This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. The Greater Chicago Food Depository’s 86 ...

1. Preheat oven to 375 degrees. Drain marinade from artichokes and save for other uses. Reserve a few artichokes to use later for garnish. Distribute remainder over bottom of a shallow 1½ -quart ...

Too late for tomatoes, though you still find them, sitting plump and pretty at the farmers market. And too early for Brussels sprouts, which sound great, but they’re not so easy to find yet. Zucchini ...

Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and ...

A gratin is a dish with a lightly browned crust of breadcrumbs or melted cheese. This recipe is all about the cheese! I love serving it as a side dish, but it is also a fantastic brunch recipe — and ...

“Store-bought is fine” is a Barefoot Contessa catchphrase Garten uses regularly on her cooking show. She uses the same brand of store-bought tomato sauce — Rao’s Homemade — instead of making it ...

For a vegetarian dish, skip the bacon and saute the mushrooms and spinach in additional butter or oil. You can substitute hardier greens such as kale or chard for the spinach. To make them more tender ...

1.	Pre-heat oven to 180deg.C. Generously butter a six-cup souffle dish and line the bottom with Glad Bake if you want to unmould the gratin. 2.	Place remaining ingredients in a food processor ...

Spinach lovers and haters alike will love this vegetarian side dish that’s baked in a creamy béchamel sauce. I adore cooked spinach, but my toddler (and some adults in my life who will go unnamed) ...