I’ve been looking for new twists myself. I found these interesting: http://www.gourmet.com/recipes/1960s/1960/07/herbal-bloody-mary http://prod.bonappetit.com/magazine/2009/09/the_best_bloody_mary

Family Circle magazine published a chocolate fudge cake recipe over 20 years ago that I still use today. It is the birthday cake of choice in our house. The recipe on their website is incomplete — at least the frosting...

. But there is no shortage of restaurants in walking distance of your hotel. On the other hand, fewer restaurants near the mall. I have also heard good things about Proof and Zola which are near your hotel. Most of us use the...

Hey, LesleyEats and other responding Floridians! Cleveland’s RED is no ordinary steakhouse. It is, in fact, on the “Playboy” magazine A-List of the top 10 steakhouses in America. Check"...

this is the single most requested recipe i make; adapted from one in Chocolatier magazine 20 years ago. BUTTERNUT SQUASH GRATIN X1 serves 6-8 peo. 2 lbs Butternut Squash,Peeled 1 1⁄2 C Heavy Cream 1⁄2 C Half & Half 2 Bay

so it’s great to see a nice, clean restaurant there as real proof of dwtn’s renaissance. Also a brand new LAPL branch a bloch away.

the magazine you can see it.

No, it seems the pub guy just has the same name as the “hockey dude” and this has led to confusion in the past, including in write ups in magazines that should know better. Pat Quinn, publican of Irish Embassy and P....

somewhere we can be a bit more adventurous and let them try different tastes...which made me wonder if any of the bars have good wine flights? Does anyone know if some of the standards—Cork, Proof, Vinoteca—offer...

in the US, but Kentucky is the only state allowed to put its name on the bottle. Jack Daniels is not a bourbon, in that it is not subject to the same regulations as bourbon, such as low level of distilling proof.

Energized from yesterday’s change of heart, I kicked into high gear. Today was quite a ride. I can’t believe I did all the following in one day … but I did. It’s a testament to the chowconnaissance...

Ridgemont Reserve 1792. Just shy of 100 proof but it is smooth. I’ve probably tried at least a dozen different bourbons within the last year and this ranks up with the best.

They may not have the most gourmetish recipes, but for good simple fool-proof home-cooked food, they are the best. Never had a bad recipe from them. Opinions?

It’s an impressive list, though I haven’t tried any. Given the number of indie bottlings out there, it’s tough to find one person who has tried a random selection of them. You may want to check the reviews or...

This month’s issue of Gourmet Magazine is exclusively devoted to Latino food in the U.S., and many of the regional Mexican food specialists in Chicago are prominently featured in an article titled, “Chicago...