Taste
Your guide to eating, drinking and cooking in Chicago.
According to a report by The Food Institute, searches for dirty sodas on Yelp were up over 600% from 2023.
Though the recipe specifies shrimp of a certain size, just about any will work.
The trio don’t plan to drastically change the popular Woodlawn cafe but rather build on what’s already there.
The sweet potatoes and spinach in the quiche recipe are loaded with vitamin A and antioxidants, which help reduce inflammation.
Baked for an hour, the beans turn silky-soft and deeply flavorful.
While dried porcini mushrooms are pricey by the pound, the good news is that you don’t need a whole lot of them to make a rub.
Larry Aronson, the original owner, began experimenting with his secret pizza sauce recipe in the early 1950s and opened his first restaurant in 1971 in Rogers Park.
Neapolitans serve their meatballs with a basic tomato sauce they refer to as ragù.
Once you have the ingredients assembled, the dish quickly comes together.
Rendang is a staple dish in Indonesia, and at this Wrigleyville restaurant, chef John Avila combines the flavors of his mom’s home cooking with some Chicago flair in the rendang sandwich.
A key component to the recipe is a lemon simple syrup, which bathes the just-baked cake, accentuating its brightness and ensuring long-lasting moistness.
More than just a garnish, radishes are a sought-after and trending ingredient.
For some diners, standard restaurant condiment selections just don’t cut it.
The addition of orzo lends heft, teaming up with chunks of roasted chicken, leafy arugula and juicy tomatoes for a bright and fresh salad.
The chip company, Local Style, is a second act for former Foxtrot exec Laura Gardner. Want a deep-dish pizza chip? She’s got you covered.
“Are you frying it? Are you baking it? Are you grilling it? Are you using air fry? Are you boiling it, steaming it ... the cooking method affects nutrition,” one expert says.
The proposed law, which passed the state House this week, would fine apps for unauthorized restaurant reservations.
Don’t tent the chicken with foil as it rests or the trapped steam will cause the skin to turn soggy. Also, be sure to allow the chicken to rest for about 30 minutes before carving.
Green City Market Lincoln Park opened on Saturday with about 50 vendors and a crowd of curious customers. The nonprofit said attendance at all its markets grew more than 40% last year, as shoppers seek a local experience from smaller producers.
The awards are considered “the Oscars of the culinary world.”
For a vegetable-forward take on the classic boiled dinner, we submerge a whole head of cauliflower in a spice-infused brine for several hours.
You can wrap this warm-smoked salmon in lettuce or kale leaves for a gluten-free bite, or mound it in a bowl and serve with tortilla chips or crostini for easy entertaining.
Some pearl-shaped bubble foods have been with us for a long time — not fads at all — such as the classic is caviar, and fish eggs in general.
“It’s about how you cook it. People tend to overcook it, not letting it express all its potential,” says author Alissa Timoshkina about the cabbage in her new recipe tome “Kapusta: Vegetable-Forward Recipes from Eastern Europe.”
Thinking ahead to your next few meals? Here are some main dishes and sides to try.
“Time and time again I see folks crying out for a communal space and to not feel like we’re being force-fed an overtly commercialized product,” co-founder of Morning Jay’s Nate Crawford said.
Four decades and more than 10 million oysters later, the River North restaurant continues to attract a regular clientele of locals and visitors alike, garnering a new generation of fans in the process.