Here’s something I never thought I’d say: pick up a copy of this week's Newsweek , and you'll find my name on page 56, next to a little photo spread of Chicago's glorious hot dog! They're paired with a great article by Julia Reed about our great high and low end cuisine—from Alinea to the best hot dogs in the country—and the arrival of the Michelin Guide in Chicago (By the way, I’ll...
You may have noticed that we are having a few technical difficulties at this time. We were hacked this morning, and had to jettison the old design for now, which leaves us with this ~~ default picture of an old man walking down a tree-lined path. However soothing the image may be, it doesn't have much to do with food, and we promise to fix this glaring error as soon as possible ~~ . Update: ...
Our weekly roundup of what the two of us have written over on Serious Eats.
QUICK MEALS TO YOUR TABLE FIVE DAYS A WEEK.
Quinoa, Chickpea, and Spinach Salad with Smoked Paprika Dressing
I picked this recipe from Bon Appétit solely for the smoked paprika dressing.
Roasted Chicken and Butternut Squash Soup
Roasting adds a depth of flavor that simmering wil...
Our weekly roundup of what the two of us have written over on Serious Eats.
Ham and Pear Crisp with Spiced Butter
The butter used to coat the bread is mixed with ground coriander, ginger, and pumpkin pie spice creating an almost Christmas-y aroma, which plays off the sweetness of the pear and the ham perfectly.
Spiaggia isn’t the sort of restaurant you waltz into on a whim--you have to wear a jacket to eat there, its gorgeous dining room has floor-to-ceiling windows, they have a cheese cave, and, oh, it’s really, really expensive. But the secret is that Spiaggia also has a cafe . It’s casual, intimate, and the food is superb. The attention to detail that is expected of a high-end restaurant...
Our weekly roundup of what the two of us have written over on Serious Eats.
Shrimp Quesadilla with Kale
Stuffed with poached shrimp marinated in lime juice, this comes out like a cross with ceviche.
Scallops with Corn and Fava Bean Succotash
A trip to the markets of Montreal yield this simple recipe inspired by a...
Our weekly roundup of what the two of us have written over on Serious Eats.
Spicy Italian Sausage with Peppers Sandwich
An Italian sausage and pepper sandwich is usually tired and boring, but this one adds some much needed acid to the party.
Olive Oil–Poached Salmon
Poached salmon is a standard, but swapping...
Our weekly roundup of what the two of us have written over on Serious Eats.
Monte Cristo
Essentially it's a ham sandwich that's been cooked like French toast. A mishmash of dinner, breakfast, and chaos, all on the same plate. Oh, and it's delicious.
Lamb Chops with Crème Fraîche Beans
Lamb chops need nothing...
Making cocktails is a tricky business. The balance--between sour and sweet, harsh and smooth--can easily be lost if one isn't careful; most recipes are so expertly calibrated that making any kind of substitution is a bad idea. A cocktail is often a significant investment that goes down the drain if you screw it up (or in my case, gulped down with a wince because I am incapable of admitting...
[Image courtesy of Troy Fields and the Houston Chronicle]
Welcome to Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!
Not So Clear Cut
A disturbing tale of what really goes into a plate of fajitas.
The Last Days of Kugelis
The worlds oldest Lithuanian restaurant just closed on the South Side. Sky F...
