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Thursday, March 31, 2016 12:01 am

For best results, go slow

 Risotto is a northern Italian rice dish that is cooked in broth until rich and velvety yet slightly firm and chewy. In Italy, risotto is most often served as a primo, or first course, or as an a...
Thursday, March 24, 2016 12:01 am
 I have vivid memories of wandering through the thousands of tomato plants that were grown on my great-grandfather’s market farm. Lima beans were a delicacy in our family. When they were in sea...
Thursday, March 17, 2016 12:01 am

Menus for Bertha the Bus

 Four years ago I bought a school bus and named her Bertha. I removed all the seats and outfitted her with sleeping bunks, a restroom, a dining nook, and a small, but fully equipped kitchen. Bert...
Thursday, March 10, 2016 12:01 am
 “Did you ever eat Colcannon, made from lovely pickled cream?With the greens and scallions mingled like a picture in a dream.Did you ever make a hole on top to hold the melting flakeOf the crea...
Thursday, March 3, 2016 12:01 am

Copper Pot Cooking Studio open house is March 6

In the process of going through my mother’s things after her death a month ago, a thought kept popping into my head: “I am nowhere near as interesting as my parents are.” That was until my fathe...
Thursday, Feb. 25, 2016 12:01 am

As time for cooking disappears, Blue Apron appears

 Cooking skills were once passed on from generation to generation through the oral tradition. The post-war years saw an increase in women working outside the home and an increasing reliance on co...
Thursday, Feb. 18, 2016 12:01 am

Fat Tuesday means gumbo

 I recently lost my wife (and Illinois Times food columnist), Julianne Glatz. When one loses his best friend of 45 years, the mother of his children, the Nana of his grandchildren, a tremendous v...
Thursday, Feb. 4, 2016 12:01 am

Something sappy

 Drip, drip, drip . . . It was mid February. After a long, cold winter, it was the first day that hinted spring was on the way. Drip, drip, drip . . . It had been below freezing overnight, but by...
Thursday, Jan. 28, 2016 12:01 am
 When my Illinois Times colleague David Hine asked if I would devote a column to chilli in advance of the Super Bowl, my response was, “Sure, as long as I can spell it with two lls.” But trut...


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