Peggy Wolff – Page 3 –

A frittata made with aged carnaroli rice, spinach and parmigiano-reggiano cheese. The rice produces a surprisingly light texture in the finished dish. (Styled by Corrine Kozlak.)

Aged rice? You bet, and it makes the best risotto, chefs say

August 23, 2019 at 8:05 a.m.

After tasting a luscious rice frittata prepared by executive chef John Coletta of Quartino Ristorante in Chicago, and viewing an episode of "In Search of Perfection," in which England's Fat...

Allan Roskin, an experienced meat slicer cuts a brisket into perfectly even slices at Elegance in Meats in Northbrook.

Brisket slicing is back

June 18, 2018 at 9:45 a.m.

In August we reported that the complimentary service of slicing holiday briskets by grocery stores and butchers would end in a number of suburbs as of Jan. 1. But in...

Brisket slicing is back

December 23, 2018 at 5:22 p.m.

In August we reported that the complimentary service of slicing holiday briskets by grocery stores and butchers would end in a number of suburbs as of Jan. 1. But in...

Various grains that must be avoided by Ashkenazic Jews during Passover.

Longing for forbidden foods during Passover

June 17, 2018 at 3:02 p.m.

As rich as the Ashkenazic Jewish tradition is, once each year I lean toward going Sephardic for a week. That time is, of course, Passover, when the two largest groups...

Longing for forbidden foods during Passover

December 23, 2018 at 5:19 p.m.

As rich as the Ashkenazic Jewish tradition is, once each year I lean toward going Sephardic for a week. That time is, of course, Passover, when the two largest groups...

A brisket slice of life going away

June 10, 2019 at 3:48 p.m.

On the day before the Jewish New Year of Rosh Hashana, a dozen or more customers will queue up in the parking lot of Northbrook's Elegance in Meats at opening...

Hooked on trout

August 24, 2021 at 8:24 a.m.

From my view knee deep in the river, real food looked like this: A swift current charged down Utah's Weber, and beyond the stream bright yellow alfalfa, and beyond that...

The last potpie

May 13, 2019 at 7:51 p.m.

For everything that was about to happen, everything that was coming to light, I needed an old-fashioned potpie with a creamy chicken filling and a rich, flaky crust, the kind...

Glorious cherries

December 24, 2018 at 6:46 a.m.

Every summer when the sour cherry appears, my culinary nerves start firing. I could eat my weight in pie, cherry pie, that is, baked with those little red gems with...

After warm March, April frosts devastate cherries

December 24, 2018 at 3:34 a.m.

The ruby-red sour cherry, the fruit of choice for a classic lattice-topped summer cherry pie, suffered from an all-too-early growth spurt in March followed by plunging April temperatures that brought...

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