435 N. Michigan Avenue
TT 500
Chicago, IL
60611
312-222-3141
Bill Daley
Critic
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

Lebanese recipes seasoned with stories of a Michigan life 5/19/2015
“Rose Water & Orange Blossoms” (Running Press, $30), the debut cookbook by Maureen Abood, evokes both her Lebanese-American heritage and her life as a cook, writer, photographer and blogger in Michigan. It is an intensely personal book, filled with evocative family tales of life, love, legacy....

Graham cracker cake: Recipe proved popular with mid-century readers 5/18/2015
Q: Thank you for your interest in forgotten recipes. I am seeking the recipe for the fabulous graham cracker cake from Heinemann's Bakery in Chicago. I have tried other recipes which have tried to replicate this cake but IMHO they don't succeed.

Replacing a missing cabbage (and ketchup) soup recipe 5/11/2015
Q: I am looking for a cabbage soup receipt but not just any cabbage soup. Omega restaurant (Golf Road just north of Milwaukee Avenue) makes the most delicious soup but won't part with the recipe. Can you find this for me? The only clue I have is that there is ketchup in the formula.

Elizabeth David, British writer, achieved fame with well-crafted cookbooks 5/11/2015
Elizabeth David was a 20th-century writer and cookbook author who first brought the vivid flavors, colors and imagery of the Mediterranean to war-weary Britons still living with food rationing. Her writings, her recipes and her scholarship continue to inspire cooks, writers and diners on both sides...

1,000 foods Mimi Sheraton thinks you need to eat before you die 5/11/2015
Mimi Sheraton's latest book, "1,000 Foods to Eat Before You Die" (Workman, $24.95), is more than just a culinary bucket list. Consider it also a valuable reference work, a tour book, a restaurant guide, a recipe source and — as Sheraton hopes — a book to pick up and enjoy.