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

Roes for the holidays: Party dishes with different types of caviar 12/16/2014
Caviar, once upon a holiday past, meant a tin of Caspian sturgeon roe nestled in ice with a mother-of-pearl spoon, accompanied by Champagne. Today, concerns about the environmental impact of those fabled Caspian fisheries — and one's budget — call for greener (and more affordable)...

Mother's 'oatmeal hermit' holiday cookie recipe lost 12/15/2014
Q: I'm looking for a cookie recipe that appeared in the Chicago Tribune in October or November of 1964 — "Oatmeal Hermits." It is a soft cookie and had an excellent flavor. I remember mom clipping the recipe, and she made them every year for the holidays. The recipe got lost after mom...

Karen Hess: Food historian, caustic critic of American food 12/8/2014
Karen Hess brought a sharp eye for accuracy and passion for primary sources to culinary history, debunking erroneous if charming notions of what earlier Americans grew, cooked and ate. She was also known — some might say notoriously so — for scathing assessments of the...

How do you say 'turmeric'? 12/8/2014
Q: What is the CORRECT pronunciation of turmeric? I heard nine out of 10 TV chefs say "TOO-mer-ic," but it seems it should be "TER-mer-ic."

125 notable cookbooks highlighted in artful guide 12/6/2014
Cookbooks are more than books for hungry cooks is a point made delightfully clear in a new volume titled "Cookbook Book" (Phaidon, $59.95). Cookbooks can be art, cultural touchstones, life handbooks, flights of fancy, sociological tracts and self-promotion; you'll find it all in this large,...