Contributors: Carly Boers
Party in Semi-Seclusion
You feel comfortable enough to hang with close pals but not to mingle in crowds. Here, five ideas for a private bash.
Five Reasons to Get Gluten-Free Noodles Even If You Don’t Have To
Saffron Curry Noodles Uncooked At this raw food restaurant, Carole Jones tosses kelp noodles (yes, the seaweed) with a creamy coconut-milk-based saffron sauce for a chilled noodle bowl with complex Indian flavors. $12. 210 N. Carpenter St., West Town; 1616 N. Damen Ave., Bucktown Crispy Rice Noodles Community Tavern Joey Beato boils Thai rice flakes … Read more
Make Rohini Dey’s Seviyan Kheer
This earthy, aromatic dessert is a close relative of rice pudding, and one that conjures up vivid memories for Dey. “I’d eat it chilled after lunch on hot summer afternoons as a school kid, or warm it up for a soothing treat on cold days,” she recalls. The Vermilion restaurant owner and sometime chef, who … Read more
Make Brunch Like a Pro
Chefs and bartenders share their recipes and secrets for a spicy Bloody Mary, wild takes on French toast, an easy riff on chilaquiles — and even the perfect fried egg.
Three Outrageous French Toasts
1. Strawberry–Passion Fruit Blend ½ cup sliced strawberries, ¼ cup passion fruit purée, 2 tablespoons chocolate syrup, and ⅛ teaspoon each cloves and coriander into the batter. Make the topping: Whip ½ cup heavy cream and ¼ cup powdered sugar on medium speed until stiff peaks form, then fold in 2 tablespoons passion fruit purée. … Read more
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
Get Your Grill On
It’s high season for putting heat to meat — and to watermelon, corn, cactus, even a PB&J sandwich. With everything from ingenious s’mores recipes to a meat-shopping guide, here’s what you need to master outdoor cooking.
S’mores Gone Wild
Restaurant-worthy variations on the campfire classic from XO Marshmallow co-owner Lindzi Shanks
A Trio of Terrific Mexican Sides
Surprise! These classics can all be made on the grill.