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David Hammond

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David Hammond writes a weekly food column for WednesdayJournal and is Dining and Drinking Editor at Newcity/Chicago.  He hosted two seasons of “Soundbites” on Chicago Public Radio and two seasons of “You Really Should Eat This,” a television series produced in conjunction with the Village of Oak Park. He is co-founder of LTHForum.com, the 15,000 member food chat site; for several years he wrote weekly “Food Detective” columns in Chicago Sun-Times. Currently he contributes to Chicago Tribune, Plate, Make It Better and other publications. He has written extensively about the culinary and cultural traditions of Mexico, and he has contributed several chapters to Street Food around the World and The Chicago Food Encyclopedia.

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David Hammond

So, let us now praise the pickle…and what better day to offer that praise than National Pickle Appreciation Day, November 14, when we honor one of our planet's most important foods, the pickle, so much more than a condiment. more

Blogs

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David Hammond

The deliciousness of the fried bologna sandwich started me thinking about the basis for bologna's bad name. more

Blogs

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David Hammond

Much baking relies upon getting the chemistry just right for the baked good; with Yorkshire Pudding, there's no such exactitude. more

Blogs

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David Hammond

A recent visit to Rwanda turned me around about coffee (and a lot of other matters). I brought back several kilos of Rwandan coffee in my suitcase. It's fantastic. more

Blogs

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David Hammond

Apparently, the ancient Aztecs never trademarked the word "guacamole," because now there are a number of other "sauces" that are prepared without avocado. more

Blogs

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David Hammond

America loves bacon. Prove your love on International Bacon Day (September 1) by cooking up and enjoying some bacon, the unrivaled tastiest of all meats. more

Blogs

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David Hammond

At King Chop Suey, they serve the chop suey of my youth: decent and fresh ingredients, spiced very non-aggressively to appeal to the many tastes, with rice and an eggroll, all of it tasting like 1964. more

Blogs

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David Hammond

The submarine sandwich you want is made of bread so good you could eat it with just a pat of butter or a dip in olive oil. more

Blogs

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David Hammond

The Basque cake at Hubbard Inn, Hedin told us, is the culmination of different recipes he's made over the years. more

Blogs

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Courtesy of Distilled Spirits Council

Though many think of Scotch as a cool -- or even cold -- weather drink, you can celebrate National Scotch Day on July 27 with a seasonably appropriate and cool Scotch cocktail. more

Blogs

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David Hammond

Poke Burrito opened in mid-June at 1025 Lake Street, and they serve a type of sushi salad that's as visually attractive as it is a pleasure to eat. more

Blogs

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David Hammond

Hints for backyard Pitmasters from Gary Wiviott and Amy Mills. more

Blogs

Bees are the most productive animal pollinators in the world. more

Blogs

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David Hammond

Lobster was once trash food, used by Native Americans for bait to catch better food, fed to prisoners and the enslaved in the early American colonies. Lobster in those days was super-abundant; people got sick of the stuff. more

Blogs

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David Hammond

Was it "born in Cuba?" more

Blogs

Enchillada.jpg

David Hammond

Hand-made tortillas taste like fresh corn, and they're soft and absorbent, making them very good for swabbing up sauce and beans and other typical components of a Mexican meal. more

Blogs

The bats' search for something good to drink helps you, too, find something good to drink. more

Blogs

It is a luscious bean. It really is. more

Blogs

April 19 is National Garlic Day in the United States. more

Blogs

Don't miss the annual bacchanalia of pork belly. more

Blogs

2_2_60730_2_1_Original.jpg

David Hammond

So, let us now praise the pickle…and what better day to offer that praise than National Pickle Appreciation Day, November 14, when we honor one of our planet's most important foods, the pickle, so much more than a condiment. more

Blogs

Homebrewing beer has been one of the more educational and fulfilling food-related experiences I've ever had. more

Blogs

2_2_60199_2_1_Original.jpg

David Hammond

The deliciousness of the fried bologna sandwich started me thinking about the basis for bologna's bad name. more

Blogs

2_2_59913_2_1_Original.jpg

David Hammond

Much baking relies upon getting the chemistry just right for the baked good; with Yorkshire Pudding, there's no such exactitude. more

Blogs

2_2_59555_2_1_Original_web.jpg

David Hammond

A recent visit to Rwanda turned me around about coffee (and a lot of other matters). I brought back several kilos of Rwandan coffee in my suitcase. It's fantastic. more

Blogs

2_2_59067_2_1_Original.jpg

David Hammond

Apparently, the ancient Aztecs never trademarked the word "guacamole," because now there are a number of other "sauces" that are prepared without avocado. more

Blogs

2_2_59000_2_1_Original.jpg

David Hammond

America loves bacon. Prove your love on International Bacon Day (September 1) by cooking up and enjoying some bacon, the unrivaled tastiest of all meats. more

Blogs

Chop suey.jpg

David Hammond

At King Chop Suey, they serve the chop suey of my youth: decent and fresh ingredients, spiced very non-aggressively to appeal to the many tastes, with rice and an eggroll, all of it tasting like 1964. more

Blogs

2_2_58710_2_1_Original.jpg

David Hammond

The submarine sandwich you want is made of bread so good you could eat it with just a pat of butter or a dip in olive oil. more

Blogs

Basque Cake.JPG

David Hammond

The Basque cake at Hubbard Inn, Hedin told us, is the culmination of different recipes he's made over the years. more

Blogs

2_2_58248_2_1_Original.jpg

Courtesy of Distilled Spirits Council

Though many think of Scotch as a cool -- or even cold -- weather drink, you can celebrate National Scotch Day on July 27 with a seasonably appropriate and cool Scotch cocktail. more

Blogs

July 12_18.jpg

David Hammond

Poke Burrito opened in mid-June at 1025 Lake Street, and they serve a type of sushi salad that's as visually attractive as it is a pleasure to eat. more

Blogs

2_2_57733_2_1_Original_crop.jpg

David Hammond

Hints for backyard Pitmasters from Gary Wiviott and Amy Mills. more

Blogs

Bees are the most productive animal pollinators in the world. more

Blogs

2_2_57429_2_1_Original.jpg

David Hammond

Lobster was once trash food, used by Native Americans for bait to catch better food, fed to prisoners and the enslaved in the early American colonies. Lobster in those days was super-abundant; people got sick of the stuff. more

Blogs

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David Hammond

Recently, I toured the cheese selection at Sugar Beet with Joey Stawski, the resident cheese monger, and Lissa Dysart, who worked at Marion Street Cheese Market and now does marketing for Sugar Beet. more

Blogs

cuba.jpg

David Hammond

Was it "born in Cuba?" more

Blogs

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David Hammond

When you go to Michael's, and they ask if you want it dipped, say "Yes, dripping wet." more

Blogs

Enchillada.jpg

David Hammond

Hand-made tortillas taste like fresh corn, and they're soft and absorbent, making them very good for swabbing up sauce and beans and other typical components of a Mexican meal. more

Blogs

The bats' search for something good to drink helps you, too, find something good to drink. more

Blogs