Converting a blunder into a flavoring treasure
Some specialty ingredients, such as prosciutto, the Italian cured ham, can be quite expensive, demanding consideration when we buy them. Which is why a recent shopping blunder left me feeling...
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Take your party to the porch
When we walk through the neighborhood of an evening, surveying the houses — with envy — we're struck most by those with porches. But they're all empty. The end to...
Take your party to the porch
When we walk through the neighborhood of an evening, surveying the houses — with envy — we're struck most by those with porches. But they're all empty. The end to...
Shelf Life
Double the flavor We love the snappy taste of honey-preserved Honey Crisp apples in this Flora Confections confiture, called Double Honey. The apple strips are tender but still crisp and...
Homemade liqueur: Making your own elixir
Ever sipped an icy limoncello on a steamy night? You know, then, the allure of a fragrant liqueur. A touch sweet, redolent of fruit or spices or herbs or nuts,...
Closet rehab
Just one fatal flaw -- a ripped lining, an outdated shoulder pad -- can banish once-loved garments to the back of closets, where they languish, left for dead, for years....
Christmas breakfast made easy
'Twas the night before Christmas, and all through the house, not a creature was stirring — except you, the adorable host/hostess, feverishly burning the midnight oil as you wrap, primp,...
A few of our favorite reads
A gift from the kitchen is so often a gift from the heart. We cook for those we love, sometimes saying more through the roast goose or potato latkes than...
Let us give thanks
Because it's Thanksgiving Day, we asked various Tribune and Metromix food writers and enthusiasts to name restaurants or specific dishes for which they are particularly thankful. Part reminiscence, part insider's...
Richly deserved
"At a dinner party one should eat wisely but not too well, and talk well but not too wisely." William Somerset Maughan - - - More than a year after...