Share |

Content about Giardiniera

The Best Italian Sub in Chicago: A Tour of Six Delis March 10, 2010 Which Italian deli in Chicago makes the best subs? We assembled at 11 a.m., seven hungry men, at J. P. Graziano's. This unadorned storefront in the restaurant supply district of Chicago's West Loop seemed like an odd place to begin a journey to find the best Italian sub in Chicago. The shop's exterior had no tell-tale signals that it made sandwiches--just a sign stating their business as wholesale importers. The interior contained no vine covered trellises or... Read the Full Article	D.I.Y. Time Out Chicago! April 22, 2009 Hey everyone! Check out the most recent DIY issue of Time Out Chicago and you'll see me! The issue is online today and should be sent out tomorrow. The article focuses on some of the more absurd projects Blake and I have done here on the site. It also quite accurately describes the chaos of creation and the battle scars that occasionally result. There's even a great picture of me in my cleaner-than-usual kitchen... Read the Full Article	Giardiniera March 30, 2009 How to make Chicago's favorite condiment. Most of the recipes online are found on generic websites and just have a bunch of cut up vegetables mixed with olive oil, which I already knew was completely wrong. There needed to be some kind of acidic kick, something to balance the aggressive heat and the fair amount of oil. I had my first breakthrough when I found this random video from the Food Network show "Unwrapped". They were visiting agiardiniera factory, and... Read the Full Article	Homemade Italian Beef February 13, 2009 How to make this Chicago classic. The other issue I had to face was how to cut the meat. As I remembered from my visit to Al's #1, the beef should be shaved as thinly as possible. Al's used an huge deli slicer, which I obviously didn't have. Saveur recommended just tossing the meat in the freezer for 2 hours before serving and then slicing it as thinly as possible with a chef's knife. Some recipes recommended taking the cooked meat... Read the Full Article
Dipping Into the Italian Beef February 11, 2009 Discovering Chicago's distinctive beef sandwich. The mystery is that while the sandwich's meat is incredibly tender, it isn't made from some expensive cut of beef. From the research that I've done, most Italian beef recipes call for round or the sirloin tip, which are both tough and lean cuts. The use of a cheap, neglected cut really interested me. At first glance, the sandwich looks a lot like a cheese-less Philly cheesesteak.... Read the Full Article	Chicago Eats, Part II September 8, 2008 When I spent a week with Nick in Chicago, we had grand plans for every single meal - especially the ones we cooked in his kitchen. Nick's already covered the fatty, home-ground burger and our foray into making red enchilada sauce, our two major kitchen experiments. But I also know that Chicago is a great eating town. I grew up in the area, but my knowledge of Chicago food is shameful. Unfortunately, I didn't slip out of... Read the Full Article