The Wild World of Lattes
Miso, rosewater, ancho chile — there seems to be no limit to what baristas are adding to espresso and steamed milk
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Flavor Your Joe
… with these three seasonal syrups you can make yourself. Recipes courtesy of Haley Amicon of Spouting Sage Syrups.
Coffee, Meet Booze
A number of spots around town are making coffee cocktails, but few pack as delicious a punch as this cryptically named tropical concoction from Paul McGee and Shelby Allison of Logan Square’s Lost Lake.
Chile con Queso at Lonesome Rose
Texas is one of my favorite places to eat (the breakfast tacos! the brisket! the kolaches!), so when the pandemic put the kibosh on a planned road trip around the Lone Star State, I mourned briefly and then got Lonesome Rose takeout. The Tex-Mex joint is my go-to for frozen margs, burritos, and chile con … Read more
Dongpo Impression Is the Real Deal
An unassuming Chinatown newcomer offers a nuanced take on Sichuan cooking.
Kumbala Delivers on Promise of ‘Dope Tacos, Bomb Pozole’
After some fits and starts, Israel Fernandez III and Wilfredo Bravo are serving up soulful Mexican snacks out of Spilt Milk.
Recipe: Sahil Sethi’s Brussels Sprouts Foogath
Brussels sprouts are a holiday table mainstay, but this year, why not take a page from Sahil Sethi of the West Loop’s Rooh and give the vegetable an Indian twist?
A Beer for Chicago History Geeks
Made with corn and cluster hops, Seipp’s Extra Pale Pilsner is modeled after one of the city’s most popular pre-Prohibition brews.
In the Kitchen: The Toad in a Hole Ham ’n’ Cheese
Ryan Pfeiffer walks us through his Toad in a Hole Ham ’n’ Cheese, a gooey delicacy with a fried egg at its center.