baiduhaiChicago News, Sports & Business

Home > Reviews

Author Image: Diane Rossen Worthington

Diane Rossen Worthington

All Stories

chicagotribune default image

Festive strata for New Year’s brunch

Bread pudding or stratas, as they are sometimes called, are perfect for breakfast, brunch or lunch. Because they can be made a day ahead before baking, stratas really are a...
chicagotribune default image

Bruschetta by the bay

On my latest book tour, I stayed at the Hotel Vitale in San Francisco, which is just a crosswalk away from the famed Ferry Building, a food-lover's paradise. If you...
Prep: 15 minutes Cook: 25 minutes Servings: 4 Ingredients: Juice of 1 lemon 2 tablespoons soy sauce, plus more as needed 1 teaspoon sugar, if needed 1 1/2 pounds boneless chicken (thighs or breasts) cut in 1-inch pieces 3 tablespoons canola oil 2 carrots, sliced 1/8 inch thick 3 bell peppers, mix of red and yellow, in 3/4-inch pieces 1 large onion, in 1-inch chunks 1 bunch green onions, chopped Steamed rice 1. Whisk together the lemon juice and 2 tablespoons soy sauce. Taste for seasoning, adding more soy sauce if you like. If tart, add a little sugar. Pour over the chicken in a bowl. Allow to rest while you cook the vegetables. 2. Heat a large skillet over high heat. Add 1 tablespoon oil. Stir-fry the carrots until crisp-tender. Transfer to a large bowl. Add more oil to skillet, if needed. Repeat, in separate batches, with the peppers, then the onion. 3. Drain chicken from the marinade, reserving marinade. Add 1 tablespoon oil to skillet. Stir-fry chicken, in batches if necessary, until cooked through, 8 minutes. 4. Return vegetables to the skillet with the chicken. Pour in the reserved marinade. Heat until the marinade boils; cook, 1 minute. 5. Transfer all to a serving bowl; stir-fry the green onions, 1 minute. Scatter them over the chicken and vegetables. Serve with the rice and more soy sauce.

Roasting is fennel’s subtle, sweet friend

Fennel, with its faint licorice flavor, is often shredded or thinly sliced and made into salads or side dishes. The raw green and white bulb and the feathery fronds can...
chicagotribune default image

Sweet, smoky, salty all wrapped into a bite

Rumaki, bacon-wrapped bites of chicken liver and water chestnuts, is a classic appetizer. This twist on rumaki wraps apple-cured bacon around a sweet date stuffed with Parmesan cheese. A Spanish-style...