"chicago tribune" news and stories

For consumers who want to stick with local products, the produce section at the market will be stocked through the end of October. It only takes some imagination to know what to do with autumn's bounty, which includes things from apples to winter squash. The Tribune gives tips on how to store these fruits and vegetables, and offers a few recipes: Pumpkin Jam, Spiced Oragnic Carrot Soup, Vanilla-scented Kohlrabi with Creamed Greens, and Duck with Pear-Cardamom Puree and Caramel Almonds.

Fresh Picks offers home-delivery of fresh, locally grown, organic foods, something that larger online grocers only touch on. For a tradtional organic market, try Sunflower Market.

Other food features and recipes: Penne with Red Pepper and Fresh Herbs, Chanterelles, Stewed Fava Beans, and Vietnamese-style Chicken Curry with Sweet Potatoes and Lime-Pepper-Salt Dipping Sauce.

High heat during the summer brings fresh okra, and the Tribune adds it, along with shrimp, to a late summer menu. Speaking of shrimp, Wolfgang Puck adds shrimp as a twist to the classic BLT. Heirloom cooking makes a crustless asparagus quiche.

Shop for Triscuit's cracked pepper and olive oil crackers, the CIA's Master's Collection of kitchen tools, and the Cutie Pie Kit from HomeMade Pizza Co. for kids. At the bookstore, Jay Weinstein's book, The Ethical Gourmet gets a review, and kids go wild for Brit teen chef, Sam Stern, whose first book is Cooking Up a Storm: The Teen Survival Cookbook.

If a teen sensation is too young, then read through the feature on London's Borough Market.

Just in time for back-to-school, childhood obesity is looking to get a spanking as schools go full-force with an extreme food makeover.

In drinks, vodka gets infused with a market basket of fruits. If that's too strong, mix up wine for sangrias, sprtizers, and wine coolers.

Tired of reading about food? Try listening to food, since food is hitting the airwaves from professionals on the radio to amateurs doing their own Podcasts.

We'd love to think that by watching Emeril, Bobby, Giada and Rachael on tv we'll turn ourselves into master cooks, but the truth of the matter is, you have to get in the kitchen and cook yourself to really learn. Professionals give 10 tips on how to turn your kitchen into a culinary bootcamp. Then you can make Kaboom! Kebabs to serve with Mango Salsa and tortillas, Grilled Salmon with Pasta and Late Summer Vegetables, Roasted Fennel and Red Pepper Salad, Cocoa Sauce for drizzling over anything, Cherry Strudel, and homemade salad dressings: Tarragon Grapefruit Vinaigrette, Mango Lime and Fresh Ginger Dressing, and Lemon Rosemary Dressing.

Put a flattening colander, a silicone rolling pin, and a juicer to good use.

For fresh French fare in Chicago, try Floriole Bakery.

If it's too hot to cook something, just do ceviche - no heat required, unless it's a chile pepper.

Shredded beef at breakfast? It's machaca.

Normally, veal is expensive, but if you can find it on sale, you can stretch just one pound to four servings of pasta.

What are the questions you should be asking about your food? Is organic really worht the price? Does irradiation and genetic modification really matter? Is vitamin-enrichment really that much better?

An ice cream maker may seem like yet another appliance that will be tucked away in the back of the cpboard, but with summer's fruits, having one is worth it.

The Midwest has good food, with everything from buffalo to old-fashioned pies.

A few facts about currants, and cooking with heirloom vegetables, as well as an easy way to prep for grilled vegetables.

Maybe you accidentally used salt while beating the batter for your cheesecake. That's a flop in the kitchen alright, but it certainly doesn't taste good (I would know - I've done it). However, there are kitchen "accidents" that resulted in some of today's most famous foods and dishes. The Chicago Tribune lists some of the best mistakes we've ever made, and includes recipes.

• Jean-Georges Vongerichten  "invented" the molten chocolate lava cake in 1987 while trying to make 300 small chocolate cakes for a party
• We all know the birth of chocolate chip cookies when Ruth Wakefield thought Nestle Toll House chocolate chips would melt into her cookies
• Gooey butter cake is a coffee cake that went wrong in St. Louis
• When the Tatin sisters forgot to line a pie dish for apple pie, the Tarte Tatin was created