Tart cherries
Did you know? Tart cherries, beloved of piemakers, are recently renowned for relieving the aches and pains of gout, arthritis and other inflammatory ailments. Scientists credit cherries' huge antioxidant values--higher...
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And the winners are …
They won! Viewers across the country chose Chicago's Steve McDonagh and Dan Smith as the winners of the Food Network's "Next Food Network Star" on Sunday. The pair, co-owners of...
Fetch and release
Our 85-pound black standard poodle, Boon, is my husband's constant companion. When Jackie fishes on our lake in Antioch, Boon is right beside him on the dock. Boon wriggles with...
A history of influence
The role of immigrants in shaping America--and Chicago--can hardly be overstated. They've influenced everything from the way we eat to the way we shop. - Jean Baptiste Point du Sable,...
Culinary caldron
Chicago's immigrant tradition has shaped the city since its beginning, said Bruce Kraig, emeritus professor of history at Roosevelt University and a culinary historian. "It's what makes Chicago so interesting,...
Passport to Chicago’s immigrant tables
When Jaime Moreno arrived in Illinois from Bogota, Colombia, he followed in his father's and his grandfather's and his great-grandfather's footsteps. At 25, Moreno came to the States to complete...
Morel mushrooms
Did you know? For many a Midwesterner, morels mean spring. The season begins in the south and moves steadily north, about 100 miles a week, says morel maniac Tom Nauman...
American dishes worth revisiting
Cheryl and Bill Jamison's award-winning "American Home Cooking" (William Morrow, $22.95) was recently released in paperback. If you would like to eat your way across the country, this book will...
Organic farmers come to town
Ever wondered how the food you eat gets from farm to table? The FamilyFarmed.org Expo will help you learn more. The one-day organic-foods festival, to be held from 11 a.m....
Nutrition: 10, Spelling: 0
Phew. Used to be, when it came to food, ph" referred to the chemical balance between acids and bases. Ah, the good old days. Now you'll see more phood"--foods that...