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Ad Categories: Dining & Drinking

Edible Art

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A leader of Chicago’s culinary vanguard, Curtis Duffy, of the three-Michelin-star Grace, reveals the genius behind a new spring dish of parsnip, black olive, blood orange, and burgundy spinach.

5 a.m. Bars

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Illustration: Hawk Krall If you’re the sort of writer I am, you tend to let the subconscious do the heavy lifting. I don’t formally “research” characters, but they inevitably come out of the mix of social interactions that I enjoy. I used to hang around bars a lot, and being a writer provides a great … Read more

The Simple Genius of Mild Sauce

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Photo: stuart_spivack/Flickr Mild sauce is the most overlooked condiment in the history of this entire galaxy. The mainstream media has really dropped the ball on this. I feel like people don’t talk about mild sauce enough. Or maybe people talk about mild sauce all the time and I’m just not around for those conversations. Maybe … Read more

Giardiniera

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Don’t call it a relish; relishes mask flavor for the weak and unimaginative. Giardiniera—basically chopped peppers and vegetables marinated until they’re good and punitive—zaps everything with an oily sheen of danger. Whether it lands on Italian beef sandwiches, brats, pasta, or pizzas—hell, I’ve seen people douse their eggs with it—giardiniera turns ordinary food into something … Read more