Food And Cooking
One-pot dishes are stars at the dinner table
Whether you're creating a one-pot dish for your sweetheart for Valentine's Day, whipping up one for a cold-weather party or a comforting Sunday meal, it's always a welcome addition to the table.
Feb 08, 2012 | 12:00 am | Loading…
FROM the FARM: Readers helps sisters eager for Emerson shortbread recipe
Phil Potempa's weekly farm column recipe.
Feb 08, 2012 | 12:00 am | Loading…
KITCHEN SPOTLIGHT: Cirque chef balances eclectic menu
There's always excitement in the kitchen for Brian Strom.
Feb 08, 2012 | 12:00 am | Loading…
Sesame oil: What it is and how to use it
Sesame oil. You may never have bought it, but chances are you've had it. It's what gives many Asian dishes a nutty, savory, richly aromatic flavor.
Feb 08, 2012 | 12:00 am | Loading…
Handmade chocolates anyone can do. And quickly.
Attempting to make chocolate bonbons from scratch is enough to test anyone's love.
Feb 08, 2012 | 12:00 am | Loading…
A Caesar salad for the chillier months of the year
No matter how delicious a Caesar salad is, chilly temperatures tend to be a turnoff for all things leafy green.
Feb 08, 2012 | 12:00 am | Loading…
An easy, do-ahead mousse your love will love
Valentine's Day practically screams for a chocolate dessert. And this mousse is an easy way to incorporate chocolate without being overly indulgent.
Feb 08, 2012 | 12:00 am | Loading…
Fiber is key to a healthy, delicious winter dinner
The key to ensuring that dinner is both substantial and healthy? Fiber.
Feb 08, 2012 | 12:00 am | Loading…
A sweet cocktail with a sassy name
This Valentine's Day cocktail sports a risque name, is easy on the eyes and drinks like candy.
Feb 08, 2012 | 12:00 am | Loading…
Foodie Finds
The first reader (excluding Times employees) to call (219) 933-3365 at 10:30 a.m. Thursday will win the featured items. Those having received a Foodie Find in the past year are ineligible. Items not picked up within a week are forfeited. Last week's winner was Robin Toneff of Hobart.
Feb 08, 2012 | 12:00 am | Loading…
Wine producers campaign for truth-in-labeling laws
Napa Valley wine producers will go a long way to protect their good name, all the way to Thailand if necessary.
Feb 08, 2012 | 12:00 am | Loading…
What's for dinner?
Feb. 8: Stuffed salmon, rice, Kyoto vegetables, cheesy pea, apple, roll/margarine, milk
Feb 08, 2012 | 12:00 am | Loading…
THE AMISH COOK: Sugar-cured bacon brings back memories
The sun is shining and it almost seems like spring.
Feb 07, 2012 | 6:07 am | Loading…
Restaurant Scene: New opening and heart-shaped pizza
Sage Restaurant in Chesterton celebrated its grand opening and ribbon cutting event Jan. 31.
Feb 03, 2012 | 12:00 am | Loading…
FROM the FARM: Reader wants shortbread recipe to cheer sister
Phil Potempa's weekly farm column recipe.
Feb 01, 2012 | 12:00 am | Loading…
Food, glorious food is the star of Super Bowl Sunday
It's less than a week before the Big Game in Indianapolis. And football fans are gearing up for the action on the field and in their kitchens.
Feb 01, 2012 | 12:00 am | Loading…
Star Plaza will present a splendid spread for little princesses
Calling all little royals! Star Plaza has a feast planned for young food fans this weekend.
Feb 01, 2012 | 12:00 am | Loading…
KITCHEN SPOTLIGHT: Cooking is a favorite pastime for Disney on Ice skater
Figure skater Gabriella Gustafson may live most of her life on the road but she always finds time to cook.
Feb 01, 2012 | 12:00 am | Loading…
Lighter take on game day classic: popcorn chicken
The big game on Super Bowl Sunday usually brings with it big eats.
Feb 01, 2012 | 12:00 am | Loading…
A rich Valentine's Day thanks to seafood and cream
Warm and creamy, au gratin are perfect for a cold winter night. And what better way to say "I love you" than with a little indulgence of seafood and cream.
Feb 01, 2012 | 12:00 am | Loading…
Chipotle Peppers: What they are, how to use them
Pay no attention to the many shelves of faux salsas (Blueberry-pineapple? Really?) and shove aside all those cans of low-fat, low-sodium, no-flavor refried beans.
Feb 01, 2012 | 12:00 am | Loading…
NEW PRODUCT: Fannie May introduces a 'Love'-ly collection of candy
With Valentine's Day on the horizon, it's a great time for Fannie May to dazzle candy fans with a delicious new product.
Feb 01, 2012 | 12:00 am | Loading…
Rocco DiSpirito serves up a double helping of love
This week's recipe is my version of lobster pot pie, a trendy dish served in restaurants across the country.
Feb 01, 2012 | 12:00 am | Loading…
Trend: Chefs say oysters are in raw demand
The satirist Jonathan Swift said it took a "bold man" to eat an oyster, that opalescent, slippery snack.
Feb 01, 2012 | 12:00 am | Loading…
Foodie Finds
The first reader (excluding Times employees) to call (219) 933-3365 at 10:30 a.m. Thursday will win the featured items. Those having received a Foodie Find in the past year are ineligible. Items not picked up within a week are forfeited. Last week's winner was Mary Ann Bocock of Cedar Lake.
Feb 01, 2012 | 12:00 am | Loading…
Jam plus chicken equals delicious
When it comes to making pulled chicken, it's hard to beat the two-ingredient simplicity of simmering chicken breasts in a bottle of barbecue sauce.
Jan 25, 2012 | 9:00 am | Loading…
Local chef shares passion for cooking on Internet show
Joe Arvin is crazy about cooking and he wants to pass along his passion for the culinary craft to the masses. Arvin, chef/owner of Smashmouth in Schererville, is serving up flavorful recipes and displaying his charismatic personality on a new Internet show titled "Mad Love Cooking."
Jan 25, 2012 | 12:00 am | Loading…
FROM the FARM: Farm friends' anniversary a reason to celebrate
Phil Potempa's weekly farm column recipe.
Jan 25, 2012 | 12:00 am | Loading…
Cardamom: What it is and how to use it
The typical grocer sells some 50,000 different products. The typical shopper buys the same 264 over and over again.
Jan 25, 2012 | 12:00 am | Loading…
Cupcakes for the Super Bowl dudes in your life
These are not your girlfriend's cupcakes. There is no frilly pastel frosting piped on top. They are not delicate. They are not pretty.
Jan 25, 2012 | 12:00 am | Loading…
A crowd-friendly taco bar fit for Super Bowl
Whenever I think of Super Bowl Sunday, I think of chili and guacamole and chips. And Ro-Tel cheese dip. And Frito pie.
Jan 25, 2012 | 12:00 am | Loading…
Stromboli — part pizza, part calzone, all party
A stromboli is kind of a cross between a grinder and a calzone. Bread dough is rolled out, filled with sliced meats, cheeses and vegetables, then rolled up into a tube and baked.
Jan 25, 2012 | 12:00 am | Loading…
Foodie Finds
The first reader (excluding Times employees) to call (219) 933-3365 at 10:30 a.m. Thursday will win the featured items. Those having received a Foodie Find in the past year are ineligible. Items not picked up within a week are forfeited. Last week's winner was Rich Henderson of Valparaiso.
Jan 25, 2012 | 12:00 am | Loading…
What's for dinner?
Jan. 25: BBQ beef casserole, seasoned hash brown, peas and carrots, fresh orange, banana bread, milk
Jan 25, 2012 | 12:00 am | Loading…
RESTAURANT SCENE: Sweet tribute to Maggie Daley and a 'D'vine Affair'
Students in Chicago's After School Matters culinary program turned up their creativity by producing holiday-themed cakes last month during a special competition.
Jan 20, 2012 | 12:00 am | Loading…
Former NFL greats serve up wine with a kick
What pairs well with your couch, a bowl of popcorn and the Super Bowl? How about a wine with a genuine pigskin pedigree?
Jan 19, 2012 | 9:10 am | Loading…
FROM the FARM: You're invited to Ann Landers Valentine's Day lunch at Teibel's
Phil Potempa's weekly farm column recipe.
Jan 18, 2012 | 12:00 am | Loading…
CHINESE NEW YEAR: A culinary wish for a long life
Eating long beans to symbolize a long life is a hallmark of Chinese New Year.
Jan 18, 2012 | 12:00 am | Loading…
THE AMISH COOK: A day in the life of an Amish household
Here is a diary of a recent Friday in this household:
Jan 18, 2012 | 12:00 am | Loading…
New year means time to tone down the heavy eating with a healthy, creamy soup
After all that heavy holiday eating, it's good to tone it down a bit for the new year.
Jan 18, 2012 | 12:00 am | Loading…
Simple ingredients can create sensational pasta
When you select the right ingredients, it doesn't take many of them to create a fantastic dinner. Nor much time.
Jan 18, 2012 | 12:00 am | Loading…
Chefs root for ginger's versatile properties
Fresh, dried, candied or pickled, the rhizome of the plant Zingiber officinale — ginger root to you and me — is a hot commodity at the moment.
Jan 18, 2012 | 12:00 am | Loading…
A lighter take on a classic braised chicken
Let's have a quick show of hands among the diet-conscious: Who is craving a plain baked chicken breast right now?
Jan 18, 2012 | 12:00 am | Loading…
American chefs boost fine dining in France
Paris, once regarded as the gastronomical center of the world, is looking to a cadre of young chefs from a country derided for its love of processed cheese — gasp, the United States — to help raise the bar.
Jan 18, 2012 | 12:00 am | Loading…
Foodie Finds
The first reader (excluding Times employees) to call (219) 933-3365 at 10:30 a.m. Thursday will win the featured item. Those having received a Foodie Find in the past year are ineligible. Items not picked up within a week are forfeited. Last week's winner was Courtney Snyder of Hammond.
Jan 18, 2012 | 12:00 am | Loading…
Voltaggio brothers: Different routes to same path
Bryan Voltaggio stands in his restaurant, Volt, arms folded. He doesn't break a smile, a frown or a sweat.
Jan 18, 2012 | 12:00 am | Loading…
Valparaiso's Valley Kitchen and Bar is a locavore's haven
There's a fresh and interesting gastronomic concept taking root in downtown Valparaiso. Husband-and-wife team Blair and Cory Muro are heating up the regional culinary scene with Valley Kitchen and Bar, their farm to table restaurant.
Jan 17, 2012 | 6:00 pm | Loading…
What's for dinner?
Jan. 18: Manicotti with meat sauce, sweet peas, marinated cauliflower/broccoli, fresh orange, roll/margarine, milk
Jan 16, 2012 | 10:18 am | Loading…
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