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Highlights
Bill Daley

Bill Daley is a food and feature writer with the Chicago Tribune. In tackling the beat, Daley covers chefs and food personalities, cooking techniques and trends. He is active in social media, notably Twitter and Facebook.

Daley arrived at the Tribune in 2004. For six years, he wrote the Good Eating section's weekly wine column, "Uncorked," and a Sunday q-and-a column called "Daley Drink" for four years. He broadcast a weekly food and wine radio segment for five years, first for WBBM-AM and then for WGN-AM. Prior to the Tribune, Daley was a food writer and restaurant reviewer with the San Francisco Chronicle and spent 11 years at the Hartford Courant, where he ultimately became the S...  Show more »
Bill Daley is a food and feature writer with the Chicago Tribune. In tackling the beat, Daley covers chefs and food personalities, cooking techniques and trends. He is active in social media, notably Twitter and Facebook.

Daley arrived at the Tribune in 2004. For six years, he wrote the Good Eating section's weekly wine column, "Uncorked," and a Sunday q-and-a column called "Daley Drink" for four years. He broadcast a weekly food and wine radio segment for five years, first for WBBM-AM and then for WGN-AM. Prior to the Tribune, Daley was a food writer and restaurant reviewer with the San Francisco Chronicle and spent 11 years at the Hartford Courant, where he ultimately became the Sunday magazine's restaurant reviewer. He served as president of the Association of Food Journalists from 2002-2004.

A graduate of Manhattanville College, Daley also holds a master's degree from Columbia University's Graduate School of Journalism in New York City. He is a resident of Chicago's Uptown neighborhood.  « Show less

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    Jun 11, 2013 |Column| Chicago Tribune

  1. Tripping to Chicago?

    Q: I am planning my first trip to Chicago for sometime in mid-June. What are your recommendations and must-have food experiences for a newcomer to Chicago?
    Q: I am planning my first trip to Chicago for sometime in mid-June. What are your recommendations and must-have food experiences for a newcomer to Chicago? —Lea Thompson, Austin, Texas Q: I'll be in Chicago in July doing a dinner. Have some...

    Tags: Chicago Restaurants, Arts and Culture, Portugal, Michigan Avenue, Chicago Tribune

    2. Jun 4, 2013 |Column| Chicago Tribune

  2. Waiting for a seating policy that makes sense

    Q: This just feels wrong — what's your take? Should a restaurant with a completely empty community table outside (all of their outdoor seating) and half empty inside tell you there is a 25-30 minute wait (first time) and 10-15 minute wait (second time) but offer for you to wait at the bar? When asked why we were waiting given all the empty seats, they said their kitchen is too small to actually serve in a timely manner if they seated everyone in the empty seats. We said, 'Why not at least seat us and serve us a drink?' They said their bar was too small to get drinks out while we were seated (but, it wasn't too small for us to go stand at the bar while waiting...). We told the hostess that seemed crazy, and she said that was just the way the owner and the chef wanted to do it. Your thoughts? We like the food very much but won't go back.
    Q: This just feels wrong — what's your take? Should a restaurant with a completely empty community table outside (all of their outdoor seating) and half empty inside tell you there is a 25-30 minute wait (first time) and 10-15 minute wait (second...

    Tags: Chicago Restaurants, Goosefoot, Michigan Avenue, Chicago Tribune, Restaurants

    3. Mar 12, 2013 |Column| Chicago Tribune

  3. Corning beef

    Q: I use to use a recipe I got from the Chicago Tribune for making your own corned beef from scratch, using whatever cut of beef you wanted. Recipe dates back to 1993 or 1994. The last time I used the recipe was 1999. I was going to try the recipe again this year, but I can't seem to find it. Just wondering if a recipe will be published in the food section this month?
    Q: I use to use a recipe I got from the Chicago Tribune for making your own corned beef from scratch, using whatever cut of beef you wanted. Recipe dates back to 1993 or 1994. The last time I used the recipe was 1999. I was going to try the recipe again...

    Tags: New York City, Botulism, Michigan Avenue, Beef Brisket, Chicago Tribune

    4. Mar 5, 2013 |Column| Chicago Tribune

  4. A beef over chicken breasts

    Q: What is up with boneless, skinless chicken breasts? I buy them at my local supermarket and they weigh between 7 and 10 ounces each. They're huge. I sometimes trim them down and use the trimmings for stir fry, but part of the reason for buying these is that they are pan ready. If they take a lot of prep, the convenience factor is gone. Also most whole chickens are in the 5-6 pound range rather than the 3-4 pound range that you expect (and that most recipes are written for) for a fryer. I recently cooked a recipe using bone-in breast quarters and by the time the center was done, the rest of the breast was approaching that dry shoe leather consistency. It's exasperating.
    Q: What is up with boneless, skinless chicken breasts? I buy them at my local supermarket and they weigh between 7 and 10 ounces each. They're huge. I sometimes trim them down and use the trimmings for stir fry, but part of the reason for buying these...

    Tags: Chicken Breast, Washington, DC, Michigan Avenue, Chicago Tribune, Recipes

    5. Feb 25, 2013 |Column| Chicago Tribune

  5. Soup recipe unavailable? Re-create it on your own

    Q: My health club serve a terrific tomato mushroom soup. Supposedly it has only 65 calories. Wonder if you could get the recipe out of them, I couldn't!! It's Midtown Athletic Club in Bannockburn.
    Q: My health club serve a terrific tomato mushroom soup. Supposedly it has only 65 calories. Wonder if you could get the recipe out of them, I couldn't!! It's Midtown Athletic Club in Bannockburn. —Susie Sigel, Highland Park A: I couldn't get...

    Tags: Foods and Beverages, Butter, Sour Cream, Michigan Avenue, Mushroom Soup

    6. May 21, 2013 |Column| Chicago Tribune

  6. Recognizing restaurant regulars

    Q: Was talking with a few friends the other day about restaurants we frequent often. It occurred to us that rarely do restaurants ever recognize your consistent patronage with a free app or drink. Are we living with bygone expectations? Thoughts?
    Q: Was talking with a few friends the other day about restaurants we frequent often. It occurred to us that rarely do restaurants ever recognize your consistent patronage with a free app or drink. Are we living with bygone expectations? Thoughts? --...

    Tags: Chicago Restaurants, Michigan Avenue, Chicago Tribune, Restaurant and Catering Industry, Lifestyle and Leisure

    7. May 14, 2013 |Column| Chicago Tribune

  7. In a pickle about salt

    Q: I have a recipe for pickles that calls for 1 cup coarse salt for 6-8 quart jars of pickles. If I reduce the salt to 1/2 cup, will it affect how the pickles turn out? What if I reduce it to 1/4 cup of salt? There are enough other flavors in the recipe (hot peppers, dill and garlic) to make up for the lack of salt flavoring, I believe. I guess my question is, if I reduce the salt significantly will the cucumbers still turn into pickles?
    Q: I have a recipe for pickles that calls for 1 cup coarse salt for 6-8 quart jars of pickles. If I reduce the salt to 1/2 cup, will it affect how the pickles turn out? What if I reduce it to 1/4 cup of salt? There are enough other flavors in the recipe...

    Tags: Peppers, Michigan Avenue, Chicago Tribune, Salt, Cinnamon

    8. Jul 10, 2012 |Column| Chicago Tribune

  8. Margarine for shortening?

    Q: Can you substitute margarine for shortening in a cupcake recipe?
    Q: Can you substitute margarine for shortening in a cupcake recipe? If the recipe calls for 3/4 cup of shortening, how much margarine would you use? —Judy Levin, Chicago A: Yes, you can. Just keep in mind there will likely be some texture and...

    Tags: Margarine, Butter, Michigan Avenue, Chicago Tribune, Recipes

    9. May 7, 2013 |Column| Chicago Tribune

  9. Dishing on dining

    Q: You have a pretty big audience of friends. I bet they have the some of the same questions for you that I have. When you eat out, do you go with a group of people? Do you order extra dishes just so you can taste them? Do you take notes while you are eating? Is this a journalistic perk? Do you take doggie bags home with you? Inquiring minds would like to know.
    Q: You have a pretty big audience of friends. I bet they have the some of the same questions for you that I have. When you eat out, do you go with a group of people? Do you order extra dishes just so you can taste them? Do you take notes while you are...

    Tags: New York City, The Washington Post, Social Media, Chicago Restaurants, Michigan Avenue

    10. May 1, 2013 |Column| Chicago Tribune

  10. Searching for sunshine cake

    Q: A bit of a long shot here. I'm writing from outside London, UK, and am trying to trace a recipe that appeared in the Chicago Tribune back in the '50s/'60s. Told you it was a long shot! I'm looking for a recipe that appeared way back when ... it's "Apricot Sunshine Cake." Apparently it's a sponge cake base with apricot/orange (kind of gel) frosting, and real whipped cream dollops on top. A dear friend's mother cut it out of your paper all those years ago but the recipe has been lost. My friend was hoping to bake this cake for her 55th wedding anniversary which is June 7, so the race is on to find it! I don't have access to the archives and I don't even know if the recipe can be found on there but I thought I'd give it a try anyway.
    Q: A bit of a long shot here. I'm writing from outside London, UK, and am trying to trace a recipe that appeared in the Chicago Tribune back in the '50s/'60s. Told you it was a long shot! I'm looking for a recipe that appeared way back when ... it's...

    Tags: Sour Cream, Egg Yolks, Michigan Avenue, Chicago Tribune, Newspapers

    11. Apr 23, 2013 |Column| Chicago Tribune

  11. Hungry for grilling books

    Q: Who's your go-to for smoking and slow cooking on the grill? Looking for a few good recipes this summer.
    Q: Who's your go-to for smoking and slow cooking on the grill? Looking for a few good recipes this summer. —Kevin Hauswirth, Chicago A: One go-to guide is "Low & Slow: Master the Art of Barbecue in 5 Easy Lessons" by Chicago's own Gary Wiviott,...

    Tags: Michigan Avenue, Chicago Tribune, Salt, Recipes

    12. Feb 19, 2013 |Column| Chicago Tribune

  12. Tips for shopping responsibly

    Q: I've decided to be more mindful about my meat and fish consumption. Can you recommend butchers and fishmongers in Chicago or the close-in suburbs that sell responsibly produced meat and fish? I am looking for more information than the animal welfare scale that one local grocer uses.
    Q: I've decided to be more mindful about my meat and fish consumption. Can you recommend butchers and fishmongers in Chicago or the close-in suburbs that sell responsibly produced meat and fish? I am looking for more information than the animal welfare...

    Tags: Foods and Beverages, Michigan Avenue, Seafood, Chicago Tribune, Shedd Aquarium

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Bill Daley Photos
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Bill Daley is a food and feature writer with the Chicag...
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Bill Daley