Share:TwitterFacebookPinterestTumblrGoogle+StumbleUponemail The first time I tried making homemade pasta I was sure I was going to break it, drop it or roll the delicate sheets so thin that I could barely lift them without poking finger sized holes into…
Share:TwitterFacebookPinterestTumblrGoogle+StumbleUponemail This past fall, I began writing for Chef Magazine, a trade publication for chefs and foodservice professionals. My most recent story ‘Let’s Play Chicken‘ was about some the ways that chefs across the country are putting their own…
Share:TwitterFacebookPinterestTumblrGoogle+StumbleUponemailLocated in Andersonville, Cantina 1910 is a Mexican restaurant that merges the diverse cuisine of Mexico with the bounty of Midwestern farms and producers to innovate traditional Mexican dishes. Share:TwitterFacebookPinterestTumblrGoogle+StumbleUponemail…
Share:TwitterFacebookPinterestTumblrGoogle+StumbleUponemail There are doughnut (donut?) shops cropping up all over Chicago that take the much beloved pastry beyond old fashioned and chocolate glazed. One of these such wonders is Doodle’s Doughnuts, an Old Town shop known for three glorious…
Share:TwitterFacebookPinterestTumblrGoogle+StumbleUponemailFor me, lobster is proof that some of the most delicious things in culinary life are the simplest. Though there are plenty of opulent ways to eat lobster, from from thermidor to Newburg and from scampi to bisque, but…