Taste
Your guide to eating, drinking and cooking in Chicago.
There are a few extra steps that put this dish over the top: spice-infused oil and a leafy gremolata. Roasted chickpeas are an optional addition and a source of protein to make a satisfying main dish.
Pickles and pickle brine have been an ingredient that mixologists — and chefs — have played with for a long time, but they’re finally getting a star turn in beverage menus around the world.
Freeze the meat for about 20 minutes to firm it a bit, which allows a knife to glide through the grain. After a quick sear in a hot skillet, the steak slices go directly onto a bed of peppery arugula and sweet-tart tomatoes.
This pasta dish is a golden, fresh combination of salty cured pork, fragrant saffron, summery zucchini and short, curly pasta.
The key to this dish’s flavor and, well, greenness is an unbashful volume of fresh herbs — 2 cups, to be exact in this recipe. The suggested list of herbs is lengthy yet flexible, open to whim and availability.
Best known for soaked Puerto Rican-style cupcakes, the bakery is being newly embraced by the community after launching a sandwich menu that features pan sobao, or “kneaded bread.”
The ingredients can be tweaked to your taste. For instance, feel free to substitute wild rice or bulgur for the quinoa. Or add more tender greens to the mix, such as arugula or spinach.
This quick meal in a skillet — seasoned with curry powder and dried thyme — features chicken thighs and fresh green beans.
Marinated overnight, the spareribs are first baked in the oven, cooked fairly low and fairly slow. Then you baste them with a super flavorful barbecue sauce, and you can finish them in the oven or on the grill.
It’s a guaranteed people-pleaser, meant to be enjoyed for breakfast, brunch and tea, generously studded with berries.
This method works for all cuts of tender beef steak, such as rib-eye, porterhouse, ranch, T-bone, filet mignon, flat iron steak, NY strip steak and more.
The Niles restaurant, which opens this summer, is yet another stamp in the portfolio of James Beard Award-winning restaurateur Jimmy Bannos Jr., but this one is the most personal.
Lentils are an excellent source of plant-based protein and nutrients, including iron, folate, magnesium and potassium. And they’re easy on the wallet, too.
If sour cherry jam is not available, good-quality strawberry jam is a better option than sweet cherry jam.
Tofu in its natural form is soft, spongy and bland. Consider it a blank canvas that can be improved with a few simple techniques.
Creole cuisine is deeply rooted in Louisiana’s culinary tradition, which is influenced by a melting pot of cuisines that include French, Spanish, African, Caribbean and Native American flavors.
His father’s recipes formed the base of the menu at Mighty Quinn’s and now of Mangum’s new book, “Barbecue: Smoked & Grilled Recipes From Across the Globe.”
In this recipe we puree a host of spices in a blender, along with fresh garlic and ginger, bracing white vinegar and a bit of brown sugar.
What you may not know is that when you whip ricotta, it transforms into a creamy, airy pillow of brilliant white cheese.