If you have ever served dinner at PADS (Public Action to Deliver Shelter) then you know how lucky we are to have many talented and generous chefs in DuPage County.  I met chef Meredith Hinely working in a PADS kitchen a few weeks ago and was surprised at how heavenly her simple Greek baked chicken smelled and tasted. Even more astonishing is how quick it is to prepare and how many hungry people it feeds.  Meredith is a professional chef and caterer who graduated from Kendall College with a degree in culinary arts. She caters private events and teaches cooking classes at Sur La Table in …

When it comes to cooking, the herbs don’t fall far from the pot when my daughter Sophie is concerned. One of our favorite things to do is lounge together watching cooking shows. Shortly after watching a vegetarian cooking show the other night, my daughter went straight in the kitchen to whip up her homemade pico de gallo. This dish has become her go-to recipe these days when she is craving cilantro. I am amazed at how heavenly our house smells when she is preparing this dish. Although there is no cooking involved, the herbs and the onion fill the whole kitchen and family room with the most …

In our house growing up we always had lots of vegetables at the table. Forget coming home to a batch of chocolate chip cookies on a plate. In its place there would often be a bowl of simply prepared vegetables in this heavenly vinaigrette. The secret to making this vegetable dish shine is to add the hot cooked vegetable to the vinaigrette straight after cooking. The garlic will have a chance to mellow and the vinegar cooks down to produce a sweet and tangy sauce that can be spooned over simply grilled meat, chicken or fish. Vegetarians can keep a big batch of this dish on hand to spoon over …

In celebration of Mother's Day, I'd like to bring you a recipe that was passed down from my great-grandmother in Poland, to my Grandma Wanda, to my mom, Nita. Enjoy the video (attached, at right) of my mom cooking up one of her all-time favorites. Kapusta is a sweet and sour, creamy sauerkraut and potato stew with rich baby back ribs that just fall off the bone. The sharp flavor of the vinegar cooks down nicely into a thick, sweet stew, which had my 5-year-old nephew, Jack, begging for more.   2 1/2 lbs (l large slab) baby back ribs (Have the butcher cut them in half the long way.) 1 large …

Elmhurst resident Jenn Wylie graduated valedectorian from the prestigious French Culinary Institute in New York and worked at Everest Restaurant in Chicago.  These days, Jenn is private chef and likes to serve wholesome, delicious food to her two children. Jenn shared two of her favorites with us, and we got some useful tips along the way. Chef Wylie’s personal favorites are toasted maple granola and her home-made yogurt she prepares from scratch. (See accompanying videos.) Her kids love to help prepare the granola because it is simple and doesn't require cutting or using the stove. Jenn’s …

A dear friend of mine once asked me what we were having for dinner one Sunday night.  I told him, “roast chicken.”   His response? “From raw?” “Oh dear,” I thought. “This man needs help!”   Here is today’s recipe on how to make a simple roast chicken.   Now I know there are stellar cooks who will have a thousand other upgrades to this recipe.  For now I am going to state how to simply and easily roast a chicken—from raw. You will need: One fresh whole chicken (free range will amaze you, but it's not essential) A few tablespoons of olive oil or melted butter A generous tablespoon of your …

Food for Thought What is your favorite childhood memory from the kitchen? Simply send in your answer to that question by March 21 (see rules below) to be entered into our random drawing to win a fantastic new grill pan! I love hearing stories that people tell from the heart of the home when they were growing up.  There are no right or wrong answers. The stories that are shared will provide us with a home-cooked patchwork quilt of our community memories.  Maybe you remember a tradition that used to take place in the kitchen.  Perhaps you have a special story that you remember from the dinner …

There are very few ingredients in this dish so it's very important to buy the best ingredients. Maria's classic Greek egg lemon soup  2 quarts of Chicken Broth (Maria uses Swanson's)  1 cup orzo (mediterranean rice shaped pasta)  2 cups milk (2% or whole) 2 Tbsp. cornstarch  6 egg yolks  juice of 2 lemons  1 stick of butter (Maria used Land O'Lakes salted)  salt and pepper to taste Boil chicken broth and add orzo.  Stir and cook 10 minutes. Turn off stove and uncover soup.  Let mixture cool until it is comfortable to the touch.  "If you don't cool your broth, your eggs will curdle," said …

The quality of your sauce will be determined by the quality of your tomatoes. I use whole Italian tomatoes from the San Marzano region because they are so sweet.  The volcanic ash attracts the sun to the soil and produces the sweetest tomatoes. If I run out of imported tomatoes I sometimes use Muir Glen Organic whole Italian tomatoes.   Now, members of my family questioned the secret I am about to reveal, but I believe that good meals, like good stories, are made to be shared. There are only a few ingredients in my tomato sauce.   Obviously there are a million different ways you can build on …

I learned how to microwave salmon in England and never looked back. Forget smokey frying pans and a smelly house. I buy salmon frozen in single servings at Costco.  I believe a bag of around 10 is $18, but don't quote me.  The pieces are huge, and you only need half if you are trying to stay within healthy serving sizes. Boys and bigger appetites will need a full fillet. Here's all you'll need: Frozen salmon fillets Microwaveable dish with lid Your favorite chopped veggies sauteed in olive oil Unwrap salmon fillets and place in a microwaveable dish with lid. Do not add anything.    One fillet…

I used egg linguine here but I think regular pasta of any kind would be better. The sauce was outstanding and provided an abundance of color and nutrition with just a few ingredients! 1 pkg linguine or other pasta 1pkg washed spinach drained can of white beans 1 small container of small tomatoes, halved 4 cloves garlic, chopped a few glugs of good olive oil, seasonings and a little parmesan cheese