Judy Hevrdejs

Plums are ripe for the picking at the Museum of Contemporary Art's SOAR Farmers Market.

Plum streusel: Make it now with stone fruit from local farmers markets

June 15, 2018 at 2:53 p.m.

This is streusel season — whether you pronounce it STROY-suhl or STREW-suhl. The reason? Stone fruits like peaches, plums, nectarines and apricots are in farmers markets just waiting for you...

Eggplant, tomato bounty at farmers markets means it’s ratatouille time

June 15, 2018 at 3:54 p.m.

Stop at most any farmers market these days, and you will see the bounty from a challenging growing season. Despite the cool beginning, "summer finally hit," farmer Liz Aquino told...

Peaches, bacon sausage and tomatoes at Federal Plaza farmers market

August 19, 2019 at 1:09 a.m.

At the corner of Adams Street and Dearborn Parkway during farmers market season, shoppers browse the Downtown Federal Plaza Farmers Market on Tuesdays for fresh produce, baked goods and lunch...

Clockwise from top left: Kohlrabi slaw with creamy avocado, carrot slaw with miso vinegarette, shaved fennel slaw with arugula crunch salad and raw beet slaw with fennel.

4 cool coleslaws that don’t use cabbage

June 30, 2019 at 2:08 a.m.

Bored with the usual slaws? The mayo-doused number at the deli or your aunt's vinegared version? Don't fret. We've dug up recipes that get to the root of your problem...

The Hampton Social brings coastal style and eats to River North

June 15, 2018 at 5:25 p.m.

So your jam-packed schedule means you can't get to the Hamptons this summer to bask in sea breezes, relax in an Adirondack chair with a cocktail and indulge your appetite...

What’s in season now? Your guide to: Green City Market

July 1, 2019 at 11:28 a.m.

It's high season for Chicago-area farmers markets with summer's vegetable and fruit crops filling bins and stands, despite the heavy June rains that played havoc with some farmers' early plantings....

Make ginger-agave syrup: Heat 1/2 cup light agave syrup, 2 tablespoons water and 1/4 cup finely chopped, unpeeled ginger in a saucepan over medium heat. When it simmers, time for 2 minutes. Remove from heat, cool to room temperature and strain.
In a pitcher, place 16 thin slices fresh ginger, unpeeled, coarsely chopped, and, if you like, 4 fresh kaffir lime leaves, halved lengthwise. Muddle, then add 1 1/2 cups blanco tequila, 1/2 cup fresh Key lime juice, 1/2 cup orange curacao or other triple sec and 1/4 cup ginger agave syrup. Stir, then refrigerate until chilled, about 2 hours.
Fill a cocktail shaker half full with ice. Pour in 2/3 cup margarita mixture, including a small amount of muddled ginger and lime leaf. Shake; strain into two martini glasses. Top each with sparkling wine (about 1 cup for 8 cocktails). Repeat with remaining mixture. Makes: 8 cocktails.
Adapted from chef Rick Bayless' "Frontera: Margaritas, Guacamoles and Snacks."

National Tequila Day: How to taste (not shoot) tequila, where to find specials

June 15, 2018 at 5:47 p.m.

The origins of National Tequila Day, July 24, are dubious. Did a tequila company invent the "holiday" and quietly push it out on social media? Probably. But with the #NationalTequilaDay...

Themed cocktails add kick to local theater

June 15, 2018 at 5:47 p.m.

If the thought of spending an evening with the dour Russian country folk in Anton Chekov's "The Seagull" seems much too hard to swallow, a cocktail might help. The Zombie...

Bill Savage, who teaches Chicago literature at Northwestern University, takes on Chicago's strict hot dog rule in his talk "Ketchup: The Condiment of Controversy" at the Chicago Hot Dog Fest, Aug. 7-9.

Why don’t Chicagoans put ketchup on hot dogs?

June 15, 2018 at 6:26 p.m.

The great condiment conundrum will kick off this year's Chicago Hot Dog Fest, a family-friendly food-and-music celebration of the iconic sausage, slated for Aug. 7 to 9 at the Chicago...

When you're bored by barbecue sauce, consider letting a new line, Stubb's Anytime Sauces in sweet black pepper, green chile or Texas Sriracha, come to the rescue. They can be used as a marinade, for basting or as a dip. New Mexico's Hatch chilies make the green version a keeper, and we found the black pepper's sharp bite the most versatile with chicken destined for the grill. $3.99 for a 12-ounce bottle; visit <a href="http://www.stubbsbbq.com">Stubbs BBQ</a>.

Shelf Life: Ready-to-eat quinoa, waffle tongs, versatile sauces

June 15, 2018 at 6:40 p.m.

Quinoa dish ready when you are Road trippers, backpackers and cubicle dwellers will enjoy Quinoa Meal, a ready-to-eat dish from Cucina & Amore. The shelf-stable meal comes with a small...

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