Zubair Mohajir’s Latest Is a Thrilling Asian Tour
At Muhājir, the flavor-migration theme doesn’t quite gel, but the food sings.
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Chicago Magazine Dining and drinking
The Great Soft Serve Taste Test
Our dining critic loves the stuff — and finds that the most low-brow is the...
Queen Mary Tavern’s Enzoni is Our Favorite Taste of Fall
The local version on the modern classic cocktail uses muddled Concord grapes to capture the...
Fat Rice Is Now a Store. Is That the Future of Chicago Dining?
With no sign of dining rooms repopulating anytime soon, prescient chefs are pivoting to retail...
Bartenders to Pritzker: Legalize To-Go Cocktails Already
Plus: A beloved slashie closes and three new restaurants open.
Falling in Love with Home Cooking Again
A restaurant critic muses about how the shutdown has changed his relationship to food.
In the Kitchen: Make Lula Cafe’s Lavender Panna Cotta
Read the full recipe here.
In the Kitchen: Emily Spurlin’s Garden Panna Cotta
A nearly foolproof Italian sweet, panna cotta doesn’t require much beyond heating cream with powdered...
Brown Ales: Your Go-to Spring Beer
Pick up these five takes by local taprooms and breweries.
How Grassroots Grocery Delivery Sprouted in Rogers Park
Amid COVID-19, a community group is carting food and medicine across the Far North Side...
Six Very Cinematic Chicago Takeout Orders
Popcorn is for amateurs. We dreamed up the ultimate local food pairings for movie night.
The Four Best Chocolate Chip Cookies
The Burdick Cookie at L.A. Burdick Photo: Jeff Marini 1 The Burdick Cookie at L.A....
In the Kitchen: How to Make Boqueria’s Escalivada
Emily Johnson whips up chef Marc Vidal's twist on the Spanish tapas dip. Read the full recipe...