Austin Baker's Wow Fun/2Fun Chinese on Randolph serves a modern take on Sichuan cuisine.
Chef Paul Virant of Vie and Perennial Virant Launches Jam Sessions, a new line of preserves for "music in your mouth."
Colombian Buñuelos (savory cheese doughnuts) are often enjoyed around Christmas, but we find any excuse to make them for a special weekend breakfast with (Colombian) coffee and hot chocolate (or a mocha). The trusty buñuelo is my favorite adopt-a-food given I am a white half-Jew and Harvey is Chicago-born by way of Colombian parents. For most of … Continue reading Colombian Buñuelos (Cheesy Doughnuts)
Pardon the image; we were rushing to eat our dinner instead of hankering for the best light. I promise, the actual food tastes better than it looks. We're usually traveling on Christmas Day to Florida to visit Harvey's parents and Christmas Eve we spend with my parents, but this year, being 8 months pregnant we're hanging … Continue reading Harvey’s Famous Lasagna
The Kimpton Hotels reached out to me today to share a couple quotes from their chefs about trends to look for in 2017. It was interesting to me so I thought I would share! “More in-house charcuterie. Chefs wants to make as much as they can in-house because it shows a certain craft that, if done … Continue reading Two Trends for 2017
Buttered dumplings and beet tartare stand-outs at the plant-forward Bad Hunter on Randolph.
Don't call it Danish. In a sit-down interview for FSR magazine with Chefs David and Anna Posey of Elske, their first restaurant and the newest addition to food-focused West Randolph St., Anna tells me how she was a little disappointed they were slightly "pigeonholed" by some media outlets into that category right out of the gates. Sure, … Continue reading The Poseys Open Elske
This recipe comes from Chef Dave Swanson of Braise Restaurant and Culinary School during a press trip to Milwaukee exploring the exploding food scene there.
Clam spaghetti - my childhood favorite - gets a modern makeover at two new and popular Chicago restaurants.