Carol Mighton Haddix

Upscale goes down the market On restaurant menus, look for some high-ticket ingredients replaced by less costly alternatives. For example, lamb shank instead of rack of lamb, or chicken instead...

It has been a busy year in Good Eating. We've tasted our way through hundreds of recipes as we've covered food stories in Chicago, rural Illinois, the nation and even...

(1 fork) 2964 N. Lincoln Ave. 773-755-6721 Hours: 11 a.m.-11 p.m. daily Credit cards: M, V Noise factor: Conversation friendly First impressions Yasar Demir opened his tiny storefront Turkish cafe...

The best cookie sheet is one made of heavy-gauge metal, so it will hold the heat evenly and won't warp over time. It should not have high sides, which would...

Start with russet potatoes, which cook up fluffier and drier than red potatoes. Then use a ricer or food mill to "mash" the potatoes, creating small, light pieces of potato....

Good Eating honors those in the food and beverage industries who are making a difference in Chicago through their commitment, quality, passion and vision. These experts have enhanced life in...

(3 forks) 340 W. Armitage Ave. 773-327-8515 Hours: 10:30 a.m.-11 p.m. Mon.-Thurs.; 10:30 a.m.-2 a.m. Fri.-Sat; 10:30 a.m.-10 p.m. Sun. Credit cards: Not accepted Noise factor: Conversation friendly First impressions...

Mussels in the shell, like clams and oysters, are sold alive. Tap any shells that are slightly open. If they close tightly, you know they are still alive. Store up...

The key for any salad dressing is balancing the acidity of vinegar with the oil, so that neither dominates. The best proportion for this is about three parts oil to...