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    Dec 4, 2012 |Column| Chicago Tribune
  1. Pining for a pizza recipe

    Q: See if you can find out if the Villa Girgenti passed their pizza recipe out to anyone when they closed their place on Paulina. It was a '60s North Side high school hangout, and they had the best thin crust pizza ever. What a waste to no longer sell it....

    Tags: Religion and Belief, Mario Lanza, Michigan Avenue, Veal, Chicago Tribune

  2. Dec 19, 2012 |Story| Chicago Tribune
  3. He made HoJo's a cultural icon

    Howard Johnson built a coast-to-coast network of eponymous restaurants and motel franchises that fed the wanderlust of mid-20th-century North Americans.
    Howard Johnson built a coast-to-coast network of eponymous restaurants and motel franchises that fed the wanderlust of mid-20th-century North Americans. In so doing, he transformed Howard Johnson's into a cultural phenomenon known to millions for its...

    Tags: Authors, Potatoes, The New York Times, Lifestyle and Leisure, Boston

  4. Nov 27, 2012 |Column| Chicago Tribune
  5. How do you slice an apple?

    Q: I understand that slicing an apple seems like a simple task, but I would like to read about the most efficient way to slice an apple around its core in one of your columns. Also if you wouldn't mind explaining to me the most efficient way to slice a...

    Tags: Michigan Avenue, Pineapple, Chicago Tribune

  6. Nov 20, 2012 |Column| Chicago Tribune
  7. Turkey toting tips

    Q: Do you have any advice for a movable feast? Meaning, I'd like to offer to cook and bring the turkey to this year's celebration at our son's home, but we have a 45-minute to 1-hour drive to his place, and although I like to cook I've rarely done a...

    Tags: Michigan Avenue, U.S. Department of Agriculture, Chicago Tribune

  8. Nov 14, 2012 |Story| Chicago Tribune
  9. Think smaller

    Turkey. Let's talk about it — honestly. Is it time to ax that big ol' bird from your Thanksgiving feast? Even if you do have the free hours to roast it, a hungry crowd to feed and enough oven space to hold the monster, who these days has the carving skills to do the portioning at the dining room table? Indeed, who among us has a dining room anymore?
    Turkey. Let's talk about it — honestly. Is it time to ax that big ol' bird from your Thanksgiving feast? Even if you do have the free hours to roast it, a hungry crowd to feed and enough oven space to hold the monster, who these days has the carving...

    Tags: Butternut Squash, Nutmeg, Food Network (tv network), Entertainment, New York City

  10. Nov 13, 2012 |Column| Chicago Tribune
  11. Where's the date on the bottle?

    Q: I have noticed while shopping that a few wine bottles did not have a year listed on their labels. Because I like to store wine according to its vintage, this is frustrating — and puzzling too. Could you clarify this? —Jan Truty, Schaumburg...

    Tags: U.S. Department of the Treasury, Wines, Michigan Avenue, Grapes, Chicago Tribune

  12. Nov 7, 2012 |Story| Chicago Tribune
  13. Got stock?

    Turkey stock may be to Thanksgiving feast what Windex was to the movie, "My Big Fat Greek Wedding": A miracle cure-all elixir. So useful is it that journalist Sam Sifton calls it "a Thanksgiving secret weapon" that can carry you from pre-feast prep to the inevitable question of what to do with the leftover carcass days after the holiday.
    Turkey stock may be to Thanksgiving feast what Windex was to the movie, "My Big Fat Greek Wedding": A miracle cure-all elixir. So useful is it that journalist Sam Sifton calls it "a Thanksgiving secret weapon" that can carry you from pre-feast prep to the...

    Tags: Newspapers, Thanksgiving, The New York Times, New York City, Lifestyle and Leisure

  14. Oct 30, 2012 |Column| Chicago Tribune
  15. Pining for Best's Kosher Franks

    Q: I write you from autumnal New England with one quick question about a Chicago food tradition, Best's Kosher Franks, which were made in the Windy City for a long, long time. They were the absolute best frankfurters available (even here in Massachusetts) and were gobbled up and disposed of by Sarah Lee. Has anyone revived the recipe?
    Q: I write you from autumnal New England with one quick question about a Chicago food tradition, Best's Kosher Franks, which were made in the Windy City for a long, long time. They were the absolute best frankfurters available (even here in Massachusetts)...

    Tags: Religion and Belief, Lifestyle and Leisure, Foods and Beverages, Judaism, Michigan Avenue

  16. Aug 14, 2012 |Column| Chicago Tribune
  17. No smoking!

    Q: I dislike food with soot or smoke on it or in it although I like well done meat and fowl. Could a charcoal grill work which had a thin metal plate under the grill? This would, of course, be circular, and would have three short arms which rest on the top edge of the charcoal pan permitting smoke and heat to escape between the edge of the plate and the pan. It's not very complicated. Perhaps it has already been tried as in using a large fry pan with a grill bottom, and the fry pan rests on the hot coals.
    Q: I dislike food with soot or smoke on it or in it although I like well done meat and fowl. Could a charcoal grill work which had a thin metal plate under the grill? This would, of course, be circular, and would have three short arms which rest on the...

    Tags: Washington, DC, New York City, Coal, Michigan Avenue, Chicago Tribune

  18. Oct 17, 2012 |Story| Chicago Tribune
  19. A tale of Tater Tots

    The Brothers Grigg had just started a frozen food company to make, among other things, french fries. But what to do with the scraps of spud left behind? These potato pieces were too small for proper fries, but there were too many of them to be discarded.
    The Brothers Grigg had just started a frozen food company to make, among other things, french fries. But what to do with the scraps of spud left behind? These potato pieces were too small for proper fries, but there were too many of them to be discarded....

    Tags: Soups, Black Pepper, Potatoes, Sweet Potatoes, Yams

  20. Oct 24, 2012 |Story| Chicago Tribune
  21. Bitter goodness

    Bitter foods are usually good-for-you foods; a proverbial pill of truth many people may find hard to swallow. But Barb Stuckey would like people to give them a try.
    Bitter foods are usually good-for-you foods; a proverbial pill of truth many people may find hard to swallow. But Barb Stuckey would like people to give them a try. For bitter foods can contain many compounds that in small doses can stimulate you,...

    Tags: Carrots, Cheese Corn

  22. Sep 26, 2012 |Story| Chicago Tribune
  23. Enjoy vegetable-centric diet

    Now, this time between seasons, is when garden plots everywhere are brimming over with bounty — and choices. Use this golden moment to experiment with all that growing greenery. Don't relegate vegetables to side dishes, let 'em be the stars of dinner.
    Now, this time between seasons, is when garden plots everywhere are brimming over with bounty — and choices. Use this golden moment to experiment with all that growing greenery. Don't relegate vegetables to side dishes, let 'em be the stars of...

    Tags: Whole Foods Market, Coconut Milk, Vegan Diet, Vegetarian Diet, Shrimp

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