Chifa & Nikkei Cuisine in Lima (Chicago Tribune – Travel)
Click here to read my story about the Chifa and Nikkei influence in Lima, Peru.
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Freddy’s Making Old World Baked Pasta Dish
The regulars know that even though the name is Freddy’s Pizza, there is a world of other Italian specialties to be tasted and sampled inside, most of it homemade.
Nonna’s Sandwiches a West Loop Gem
You’ve got a look a little harder to find Nonna’s, tucked into the back of the big and flashy Formento’s on West Randolph, but the search is worth it.
Colombia’s Bandeja Paisa (PRI’s The World)
This delicious, high-calorie dish should come with a warning label. Consumed in only one Departamento (State) in Colombia, it is favored by coffee plantation workers who need to fuel up for a hardworking day ahead.
Chicago’s Best Italian Beef(s)
If you want to start an argument in Chicago, just start naming who you think makes the best Italian beef. The only way this beef crawl was going to attain legitimacy was if I hit them all. So over the past few weeks, I checked off 31 beef stands.
Tiki Renaissance in Chicago
For years, you had to venture into the basement of the Palmer House to get those fun rum drinks and crab Rangoon with a side of bamboo, but a pair of expertly curated tiki bars call Chicago home: one in trendy River North, the other in laid-back Logan Square.
The Feed Podcast (Episode 11)
On this show, Steve, Rick & Lindsey discuss the cost/benefits of pay-for-reservation services, then Steve reports on Lima’s burgeoning food scene. Rick invites chef Todd Stein to a Blood Orange Challenge, to see if they can come up with some delicious in 15 minutes or less. Steve tries to convince Rick that cynar is great … Continued
TaKOs KOreanos Fusing Mexican, Korean Flavors
KO KO as it’s known in Ravenswood, has decided to marry the spicy, funky and fermented flavors from Korea (along with its expertly marinated and grilled meats) with the creamy, spicy and crunchy flavors from Mexico, namely, nachos and tacos.
Baker Miller Bakery Mills All of its Grains
The co-owners and founders of Bang Bang Pie have moved to Lincoln Square, where they still make a few pies each day, but spend the bulk of their time milling their own grits, wheat and oats, to make astonishingly good bread and sweets.
Gavin Kaysen on Bocuse d’Or, Boulud & the Twin Cities
After spending eight years working for Daniel Boulud, running not only Cafe Boulud, but much of that division of the company, Gavin Kaysen took on one more challenge: coaching and working with the U.S. team at the Bocuse d’Or in Lyon, France. He succeeded – helping the team garner a Silver – but then he did … Continued
Fat Tuesday Means Gumbo in Chicago
All good gumbos begin with a roux – that is, equal part flour and fat (either oil or butter). This week, Steve visited a pair of restaurants whipping up gallons of gumbo; one of them brand new, the other, a 40 year legend on the far South Side in Blue Island.