Gazpacho: More than tomatoes

Some call it liquid salad. That's understandable, but there's a lot more to gazpacho than a glass of V-8, though you might never know it from some of the gazpachos that show up

Vegetarian fine dining

Why many of the best establishments are meatless

Summer is a great time for vegetarians. It's also a great time for omnivores like me to entertain vegetarian friends and family. I've had fun using summer's bounty to make creations as

Grilling vegetables

A guide to getting the best results from an open flame

Most vegetables are suitable for grilling, though there are a few delicate exceptions. Densely textured vegetables usually need to be partially or wholly cooked before grilling, and all shou

Oodles of Chinese noodles

How to make sesame peanut noodles and hot-and-sour noodle with shrimp

Untitled Document Legend has it that Marco Polo brought pasta home to Italy after his travels in China. Like so many legends, however, this one doesn't stand up to close scrutiny: Mar

Let the feasts begin

Stretch your Chinese food experience beyond Cantonese

Alan Pearl, D.D.S.: We had friends who went to China . . . . They went to Peking where they make the ducks, and what they say is that the food over there is not as good. You can't get a sauc

Salad days

Few dishes are better suited to the dog days of summer

Think pink

Contrary to some views, a good Zinfandel isn’t white

When my husband, Peter, and I were recently invited over by longtime friends Phil and Pat Wheat for a glass of wine at sunset, we accepted eagerly. The Wheats' modern home is situ

Feasting on flowers

Beautiful and tasty squash blossoms make for dandy frittatas

Notes from the road

Contrasting dining experiences prove diversity is the spice of life

Untitled Document Last week I partook of an elegant picnic at Chicago’s Ravinia music festival. This week I ate at Frank and Mary’s Catfish House

Tomato terror

How not to fall victim to hype about salmonella

Untitled Document Here we go again. In 2006 it was Escherichia coli and spinach. This year it's Salmonella serotype Saintpaul and tomatoes — and, recently, jalape&nti