Food – What’s Cooking this Week Newsletter

Lifestyle: Food News
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What’s cooking this week

Find recipes to try, cooks to emulate, dishes to dream about in Food

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Immigrants bring new touches to American barbecue

American barbecue is ever-changing and is no one thing to any area in the country. It depends on flavors and techniques brought to different regions from all over the world.

 
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How to make a healthier egg salad sandwich

A perfectly crafted egg salad sandwich means summer to Don Mauer. He shares his updated, healthier recipe with less mayonnaise and more avocado, less cholesterol and saturated fat. Healthier? You be the judge.

 
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A love of cooking and baking runs in this Gurnee family

Cooking cousins Audrey Silverman, 11, and Blaise LaVista, 9, both of Gurnee, love to bake and cook for family. Audrey’s specialty is Lemon Ricotta cookies; Blaise is known for his oatmeal chocolate chip cookies.

 
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Make a jar of this, and every meal is just a sprinkle away from crunchy

This may be your new go-to pantry item — perfect for adding crunchy interest to salads, soups, grain bowls and more. Like sweet breakfast granola, it takes well to mixing and matching based on what you have on hand.

 
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Couscous and chicken takes very little time and work

Couscous is the national dish of Morocco, where it possesses “a quasi-mystical character," according to Claudia Roden in “Arabesque: A Taste of Morocco, Turkey & Lebanon." Plus, it can be very simple or “quite grandiose," she says.

 
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