chicago tribune

McDonald's Rumored to Be Rolling Out a Dollar Breakfast Menu
Breakfast

Is McDonald's Launching a Dollar Breakfast Menu?

In this economy, even the savviest of fast food diners have a hard time stretching their dollar.
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In this economy, even the savviest of fast food diners have a hard time stretching their dollar. But if the rumors are true, value-seekers may soon find it a lot easier to fill up for a buck early in the day. According to the Chicago Tribune and the Wall Street Journal, McDonald's plans to reveal a nationwide breakfast dollar menu.

Based on internal documents obtained by the two publications, the McDonald's breakfast dollar menu will begin a national advertising run in January 2010. Although McDonald's has declined to comment, the burger giant tested a breakfast menu with $1 items in August in its Chicago stores, offering items such as a sausage McMuffin, breakfast burritos, and hash browns.

The chain, which is also rolling out the Mac Snack Wrap nationwide in January, will face some stiff competition.

Burger King recently added the quarter-pound Double Cheeseburger to its menu through March, and Dunkin' Donuts just rolled out a temporary $0.99 menu in Chicago. If two leading newspapers are publishing stories on it, the alleged menu can't be too far from the truth. What would you hope to see on a $1 breakfast bonanza?

Poll: Do You Ever Drink Wine With Ice?
Wine

Do You Ever Drink Wine With Ice?

Since I never enjoy my wine with ice (sangria doesn't count!), I was fascinated by a recent article in the Chicago Tribune where tasting panelists concluded certain wines actually taste better with a few ice cubes floating around in them.
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Since I never enjoy my wine with ice (sangria doesn't count!), I was fascinated by a recent article in the Chicago Tribune where tasting panelists concluded certain wines actually taste better with a few ice cubes floating around in them. It got me to thinking whether I should start trying this unconventional wine drinking method — especially while the weather is still warm. Do you ever drink wine on ice?

Barack Obama Declares Spiaggia's Tony Mantuano to Be His Favorite Chef
News

Obama Calls Spiaggia's Tony Mantuano His "Favorite Chef"

Since Barack Obama was elected as president, we've learned a fair amount about the commander in chief's food preferences.
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Since Barack Obama was elected as president, we've learned a fair amount about the commander in chief's food preferences. He enjoys johnnycakes and peach cobbler, and prefers his burger medium-well with salad on the side. The newest item to add to his list of loves? Tony Mantuano, executive chef of Spiaggia.

Spiaggia, one of the Windy City's premier restaurants, has always been a special occasion favorite for the president and first lady. When the Levy Restaurant group — which owns Spiaggia and handles special catering for the Washington, DC's Verizon Center — learned the president would be at the Bulls-Wizards game last Friday, it flew Mantuano to the nation's capital to surprise Obama with dinner. Mantuano recalls:

When Obama walked out and saw me there, he did a classic double take and said, "What are you doing here?" It was hilarious. He called the photographer over and said, "Take a picture of me with my favorite chef." He said "favorite chef." I've got witnesses!

For dinner, the executive chef cooked Obama his favorite dish from Spiaggia, scallops made in a wood-fired oven, adding that the president "always orders them."

With its cheese cave, floor-to-ceiling views, and 700-bottle wine list, Spiaggia's on my list of Chicago destinations. Hearing how much Obama loves the chef has me coveting a table there even more — and I'll surely try the wood-fired scallops. Those of you who've been to Spiaggia: Are you a fan of Tony Mantuano's cooking?

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Butter-Braised Radishes: An Unexpected Surprise
recipes

Butter-Braised Radishes: An Unexpected Surprise

Lately I've been drawn to preparing everyday vegetables in unexpected ways: Last week, I wrote about turnips and the spicy quality they take on when served raw in a salad.
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Lately I've been drawn to preparing everyday vegetables in unexpected ways: Last week, I wrote about turnips and the spicy quality they take on when served raw in a salad. Likewise, when I saw a recipe for braised radishes, I couldn't wait to try it. Unlike turnips, which are often found simmering in stews, radishes are typically served raw in salads or as crudités. However, the fuschia-hued root vegetable is delicious when cooked. After braising these radishes, they tasted and looked liked red-skinned potatoes, with a blush-colored skin, a soft, waxy texture, and a mellow flavor.

Radishes, when sautéed with a little butter and quick-braised, are as comforting to eat as potatoes, but they require a fraction of the labor and have none of the heaviness of a serious starch. To get the recipe for this surprisingly stunning dish, read more