Food Features

Cheese on the grill

For grilled cheese with a difference, try halloumi

By Peter Glatz

A few years ago I was camping and I asked my companions: "Who would like grilled cheese?" The response was enthusiastic; everyone loves grilled cheese...

  • Grilling on a budget

    By Ashley Meyer

  • A lesson in good taste

    What is umami? Added deliciousness.

    By Peter Glatz

  • Strawberry-rhubarb trifle for Mother's Day

    Delicious, stunning and easy

    By Ashley Meyer

  • Cinco de Mayo sipping

    Taste testers review tequila options

    By Thomas C. Pavlik Jr.

  • Reconsider pasta primavera

    What was old is new again

    By Peter Glatz

  • Daytime cocktails

    Fresh takes on the classics

    By Ashley Meyer

  • Gumbo z'herbes

    Gumbo of greens for Good Friday

    By Peter Glatz

  • Matzo for Passover

    The unleavened "bread of freedom"

    By Ashley Meyer

  • The art of stir-frying

    By Peter Glatz

  • Try a souffl√©

    A glorious but achievable finish to a great meal

    By Ashley Meyer

  • Shepherd's pie, classic Irish pub fare

    A St. Patrick's Day alternative

    By Ashley Meyer

  • Maple syrup time

    Not just for pancakes. It's good on salmon, sweet potatoes, Brussels sprouts too.

    By Peter Glatz

  • King Cake for Mardi Gras

    Laissez les bons temps rouler!

    By Ashley Meyer

  • The story of Japanese curry rice

    "A recipe is a story that ends with a good meal."- Pat Conroy

    By Peter Glatz

  • Oysters are for lovers

    And everyone else

    By Ashley Meyer

  • Get to know farro

    You say fâr′ and I say fär-

    By Peter Glatz

  • 217 Burger Week

    February 7-16

    By Illinois Times Marketing

  • Citrus for sunshine

    When life gives you lemons, make dessert

    By Ashley Meyer

  • Is seaweed the new kale?

    We just need to learn how to make it taste good

    By Peter Glatz