Fried Artichoke & Zucchini

The appetizer section of menus has been taking a beating in the many Chicago restaurants I visit every day in my role as chief restaurant critic for the Chicago Sun-Times. I see customers moving away from expensive appetizers (and, believe me, the price of apps have gone through the roof) and moving directly to an entreeMore »

Pecorino Romano and Romano

Some clarification on Pecorino Romano and Romano is in order. A true pecorino Romano is made from Sheep’s milk (pecorino translates as “little sheep”) and comes from an area around Rome (though pecorino is made in many regions of Italy). Romano made in this country is made with cow’s milk. Pecorino Romano, which is indispensableMore »

Potato Tart

Some clarification on Pecorino Romano and Romano is in order. A true pecorino Romano is made from Sheep’s milk (pecorino translates as “little sheep”) and comes from an area around Rome (though pecorino is made in many regions of Italy). Romano made in this country is made with cow’s milk. Pecorino Romano, which is indispensableMore »

Cheddar and Colby

American Cheddar is generally made from pasteurized cow’s milk. Cheddar is often referred to as the “big cheese” of American cheeses. Its popularity is quite evident, since the average American consumes about 10 pounds of cheddar cheese each year. The process of milling and piling of the curds (cheddaring) before pressing gives cheddar its name.More »