Recipe: Italian Kitchen’s House-made Mushroom Ravioli
Glowbal Group Executive Chef Ryan Gauthier shows us how to make mushroom ravioli.
Taco Bell killed the gordita. Long live the gordita.
Head south of the border, and the gordita you encounter will be something completely different from what you get at Taco Bell.
How to make perfect pot of beans — and bust some myths along the way
The perfect pot of made-from-scratch beans is about the easiest thing you can make.
Farro grounds a spring salad starring seasonal standout asparagus
Farro has been turning up everywhere. It doubles for rice, for barley, for pasta. It poses in a spring salad bristling with asparagus and fennel.
Into the frying pan: New cookbook has 53 surprising skillet recipes
The author of "Will It Waffle?" is back with a new cookbook featuring the cast-iron skillet.
A trip to Veracruz, Mexico, brings back recipes for salsa and empanadas
Salsa Veracruzana is one of the easiest sauces to make at home. Use it on fish or inside flaky empanadas.
How to make a sushi bowl
Delivery? Not today. Make a sushi bowl, subbing tofu for raw fish, at home.
Fresh masa dough or pre-made tortilla, your quesadilla can be better
Stretch your quesadilla comprehension beyond chicken and cheese in a folded tortilla to a world of vegetables, meats, cheese, huitlacoche and more.
Mexican Easter bread pudding with a long culinary lineage
What's for Easter dessert? A Mexican bread pudding, capirotada, with Spanish and Mooorish influences, and sweet and savory elements.
Asperitas, the new cloud type, inspires lofty, billowy meringue dessert
The new cloud type, called asperitas, the first in decades, inspires a meringue with crests and troughs, topped with whipped cream and berries.
Gefilte fish divide: Line separates sweet, savory preferences
The gefilte fish divide is a kind of Mason-Dixon Line between sweet and savory, running north-to-south through central Europe.
Tacos for a crowd? You'll want this red chile-braised pork shoulder
For super-tender taco meat, choose a large bone-in pork shoulder roast, then braise with an ancho and chipotle chile rub.
RECIPES: Sneaking nutrition into your kids’ food
Registered Dietitian Karlene Karst gives the top five ways to sneak more nutrition into your kids’ food.
How to make a jibarito sandwich at home
Chicago food writer Amy Bizzarri shares a recipe for the jibarito in her book "Iconic Chicago Dishes, Drinks and Desserts."
You put lemon on pizza? It's good — trust us
When the promise of spring lies dormant in the garden, flavors preserved in honey, pesto and smoked cheese come to the rescue — on a pizza.
Remaking the Palmer House brownie for modern tastes
Alison Cates, the Jean Banchet Award-winning pastry chef, puts a new spin on the famous Palmer House brownie.
Failed kitchen hack teaches that shortcuts not always worth it
When a kitchen hack for roast chicken fails, the realistic cook rejects the shortcut and turns to a classic Chinese approach.
How to make meatloaf right — it's about fat and starch
Making a meatloaf that isn't dry, dull and crumbly requires two things: fatty meat and an added starch.
Go-to, sure-fire chicken recipes that deliver big flavor
When you need reliable, sure-to-please favorite dishes reach for two chicken recipes from Zuni Cafe and Diana Henry's book Simple.
Celebrating Atomic Cake, the iconic South Side creation that defies gravity
Tall, weighty and radiant, the multilayered Atomic Cake has been the centerpiece of South Side birthday parties and other celebrations for generations.
A good roast with potatoes will hold you up on St. Patrick's Day
No corned beef and cabbage this St. Patrick's Day. Instead, go for the standard Irish Sunday dinner of roast lamb, beef or chicken with vegetables.
Solidarity Soup recalls the coming together in classic tale of stone soup
A bisque recipe recalls solidarity soup, the chef-led campaign to show support for immigrants, and the classic tale of stone soup.
Summer memories captured in a singular octopus dish
Making the braised and broiled ras el hanout-marinated octopus is no easy feat. It can be a two-day affair, and it's worth every single second.
What to do with chickpeas left over from your aquafaba experiments
A simple salad, built on fortuitous fridge finds — chickpeas, lemons, parsley — makes a tasty and sunny lunch.
'MasterChef Junior' contestant Avani Shah teaches us how to make chocolate ganache
Chicagoan and "MasterChef Junior" contestant Avani Shah, 9, demonstrates how to make whipped chocolate ganache.
Hearty fish and veggie stew gets zing from Moroccan flavors
The solution to a winter-stunned palate is to dapple March menus with meals bright with herbs and still-seasonal citrus.
Vegan chocolate mousse whips up beautifully with aquafaba
Chickpea liquid, called aquafaba, subs for egg whites, in meringues, mousse and other recipes where you need a vegan option.
Homemade dumplings in 5 simple steps
Make dumplings at home with commercial wonton wrappers and three easy filling recipes.
Buying, filling and sealing dumpling wrappers: A primer
Tips and ideas for using commercially prepared wrappers and wonton skins in making dumplings at home.
How to turn leeks into a silky, sweet pan of deliciousness
High-heat roasting, then a bath in broth turn leeks into a silky, sweet side dish for dinner.
How to make light-as-a-feather homemade gnocchi
Make homemade gnocchi when there's time to enjoy your kitchen and the company of some Italian opera.
Chocolate mint cookies answer a late-night craving
You can keep your cookies for delivery. Homemade with chocolate mints take little time and deliver superior treats.
Making manti, the canoe-shaped, open-end, work-intensive-but-worth-it dumplings
Nickel-size manti would never please a critical Turkish mother-in-law. Tradition says she'd only be impressed with manti so tiny that 40 would fit in a spoon.
Whip up meringues to soft peaks, then load them up for Valentine's Day treats
Meringues loaded with clementine curd and whipped cream, or chocolate ones topped with raspberry sorbet, will lift your Valentine's heart.
Extra yolks on hand? Chocolate custard is the answer
When egg yolks pile up because the healthy eater in the house uses just the whites, what to do? Make chocolate custard.
Super Bowl vegan dishes and more party options from newest cookbooks
3 new vegan cookbooks offer dishes for entertaining and parties that go beyond the same ol' thing.
Super Bowl snack idea: Use Tater Tots to make waffles, nachos and poutine
Tater tots are the perfect ingredient for making memorable Super Bowl snacks.
Braising refresher course: How to turn tough cuts into tender dinner
Braising turns tough cuts of meat moist and tender. Plus, the velvety sauce that is its natural byproduct will make you glad our ancestors evolved tongues.
Hoagie roll stands up best to hearty chicken Parmesan sandwich
Chicken Parmesan sandwich requires careful attention to the type of bread used. A hoagie roll gets our vote.
Oprah's new cookbook: Just for fans? Or a broader appeal?
Oprah Winfrey's new cookbook promises great meals and a better life, but does the Weight Watchers spokeswoman/part-owner offer enough for everyone?
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