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
Contributors: Carly Boers
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.
Restaurants Offer Free and Pay-What-You-Can Meals During the Shutdown
Whipping up everything from patty melts to pastries, chefs are helping feed laid-off industry folks and other Chicagoans.
Have a Good Sandwich Reimagines Your Lunch Box
An Avondale sandwich artisan is whipping up first-come, first-serve lunches through Instagram.
Chicago’s Best Pizza
The top 25 spots in town, ranked.
The 50 Best Dishes in Chicago
Our critics scoured the city to find its most essential eats, from fried shrimp to tofu toast.
Four Fancy Easter Treats You Won’t Find in a Drugstore
Make the chicest Easter basket in town.
Best New Restaurants
It’s the Year of the Indie: These 15 spots, all but one of which are independently owned, show off Chicago’s culinary scene at its charming, idiosyncratic best.