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Q: Sometime in the early '70s (1970-1974) the Tribune published "Grandma's bread" recipe. I made it several times and loved it. As I recall, the recipe contained whole wheat, rye, cornmeal and probably white flours. The bread baked to a warm golden brown....
Tags: Egg Yolks, Recipes, Breads, Chicago Tribune, Michigan Avenue
In honor of Valentine's Day on Tuesday, we asked our Stew writers to tell us about the most romantic food they've ever eaten. The responses were quite interesting, to say the least, and obviously we did not ask Phil Vettel to elaborate. -----------------...
Tags: Chicken, Mushrooms, Breads, Restaurants, Dining and Drinking
Q: I am planning a special dinner for my Valentine. I found a fairly simple shrimp soup recipe that might be a good starter but it requires fish stock. I don't have time to make stock. Is there a good commercial substitute? —Andrew Maselli, Chicago...
Tags: Soups, Recipes, Chicago Tribune, Shrimp, Michigan Avenue
Q: My pound cake came out beautifully but the top of it was crusted. When I wanted to turn it out or cut it the crust would break into pieces. Why? Can I do something so it won't happen again? —Nancy Kowalkowski, Chicago A: A quick call to...
"It's a Brad, Brad World" out there, ladies, and you too can be groovin' with the energetic star of Bravo's newest fashion reality show. Here are the spring-summer must-haves from Brad Goreski, who is also the author, with Mickey Rapkin, of the upcoming...
Q: Several years ago in the food section of the Chicago Tribune there was a sidebar on creating a lettuce "rose" or "flower" to display on a buffet. The tiny box had a color photo of a head of lettuce transformed, I believe, into a flower with eight...
Tags: Chestnuts, Salads, Mustard, Wolfgang Puck, Chicago Tribune
Q: We are looking for a receipt out of this cookbook that one received when ordering the Chicago Tribune from the late 50s. We would like the name of the book as well as the receipt. The frosting was cooked and then beaten to form peaks. Light and...
Q: I was born in Chicago and moved away when I was 14. The biggest treat we had was when my mother brought home Davidson's Bakeries sugar cookies. To this day, it's all my sisters and brother talk about. I know they're out of business, but do you think...
March 11, 2012 Dear Reader: This is sort of a letter to you on the why and how of writing a business letter. What's a business letter? Well, business folks use it to communicate with one another, and the format applies as much to an email as an actual...
Q: Just out of curiosity: Do you think I can substitute a pound of fish for the chicken in the "Curried Anything" recipe? ("Back in the kitchen," Chicago Tribune, Feb. 15, 2012). I'm concerned about whether fish would be hearty enough to stand up to the...
Tags: Recipes, Chicago Tribune, Michigan Avenue, Salt
Q: I have had some bad experiences with rotisserie-type chickens. I've been buying them for years, yet the last one was very slimy and had the consistency of crunchy plastic meat. It was thoroughly cooked. I have run up against this in my own purchase...
Q: I have a wild hair to make my own marshmallows. Do not ask why. But I pulled out an ancient bottle of Karo from my cupboard, and realized I would need another bottle. Bought a new bottle — which proudly proclaims "0g High Fructose Corn Syrup."...
Apr 24, 2012 |Story| Chicago Tribune
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Jan 31, 2012 |Story| Chicago Tribune
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