Very veggie Jeanmarie Browns on Chicago Tribune
Jeanmarie Browns outlines 2015 goals centered on vegetables lean protein and inventive grains. She plans smarter snacks shored by prosciutto wrapped cucumber sticks and better nut portions while swapping ice cream for gelato at gatherings and featuring carrot inspired dishes from Chef Dan Barber.
MENTIONED IN THIS ARTICLE
Dan Barber
Blue Hill
New York
Stone Barns
Roasted Kohlrabi and Chayote With Feta and Pistachios
A roasted vegetable dish combining kohlrabi and chayote with red onion, olive oil, and Italian seasoning. Finished with feta or goat cheese, pistachios, arugula, and fresh herbs for four servings.
Food Life Trends for 2015 From Brusselkale to Pistachios
In a reflective column Chrissy Kadlec lists modest 2015 food trends and personal food philosophy. She cites Brusselkale bitter IPAs smoky flavors pistachiosCauliflower misfit and Midwest sensibility toward trends. Kadlec offers a personal list of foods to eat and drink this year.
MENTIONED IN THIS ARTICLE
Nyc
Wines Fresh and Festive Sparkle in Franciacorta
A column reviews Berlucchi Rose Sparkling from Franciacorta Italy at 30 dollars and Stemmari Baci Vivaci from Sicily at 14 dollars. Berlucchi is champagne method sparkling with pink hue, crisp finish and strawberry hint. Stemmari offers a frothy light white with delicate sweetness, good for sipping or light entrees.
MENTIONED IN THIS ARTICLE
Berlucchi
Franciacorta
Italy
Heidelburg
Lombardia
Also Mentioned on This Page
Jeanmarie Browns
Chicago Tribune
Tribune News Service
Chrissy
Kadleck
Michael Pollan
Corkscrew Chronicles
Gary Twining