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Robert and Margrit Mondavi personified the glamorous wine country life during their high-profile 28-year marriage. As America's most famous winemaker, Robert Mondavi proved what California vintners could achieve, while Margrit deftly wove wine, the arts,...
Q: We like to splurge once in a while and have 8-ounce lobster tails. Because they are so expensive at the restaurant we wait until they are on sale at our local market. We put the frozen tails in boiling water then simmer for 7-8 minutes, remove them...
Q: Since green tomatoes are never found in the supermarket, I wonder how a tomatillo would be, sliced and fried. When I get a chance, I am going to try it. Thanks for any opinion or info. —Sylvia Nightingale, Bellingham, Wash. A: Do it: That'...
Q: I found a recipe that called for Mexican Oregano is this different than the Italian Oregano that I have in my spice rack? —Andrew Maselli, Chicago A: Yes, the two are different plants and each oregano has its own "personality," according to...
Tags: Michigan Avenue, Rick Bayless, Mexico, Chicago Tribune
Q: The recipe for "KFC" Korean fried chicken wings from this week's (Jan. 30, 2013) Good Eating sounds very good, and I'd like to try it. Can you tell me if sweet rice flour is the same as non-glutinous rice flour? I have the former if that will work....
Tags: Flour, Michigan Avenue, Chicken, Recipes, Foods and Beverages
Americans, for the most part, aren't terribly hungry today for the foods and flavors of sub-Saharan Africa. Be patient. Josh Schonwald is convinced there will be an appetite for it — by 2035 at the very latest. Curious Chicagoans game to taste a...
Q:I have eaten at Rock Bottom Restaurant & Brewery several times and LOVE their Tuscan Chicken. Is there a recipe that you could get for this delicious dish? —Patricia Korns, Westmont A: Yes! Here's the recipe for Rock Bottom's Tuscan Chicken...
Tags: Tomatoes, Butter, Michigan Avenue, Chicken, Salt
A look back at 2012 provides a smorgasbord of dishes for Good Eating's annual roundup of favorite recipes. Dig in! Bourbon pecan pie Prep: 25 minutes Cook: 57 minutes Servings: 8 For our Thanksgiving section, former Good Eating editor Carol Mighton...
Tags: Pies and Tarts, Italy, Feta Cheese, Butter, Peaches
Q: I have a co-worker and dear friend who seems to have met Mr. Might-Be-Right. The parents have all met and are completely copacetic. This is their first Christmas together and she wants to get him a few impressive things. He's a member of a wine-tasting...
Hanukkah may be the Jewish festival of lights, but it is also, in the culinary sense at least, a festival of oil. Jewish cooks around the world fry foods to commemorate the ancient miracle of how a day's worth of oil burned for eight days in the newly...
Q: I have a 2008 German Eiswein, and I haven't had it stored in a refrigeration unit since I got it. I was wondering if it is still good to drink. I have had the bottle stored upright in a dark cabinet that stays room temperature. Does it only need...
Tags: Wines, Michigan Avenue, Chicago Tribune, Germany
Q: I have been cooking beef tenderloin with Madeira sauce from the Dec. 3, 2003, Trib for several years. My question is: Could I make it up to the point where I make the sauce then refrigerate it? Then, prior to serving, bring to room temp and finish it...
Tags: Parsley, Butter, Michigan Avenue, Carrots, Shallots
Feb 20, 2013 |Story| Chicago Tribune
Jan 29, 2013 |Column| Chicago Tribune
Feb 12, 2013 |Column| Chicago Tribune
Jan 22, 2013 |Column| Chicago Tribune
Feb 5, 2013 |Column| Chicago Tribune
Jan 24, 2013 |Story| Chicago Tribune
Jan 15, 2013 |Column| Chicago Tribune
Jan 2, 2013 |Story| Chicago Tribune
Dec 18, 2012 |Column| Chicago Tribune
Dec 5, 2012 |Story| Chicago Tribune
Jan 1, 2013 |Column| Chicago Tribune
Dec 11, 2012 |Column| Chicago Tribune
Original site for Bill Daley topic gallery.