Chef Michael Foreman, owner of The Meat Counter Butcher & Fine Foods in west suburban Forest Park, joined Sean Lewis for this week’s edition of the WGN Weekend Morning News Sunday Brunch. Foreman ...

1/4 teaspoon of freshly ground black pepper, or to taste 1/2 teaspoon of kosher salt, or to taste Instructions 1 .Brown sausage in a large skillet, breaking up and crumbling the meat as it cooks, then ...

When it comes to Southern-style brunch, we expect classics that we know and love, like warm biscuits covered in thick gravy. But local chefs behind the modern Southern cuisine movement have taken ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Chef Mark Hill, the executive chef at The ...

Combine the herbs and butter in a bowl and using a fork mix well to combine Remove about 3 tbsp of the butter and keep it on the side. Preheat oven to 450F. In a large bowl, whisk the flour, baking ...

For many of us, ending our weekend evenings in a bar or pub is the natural order of things. But what about starting your day in one? Weekend brunch is a great way to explore bars, taverns and pubs in ...

Add Yahoo as a preferred source to see more of our stories on Google. Chef Michael Foreman, owner of The Meat Counter Butcher & Fine Foods in west suburban Forest Park, joined Sean Lewis for this week ...