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Chicago Magazine
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Jeff Marini

How to Make Paleta Factory’s Mangonada Paletas
By Cate Huguelet
The beloved Mexican street food staple is the perfect refreshment on a hot day. Read more
Behind the Refresh at Daisies
By Amy Cavanaugh
A Logan Square favorite takes root with a bigger location, a new pastry chef, and expanded offerings. Read more
The Rebujito Is a Perfect Drink for Summer
By Amy Cavanaugh
The Spanish cocktail is an easy sip to begin a meal — and our new hot weather go-to. Read more
Boozeless Wine That Is Still Tasty
By Ari Bendersky
Nonalcoholic wines are having a moment. Here’s what to try. Read more
Olocuilta Pupuseria Offers Nice Rice Pupusas
By John Kessler
The Cragin restaurant offers a regional speciality from El Salvador. Read more
Parachute and Kimski Get More In Touch With Their Korean Sides
By Amy Cavanaugh
New menus at both restaurants draw a closer connection with their heritage. Read more
How to Make El Che’s To-Die-For Grilled Oysters
By Cate Huguelet
This summertime dish is inspired by classic and crowd-pleasing potato chips with French onion dip. Read more
Class Up the Grill With Wagyu Dogs
By Amy Cavanaugh
Lexington Betty's smoky sausages will find a permanent place on your summertime menus. Read more
Chef Jonathon Sawyer’s Kindling Fails to Spark
By John Kessler
The new restaurant is thrilling in sheer scale and chutzpah, but clumsiness can undercut the experience. Read more
Make Publican Quality Bread’s Bostock Pastry
By Cate Huguelet
Like a hybrid of French toast and an almond croissant, this brunch dish is both laid-back and fancy — perfect for Mother's Day. Read more
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