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    Dec 13, 2012 |Column| Chicago Tribune

  1. Foraging for taste of the city

    Foraging, I said to the couple across from me. It's kind of the thing here.
    Foraging, I said to the couple across from me. It's kind of the thing here. Blank stares. Foraging, it's kind of the thing that the chef, Iliana Regan, that young soft-spoken woman in kitchen whites with her arms covered in tattoos who just served...

    Tags: Lincoln Square (Chicago, Illinois), Apples, Pet Shops, Services, and Supplies, Dining and Drinking, Services and Shopping

    2. Dec 13, 2012 |Column| Chicago Tribune

  2. Iliana in Wonderland

    At one point of a dinner at Elizabeth restaurant, I was served a dark and rich maitake-mushroom tea (really a clarified broth) while a pure-white device on the table played Jefferson Airplane's "White Rabbit." Which made me think that chef/owner Iliana Regan is a smidge older, or a ton hipper, than I'd supposed. Probably both.
    At one point of a dinner at Elizabeth restaurant, I was served a dark and rich maitake-mushroom tea (really a clarified broth) while a pure-white device on the table played Jefferson Airplane's "White Rabbit." Which made me think that chef/owner Iliana...

    Tags: Bacon, Chicago Tribune Columnists, Dining and Drinking, Wines, Foods and Beverages

    3. Feb 16, 2013 |Story| Los Angeles Times

  3. This week's recipes from the L.A. Times Test Kitchen

    This week, Food editor Russ Parsons is all about polenta gratins. Easy polenta gratins, that is: "Can there be anything better on a chilly night than a big bowl of polenta topped with a ragł with sausage and short ribs? Well, yes, actually. Lately I'...

    Tags: Russ Parsons, Recipes, Noelle Carter, Tomatoes

    4. Jan 23, 2013 |Story| SFL

  4. Valentine's Day restaurant specials

    Picking out the perfect Valentine’s gift for your sweetie is easy. You can never go wrong with roses, chocolate, diamonds or a new fragrance.
    Picking out the perfect Valentine’s gift for your sweetie is easy. You can never go wrong with roses, chocolate, diamonds or a new fragrance. They say food is the way to a man’s heart, but ladies have to eat, too. Either way, impress your...

    Tags: Arts, Gulfstream Park, Sunny Isles, Dining and Drinking, Hollywood (Broward, Florida)

    5. Feb 15, 2013 |Story| Petoskey News

  5. Michigan Mushroom Market makes its mark

    When Ken and Ashleigh Harris, owners of Michigan Mushroom Market, introduced their hand-picked mushrooms to area farmers markets, they knew they found their niche.
    When Ken and Ashleigh Harris, owners of Michigan Mushroom Market, introduced their hand-picked mushrooms to area farmers markets, they knew they found their niche. "You don't typically see mushrooms at farmers markets," said Ashleigh. Because of this,...

    Tags: Garlic, Butter, Tomatoes, Asparagus

    6. Feb 1, 2013 |Story| SFL

  6. Review: Smith & Wollensky

    <img src="http://interactive.sun-sentinel.com/images/restaurantstars/3halfstars.gif" alt="" />
    Forget the simple quiche, fruit salad and cheese Danish that once fueled home-cooked Sunday brunches. Nobody cooks anymore. Too few of us entertain. That's too bad, because I like nothing more than starting off the week with a Bloody Mary, good...

    Tags: Eggs, Cinnamon, Miami (Miami-Dade, Florida), Dining and Drinking, Miami Beach

    7. Jan 30, 2013 |Story| Allentown Morning Call

  7. Restaurant Review: Ginger adds Asian diversity to Macungie area

    That pungent and fibrous root that flavors many Far East dishes also appropriately names a new Macungie restaurant. Ginger, which opened a few months ago, serves up Asian fare, including sushi, that&rsquo;s as intensely flavored as its namesake.
    Special to The Morning Call
    That pungent and fibrous root that flavors many Far East dishes also appropriately names a new Macungie restaurant. Ginger, which opened a few months ago, serves up Asian fare, including sushi, that’s as intensely flavored as its namesake. The...

    Tags: Lifestyle and Leisure, Sushi and Sashimi, Flu, Soups, Dining and Drinking

    8. Feb 16, 2013 |Story| Los Angeles Times

  8. Recipe: Polenta gratin with mushrooms and Fontina

    &nbsp;
      Total time: 1 hour, 10 minutes Servings: 6 as appetizer, 4 as main course. Note: Inspired in part by a recipe in Yotam Ottolenghi's "Plenty"; the polenta technique comes from Golden Pheasant polenta. 1 cup polenta 4 cups water Salt Butter...

    Tags: Cheese, Salt

    9. Feb 16, 2013 |Story| Los Angeles Times

  9. Critic's Choice: Carpaccio as a blank canvas

    According to my "Grande Enciclopedia Illustrata della Gastronomia," carpaccio is the "celebrated preparation based on raw beef sliced as finely as prosciutto di Parma and variously garnished," and was invented by Giuseppe Cipriani at Harry's Bar in Venice. A regular there, Contessa Amalia Nani Mocenigo (of Venice), was given a strict diet by her doctor. One of the few things she could eat was <em>carne cruda </em>&mdash; raw beef. To make her diet less monotonous, Cipriani presented her one day with a dish of finely sliced raw beef scribbled over with a mayonnaise spiked with mustard and a dash of Worcestershire. He named it "carpaccio" after the painter Vittore Carpaccio, whose paintings were showing in Venice at the time. Cipriani was particularly taken with his use of red.
    Los Angeles Times
    According to my "Grande Enciclopedia Illustrata della Gastronomia," carpaccio is the "celebrated preparation based on raw beef sliced as finely as prosciutto di Parma and variously garnished," and was invented by Giuseppe Cipriani at Harry's Bar in...

    Tags: Lifestyle and Leisure, Arugula, Rivera, Dining and Drinking, Game

    10. Jan 30, 2013 |Story| Los Angeles Times

  10. Test Kitchen tips: Cleaning mushrooms

    So, what's the best way to clean mushrooms?
    So, what's the best way to clean mushrooms? Give them a good dusting with a sponge, or use a small kitchen brush to remove dirt. And although mushrooms are porous, they won't absorb as much moisture as originally believed -- sometimes a little water...

    Tags: Sour Cream, Salt, Wines, Recipes, Butter

    11. Dec 6, 2012 |Column| Chicago Tribune

  11. Double the fun

    Smooth and crunchy, sweet and salty, rich and acidic. Great dishes are all about juxtaposing opposing elements and achieving balance, and Baume &amp; Brix, which opened two months ago in River North, revels in this balancing act, extending to the restaurant concept itself.
    Smooth and crunchy, sweet and salty, rich and acidic. Great dishes are all about juxtaposing opposing elements and achieving balance, and Baume & Brix, which opened two months ago in River North, revels in this balancing act, extending to the restaurant...

    Tags: Phil Vettel, Lifestyle and Leisure, Coconut, Salads, Potatoes

    12. Feb 22, 2013 |Column| South Florida Sun-Sentinel

  12. Shiitake mushrooms can protect you

    Dear Pharmacist: I'm not a fan of fungus, but I've heard that shiitake mushrooms are good for cancer. What do you think? — C.E., Boston Dear C.E.: I think some mushrooms are amazing! Shiitake, known botanically as Lentinula edodes, are great for...

    Tags: Medical Research, Flu, Health Treatments, Viral Diseases and Infections, Gastric cancer

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