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

Rare Yiddish cookbook from '30s gets new life in English translation 4/23/2015
Fania Lewando, like so many millions of Europe's Jews, did not survive World War II. But death has not proven to be the end to her story. A cookbook Lewando wrote in 1938 while operating a popular vegetarian restaurant in Vilna, a Lithuanian city then under Polish control, is being republished...

Slow cooker woes: If it doesn't fit, can I still use it? 4/20/2015
Q: Can I use a 5-quart slow cooker insert in a 7-quart base? I don't know if I can and can't seem to find the answer online — please help me!

Madame Pommery changed how we drink Champagne today 4/14/2015
Raise a toast to Madame Pommery next time you have something sparkling in the glass. For it was she, one of the great Champagne widows of the 19th century, who steered the world's taste in sparkling wine from sweet to drier styles — a preference that stuck.

Readers helping readers find lost recipes 4/13/2015
This column is called the "Daley Question" — and the one type of question I receive far more often than any other concerns recipes: Recipes lost, recipes remembered, recipes found, recipes tinkered with. Sometimes I can help. Sometimes I can't — either because I didn't search the archives correctly...

Passover meals with a modern twist 4/7/2015
Passover is a millennia-old story of freedom that continues to inspire celebration. But if you're finding holiday menus a bit ho-hum, turn to the latest batch of Jewish cookbooks for some fresh ideas and vivid flavors. Mix some modern dishes in with old favorites at Passover, which begins at sundown...