Brown rice
There are several reasons brown rice is good for you. It has its high-fiber bran coating plus a chewy texture and nutty flavor. The bummer? Brown rice takes longer to...
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From the stew
Here are items recently published on the Stew, chicagotribune.com/stew. Label overload? You think food labels are already cluttered with nutrition symbols? Things could get more confusing as supermarkets start adding...
Gardening with native plants
You've been thinking about taking your garden native, right? You get it. The celebration of the region's ornamental plants. The welcome mat for birds and butterflies. The environmental impact. Native...
A bevy of pendants lend definition to dining
INTERPRETATION: An "oh-wow!" field of snowy white pendant lamps defines the main dining area of The Publican, a Chicago restaurant/bar and winner of the James Beard award for design. Designer...
Potted containers with star power
A character actor can add drama, quirkiness or a splash of brightness to a Hollywood movie or a Broadway play. It's the same role a container garden can play on...
Magical mushroom tart
The crust is short and crisp. The filling a mix of seasonal mushrooms. Blue cheese adds its creaminess, prunes a hint of sweetness? Prunes? Yep, and it's delicious banked against...
Achatz talks health issues with Oprah
Alinea chef Grant Achatz of Chicago showed up on "The Oprah Winfrey Show" Tuesday morning to talk about medical mistakes -- not comestibles served on scented pillows. Achatz joined the...
A twisted love for pretzels
We've got a soft spot for soft pretzels with mustard, and Hot Chocolate amps up the concept. Two plump, warm pretzels, each the size of a fist, arrive accompanied by...
Sweet sizzle: A really hot tamale
So decadent, so sweet, so much more interesting than molten chocolate cake. Tamal de chocolate ($7.50) bursts from its corn husk package, delivering spoonfuls of a warm, dark chocolate-cornmeal almost-pudding....
IN THE STEW
Buh-bye Isabella's Estiatorio (330 W. State St., Geneva) has closed. Partners Dean Georgelos (general manager) and Sean Eastwood (chef) say the economic decline forced the closing. Isabella's closing also means...