Bill Daley

New European Union laws may put better wine on table

2008-02-07 14:40:05

Facing mounting challenges from winemakers in the Americas, South Africa, Australia and New Zealand, European Union officials are revamping the Old World's winemaking industry in an attempt to make it more competitive. Approved last month, the steps...

Recognizing restaurant regulars

2013-05-21 00:00:00

Q: Was talking with a few friends the other day about restaurants we frequent often. It occurred to us that rarely do restaurants ever recognize your consistent patronage with a free app or drink. Are we living with bygone expectations? Thoughts? --...

In a pickle about salt

2013-05-14 00:00:00

Q: I have a recipe for pickles that calls for 1 cup coarse salt for 6-8 quart jars of pickles. If I reduce the salt to 1/2 cup, will it affect how the pickles turn out? What if I reduce it to 1/4 cup of salt? There are enough other flavors in the recipe...

Searching for sunshine cake

2013-05-01 00:00:00

Q: A bit of a long shot here. I'm writing from outside London, UK, and am trying to trace a recipe that appeared in the Chicago Tribune back in the '50s/'60s. Told you it was a long shot! I'm looking for a recipe that appeared way back when ... it's...

Dishing on dining

2013-05-07 00:00:00

Q: You have a pretty big audience of friends. I bet they have the some of the same questions for you that I have. When you eat out, do you go with a group of people? Do you order extra dishes just so you can taste them? Do you take notes while you are...

Bottle blues: Why does the wine taste worse at home?

2013-04-16 00:00:00

Q: When I've purchased wine lately at either a grocery store, or even a wine shop for that matter, it seems as though some of the wines have a sour taste to them. We can have wine in a restaurant and then purchase the same wine in a store and it doesn't...

Hungry for grilling books

2013-04-23 00:00:00

Q: Who's your go-to for smoking and slow cooking on the grill? Looking for a few good recipes this summer. —Kevin Hauswirth, Chicago A: One go-to guide is "Low & Slow: Master the Art of Barbecue in 5 Easy Lessons" by Chicago's own Gary Wiviott,...

Review: 'First Son: The Biography of Richard M. Daley'

2013-04-21 00:00:00

Readers who don't know much about Chicago's longest-serving mayor will learn a lot from Keith Koeneman's new book, "First Son: The Biography of Richard M. Daley." But readers already familiar with the Daley years may be disappointed if they expect new...

Light meets might

2013-04-18 09:51:00

My original introduction for this article was going to be something along the lines of: "Salami, no matter how you slice it, goes great with wines, particularly Italian barberas." But how you slice it does matter a lot, at least to me. I want my salami...

Pining for Danilo's pepper steak

2013-04-09 00:00:00

Q: There was a restaurant called Danilo's in the area of Grand and Milwaukee. They've been closed for about 8 years. They had a terrific item on the menu known as Italian-style pepper steak. Hoping that you may have been familiar with the location and...

Easter ham, downsized

2013-03-27 00:00:00

Easter ham may conjure up cozy memories of family feasts past, but for today's smaller households the traditional bone-in ham can be a challenge. Often as big as a jack-o'-lantern, a ham is a holiday treat that keeps giving, practically to Pentecost, or...

Taught American palates to speak Chinese

2013-02-20 00:00:00

Joyce Chen was a mid-20th-century Boston-area restaurateur, television cooking show host and cookbook author who sought to provide Americans with genuine Chinese food in an age when soy sauce was an exotic ingredient found on the gourmet shelf in markets....

With so many fancy wine-opening contraptions on the market, you may ponder the best approach for unsealing a bottle without consuming precious time ... when you really want to consume precious wine.

2010-11-22 16:09:49

Bill Daley is a food and feature writer with the Chicago Tribune. In tackling the beat, Daley covers chefs and food personalities, cooking techniques and trends. He is active in social media, notably Twitter and Facebook. Daley arrived at the Tribune in 2004.

2010-10-26 14:49:11