Dominique DeVito shares her recipe for bacon-wrapped meatloaf from her book “Low-Card Slow Cooking,” out now from Cider Press Mill.
When I think of really good bread, I picture Paris. Having the ability to pick up a nice, fresh baguette on your way home from work to bring to your family each night. The crunchiness on the outside and the softness in the inside is what makes it so Parisian. But in Chicago, we have to do without that elegance. There are a few bakeries here though, that are doing bread right.
There’s no reason to settle for spongy white bread – Chicago has a number of fantastic bakers, so we’ve tried to round up the cream of the crop.
Downers Grove-based Sara Lee is selling its fresh bakery unit as it looks to concentrate more on its coffee and meat businesses. About 13,000 employees will be transferred.