Leah Eskin – Page 10 –

Kusanya Cafe is the kind of place where you can get a cup of coffee, check out the community board, print a school paper or simply jump on the internet. You'll see people huddled together over papers strewn across the wood tables or someone walking in simply to say hello to the small staff. Because the nonprofit cafe roasts its own coffee on-site in small batches, don't hesitate to order that lavender iced latte ($3.49) or a plain cup of coffee. The breakfast and lunch menu is lush with references to famous musicians, like the Lupe Tabasco breakfast sandwich ($2.29). It features a thin egg patty, with melted cheese and Sriracha on ciabatta, and you can add sausage, spinach and tomato for an extra charge. The cozy and brightly lit environment is exactly where you want to catch up on some work or meet up with friends. 825 W. 69th St., 773-675-4758, <a href="http://www.kusanyacafe.org/">kusanyacafe.org</a> — Grace Wong

What to do with chickpeas left over from your aquafaba experiments

July 2, 2019 at 3:59 p.m.

The early bird, in search of worm, plans ahead: clean socks, full agenda and a bag stocked with basics — computer, car key, cellphone. Should she leave on time, pop...

Vegan chocolate mousse whips up beautifully with aquafaba

July 2, 2019 at 3:59 p.m.

The award for most compelling actor in an utterly unexpected role goes to ... the chickpea. The legume, which also works under the stage name garbanzo, stars in such classics...

Leeks are roasted at high temperature before being bathed in broth then braised until silky and sweet.

How to turn leeks into a silky, sweet pan of deliciousness

May 16, 2020 at 8:33 p.m.

Romance was on the menu, so my friend Pam suggested leeks. Her logic eluded me. Because the leggy vegetables grow layered, like love? Because, as cousins to onions, they provoke...

19th-century Viennese chef Franz Sacher would be pleased, I think, by the version of his eponymous chocolate cake served at Café Selmarie in Lincoln Square. First, the top of each slice of Sacher torte is decorated with his name, elegantly written in chocolate script. Second, the cake is a real looker: Layers of chocolate cake are mortared with raspberry preserve and chocolate buttercream; the whole thing is then frosted with more buttercream and wrapped in a smooth sheet of bittersweet chocolate — firm enough to be eaten on its own, if you like, with a fork. Third, every bite is delicious. The devil's food cake is firm and pleasant, while the raspberry offers a deep berry counterpoint to all the chocolate. $4.20. 4729 N. Lincoln Ave., 773-989-5595, <a href="http://cafeselmarie.com/" target="_blank">www.cafeselmarie.com</a>. — Bill Daley

Chocolate mint cookies answer a late-night craving

June 6, 2018 at 12:53 a.m.

College kids dash out at all hours to Insomnia Cookies for chocolate chunk or oatmeal raisin. What happened to work ethic? What happened to melting butter and beating eggs? It...

Extra yolks on hand? Chocolate custard is the answer

February 21, 2020 at 4:32 p.m.

The healthy eater charges through the kitchen, dropping detritus. A fine spray of protein powder, half-drowned cubes of tofu, the scorched remains of lentils. Also egg yolks, forbidden on her...

Hoagie roll stands up best to hearty chicken Parmesan sandwich

June 6, 2018 at 5:14 a.m.

The sandwich in need of housing can't consult Zillow. Nor will the multiple listing service do. She's got to pound the pavement of the actual market, in the bakery aisle....

Ramen Takeya devotes an entire section of its menu to "otsumami" or drinking foods — nestled among them the Japanese street snack takoyaki. The ball-shaped snacks are made with a batter that crisps up into a golden shell while remaining creamy and soft inside. Hidden away are Chiclet-size pieces of octopus, tiny surprises in the center of each ball. Six balls are served in a red and white paper boats and drizzled with sweet and salty Japanese barbecue sauce, creamy mayo, aonori (dried seaweed) and fishy-but-in-a-good-way bonito flakes (cured fish shavings). Between the crispy-meets-creamy texture and the sweet-meets-salty flavors, it's easy to see how a refreshing beer (or soda, for non-drinkers) would pair nicely. $6. 819 W. Fulton Market, 312-666-7710, <a href="http://www.ramentakeya.com/">ramentakeya.com</a> — Grace Wong

Cabbage cooked up sweet and tender turns into kapusta

May 31, 2019 at 1:51 p.m.

Cold weather calls for sweater, fire and cozy tradition, like staying in bed all day, or at least until someone needs a meal or begs to be walked. Then you...

Parsnips sub for carrots in a cake that will surprise you

June 6, 2018 at 9:03 a.m.

Lie back, demands the hair professional. This is a clarifying shampoo, she explains. It helps your hair focus on a time when it was pure, before you stripped, and parched...

Six wild Burgundian snails are the star of the wood-grilled escargot ($12) at Le Sud. The Roscoe Village restaurant's version of this dish is not hiding in a pool of garlic butter or served in a scalding hot dish. Presented on a skewer, the mollusks are brushed with olive oil infused with herbs de provence before they're grilled, absorbing a delicate smoky flavor that lingers in your mouth. Tender and buttery, the snails are served with a few generous pats of herb butter that melt, adding another layer of fragrance and lusciousness. A side of green salad dressed with olive oil, lemon and salt provides a bright contrast to the skewer and a hearty country bread serves as a foundation for assembling a makeshift toast point. The portion is small, so make your dining companions order their own. $12. 2301 W. Roscoe St., 773-857-1985, <a href="https://lesudchicago.com/">lesudchicago.com</a> — Grace Wong

Shakshuka cooks up hot and spicy, a comforting winter companion

May 2, 2019 at 1:07 p.m.

Cast iron is tough stuff. It's heavy, hearty and happy to take the heat. But once cast iron has seared the steak, sweated the onion or swirled the sauce, it...

Homemade salsa verde swirls up quickly for black bean tostadas

June 8, 2018 at 12:44 p.m.

Our house has long been toasty on the bottom and cold on top for reasons we've never probed. In the parlance of the day, we'd shrug, "It is what it...

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