) on May 24, 2016, at 2:37 p.m.
Today, we give you the quesadilla.
By James P. Dewan, Chicago Tribune (TNS) on April 05, 2016, at 1:54 p.m.
Mandolines make quick work of many tasks that normally are performed with a chef’s knife.
By Susan Selasky, Detroit Free Press (TNS) on April 04, 2016, at 5:13 p.m.
AVOCADO DEVILED EGGS Makes: 12 / Preparation time: 25 minutes / Total time: 25 minutes 6 hard-boiled eggs, peeled 1 ripe medium avocadoStory continues below advertisement. 1 tablespoon lime or lemon juice ½ teaspoon salt or to taste 2-4 tablespoons reduced-fat mayonnaise 1 tablespoon chopped cilantro, plus a few leaves …
By Leah Eskin, Chicago Tribune (TNS) on March 29, 2016, at 3:11 p.m.
The striver promises to give it his all. More: 110 percent. He pledges himself to effort. More: to redouble that effort. Leading us off-message, distracted by brawny syntax. Redo means do, twice. Review means view, twice. Redouble means double, once. This undercount is unfair. It’s a rebuff of “re.” It’s …
By Shelby Hartin on March 08, 2016, at 1:22 p.m.
BREWER | At Tiller & Rye in Brewer, almost 20 people were seated in front of Stefani Berkey’s cooking station, waiting for their lesson to begin, on a recent Tuesday night. Scattered around Berkey was a rainbow of plant-based ingredients: potatoes, garbanzo beans, peppers, lemons and more. Berkey, also …
By Leah Eskin, Chicago Tribune (TNS) on March 08, 2016, at 1:16 p.m.
Try an extra helping of endive. Not the usual — cold and pale — but the unusual: hot and hearty. Steamed tender on one side and sizzled crisp on the other, endive makes the leap to satisfying. Seriously. CRISP ENDIVE Prep: 5 minutes Cook: 20 minutesStory continues below advertisement. Crisp …
By Kathleen Pierce on Feb. 23, 2016, at 3:24 p.m.
Craving Chinese food? Don’t reach for the takeout menu. Instead hit the farmers market, whip up a savory meal and crack out the chopsticks at home.
By Abigail Curtis on Feb. 16, 2016, at 1:22 p.m.
The young professional fell in love with cooking and nutrition and eventually dreamed of teaching others what she had learned.
By Michael Austin, Chicago Tribune (TNS) on Feb. 02, 2016, at 12:22 p.m.
Roasting sweetens the flavor of the eggplant, zucchini and onion, creating a rich companion to the pasta.
By Kim Ode, Star Tribune (Minneapolis) (TNS) on Feb. 02, 2016, at 11:54 a.m.
Croissants may look complicated, but making them is just a series of steps. Well, lots of steps, to be honest. But just steps, spread over several hours. Yet the results are worth it: flaky, buttery rolls more scrumptious than the pillowy breadballs that are all too common. Even better, you …
By Janet Patton, Lexington Herald-Leader, (TNS) on Jan. 19, 2016, at 2:09 p.m.
Winter’s chill brings on a craving for food that is filling. Nutritious greens fill that niche nicely. You can get your vegetable fix from hardy winter varieties such as collards, mustard greens, spinach, Brussels sprouts and, yes, kale. Kale seems to be suffering from an overexposure backlash. A few months …
By Leah Eskin, Chicago Tribune (TNS) on Dec. 23, 2015, at 6:23 a.m.
Lemon adds a good squeeze of sunshine.
By Gretchen McKay, Pittsburgh Post-Gazette (TNS) on Dec. 15, 2015, at 2:15 p.m.
Dough for a pie crust isn’t the only mixture of flour, sugar and fat that gives home cooks pause during the holiday season. Cut-out cookie dough also can be a source of baking anxiety, especially when you’re pressed for time and have tiny helpers who want to be part of …
By Kathleen Pierce on Dec. 08, 2015, at 2:55 p.m.
“Baking should be a beautiful and fun experience this time of year,” says Briana Holt.
By Susan Selasky, Detroit Free Press (TNS) on Dec. 01, 2015, at 3:36 p.m.
Q: What’s the best way to toast nuts? — Jean Hull, Grosse Pointe Woods, Mich. A: You can toast nuts by roasting them in the oven or toaster oven or in a dry skillet. You can toast nuts in the microwave, too. But I find that latter method, although good …
By Betty Hallock, Los Angeles Times (TNS) on Nov. 17, 2015, at 12:48 p.m.
Thanksgiving is the perfect opportunity to serve cheese, for reasons both lofty and practical.