A simple recipe yields a deliciously complex result: roasted pecans with rosemary, olive oil and sea salt.
With a little boost, one fillet of leftover salmon can become tacos for four people. The key is a fresh dill and lime sauce.
Reinvent mornings with a crusty cheese breakfast sandwich.
Thin seared steaks form the foundation of an egg and steak sandwich. The yolks break and soak into the bread as the sandwich grills. (Food styling by Lisa Schumacher) (Bill Hogan/Chicago Tribune/TNS)
It can be easy to overindulge in Champagne in what one addiction expert calls our “wild, out-of-control era.”
White beans and baby kale come together in a simple and quick soup.
Potato croquettes pick up nice caramelization from a quick turn in the skillet.
Golden pork chops smothered in sautéed chanterelles and accompanied by a cucumber salad are a delicious way to use mushrooms .
Spaghetti squash can look intimidating, but its mild flavor and spaghetti-like strands are a great accompaniment for many sauces.
Chutney like this one made of peaches can be used as a condiment with a number of dishes, including atop a soft cheese, such as goat or brie.
Embracing a plant-based diet doesn’t have to be a sacrifice. Flavorful fruits, satisfying beans and leafy greens can make you feel years younger.
This cocktail book adds more fruits and veggies to the mix.
Cooking tips to possibly lessen risk of arsenic in rice. (Bill Hogan/Chicago tribune/MCT)
Summer brings fresh greens, such as chard and baby chard, filling the bins at farmers' markets breaking the rule of kale which seems ever present today. (Bill Hogan/Chicago Tribune/MCT)
Summer brings fresh greens, such as escarole, filling the bins at farmers' markets breaking the rule of kale which seems ever present today. (Bill Hogan/Chicago Tribune/MCT)
Photos by Bill Hogan / CHicago Tribune
Good chocolate sauce calls for more than just heating up chocolate and is a recipe that appeals to the novice chef. (Bill Hogan/Chicago Tribune/MCT)
Skillet chicken with onions, peas, mushrooms makes a good spring or summer dish.
Unite an online group around kung pao chicken. (Bill Hogan/Chicago Tribune/MCT)
Lemon zest brightens the flavor while a little cream adds richness to this dish of pasta shells with artichokes. (Bill Hogan/Chicago Tribune/MCT)
This recipe was adapted from the 1903 edition .
Celebrate spring with strawberry shortcake. The arrival of fresh, ripe berries in your food store should provide inspiration.
When you’re hungry, “nothing” in the kitchen can become something. Grapefruit, red bell pepper and grains combine in a delicious salad.
Spicy fish cakes with zesty citrus sauce make for a light Lenten meal.
Now that Lent is here, one creative way to enjoy a meatless meal is a new take on an old standby: the pepper and egg sandwich.
Chicken goulash with potatoes is served with egg noodles.
Pear and blue cheese sandwich with crisp radicchio slaw.
Competitors are urged to use their imaginations when it comes to margaritas. A touch of champagne, anyone?
MARGARITASA blender? No way. Margarita aficionados shun the blender. “Blending is a way to mask the flavor,” says John Kulikowski, director of wine and spirits at the Hacienda Del Sol’s Grill.
The hairy brown ovoid is not a true nut but the stone of a drupe, which makes it related to peaches and plums. (Bill Hogan/Chicago Tribune/MCT)
Coconut oil: Coconut meat is pressed to produce the fat. Good for frying, sauteing; Coconut spreads use coconut oil as the primary ingredient; may contain other oils. (Bill Hogan/Chicago Tribune/MCT)
Coconut milk, refrigerated: Coconut cream plus water. May be fortified with calcium and vitamins; available sweetened, unsweetened, flavored. (Bill Hogan/Chicago Tribune/MCT)
Brazilian coconut rice pudding is a tasty delight. It’s from “Steven Raichlen’s Healthy Latin Cooking.”
The flakey crust of this apple tart begins with frozen butter in a chilled bowl of a food processor with a chilled metal blade.
Making a good pie dough can test the best of cooks. Keep a few simple tips in mind, such as keeping everything chilled and rotating the dough every couple of rolls to keep it circular.
Cherry holds the office for presidential pie. Find out how to make your own cheery pie by clicking here for the recipe. (Bill Hogan/Chicago Tribune/MCT)
Making a good pie dough can test the best of cooks, but a few simple tips, such as keeping everything chilled and letting the dough rest in the refrigerator can help turn our good results. To learn how to make this apple tart, click here for the recipe. (Bill Hogan/Chicago Tribune/MCT)
A bowl of roasted pecans with rosemary, olive oil and sea salt is definitely more interesting than a can of roasted nuts.
Cornish hens are an impressive entertaining dish. Guests will feel rather spoiled when you serve them.
Chef Rick Bayless' book offers insight into the margarita.
Black bean and sausage soup with tortillas is a quick weeknight meal.
Studies show worrisome levels of arsenic in many rices and rice products.
Moroccan stuffed squash, a vegetable-only dish, takes advantage of fall's bounty.
Pairing sardines with raisins and fennel creates a tasty sweet-and-sour combination.
Balsamic vinegar may be overused in America's kitchens.