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Calzone v. stromboli
Q: What's the difference between a calzone and a strombolli? I might have misspelled that. It's early and my coffee hasn't kicked in. —Susan Durian, Chicago The calzone is defined as a "half-moon shaped stuffed pizza" by "The Deluxe Food Lover's...Tags: Chicago Tribune, Roberto Rossellini, Michigan Avenue, Dressing and Stuffing, Pizzas
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Margrit Mondavi sketches a lifestyle
Robert and Margrit Mondavi personified the glamorous wine country life during their high-profile 28-year marriage. As America's most famous winemaker, Robert Mondavi proved what California vintners could achieve, while Margrit deftly wove wine, the arts,...Tags: Marriage, Tour Operations Industry, Tomatoes, Constellation Brands Incorporated, Salt
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Best milk for cheesemaking
Q: Since milk and cream are ultra-pasteurized I am having a hard time making ricotta and Greek cheese. Do you have any suggestions or do you know where I can purchase pasteurized (not ultra) milk or cream? I know raw milk is not sold in the U.S. I hope...
Tags: Food and Drug Administration, Chicago Tribune, Michigan Avenue, Falls Church (Falls Church, Virginia), Consumers
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Vanilla 101
Q: Can you please tell me the difference between powdered vanilla and liquid vanilla. Is one stronger? Can you only use the powdered for cooking? I ruined a "no cook" icing recipe using the powdered form and have been afraid to use it ever since. Also are...
Tags: Chicago Tribune, Michigan Avenue, Vanilla Bean, Mexico, Vanilla
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The man, not the cake mix
Duncan Hines is known today mainly for those ubiquitous boxes of cake mix in supermarkets. But he was no Betty Crocker. A real person, not a fictional brand symbol, he was a onetime traveling salesman with an appreciation of good food honed by many...Tags: Travel, Sports, Steaks, Bowling, Restaurant and Catering Industry
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Corning beef
Q: I use to use a recipe I got from the Chicago Tribune for making your own corned beef from scratch, using whatever cut of beef you wanted. Recipe dates back to 1993 or 1994. The last time I used the recipe was 1999. I was going to try the recipe again...
Tags: Corned Beef, Beef Brisket, Chicago Tribune, Michigan Avenue, Salt
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A beef over chicken breasts
Q: What is up with boneless, skinless chicken breasts? I buy them at my local supermarket and they weigh between 7 and 10 ounces each. They're huge. I sometimes trim them down and use the trimmings for stir fry, but part of the reason for buying these...
Tags: Chicago Tribune, Michigan Avenue, Washington, DC, Restaurant and Catering Industry, Chicken Breast
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Tips for shopping responsibly
Q: I've decided to be more mindful about my meat and fish consumption. Can you recommend butchers and fishmongers in Chicago or the close-in suburbs that sell responsibly produced meat and fish? I am looking for more information than the animal welfare...
Tags: Chicago Tribune, Michigan Avenue, Shedd Aquarium, Seafood, Foods and Beverages
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Condensed milk or cream?
Q: What are the advantages or disadvantages of condensed milk over cream? —Curtis Tuckey, Chicago A: The biggest difference, I think, between cream and condensed milk can be found in the latter's alternative name: "Sweetened condensed milk."...Tags: Super Bowl, Chicago Tribune, Michigan Avenue, Sweetened Condensed Milk
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Wasting a tail?
Q: We like to splurge once in a while and have 8-ounce lobster tails. Because they are so expensive at the restaurant we wait until they are on sale at our local market. We put the frozen tails in boiling water then simmer for 7-8 minutes, remove them...
Tags: Chicago Tribune, Dining and Drinking, Michigan Avenue, Restaurants, Lifestyle and Leisure
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2013 food trends: What's the buzz
2013 is the year of the snake, according to the Chinese lunar calendar. But in food circles, it just might be the year of the roast chicken or Asian noodles.
Molecular gastronomy, fancy cupcakes, Korean tacos? So, so 2012.
The new year is always the...Tags: Dining and Drinking, Kale, Calcium, Pasta, Restaurants
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Fried green tomatillos
Q: Since green tomatoes are never found in the supermarket, I wonder how a tomatillo would be, sliced and fried. When I get a chance, I am going to try it. Thanks for any opinion or info. —Sylvia Nightingale, Bellingham, Wash. A: Do it: That'...
Tags: Chicago Tribune, Tomatoes, Michigan Avenue, Pies and Tarts, Washington, DC
Mar 26, 2013
|Column| Chicago Tribune
Feb 20, 2013
|Story| Chicago Tribune
Apr 2, 2013
|Column| Chicago Tribune
Mar 19, 2013
|Column| Chicago Tribune
Mar 20, 2013
|Story| Chicago Tribune
Mar 12, 2013
|Column| Chicago Tribune
Mar 5, 2013
|Column| Chicago Tribune
Feb 19, 2013
|Column| Chicago Tribune
Jan 8, 2013
|Column| Chicago Tribune
Jan 29, 2013
|Column| Chicago Tribune
Jan 2, 2013
|Story| Chicago Tribune
Feb 12, 2013
|Column| Chicago Tribune
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