JeanMarie Brownson’s Red Lentil Soup With Lamb and Fresh Lemon

It all started with an avocado. When longtime Chicago Tribune food columnist JeanMarie Brownson was in fourth grade, her teacher returned from a Florida trip with the then-exotic fruit and shared it with the classroom. Brownson was captivated by the flavor and texture, and it inspired in her a lifelong love of food. Fast forward […]

by Julie Chernoff

Spring Lamb for Passover Seder or Easter Dinner

Lamb has been our meat of choice for our Easter/Spring celebration for many years. My family of four enjoys rack of lamb, so years ago I adapted a recipe from one of my favorite cookbooks, “The Complete Meat Cookbook” by Bruce Aidells and Dennis Kelly (Houghton Mifflin Company, 1998). (If you like this cookbook you […]

by Karen Levin