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Sweet Breads

The noble fruit

The noble fruit

Olives are as old as the history of man. As Mort Rosenblum mentions in his book, Olives (North Park Press, 1998), Greek athletes lubricated their bodies with olive oil and the first Olympic flame was a burning oil bough. The Romans even had a separate stock market and merchant marine for oli…

June 25, 2013 5:45 pm Photos

Photos

Special Sandwiches for Dad

Special Sandwiches for Dad

My father was an inspired and talented maker of sandwiches. Dad would never think of doing a “Dagwood”, piling anything and everything sky-high onto the bread.

June 11, 2013 1:15 pm
A seafood stir fry

A seafood stir fry

One recent morning, while making my grocery list, I peered into the fridge to see what was what, veggie-wise. Spying a few leftover red carrots and a bunch of green onions from the Farmers' Market, an untouched box of shittake mushrooms and, in a little plastic bag, some fresh ginger that ha…

May 31, 2013 12:00 am
Quick and easy for spring

Quick and easy for spring

Now that Mother Nature has finally made up her mind, we can all get out and plant our patio flowers and the annuals in our herb garden. What we want more than anything else is time outdoors in the sunshine and nothing labor-intensive in the kitchen.

May 16, 2013 12:00 am Photos

Photos

Spring Lunch

Spring Lunch

When spring won't settle down, I comfort myself by planning menus for meals I'd like to make when we're finished with all this nonsense. Here's a lunch I will definitely serve some spring weekend when there are friends or family here for lunch.

May 01, 2013 12:00 am Photos

Photos

The noble fruit

The noble fruit

Olives are as old as the history of man. As Mort Rosenblum mentions in his book, "Olives" (North Park Press, 1998), Greek athletes lubricated their bodies with olive oil and the first Olympic flame was a burning oil bough. The Romans even had a separate stock market and merchant marine for o…

April 16, 2013 12:00 am Photos

Photos

HASH

HASH

A couple of days ago I made hash with some corned beef left over from St. Patrick's Day. My hash is good, but doesn't touch my brother's who makes the best I've ever tasted, hands down. I also recall the red flannel hash from my New England childhood - not a favorite - (the hash, not the chi…

March 29, 2013 12:00 am Photos

Photos

SWEET IRELAND

SWEET IRELAND

Saint Patrick's Day again - incredibly fast it seems. As always I've given a nod here to my favorite Irish author, the late Moira Laverty, who wrote so lovingly of the people and the goings-on in her small village, Ballyderrig.

March 13, 2013 12:00 am Photos

Photos

SAVORY SUPPERS FOR THE HOME STRETCH

SAVORY SUPPERS FOR THE HOME STRETCH

Mornings are brighter, sunsets are later and, in spite of the rash of snowstorms, I like to think of this time of year as the "home stretch". Within a couple of weeks we'll be turning our clocks ahead in anticipation of spring. Meanwhile, more hibernation is fine with me, especially when sha…

February 26, 2013 12:00 am Photos

Photos

COLD WEATHER SALADS

COLD WEATHER SALADS

The meteorologists tell us we are more than half-way through winter. I'm sure those on the east coast would bitterly scoff at that as they continue to dig themselves out. We Chicagoans, however, have had it easy and find such weather statements believable. I'm getting bored with so much hear…

February 14, 2013 12:00 am Photos

Photos

JANUARY THAW

JANUARY THAW

Writer, Bellamy Partridge, the father of one of my school friends, wrote a novel when I was about 14 entitled "January Thaw". I thought about that book this morning...not just because it was one of the first truly grown-up books I'd ever read, but because of how Januarys were back then.

January 25, 2013 12:00 am Photos

Photos

WINTER VEGETABLE SOUPS

WINTER VEGETABLE SOUPS

January, I've been told, is soup month, but I don't need a special month in which to make a pot of soup in the winter. I adore soup - especially heart-warming, soul-soothing Ribollita which could very well be my favorite, as it is Mario Batali's. The second soup, Golden Vegetable, is suppose…

January 09, 2013 12:00 am Photos

Photos

BREAKFAST BISCUIT BUFFET

BREAKFAST BISCUIT BUFFET

I was lucky enough one weekend this Fall to be a houseguest of a true (and fellow) biscuit lover. Nothing frozen out of a can for that lady; biscuits were from scratch and heavenly, reminding me very much of those my paternal grandmother used to make.

January 05, 2013 12:00 am Photos

Photos

BREAKFAST BISCUIT BUFFET

BREAKFAST BISCUIT BUFFET

I was lucky enough one weekend this Fall to be a houseguest of a true (and fellow) biscuit lover. Nothing frozen out of a can for that lady; biscuits were from scratch and heavenly, reminding me very much of those my paternal grandmother used to make.

December 24, 2012 12:00 am
ELEGANT EGGS

ELEGANT EGGS

Could you imagine cutting into the puff of a savory cheese soufflé only to find a warm poached egg on a bed of spinach?

December 15, 2012 12:00 am Photos

Photos

ELEGANT EGGS

ELEGANT EGGS

Could you imagine cutting into the puff of a savory cheese soufflé only to find a warm poached egg on a bed of spinach?

December 12, 2012 12:00 am Photos

Photos

POTATO LADY

POTATO LADY

Years ago, when I was writing a weekly cooking column for an Indiana newspaper, I apparently wrote more about potatoes than I realized. I still love them to this day but back then, they were kind of a passion. “A Passion for Potatoes” was even the title of one of my columns. As my photo ran …

December 01, 2012 12:00 am Photos

Photos

POTATO LADY

POTATO LADY

Years ago, when I was writing a weekly cooking column for an Indiana newspaper, I apparently wrote more about potatoes than I realized. I still love them to this day but back then, they were kind of a passion. “A Passion for Potatoes” was even the title of one of my columns. As my photo ran …

November 26, 2012 12:00 am Photos

Photos

BEAUTIFUL SIDES

BEAUTIFUL SIDES

My favorite part of Thanksgiving dinner is the array of side dishes, and I know I’m not alone, but let’s remember, they are not only for “The Bird.” Try them any time this winter with roast pork loin or a baked ham and you’ll be happy you did. Here is a dressing baked until crisp and crunchy…

November 17, 2012 12:00 am Photos

Photos

BEAUTIFUL SIDES

BEAUTIFUL SIDES

My favorite part of Thanksgiving dinner is the array of side dishes, and I know I’m not alone, but let’s remember, they are not only for “The Bird.” Try them any time this winter with roast pork loin or a baked ham and you’ll be happy you did. Here is a dressing baked until crisp and crunchy…

November 14, 2012 12:00 am Photos

Photos

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