Makes 8–12 servings. The pears benefit from a prolonged soak in spiced wine. Pears 1 750-ml bottle full-bodied red wine, such as cabernet or merlot 1½ cups crème de cassis 1½ cups ruby port ⅔ cup granulated sugar 3 sticks cinnamon, broken in halves 1 Tbsp. fennel seeds 1 Tbsp. black peppercorns 2 pieces star … Read more
Makes 48. The traditional Christmas cookie, made from scratch. Set aside half the batch for the pork’s crust, and ice the rest. Cookie 1¾ cups all-purpose flour 1 tsp. baking powder 2 Tbsp. ground ginger 1 tsp. cinnamon 1 tsp. salt ½ tsp. ground cloves ½ tsp. ground black pepper ⅓ cup butter, softened ¾ … Read more
The surprise ingredient? Cinnamon.
This classic pairing with pork—with a smoky kick
How to put a seasonal twist on the classic Cuban cocktail
Lightly brined and almost meaty in texture
This dish has an uncommonly creamy texture
Four—not three—four dumplings to the order. Thank you Andy Thai Kitchen. ANDY THAI KITCHEN: 946 W WELLINGTON, 773-549-7821
@pennypollack: I was so taken with the grilled squid @ Andy Thai Kitchen that I almost forgot to take this picture. ANDY THAI KITCHEN: 946 W WELLINGTON, 773-549-7821
Under all those grilled onions and melted provolone, there nestles an awfully tasty burger @JanesRestaurant. JANE'S: 1655 W CORTLAND, 773-862-5263
