Sprinkles Cupcakes has unveiled its new vegan and gluten-free versions of the Red Velvet cupcake, its best-seller.

Chef Candace Nelson, founder of Sprinkles, makes the vegan ones with all-natural soy milk, tofu-based cream cheese and coconut oil. The gluten-free one is made with gluten-free flour and topped with a thick layer of the usual cream cheese frosting.

Find them now at all Sprinkles locations.

Word is that competitor, Kara’s Cupcakes, also is working on vegan and gluten-free cup...

Oh, boy… Chicago deep-dish pizza. Just the ticket for a cold January night.
It’s been an icon on the culinary landscape since 1943, when the story goes that Ike Sewell and Ric Riccardo “invented” deep-dish pizza at their newly opened Chicago restaurant, Pizzeria Uno.
Ike and Ric’s new pizza was fashioned after a traditional Italian tomato pie: a thick crust with 1”-high sides, filled with tomato purée, and sprinkled with Romano cheese. But Pizzeria Uno’s proprietors went a step (...

Meyer Lemons
It's that time of year again. Meyer lemons are in season and I get to start thinking about all the wonderful ways I can enjoy them.
So, what to do with these special lemons that I grew with my very own green thumb?
Why, make lemon bars, of course.

The bars bake up with a thin, ivory-colored, crisp-chewy top. Once cooled, refrigerate them to let them firm up even more. Then, cut them into squares and dust with powdered sugar.

They’re not too sweet. They’re not too tart.

Lemon ...

I like to look back at the year to relive moments in time that I can’t forget because, well, they just tasted so darned good.
Yes, here’s my list of the top 10 dishes I had in 2009.
Oh, it was hard to narrow it down to just 10, believe me. I hemmed and hawed about which would make the cut and which wouldn’t because there were so many bites over the past 12 months that I truly savored.
1.The justly famous fried chicken at Thomas Keller’s Ad Hoc restaurant in Yountville.
2. Polenta under g...