Taste
Your guide to eating, drinking and cooking in Chicago.
The new recipe has the same creamy texture and flavor of the original Mac & Cheese but replaces dairy with ingredients like fava bean protein and coconut oil powder.
The CDC recommends thoroughly washing greens or buying ones labeled as “ready to eat,” “triple washed” or “no washing necessary.”
Thinking ahead to your next few meals? Here are some main dishes and sides to try.
One of the holiday’s biggest divides is whether marshmallows belong on sweet potato dishes.
Thinking ahead to your next few meals? Here are some main dishes and sides to try.
The healthiest side dishes switch up the flavor, texture and nutritional profile.
The 75-year-old seafood restaurant at 3259 E. 95th St. passed an inspection Friday after being closed since Oct. 31, Chicago Department of Public Health records show.
The squash can be roasted and stuffed in advance of serving for easy entertaining.
The “Yellowstone” actor has partnered with Green Mountain Coffee Roasters to unveil a new line of “freshly inspired coffee blends.”
This recipe is conveniently flexible and can be dictated by the contents of your refrigerator.
From Pigs in Roy’s Blankie to Crown and Anchor Fish and Chips, a new cookbook draws its inspiration from the TV series’ scenes and characters
El restaurante de West Town abandonará su nombre y renovará el espacio bajo una nueva gerencia en 2024.
Thinking ahead to your next few meals? Here are some main dishes and sides to try.
Sikia, closed three years because of COVID-19, will host one last luncheon before getting renovated and hosting a grand opening in the fall of 2024.
The restaurant announced Thursday its last day serving customers will be Christmas Eve.
John Shields, the executive chef at the West Loop eatery, said the honor was “a complete shock.”
The Chicago Department of Public Health shut down Calumet Fisheries Oct. 31.
The West Town eatery will drop its name and renovate the restaurant under new management in 2024.
Rushing’s mentor, chef Philip Bardin, was one of five original chefs who put Charleston’s culinary scene on the map and helped inspire the flavors of Lowcountry cuisine.
“When my mother roasted a turkey, she told me that both flavor and a juicy center were key.”
Thinking ahead to your next few meals? Here are some main dishes and sides to try.
The principle behind a pilaf is to saute grains and then steam them in a flavorful broth, embellished with aromatics such as garlic, onion and dried spices.
With Filipino eateries in the city garnering national attention, chefs say the cuisine has always been here, but now more of them are putting their unique stamp on the food they grew up eating and loving.
Yelp has released its first list of the year’s best new restaurants.
A luxurious Basque-inspired steakhouse specializing in decadent cuts of beef and a “loud” late-night dining destination are among this year’s best, according to the magazine.
“About 70 percent of the chicken sold in Japan each year is sold during the month of December because fried chicken is so popular as a holiday meal,” said Osaka.
“Every Christmas morning, we would make a delicious breakfast casserole — my mother-in-law’s recipe.”
“This recipe takes traditional matzo ball soup and gives it an upgrade for the holidays with the use of rich, full-flavored duck confit meat.”
“At Tzuco, I aim to share the depth of Mexico’s culinary traditions. This dish, though not on our menu, embodies that spirit.”
An important technique in this recipe is to roast the sprouts, which will soften their assertive flavor and accentuate their natural sweetness.
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