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Food: What's Cooking
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Don’t mistake this strawberry soup for dessert. This recipe pairs strawberries with peppers, garlic and tomato juice for a true gazpacho that’s bright, savory, slightly sweet and refreshing on a hot day.
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You say you’ve got complaints about wine: It’s too complicated. You don’t know what it tastes like. And what’s a wine bar anyway? Well, wine expert Mary Ross has gripes too.
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A sweet-savory mix of apricot jam, ginger and miso does double duty slathered onto pork chops, then as a drizzle for the meat and wedges of napa cabbage.
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There’s a growing trend in beer: lagers with retro, Americana-inspired branding that looks like it came straight from some uncle’s refrigerator in the mid-1970s. With subdued silver and gold palettes and vintage-inspired typography, these young brands are meant to evoke some unspecified, halcyon past.
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The iconic red roof. Tiffany-style glass lamps hanging over checkered tablecloths. And a personal pan pizza with the same buttery crust of childhood. This sense of nostalgia has become increasingly central to the conversation about Pizza Hut’s future, as the struggling multinational chain looks for ways to reconnect with customers.
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If health is wealth, then Veggie Fest is ready to help you feel a little richer. The 16th annual event, which takes place Saturday and Sunday, Aug. 8-9, at Danada South Park in Lisle, features an array of wellness programs and speakers offering tips to help you live your best life.
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