The co-founder of KOVAL, Chicago’s first distillery in more than a century, discusses the nuances of bourbon and its various labels.

The restaurant that keeps me coming back is Tank Noodle. I love this place because as soon as you walk in, the smell just hits you. You can tell that this is a busy place with lots of turnover, fresh ...

In a large bowl, combine eggs and sugar, mixing well. Add milk, vanilla, nutmeg and cinnamon. Place bread cubes in a buttered two-quart baking dish. Sprinkle raisins and butter pats over bread. Pour ...

Sauté beef, onions with a touch of heavy cream for 25 minutes on medium heat. Add remainder of ingredients and simmer for 30 minutes or until beef is tender. Makes 12 servings.

Check, Please! host Alpana Singh welcomes guest reviewers Joanna Moy Lukawski, Keisha Rembert, and Mike Gilbert who weigh in on Finom Coffee, Pacific Standard Time, and Peppercorns Kitchen. Thanks to ...

Combine butter, garlic, salt, pepper, tarragon, mustard, shallot and bread crumbs to form a panade. Stuff chicken breasts under the skin with the butter panade. Roast chicken breasts for 25 minutes at ...

Soften goat cheese and neufchatel cheese to room temperature. Put goat cheese and neufchatel in a food processor and blend until smooth, no lumps. Add pesto, half-n-half, artichoke hearts and pulse ...

Slice avacado thinly and place around a ring mold on a plate. Mix pico de gallo, salmon ceviche, cooked bay scallops, pickled onion, tamarind-aji panca viniagrette, citrus juice, and salt to taste in ...

Saute yellow pepper, aromates and serrano peppers. Deglaze with white wine. Add chicken stock. Add remaining ingredients and simmer at least 20-30 minutes. Puree in a food processor. Strain through a ...

? In a saucepan, melt butter over medium heat until it sizzles. Add the chicken strips and cook until golden brown ? Add onions and mushrooms, sauté' until tender ? In a mixing bowl combine the ...

Preparation For the red beet-orange puree: Heat oven to 425. Toss beets in olive oil, lightly salt; wrap individually in aluminum foil, and roast in oven until easily pierced with a toothpick. Peel ...

First heat a sauté pan and then add olive oil, shrimp, shallots and cook for a few moments. Add minced garlic, pepper supreme and herbs. Cook for 1 minute. Deglaze pan with Worcestershire and beer, ...