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Thursday, May 31, 2012 02:47 am
This mojo spreads its wings over different cultures, making it appropriate for Latin American grilled pork or poultry, or even as a condiment for Argentinian grilled (provolone) cheese. It’s ...
Thursday, May 17, 2012 01:45 pm
It’s performance art. It’s more than a little quirky. It’s fun but also somewhat disconcerting – something that makes you think. And, above all, it’s delicious. It’...
Thursday, May 10, 2012 03:28 pm
They’re tiny, oh-so-sophisticated, and utterly delicious: In other words, the perfect ending to a meal or a day of homage to mothers. When I first made petit fours (the name comes from the Frenc...
Thursday, May 3, 2012 04:57 pm
With today’s blenders and food processors, this springtime soup is a snap to make. Quenelles are classic French dumplings. Most often made with fish (though there are chicken, meat and vegeta...
Thursday, May 3, 2012 03:30 pm
“[Do] you really love it?” asked Miss Patty. “Girls nowadays indulge in such exaggerated statements that one never can tell what they do mean. In my young days, a girl did not say sh...
Thursday, April 26, 2012 04:15 pm

(Artichokes in the style of Roman Jews)

My favorite artichoke recipe appeared in my 11/3/11 IT column, available at illinoistimes.com. It’s a New Orleans variation of Italian stuffed artichokes that adds shrimp to the traditional b...
Thursday, April 26, 2012 03:28 pm
This recipe is adapted from one in Jacques Pepin’s latest cookbook, Essential Pepin. It includes a DVD with dozens of useful techniques; among them is preparing artichokes for cooking. This is...
Thursday, April 26, 2012 06:57 am
Fresh artichokes aren’t local, even though recently cultivars have been developed for home gardeners outside the Mediterranean-type climate that’s their natural habitat (my attempts at art...

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