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(Note: This story contains updated material. Please see below.) Q: I am searching for a recipe that appeared in your paper many years ago. It's called: Rose Lewis' $3,000 third prize Lemon Mustard Chicken. My copy is crumbling and would love to print...
The pineapple was once a very lonely fruit sent over to the mainland from Hawaii. James Dole canned his heart out but realized that many homemakers and cooks had no idea what to do with this product. So he had to create some recipes for a fruit he...
Michael Natkin is a vegetarian, not a lecturer. So he's not going to go on endlessly about why you should eschew meat. His new book touches on all the reasons — ethical, ecological, physiological and so on — but he seems far more interested in...
Tags: Salt, Fennel, Peppers, Foods and Beverages, Spaghetti
Ripeness matters. Ask any rabid tomato or strawberry lover who spends most of the year in (wise) denial waiting for that perfect ripeness. So firm is the focus on the ripe that one could be forgiven for thinking ripeness is a moment as cruelly sharp as...
Tags: Consumers, Salt, Foods and Beverages, Arable Farming, Onions
Occupy is a popular theme on many a street corner and park bench. I've been trying to churn up interest in this idea in my own home, without success. Fifty percent of our local census, 100 percent of those younger than working age, remain resistant....
Tags: Garlic, Leah Eskin, Breads, Salt, French Bread
Artichokes Barigoule Ingredients - 4 medium sized artichokes - 1 large carrot peeled and medium cubed - 1 large stalk of celery medium diced - 1 medium white onion diced - 4 cloves of garlic crushed - 1 cup of your favorite olives – I prefer oil...
Tags: Garlic, Onions, Salt, Butter, Parmesan Cheese
We like a good sticky word, one with the courage of its convictions. Like cheese, which is straightforward and to the point. Say cheese and hearty cheddar or crumbly Parmesan come to mind. Cheese stands alone. It's not one of those shifty sorts that...
We will be making a Spanish tortilla, which is a thick omelet containing potato and other vegetables, typically served cut into wedges. In this recipe we will continue cooking in the 12-inch cast iron skillet, offering traditional cooking methods and...
Food comes in four flavors: sweet, sour, bitter and salty. And now, umami. Which means yummy. Or savory. Or, less poetically, meaty-brothy. This news has food scientists geeked up about glutamates and nucleotides, which are apparently responsible for...
Tags: Mushrooms, Explosions, Salt, Truffle Oil, Tomatoes
Chicken Scaloppine is one of those wonderful Old World-style dishes that when made right is light and tender, loaded with bright flavors. On the other hand, if it's made without the slightest of care — and the chicken is not treated properly...
Tags: Chicken Breast, Sandwiches, Salt, Education, Marketing
There was probably plenty of turkey to go around this Thanksgiving holiday. If you are roasting another turkey for Christmas, this recipe is a wonderful way to jazz up the ole' Tom turkey. It's not hard to prepare and gives loads of flavor when it...
Tags: Turkey (animal), International Travel, Garlic, Salt, Marketing
After a recent Wisconsin cheese and White Hall Vineyard wine tasting, I came away with an incredible urge to begin cooking with wine as we head into the summer season. Bright, fresh flavors and sweet tones of citrus abounded in the Gewurztraminer wine...
Jul 18, 2012 |Column| Chicago Tribune
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