Carol Mighton Haddix

Good Eating celebrated the White Sox championship with a special martini, traveled the world right here in Chicago with our Weaving Flavors series about immigrants' food traditions, and stayed in...

For decades, the University of Chicago has sponsored a sometimes raucous debate over which food is more worthy: the latke of Hanukkah or the hamantash of Purim. Academics gather for...

Did you know? Kumquats are not mini oranges, though you may think so when you see those cute little guys in holiday displays in produce markets. They actually have their...

Did you know? Many red pears simply are mutations of more common pears such as Bartletts and Anjous. These fruits don't merely blush; they are crimson from top to bottom,...

Did you know? The apricot arrives as one of the earliest of the tree fruits each season, but it lasts only a few short weeks. A bit out of favor...

Did you know? A knob onion is the teenaged version of those geeky, childish green onions of early spring and the grandmotherly bulb onions of fall. All are tagged with...

This week you'll find a few changes in Good Eating. Following the results of our winter survey asking what you wanted to see in the section, we've added new features...

End-of-the-year roundups in newspapers are as common as snowflakes in December. But we like to think our annual roundup is the tastiest. After all, it includes recipes that Good Eating...

When the cook in your life falls in love with a new cookbook, you can tell right away. She or he sits right down, shuts out the world and pores...

For a quick and elegant dinner for two, nothing beats the ease of steak. For this Valentine's dinner suggestion, we've chosen the flavorful rib-eye steaks, but any small steaks can...