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    Apr 24, 2012 |Story| Chicago Tribune

  1. Hungry for 'Grandma's bread'

    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. I've lost my copy and would be delighted if the Tribune would republish it. My grandma took issue with the title as she baked only white bread and thought someone was making time with her title.
    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

    2. Feb 13, 2012 |Story| Chicago Tribune

  2. Ten @ 10 Valentine's Day edition: What's the most romantic food you've ever eaten?

    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.
    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

    3. Feb 14, 2012 |Story| Chicago Tribune

  3. Taking stock for Valentine's Day

    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?
    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

    4. Feb 21, 2012 |Story| Chicago Tribune

  4. Filling in a cracked pound cake

    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?
    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...

    Tags: Frosting and Icing, Recipes, Chicago Tribune, Michigan Avenue, Chicago

    5. Feb 23, 2012 |Story| Chicago Tribune

  5. Star stylist's must-haves for women

    "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 book, "Born to Be Brad: My Life and Style, So Far" (It Books, $24.99). Plus, tips on how to pull it off in Brad fashion from the Brad himself.
    "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...

    Tags: Ralph Lauren, Alexander McQueen, Target, Television Industry, Karen Walker

    6. Jan 10, 2012 |Story| Chicago Tribune

  6. Lettuce blooms

    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 "petals." I have searched the archives on chicagotribune.com and Googled until my fingers fell off but have had no fortune in finding the exact instructions. The only other detail I seem to recall is that you had to put the lettuce in ice water.
    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

    7. Mar 20, 2012 |Story| Chicago Tribune

  7. Missing Mary Meade's 7-minute frosting

    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 fluffy and not sweet. I am from Canada and doing this research for a senior in the States.
    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...

    Tags: Advice Columns and Columnists, Frosting and Icing, Ann Landers, Marshmallows, Recipes

    8. Mar 6, 2012 |Story| Chicago Tribune

  8. Remembrance of sugar cookies past

    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 you can help us find the recipe?
    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...

    Tags: Sugar Cookies, Recipes, Chicago Tribune, Michigan Avenue, Catonsville

    9. Mar 9, 2012 |Story| Chicago Tribune

  9. How to write a business letter

    March 11, 2012
    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...

    Tags: Manhattanville

    10. Mar 13, 2012 |Story| Chicago Tribune

  10. Subbing fish for chicken in a curry

    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 several other highly flavored ingredients. My other Asian curried fish recipe doesn't involve so many ingredients. I'm tired of eating so much chicken and of using fish in my various usual ways. If you think I can use fish, what fish might you recommend?
    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

    11. Feb 7, 2012 |Story| Chicago Tribune

  11. Slimy, plastic-tasting chicken is no joke

    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...

    Tags: Chicago Tribune, Michigan Avenue, Washington, DC

    12. Jan 31, 2012 |Story| Chicago Tribune

  12. Considering corn syrups

    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." I check the old bottle, and sure enough its ingredients are corn syrup, followed by high fructose corn syrup. What is the difference? Is high fructose cheaper, and so is corn syrup prices rising? Is the new, high fructose-free formulation any healthier?
    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."...

    Tags: Heart Attack, Hospitals and Clinics, Dentistry and Dental Health, Marshmallows, Hospitals and Clinics

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