I really liked chicken and broccoli Alfredo until I realized that the average serving has upwards of roughly one billion calories. Luckily, the classic Italian dish, which usually includes fettuccine or another type of rod shaped pasta tossed with butter and Parmesan cheese, but can be lightened with milk and olive oil instead.…
Some of the best things come from South of the border. One example: tequila. Another example: tortillas. If you’ve overdone the homemade tortilla chips (more than just a vehicle for perfect guacamole), then make a spicy and hearty soup ladled over fresh tortilla strips and spicy tomato-based broth. The soup is chunky with chicken and avocado, but it’s the spices — cumin, chili powder and garlic powder — that give it plenty of bold and zesty flavor. …
In the winter, it’s easy to succumb to rich and heavy comfort foods that stick to your ribs, and unfortunately, stick to other parts of your body too. One of the best ways to give into your heartier cravings is to make a hearty, filling dish with healthy grains and seafood. Gibsons Restaurant Group’s Corporate Executive Chef Randy Waidner. Among other duties, Waidner oversees operations in the kitchen at Luxbar, a neighborhood tavern in Chicago’s Gold Coast neighborhood. A lot…
When you’re pressed for time, cooking meals that can be frozen for later is practically a necessity. Instead of resigning yourself to reheated casserole and a freezer full of soup, look to perfect empanadas, a Latin American style street food, for quick weeknight meals or easy appetizers to serve to guests anytime.…
For many home cooks, making a successful risotto can seem like an unattainable goal. So often, people get frustrated with the dish to the point of culinary surrender. Executive Chef John Coletta, who helms the kitchen of Chicago’s beloved Quartino, has simplified the risotto-making process for anyone who wants to get cooking. Though risotto has a reputation for being high-maintenance and time-consuming, it doesn’t take more than a 30 minutes to make. Risotto is more of a technique than a dish,…