Recent Articles
  • Making calzones with Mario Manfredini

    Mario Manfredini, the battalion chief at the Berwyn Fire Department shared his recipe for calzones. Ingredients: For the dough: Use your favorite bread or pizza dough recipes OR go to the store or your favorite pizza joint and ask for two fresh 18” pizza dough rounds. Filling: 1             pound of Prosciutto Cotto or Polish Ham sliced thin 1             pound of Hot Capicola or Hot Ham sliced thin 1             pound of Mortadella sliced thin 1             pound of […]

  • Sunday Brunch: Crab Cakes

    Chef Steve Coppolillo from Rosebud Restaurants shares his Crab cakes recipe.   RECIPE: CRAB CAKES  Recipe Yield: 4 – 6oz Crab cakes  – 1lbs. of pre-cooked Alaskan King Crab – 2 egg yolks – 3 shakes of Tabasco – 3oz of breadcrumbs – 1/2 red bell pepper – salt to taste – 1 tablespoon – dill  – 1 Tablespoon – parsley – 1 Tablespoon – lemon juice – 1 Tablespoon – sour cream – 2 Tablespoons – mayonnaise   First Step: […]

  • Sunday Brunch: Torrija French Toast

    CHICAGO — Chef Ryan Sand of Bernie’s Lunch & Supper shares his recipe for Torrija French Toast. To make Torrija cream, which should be prepared ahead: Toast cinnamon sticks in a pan until fragrant In a pot, add milk, cinnamon and nutmeg. Bring to a boil Once boiling, reduce to a simmer and whisk in the vanilla, honey, and season with salt Turn the stove off and let the milk steep for 30 minutes Strain and chill. Preparing the French […]

  • Sunday Brunch: Jamie Geller

    OVERNIGHT BRISKET – Jamie Geller Recipe It is 8AM and dinner is ready – wake up the house with the smell of brisket! Oh poor you, you worked so hard! NAH . . . you slept like a baby knowing that dinner was cooking itself while you slumbered. Low oven temp and a long slow cook session ensures that this brisket is tender and not dried out. Be sure to use a whole brisket with fat on it, or a […]

  • Senator Al Franken talks politics, new book

    U.S. Senator Al Franken talked about politics including why he thinks the healthcare reform bill passed by the House is a disaster and if he has higher political aspirations. He was in town to promote his new book: “Al Franken Giant of the Senate.”  

  • Former WWE champion AJ Mendez Brooks talks about her new memoir

    Recently retired WWE superstar AJ Mendez Brooks joined us in our studios to talk about her new memoir, “Crazy Is My Superpower: How I Triumphed by Breaking Bones, Breaking Hearts, and Breaking the Rules.”

  • Sunday Brunch: Ham and cheese frittata

    Nicole Gaffney, the second runner up on the 10th season of Food Network Star, joined us in studio to share her recipe for ham and cheese frittatas and lamb quesadillas. Ham, Asparagus, and Swiss Cheese Frittata PREP TIME: 5 minutes COOK TIME: 15 minutes TOTAL TIME: 20 minutes INGREDIENTS 2 tablespoons butter 1 shallot, thinly sliced 1/2 cup diced leftover ham 1 bunch asparagus, ends trimmed and cut into 1-inch pieces 8 eggs 3/4 teaspoon salt freshly cracked black pepper, to taste […]

  • Bat expert brings bats into the studio

    Bat expert Rob Mies brought bats into the WGN-TV studios. Mies is co-founder and the Executive Director of the Organization for Bat Convervation.

  • Sunday Brunch: Philly Cheesesteak

       Philly Cheesesteak 6 oz. of Shaved Steak 2 oz. Yellow onions 4 Slices of Yellow American Cheese 1 Sub Roll Procedure: Start by cutting 1 Medium Yellow Onion, julienne. Sautee julienne onions in a pan with a teaspoon of butter. Once onions are translucent, set aside. Place 6oz. of shaved steak on griddle or pan. Once cooked areas appear (approximately 3 mins), shred the steak using a spatula. Add approximately 2 oz. of cooked onions and mix, cook 1 […]

  • Merri Dee interview

    Chicago broadcast legend and former WGN-TV personality Merri Dee joined us to talk about her 50 years in the business.

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