Judith Dunbar Hines has been a culinary instructor for many years, always emphasizing that cooking should be fun, not a chore. She has also been a caterer, newspaper columnist, event manager and Chicago tour guide. Her "happy place" is defined by time spent in the kitchen and around a dining table; she looks forward to both in the months to come.
Recent Posts
Sweet and Sour Mustard Meatballs
Fall is my favorite season, as it is for many. Cooler air and beautiful colors in the trees are most welcome, in spite of knowing there will be Midwestern blizzards to come all too soon. A change in ...
People who like to cook always have a kitchen stocked with the basics and can confidently embark on a recipe knowing there is a supply of things like onions, garlic, flour, butter, cinnamon, all of ...
For many years, I cooked numerous dinners for a dear friend I fondly called The Old Italian. His cooking prowess was limited to pour-over coffee - lots and lots of coffee all day long – and to the ...
When my counter fruit bowl overflows with bananas, as it often does, my taste buds urge me to make a banana pudding. Or a banana pie. Or, best of all, a combination of the two - a banana pudding ...
We’ve all been through major life changes. Whether voluntary or mandated, lifestyle or dietary, you know that when you make changes, things, well, change! If you have recently moved to a vegan diet, ...
Just after finishing my culinary school training, I attended a food professionals’ conference in New York. At one of the lectures, the seat next to mine remained empty until a very tall woman ...
When Life Hands You Lemons, Make Frozen Lemon Mousse
It’s been a pretty tough year. We went from winter to hot summer with barely a notice of spring in Chicagoland, all the while sheltering in place. But to use a very worn saying, “When life gives you ...
It seems like everyone has an opinion these days, and they will defend their viewpoint loudly and emphatically. But there may be one thing we can all agree on - there is nothing more welcome than ...
Smashed or Mashed: Two Easy Ways to Make Potatoes More Interesting
Listening to Raghavan Iyer talk recently about his new book covering all things potatoes (Smashed, Mashed, Boiled, and Baked - And Fried Too! Workman Publishing, New York, 2016) got me thinking about ...
One of the things I love most about farmers markets is discovering that something unexpected is in season. I always buy whatever it is, whether it was on my shopping list or not, and rush home to ...
