How to Make Kumiko’s Potato Salad By Cate Huguelet “It’s a play on textures. Creamy potatoes, crunchy pickles, roasted ham for savory depth, and crispy fingerlings for an addictive bite.” Read more
Taquizas Valdez Makes the Best Mexican Sandwich in Town By Titus Ruscitti Ivan Valdez’s Albany Park restaurant is raising the bar for Chicago’s already-strong Mexican sandwich scene. Read more
Lamar Moore's Etc. Reflects His Varied Culinary History By Amy Cavanaugh The menu at the new Loop restaurant serves as an archive of the celebrated chef’s culinary life experiences. Read more
How to Make Mirra’s Roti Quesadilla By Cate Huguelet The dish pays homage to a signature dish at Rasul’s El Ranchero, a now-closed Northern California restaurant. Read more
The Science of Making Communities Less Violent Interview by Paula Kamen Jens Ludwig questions everything you thought you knew about shootings. Read more
The New Cocktail Spot for Elevated Classics — and a Ham Sandwich By Amy Cavanaugh Gus’ Sip & Dip offers drinks that are perfectly dialed in (not to mention some great bites). Read more
Review: Il Carciofo Is an Uneven Roman Holiday By John Kessler Joe Flamm's latest venture — an exploration of the Eternal City’s cuisine — aims to make the best versions of iconic dishes. Read more
Why We Love Great Lakes Tinned Fish By Amy Cavanaugh The Grand Rapids, Michigan–based company adds a local option to your pantry staples. Read more
JT’s Steak and Potato Sandwich By Cate Huguelet Don’t let the prosaic name fool you: this handheld is positively layered with flavor and style. Read more
Erick Williams’s Cantina Rosa Takes Us to Mexico By Amy Cavanaugh For his new cocktail bar, Williams looks farther south for inspiration. Read more
