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    Mar 26, 2013 |Column| Chicago Tribune

  1. 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

    2. Feb 20, 2013 |Story| Chicago Tribune

  2. 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, food and celebrity together to create a culture people desired nearly as much.
    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

    3. Apr 2, 2013 |Column| Chicago Tribune

  3. 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 you can help.
    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

    4. Mar 19, 2013 |Column| Chicago Tribune

  4. 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 some liquid vanillas stronger than others? Like what you get from Mexico? What about cheap ones verses more expensive ones in the grocery store? Lots of questions — hope you are able to answer all 5 of them.
    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

    5. Mar 20, 2013 |Story| Chicago Tribune

  5. 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 years and countless miles on the road.
    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

    6. Mar 12, 2013 |Column| Chicago Tribune

  6. 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 this year, but I can't seem to find it. Just wondering if a recipe will be published in the food section this month?
    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

    7. Mar 5, 2013 |Column| Chicago Tribune

  7. 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 is that they are pan ready. If they take a lot of prep, the convenience factor is gone. Also most whole chickens are in the 5-6 pound range rather than the 3-4 pound range that you expect (and that most recipes are written for) for a fryer. I recently cooked a recipe using bone-in breast quarters and by the time the center was done, the rest of the breast was approaching that dry shoe leather consistency. It's exasperating.
    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

    8. Feb 19, 2013 |Column| Chicago Tribune

  8. 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 scale that one local grocer uses.
    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

    9. Jan 8, 2013 |Column| Chicago Tribune

  9. 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

    10. Jan 29, 2013 |Column| Chicago Tribune

  10. 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 from the water, cut them in half (lengthwise), spread some butter on them, put them on a steak plate (flesh side up) and broil in oven for 1 minute. Remove from oven and serve with melted butter for dipping. Problem: Many times all the edible portion does not come out of the shell and it is hard to retrieve. What a waste! Is there a better way to prepare them so the tails come out of the shells completely?
    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

    11. Jan 2, 2013 |Story| Chicago Tribune

  11. 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.
    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

    12. Feb 12, 2013 |Column| Chicago Tribune

  12. 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.
    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

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