Of course there are more than 20 ways to celebrate, but here are 20 good ones....

At Timothy O'Toole's Pub in Streeterville and Gurnee, Chef Sean O'Brien uses Guinness in everything from french toast to beef stew....

When the Chicago Journeymen Plumbers, Local 130, first dropped their dye into the water on that historic day in March 1962, the city already had a Green River famed in song and story....

If you don't start in the morning, you can't drink all day. Begin St. Patrick's Day with a free breakfast open house featuring Irish scones and coffee made with Feckin' Irish Whiskey....

The magic of the big top is missing, sight lines are mostly flawed and the clowns are not so funny, but Cirque du Soleil’s Alegría is still full of enchantment, a sparking example of this Canadian cir...

The snow’s still piled up and we’ve weeks of mudtime ahead before things start turning green, but you can get a preview of the coming season starting tomorrow during the Chicago Flower & Garden Show...

It's been nearly four years since the Sun-Times reported on the sizzling trend of bacon....

Rarely seen on Chicago restaurant menus until now, cobia (Rachycentron canadum) is a rich, buttery tasting, white-fleshed fish, mild, firm and flaky. ...

Journey with Montreal's Theatre Sans Fil to J.R.R....

Join budding chefs from College of DuPage, the French Pastry School of Chicago, Kendall College, Joliet Junior College, Washburne Culinary Institute of the City Colleges of Chicago, the Cooking and Ho...

A flotilla of deep fryers is going full tilt at local restaurants and bars....

Crawfish, crayfish, mudbugs.... By the pound. With Elvis....