Taste
Your guide to eating, drinking and cooking in Chicago.
Steamed in wine and swimming in their buttery juices, this clam dish is not only easy to make, but it will warm you as you embrace the cooler weather.
Thinking ahead to your next few meals? Here are some main dishes and sides to try.
A new wave of Korean chefs and mixologists are stepping into their power by hosting an inaugural event that showcases the food and traditions of the three-day holiday, which is celebrated on the eighth month of the lunar calendar during the full moon.
Despite the time involved, the method for this bo ssam recipe is straightforward and relatively hands-off. Most of the time is devoted to the meat curing in a slather of salt and sugar and then slowly roasting until it morphs into a caramelized heap.
The only tasks required to pull the dish together are to saute the vegetables and cook the orzo in the broth, producing a comforting weeknight dinner.
This dish’s three sub-recipes are: pan-fried tofu marinated in a chile sauce that does double duty as a dressing for the bowl; a citrusy cilantro rice; and a juicy-crisp black bean and corn salsa that can stand on its own or be served as a side dish.
Thinking ahead to your next few meals? Here are some main dishes and sides to try.
Little bites of food on sticks are a festive presentation and encourage interaction. These meatballs are fragrant and tasty, and when paired with a sweet-and-sour sauce for dipping or drizzling, they are guaranteed to be gobbled up.
Thinking ahead to your next few meals? Here are some main dishes and sides to try.
Use this recipe as a template and mix and match ingredients to your taste. Follow a basic ratio of 2 cups oats to 1 cup coconut to 1 cup nuts to 1 cup dried fruit. Then you can embellish.
Each vegetable is cooked individually as they are combined into the stew, allowing them to keep their integrity and shape, while the juice of fresh tomatoes lightly binds the dish.
From newcomers to icons, these nine destinations are a cut above.
Local cheesemonger Alisha Norris Jones says the magic number is five. Here are her picks.
The industry-changing cheesemonger, who appears in the new documentary “Shelf Life,” wants Chicago to realize its potential as a top-tier cheese town.
A key ingredient in the marinade is coarsely grated onion. The onion pulp and juice contribute sweetness and sharpness, nicely acting as a tenderizer and balancing the salt and acidity.
Figs also make a good addition to salads, sandwiches or pizzas and bruschetta.
St. Louis has its brisket, and Alabama has its sauce. But what is Chicago’s barbecue claim to fame?
They are fun to assemble and messy to eat (in the best way), which encourages outdoor dining and imbibing in cold liquid refreshments.