Quick refrigerator pickles.
Grilling burgers or ribs for Dad this weekend? Whip up a batch of these easy, fresh-tasting quick refrigerator pickles for a just-right side dish.
Grilling burgers or ribs for Dad this weekend? Whip up a batch of these easy, fresh-tasting quick refrigerator pickles for a just-right side dish.
I’ve spotted them—in my own garden and at farmers’ markets—just in the last week: Garlic scapes. Hooray! What is a garlic scape, you ask? The scape is the little curlicue sprout that shoots from the top …
I’m finding frisee, the curly endive with a mildly bitter taste, at farmers’ markets now, and this classic French salad is the perfect use for it.
As I scout food-related media and watch what’s happening in my own city (and backyard), here are a few foodie trends I’m anticipating in the coming months.
A look back at my top recipes from 2012, including hot fudge pudding cake, pasta with bacon and kale, and the very best way to cook spaghetti squash. Enjoy!
This pasta recipe will make a kale lover out of you, if you aren’t already. Plus, there’s bacon. And, well, cheese.
The joy of cooking when you’re on vacation lies in using local ingredients and preparing them without fuss. This shrimp pasta recipe is a great example of vacation cooking.
Allow me a little sisterly bragging here, OK? I’m just soooo proud of my brother, Bill Millholland, whose bakery in Chicago’s Uptown neighborhood keeps getting more and more great press and attracting more and more dedicated …
This wonderful fall recipe combines spaghetti squash with Swiss chard and creamy ricotta cheese, with unexpectedly delicious results.