Love it or leave it, it’s a distinctive nut
Like so many food lovers, we had always respected the venerable food writer Waverley Root. And then we read the entry for "pecan" in his last book, the 1980 omnibus...
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Fast fish in foil
Quick meals your family will love. 1. Preheat oven to 450 and ready a 12-inch piece of foil for each person. 2. Place a thick 5- to 6-inch white fish...
Burrata
Try it: Burrata is another one of those "B" words you hear and think: "I'm pretty sure I don't like that stuff." (Think bottarga or bacala.) But this you should...
Mexican cooking classes
It's wonderful that Chicago has so many fresh, cheap and delicious Mexican restaurants, not to mention some fresh, expensive and delicious spots. But frankly, we're spoiled rotten. Why cook? The...
Table hopping
Meal deal: Au Bon Pain In our land of supersized food -- and people -- a little portion control is a welcome advance. Especially when it comes from a chain....
The Stew: A CHICAGO TRIBUNE BLOG BY THE FOOD & DINING STAFF
Here are two items posted recently on The Stew, our food and dining blog. If you want to add your own two cents to these comments, it's not too late!...
TEMPO UPDATES
AUG. 15 "Signature skulls: A gubernatorial belt buckle and other enduring fashion statements" We had ourselves a scary little Christmas, with Macy's displaying the glowering skull of the Playmobil Pirates'...
TEMPO UPDATES: JULY 5
"Rethinking a masterpiece: Touring the Art Institute with one of its lead re-designers" Since July, the 38-year-old Kulapat Yantrasast has been a busy architect: He has seen his firm's design...
TEMPO UPDATE
JAN. 26 "An opera singer ... goes to war" The naval reservist and Lyric Opera singer Ronald Watkins had some sand in his pipes -- just as he predicted --...
Blue light special
Don't go into the light. That seems to be the agreed-upon advice from people who make it back down from the heavens after a near-death experience. Someday, we'll all go...