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Food

Greek salad is perfect, if you make it right. Here’s how

By Joe Yonan
Aug 05, 2024 10:31 am - The secrets to a good Greek salad: Make it in season, when tomatoes are at their best, and use the best-quality feta — preferably sheep’s milk or a mix of sheep’s and goat’s milk — and extra-virgin olive oil.
‘This goes both ways’: Luke’s of Mundelein joins Vienna Beef Hall of Fame, thanks community

By Mick Zawislak
Aug 06, 2024 5:03 pm - There is more to Luke’s of Mundelein than a good hot dog or beef sandwich. Add a sense of community and the motto “freshness, friendliness and cleanliness,” and you have the latest Vienna Beef Hall of Fame inductee.
How to grill steak for the best flavor and texture, no matter the cut

By Joan Niesen
Aug 05, 2024 10:21 am - Grilling, at first glance, can seem like an imprecise science: an open flame, a slab of meat and hope for the best. But given the high-quality grills and the quality (and price) of the meat available to cook, there’s never been a better argument for learning the nuance of the method.
Outback Steakhouse relocating to Des Plaines from Chicago

By Russell Lissau
Aug 02, 2024 8:52 pm - An Outback Steakhouse restaurant on Chicago’s Far Northwest Side is relocating to Des Plaines.
How to make an Olympic chocolate muffin like the one athletes love

By Sofia Andrade
Aug 02, 2024 11:13 am - Now you can have a homemade version of the Olympic chocolate muffins that athletes at the Paris Games have helped go viral.
Meet Charlie the Bacon Guy: Woodridge man’s side hustle doing a crisp business

By Dave Oberhelman
Aug 01, 2024 4:34 pm - Restaurant veteran Charlie Zieserl could have been the Tapas Guy, the Braunschweiger Guy or the Egg White Omelet Guy. Nope. He’s actually Charlie The Bacon Guy. “I think bacon chose me,” Zieserl said.
Classic redux: Shrimp and grits are re-imagined with savory Calabrian sausage

By Grace Goudie
Jul 31, 2024 4:10 pm - Shrimp meets savory ground sausage in this hearty take on shrimp and grits from Chef Grace Goudie.
Make grilled chicken with a vinaigrette marinade your new summer go-to

By Olga Massov
Jul 30, 2024 9:17 am - Use some balsamic-Dijon vinaigrette to marinate chicken thighs and the rest as a salad dressing for a relaxed summer meal that packs bright, punchy flavor without a lot of effort.
Broiled pork tenderloin tenderized with fresh pineapple makes tacos al pastor a weeknight affair

By CHRISTOPHER KIMBALL
Jul 30, 2024 9:19 am - The cooks at Christopher Kimball's Milk Street combine broiled pork tenderloin with spicy chilies and smoky-sweet charred pineapple to make a weeknight-friendly take on tacos al pastor.
When to salt meat, eggs, vegetables and other foods in cooking

By Becky Krystal
Jul 30, 2024 9:18 am - For an ingredient with such a small footprint, there is a whole lot of ground to cover when it comes to salt. How much to use? What type? Should you even use salt at all?

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