Explore Serenity, Smoked Gouda, and more!

Smoked gouda biscotti from "Ciao Biscotti" by Domenica Marchetti. The dough comes together beautifully. A review of the book, by Tribune's Judy Hevrdejs, plus this recipe and one for chocolate-studded biscotti, here. http://www.chicagotribune.com/lifestyles/food/sc-food-0313-biscotti-cookbook-20150309-story.html#page=1

Smoked gouda biscotti from "Ciao Biscotti" by Domenica Marchetti. The dough comes together beautifully. A review of the book, by Tribune's Judy Hevrdejs, plus this recipe and one for chocolate-studded biscotti, here. http://www.chicagotribune.com/lifestyles/food/sc-food-0313-biscotti-cookbook-20150309-story.html#page=1

"Dinner at home," writes JeanMarie Brownson, "connects me to friends and family, gives me more pleasure than pressure, and nourishes my soul. For the past eight years, my Chicago Tribune newspaper column, Dinner At Home, has allowed me to share my kitchen escapades. Happily, the best of my column's recipes have been gathered into a new cookbook, "Dinner at Home: 140 Recipes to Enjoy with Family and Friends" (Agate Surrey, $29.95) which debuts this month.

Golden Chicken Breasts with Tomato-Avocado-Chili Relish - I gotta try this for my Bunco group. You saute lean chicken pieces in olive oil, drizzle them with white wine sauce and top them with a zesty fresh relish. Looks healthy, pretty and has only

It's notoriously finicky. It takes the best part of two days to prepare: First, you prepare the starter, then the sponge, then the dough. Some say that it smells like unwashed feet, or malodorous cheese — and, they say, that's a good thing.

'Salt Rising Bread' cookbook authors hope to bring back a no yeast, slow rise dough that artisan bakers love.

Marshall Field's corned beef hash Makes: 48 servings The recipe is courtesy of the Chicago History Museum. The ingredients are listed in the order noted on the original kitchen card.  12 1/2 pounds cooked, trimmed brisket corned beef  8 pounds cooked potatoes  2 ounces grated onions  About 2 quarts milk (see note)  5 ounces butter  Salt to taste  1/2 teaspoon pepper

Corned beef hash recipe from Marshall Fields sought by Daley Question readers

Lamb two ways with spring vegetables. Boarding House executive chef Tanya Baker, a James Beard Award nominee, updated a recipe from the master's 1941 cookbook, with this gorgeous result. Photo by Zbigniew Bzdak.

From road-kill chicken to spuds in the coals — manly cooking with the father of the foodie movement

Felipe Rojas-Lombardi popularized Latin cooking, Learn more in Chicago Tribune story. Here is his Peruvian eggs recipe which results in super thin omelets that can be sliced into ribbons and served with tomato sauce and cheese. (Bill Hogan, Chicago Tribune).  http://www.chicagotribune.com/lifestyles/food/sc-food-1114-giants-rojas-lombardi-20141110-story.html

New York chef Felipe Rojas-Lombardi popularized Latin cooking, small plates and quinoa, helping to define food.

Dad's sandwich 4: Grilled zucchini stars in a vegetarian sandwich topped with more grilled vegetables (red peppers and onion) and mozzarella.

Dad's sandwich Grilled zucchini stars in a vegetarian sandwich topped with more grilled vegetables (red peppers and onion) and mozzarella.

Paniscia

Stumbling upon paniscia, a specialty risotto of Novara, Italy, opened my thinking to hyper-local risotti.

Austrian pancakes: Perfect recipe for novices  On a recent vacation to Austria, I was bombarded with memories of my paternal grandparents. Everywhere we traveled, we encountered the bacons and sausages my grandfather cured in his smokehouse and the sweets my gram made so lovingly in their Chicago bungalow: Kuchens and strudels of all...  http://www.baltimoresun.com/sc-food-1017-dinner-shredded-pancakes-20141014-column.html

Austrian pancakes: Perfect recipe for novices

On a recent vacation to Austria, I was bombarded with memories of my paternal grandparents. Everywhere we traveled, we encountered the bacons and sausages my grandfather cured in his smokehouse,

Seafood towers. Phil Vettel outlines the options in Chicago Tribune dining section. Shown here: "The grandest platter in Chicago (and the priciest) is the Kinmont tower ($190), a four-tiered tribute to shellfish excess that will put you in a seafood swoon. (Brian Cassella, Chicago Tribune)"

Phil Vettel outlines the options in Chicago Tribune dining…

Apple crisp

Ruth Reichl wants you to discover the sensory pleasure of cooking. Try her apple crisp.

Better scrambled eggs

Creamy scrambled eggs from "The Food Lab" cookbook begin with small cubes of cold butter cooked with the raw eggs and end with a little cream.

Moroccan spiced short ribs from "The New Passover Menu" by Paula Shoyer are flavored with cumin, turmeric, thyme, cinnamon and barbecue sauce.

Liven it up: Moroccan spiced short ribs from "The New Passover Menu" by Paula Shoyer are flavored with cumin, turmeric, thyme, cinnamon and barbecue sauce.

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