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[2] [3] The recipe has been attributed to the owners, brothers Henri, Pierre and Charles DeJonghe, Belgian immigrants who came to Chicago to run a restaurant at the World's Columbian Exposition, or their chef, Emil Zehr. [4] The dish was the most popular at Fritzel's Restaurant, which was open from 1947 to 1972. [5]
Heat oil in a nonstick skillet over medium-high heat. Add onion and celery; cook, stirring until softened, about 3 minutes. Stir in parsley; remove from heat.
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The name of the restaurant stands for Lake to Ocean. The restaurant was located at 2300 N. Lincoln Park West, Chicago, Illinois 60614. L 2 O and Alinea were the only restaurants in Chicago to receive three stars from the 2010 Michelin Guide. [1] L 2 O earned 1 Michelin star in the 2011 guide and two stars in the 2012 guide. [2]
Pratt Lake is a lake in the U.S. state of Michigan. [1] The surface area of the lake is 180 acres (73 ha). [1] It reaches a depth of 28 feet (8.5 m). [1] Pratt Lake was named after one Mr. Pratt, a businessperson who rented cabins at the lake to visitors. [2]
Louis Szathmary (born Lajos István Szathmáry II [1] June 2, 1919 – October 4, 1996) was a Hungarian-American chef, writer, and public personality.A pioneering force in the food service profession, he is best known for heading the Chicago restaurant The Bakery and writing the New York Times bestseller The Chef's Secret Cookbook.
Pratt Trail winds around Olallie Lake and heads west to Pratt Lake splitting south as the Mason Lake Trail. [12] Blazer Lake is a 6.2 acres (2.5 ha) lake, [8] located on the north edge of Mason Lake Trail, just west of the Rainbow Island outlet creek.