Ann Patchett, Michael Chabon and Zadie Smith were among the nominees announced Tuesday for the National Book Critics Circle Awards. Books by Louise Erdrich and former U.S. poet laureate Robert Pinsky were
Las Vegas, city of sin. But it's also a city of numbers. Each year, more than 40 million people visit, bringing with them $50 billion to spend at casinos, clubs and strip joints. But it's not all sin rakes
The Tribune Food & Dining team devoted a month to finding the best chocolate Chicago has to offer, from hot cocoa to chocolate cake to chocolate breakfast dishes. Along the way, we found a few chocolate
Burt’s Place has been sold, and the new owners, who have no professional pizza-making experience, started making test pies Wednesday night using recipes, ingredient sources and secrets from the late founder
It's been almost a month since iconic pizzeria owner Burt Katz died. Now comes news that Burt's Place will reopen under new ownership, as a pair of former future traders have purchased the Morton Grove
You don't have to be Homer Simpson to swoon over a doughnut. But no matter how wonderful they appear, it's hard to find a store-bought doughnut that compares with homemade. And believe it or not, they're
TravelDigital Nomad California’s Highway 108 slinks through rocky gorges and around sunken lakes just beyond the northern limits of Yosemite National Park. I’m spending a few days road-tripping the scenic
Welcome to Slab City. Slab City is an unregulated squatter settlement in the dusty Sonoran Desert, located about 140 miles east of San Diego. In a former life, it was a Marine training base, but over past
Despite his rocky beginning, Picasso, whose birthday is Oct. 25, became one of the most influential artists of the early 20th century, and has a lasting legacy that pushes our creative boundaries today.
Juicy, crisp, and smoky grilled carne asada. [Photographs: J. Kenji López-Alt] To say "I'm going to develop a recipe for carne asada" is akin to saying "Bartender, get me a beer, please." The immediate
Try this no-sweat recipe for perfectly tender ribs. I'm only deathly afraid of a few things. Heights. Spiders. Intimacy. And I would consider myself culinarily adventurous. But I fear ribs. Like, I feel
Proof that four kinds of meat are better than one Sorry, Mom. These are the best meatballs I’ve ever had. Sure, all balls of meat are delicious by definition. But these meatballs contain four different
This reconstructed roast is declared a game-changer, and for good reason: It allows cooks to take the choicest cuts of meat, get rid of any unwanted fat and gristle, and put all the good stuck back together
Travel From the adrenaline rush of a Formula One track to the gritty charms of a remote Alaskan highway, here’s our choice of roads that are pure fun to drive. 3 Minute Read From the October 2010 issue
Our digital food editor walks you through the steps to creating the perfect mac & cheese—a recipe everyone should know how to make. There's not really a debate at this point—macaroni and cheese is pretty
Maybe you think you’ve already eaten your transcendental slice. It’s served up at so-and-so diner or made by something-or-other brand. To you, this post’s title is nothing more than classic Internet hyperbole.
All you need is a lot of wine and a little time. Salmon takes a beating. Grillers often slap a salmon fillet on the grill, torch the holy heck out of it, and serve the fish adorned with the gnarly char.