Fighting breast cancer with food

Susan G. Komen for the Cure’s food and beverage partners are the subject of my latest USA Character Approved Blog post.

My mother died of breast cancer, but not before surviving it for 18 years. Every October, when National Breast Cancer Awareness Month rolls around, I think of her brave fight and how she managed to carve out more years for herself—and for us—than anyone thought possible. I think of my wife and daughters too, and of our women friends.

For that matter, I think of women I don’t know and will never meet. Breast cancer is a leading cause of cancer death among women, second only to lung cancer. This year alone, more than 200,000 women in America will be diagnosed with breast cancer. More than 40,000 women will die from it. A number of organizations are leading the fight against this deadly disease, and food is playing a part. Continue reading “Fighting breast cancer with food” →

Sauce Vierge: A no-cook sauce livens up steak, fish, chicken, chops…

Sauce vierge, an uncooked French sauce, combines tomato, basil, garlic, shallots, capers and Dijon mustard to liven up steaks, fish, chops and more. Here, it’s served over pan grilled strip steak. Recipes below.

Honestly, if you ask me what I like to put on my steaks, my usual answer is salt, pepper, a knife, a fork and my teeth. I’ve never been a bottled steak sauce kind of guy. And the first time I ordered steak at Tango Sur, an Argentine restaurant in Chicago, I ignored the side of chimichurri sauce for the first several bites. (It was delicious, of course, when I finally sampled it.) I have since made my own version of the big flavored, garlicky, slightly spicy chimichurri sauce many times. Continue reading “Sauce Vierge: A no-cook sauce livens up steak, fish, chicken, chops…” →

Small Bites: A charming little shop in Chicago and a giant food festival in Cancun

P.O.S.H., one of my go-to spots for cool kitchen stuff, is the subject of my latest USA Character Approved Blog post. And the first annual Cancun – Riviera Maya Wine & Food Festival plans to change the way you think about Mexican cuisine.

Open the kitchen cabinets of any food blogger and chances are you’ll find stacks of mismatched china. We’re always on the hunt for interesting individual plates, bowls, platters and other props for our food photography. Flea markets, thrift stores and even IKEA are all prime hunting grounds. One place where I reliably have good luck is P.O.S.H., an artful jumble of restaurant china, hotel silver and vintage finds from European flea markets in Chicago’s River North neighborhood. Continue reading “Small Bites: A charming little shop in Chicago and a giant food festival in Cancun” →

Inspired by Columbus: Braised Pork Chops, Mashed Sweet Potatoes and Swiss Chard

A trip to food-obsessed Columbus, Ohio inspires this autumnal combination of Braised Pork Chops with Sage, Mashed Sweet Potatoes and Sautéed Swiss Chard with Garlic. Recipes below.

I don’t know if I’ve ever eaten so much in such a short time span as I did on a recent press trip to Columbus, Ohio. One afternoon, I called Marion from the hotel, where we’d been delivered to briefly rest and attempt to digest the day’s many delicious meals and snacks. I told her, “I’m full as a tick, and in an hour, they’re taking us to dinner!” Continue reading “Inspired by Columbus: Braised Pork Chops, Mashed Sweet Potatoes and Swiss Chard” →

Celebrating the multi-cultural flavors of National Hispanic Heritage Month

National Hispanic Heritage Month celebrates many countries and many cultures. I explore the culinary contributions of chefs from those different backgrounds in my latest USA Character Approved Blog post.

It seems every day, week or month on the calendar is designated as National (insert topic here) Day/Week/Month. But few are as delicious to celebrate as National Hispanic Heritage Month. Spanning two months, from September 15 through October 15, it recognizes the histories, cultures and contributions of Americans whose ancestors came from Spain, Mexico, the Caribbean, and Central and South America.

Hispanics are the fastest growing segment of the US population; since 2000, our Hispanic population has grown by 43%. And lucky for us, they brought their cooking pots with them. Continue reading “Celebrating the multi-cultural flavors of National Hispanic Heritage Month” →

Two great cooking methods, one delicious dish: Braised/Roasted Duck Legs with Vegetables

Braised/Roasted Duck Legs with Vegetables combines rustic, one-pan cooking with a few elegant ingredients for a simple, delicious fall dinner. Recipe below.

Two things led to this week’s recipe. First, fall is officially here. That makes me officially very happy; it’s my favorite season of the year for many reasons, none of them having to do with football or season premieres.

One place I enjoy fall the most is in the kitchen. Braising and roasting various meats (usually surrounded with various aromatics, vegetables and herbs) or making stews and soups are some of my favorite ways to cook. And they produce some of my favorite things to eat. Which brings me to the second thing. Continue reading “Two great cooking methods, one delicious dish: Braised/Roasted Duck Legs with Vegetables” →

Small Bites: The other Grant Achatz bakes pies in Michigan and Food Day urges us to eat real

Chicago chef Grant Achatz’s dad, a renowned pie maker also named Grant Achatz, is the subject of my latest USA Character Approved Blog post. And Food Day promotes eating healthy, eating real.

There are countless stories about kids of famous people and the pressure they must feel to live up to their parents’ wonderfulness. But what happens when the kid’s the famous one? Chicago’s own Grant Achatz is rightly revered for his groundbreaking molecular gastronomy at Alinea—and for his courageous battle against tongue cancer. Little is made of the fact, though, that he learned his chops and exhibited his extraordinary talent as a young boy in his dad’s restaurant kitchen. Continue reading “Small Bites: The other Grant Achatz bakes pies in Michigan and Food Day urges us to eat real” →

Pesto with a French accent flavors hearty, traditional Soupe au Pistou

Big flavored pistou, a Provençal sauce made with basil, garlic, Parmesan and olive oil, gives a delicious kick—and its name—to Soupe au Pistou, a hearty vegetable soup. Recipe below.

Every spring, Marion plants basil based on my best intentions. And every fall, I scramble to harvest the bounty I’ve failed to convert into numerous promised batches of pesto (I think I made it twice this summer). So Sunday afternoon found me, anorak-clad, gathering basil in the rain, fending off bumblebees as I snipped the flowering tops onto the compost pile. Continue reading “Pesto with a French accent flavors hearty, traditional Soupe au Pistou” →

Small Bites: A sustainable, seaworthy CSA and I’m in good company at Gojee

A seafood CSA in San Francisco is the subject of my latest USA Character Approved Blog post. And I’m rubbing virtual shoulders with Amanda Hesser!

Sustainability is becoming an ever bigger part of the food conversation. What we eat, how it’s grown and how it gets to our plates affects our health, the health of animals and farm workers and, indeed, the health of the planet. Nowhere is the dialogue more complex than with seafood. Whole species are being fished to the verge of extinction. Some fishing techniques destroy habitat and kill unintended bycatch. And while almost everyone agrees that fish farming must be a big part of the future of seafood, it presents its own challenges—to the environment, to wild species and to the healthfulness and quality of the fish we eat.

So I’m delighted to report on a small, local solution that could serve as a model for similar local efforts. Continue reading “Small Bites: A sustainable, seaworthy CSA and I’m in good company at Gojee” →

The lazy man’s way to pickles: Quick, crisp Fresh Dill Pickles need no canning

These crisp, lively Fresh Dill Pickles get their flavor from dill, garlic, jalapeño peppers and coriander, mustard and fennel seeds. And they’re ready to eat in 24 hours, without canning. Recipe below.

A friend of ours is very good at blackjack. She’s actually gone on Caribbean vacations and stayed at casinos, where her daily routine has been to hit the tables for a couple of hours in the morning, long enough to make dinner and walking around money for the day, then head to the beach. She can do this fairly reliably. When incredulous friends ask why she doesn’t do it for a living, she says simply, “Then it would be work.”

This goes a long way toward explaining my lack of interest in canning, I think. I love to cook (I hope you can tell that much from my weekly ramblings here). But I love doing other things too. I’m not one of those people who fantasizes about spending an entire day in the kitchen. Canning, to me, involves a little bit of messing with food and a whole lot of work—much of it around boiling, steaming cauldrons of water. Continue reading “The lazy man’s way to pickles: Quick, crisp Fresh Dill Pickles need no canning” →