Tajarin: The thin, rich pasta of Piemonte
We had worked up an appetite. Exploring the small streets and impressive wine museum of Barolo one sunny fall day, we found our stomachs growling and feet aching. It was...
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Passionate about potatoes
My friends have jokingly named me the Potato Queen. They know when they arrive for a dinner party that potatoes inevitably will be on my table. I suffer the jokes...
Sweetness tamed
Pecans are all-American nuts. Native to the Midwest and the South, their rich flavor lends itself to all sorts of dishes, from savory to sweet. But the dish that showcases...
Cook it. Sauce it!
Throwing another chicken breast in the skillet? Slipping a plain fish fillet under the broiler for the thousandth time? After repeated servings of pan-fried, broiled or roasted meats, fish or...
Make a simple sauce with smashed tomatoes
A little pasta. A carton of tomatoes. Seasonings. It's a meal. And a quick one, at that. This is the kind of recipe that lends itself to all sorts of...
One flavorful cut: Multiple dishes
Quick-cooking burgers. Fast boneless chicken breasts. Speedy chops. The usual meat case choices can, and often do, get boring. Consider the pork shoulder. It has twice the flavor of those...
2010’s best
It was a very good year for eating in the Tribune's test kitchen. We sampled more than 200 recipes and products for the Good Eating section. We tweaked some. We...
Turkey day classics: Sometimes old recipes are simply the best
In the newspaper biz, it's all about the new, the different, the unusual. Even on the food pages. But when it comes to the biggest food holiday of the year,...
Kugel packed with memories
Kugel is comfort food. Take this recipe from Frieda Weinberg of Chicago. It's her mother's recipe, rich with dairy and eggs and noodles and memories. The kugel will be served...
Cooking that pops
Our tinkering with soda pop in the kitchen yielded a range of recipes and tips. An especially easy and flavorful way to incorporate these flavors is in vinaigrettes and sauces....