Food
24 results total, viewing 1 - 10
When I first moved to Chicago from North Carolina, I was amazed at the variety of sausages. There were polish sausages, bratwurst, bockwurst, Italian; sweet and hot, among others. At that time, the sausage that I knew best was knackwurst which is … more
By The Culinary Institute of America There are some major misconceptions about brunch, like that it's just an excuse for people to drink mimosas and bloody marys before noon. And, well, yes - but the drinks are only the third-best thing about … more
What's for dinner? It is the eternal question and, nationwide, the "I'm out of ideas" face can be spotted on folks wandering the grocery store in search of inspiration. While even chefs sometimes get "dinner block," there is an advantage to … more
At the end of a long fall day - after dealing with all the seasonal demands of work and school - you don't want making dinner to be a big deal. What's called for is something that's idiot-proof and crowd-pleasing. This recipe for Five-Ingredient … more
The arrival of apple season is a worthy consolation prize for the departure of summer. Leaves will soon be turning red and golden brown, but for now, I'm celebrating the original fall flavor (before pumpkin spice syrupy things took over the world): … more
September is a curious kind of month. It's the time of year that we wistfully bid farewell to the easy, carefree days of summer and say hello to the crisp apples, new school clothes and the more structured schedules autumn brings. If you're not … more
Who doesn't love an egg roll? For generations it's been Chinese cuisine's No. 1 hit in America. And why not? They're ubiquitous, they're fried, they're delicious, and you can eat them with your … more
By KATIE WORKMAN The Associated Press Schnitzels are often made with veal or chicken, but pork is a great alternative. Pounding out the cutlets makes them even thinner and more tender, so they cook up quickly, perfect for a weeknight meal. And … more
If you're a fan of traditional French onion soup — and who isn't? — you're going to love this burger. It's kitted out with all of the ingredients that make the soup such a treasure … more
Some good ground beef, preferably not too lean (when making burgers, fat is our friend), and a generous sprinkling of salt and pepper is all you need to make a fine burger most days. But on some other days, you might want a burger with a bit more … more
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