Marina’s Bistro’s Mofongo
For Marina’s Bistro chef-owner Eric Roldan, mofongo — a rib-sticking mash of garlicky plantains — has an elemental quality. “It represents the definition of what Puerto Rican cuisine is,” says Roldan, who likes to...
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Joe Flamm’s Cevapi
Whipping up these Balkan sausages is easier than you may think.
A Pastry Tour of the Kringle Capital
Racine, WisconsinThe drive: 1.5 hours Among travelers whose plans center on food, I’m of a particular subset: I map out trips around baked things. And if we’re talking a hyperregional...
Jaleo’s Tortilla Española
José Dávila's classic Spanish tortilla is satisfying hot or cold.
Martin Sorge’s Black Emmer Carrot Cake
Seasonal ingredients like Midwestern rhubarb and exotic citrus have long inspired Chicago’s own Great American Baking Show winner, Martin Sorge. But as his skills flourished, he began exploring beyond the...
Max Robbins’s Mushroom and Eggplant Ragu
This hearty, savory dish will make you question your need for meat.
Jason Vincent’s Pepperoni Salad
January in Chicago brings competing impulses. Our holiday indulgences are over, our pants a little tight, our bodies starved for wholesome things. And yet the long, bitter nights call for...
2 The Feeling of Stepping Into a Bar on a Frigid Night
In our local mythology, winter is an annual trial, bleak and interminable, that we survive on delivered food and fervid dreams of day drinking in the sun. But what if...
Community Tavern’s Chocolate Baked Alaskas
What could be a more dramatic tableside presentation than torching individual baked Alaskas?
Edward Kim’s Pan-seared Mushrooms With Miso Butter
A side dish of seared mushrooms bathed in miso butter may not be a Thanksgiving standard, but rest assured it’ll be right at home on your holiday table. “The umami...