Food

Add dessert to grill when dogs are done

By J.M. HIRSCH

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When the burgers and frankfurters are done, keep the grill going for dessert. The heat helps caramelize the sugars in fruit, as in this recipe for grilled strawberries and bananas. Pineapple, plums, peaches and mango are other great options for grilled... Full story

Corn from the cob isn't just for cooking anymore

By MICHELE KAYAL

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Husk that corn! And leave it at that.We love our summer corn grilled, boiled, steamed and slathered, but raw corn - that's right, no cooking - is nature's candy.We think of corn as a vegetable, but it's also a grain or a seed that's picked before maturity,... Full story

Take advantage of seasonal fresh veggies

By STEVE PETUSEVSKY

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There are many wonderful vegetables that people think are better left in the ground than eaten."Don't be afraid to try them," is all I can say. You may end up with a whole new perspective. I went out earlier today and grabbed some of the freshest produce... Full story

Orzo pilaf replaces high-in-sodium boxed mixes

By Stephanie Witt Sedgwick

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Supermarket shelves are full of ready-to-cook pilaf mixes. They're convenient but loaded with sodium.In this recipe, the key to keeping the prep time simple and short is quick-cooking brown rice. To boost the nutritional value, flavor and texture, the... Full story

Food at nexus of new social networking site

By Karen Herzog

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Think of it as the cook's version of Facebook.A free social networking Web site launched just weeks ago by a Madison, Wis., couple offers a place to share recipes and cooking tips with friends and family, and to stay connected over food.Sharecipe.com... Full story

THE WINE GUY: Beaujolais: a refreshing red at a refreshing price

By RICH MAURO

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If it’s been awhile since you had a glass of Beaujolais, now is the time to rediscover this refreshing red. Beaujolais comes from the so-named French region just north of Lyon.It is made using a distinctive whole-bunch fermentation process solely... Full story

ON THE SIDE: Food briefs

TERESA FARNEY

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Cooking classes Here are some classes that will be held at Chefs retail store, 5070 Centennial Blvd. Classes are from 6 to 8 p.m. and cost $65, unless otherwise noted. Call 272-2700 for reservations. • July 8 — “Mini Desserts”:... Full story

ON FOOD: Food & Wine Classic produces tips, recipes, flavors

TERESA FARNEY

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It was another amazing culinary weekend at the recent Food & Wine Classic in Aspen. And, as usual, I’ve returned with a notebook filled with cooking tips, new products to hunt down and fun recipes.This year I upped my normal excitement quota... Full story

Barbecue and pasta salad marry for your feast on the 4th

By J.M. HIRSCH

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Pasta salad and barbecued chicken are a natural pairing for July Fourth celebrations. They're even better in the same dish. This fast and easy take on pasta salad starts with a traditional base of pasta and diced vegetables. But instead of mayonnaise,... Full story

Cook up some kitchen fun with video games

By Eric Gwinn

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Nathan Sears, a sous-chef at Vie Restaurant in Western Springs, Ill., bobs and weaves a little bit while stirring a bowl of ingredients and keeping an eye on the clock.He's talking about how much his friends love food - from preparation to presentation... Full story

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