435 N. Michigan Avenue
TT 500
Chicago, IL
Bill Daley
My Role

Bill Daley is a food and feature writer with the Chicago Tribune. In tackling the beat, Daley covers chefs and food personalities, cooking techniques and trends. He is active in social media, notably Twitter and Facebook.
My Biography

Daley arrived at the Tribune in 2004. For six years, he wrote the Good Eating section's weekly wine column, "Uncorked," and a Sunday q-and-a column called "Daley Drink" for four years. He broadcast a weekly food and wine radio segment for five years, first for WBBM-AM and then for WGN-AM. Prior to the Tribune, Daley was a food writer and restaurant reviewer with the San Francisco Chronicle and spent 11 years at the Hartford Courant, where he ultimately became the Sunday magazine’s restaurant reviewer. He served as president of the Association of Food Journalists from 2002-2004. A graduate of Manhattanville College, Daley also holds a master’s degree from Columbia University’s Graduate School of Journalism in New York City. He is a resident of Chicago’s Uptown neighborhood.
My Interests

Social media, restaurants, theater, art (esp. painting), numismatics, popular culture, France, assorted monarchies, genealogy, history.
My Recent Articles

Reviews: 'Jacqueline Bouvier Kennedy Onassis' and 'The Good Son' 11/20/2014
November was always tough for Jacqueline Kennedy Onassis. The reason never needed explaining: President Kennedy had been assassinated in Dallas on Nov. 22, 1963. Jackie — those of us alive in the 1960s need no other identifiers — was sitting just inches away from her husband in...

How to choose, prep and cook winter squash 11/17/2014
Q: At a farmers market in Brooklyn, I was recently persuaded to go beyond butternut squash and experiment. Can you help me understand how winter squash differs from summer squash? Could you offer preparation ideas for celebration squash?

Timing that Thanksgiving dinner 11/10/2014
Q: I love to cook on Thanksgiving. I do the full meal of turkey, stuffing, rolls, sweet potato casserole, mashed potatoes, gravy and cranberry sauce. Sometimes, when family comes, they like to bring a green bean casserole that needs to be heated up, or they are not a fan of my New Mexico...

Felipe Rojas-Lombardi popularized Latin cooking 11/10/2014
Felipe Rojas-Lombardi did not invent quinoa, of course, but he gets much of the credit for introducing it to North Americans. The Peruvian-born chef, honored in September with a Celebrity Chefs stamp from the United States Postal Service, did much to popularize the ingredients, cooking and food...

What to do when your guests can't eat your meal 11/3/2014
Q: As someone who hosts a lot of dinner parties, I find myself more often having guests with what I would consider "food fad" issues as opposed to real allergies. How do I politely distinguish between issues like the paleo diet and self-diagnosed gluten intolerance and actual food allergies? Am...