Barbara Sullivan

Try to imagine a hot pastrami on white bread. Or, conversely, peanut butter and jelly stuffed in a pita pocket. You can have the best sandwich filling in the world,...

When you slip between your sheets at night, don`t you want to know that you`re doing the environmentally right thing? Black satin sheets may be sensuous, but J.P. Stevens &...

You`ve ordered your taco, and now it`s on the counter or table in front of you: two overlapped soft corn tortillas with the meat of your choice on top. It`s...

Yes, you can make your own honest-to-goodness tacos at home, without ever using an envelope of seasoning mix. And while the weather is still nice, you even can use your...

If you`ve always wondered what the chocolate in a Dove Bar would taste like without its accompanying ice cream, wonder no more. Now at your local grocery-right at the checkout...

Host Bob Gordon was at the grill, cooking 60 pounds of lamb, 50 pounds of ribs, 90 chicken breasts, 6 dozen sausages and 130 ears of corn. His wife, Marsha,...

Happy birthday this week to one-year-old Wishbone, 1800 W. Grand Ave., one of our favorite cheap eats places. A new back room this summer increased seating from 44 to 60,...

We buy starter sets of cookware, of china, of flatware, of all kinds of things, so why not starter sets of art, too? That`s one of the premises behind an...

A few months ago he was baking in the sun of Saudi Arabia. Last week Army Sgt. Dave Russ was cooking in a culinary competition at the National Restaurant Association...

Esther Fishman is standing in the middle of her shop, trying to describe her clothes and the type of people who would wear them, and she`s having trouble. The appropriate...