Contributors: John Kessler
The Fusion Taco That Everyone Is Talking About
A combination of the taco and the gyro, the taco árabe is having a moment.
Why I Love Liáng Pí
Noodle obsessions? I’ve had a few, from carbonara and cacio e pepe to sesame and soba. But nothing gets me quite as slurpy as liáng pí (cold skin noodles), which I first tried at the original Xi’an Famous Foods in Flushing, Queens. I loved everything about the dish: the spring-back texture of the noodles, the … Read more
Know Your Ramen Styles
In a city obsessed with these Japanese noodles, you’d better not get your shio mixed up with your shoyu.
Minahasa Puts Mom’s Recipes on the Menu
A former Gibsons Italia chef and his mom bring Indonesian home cooking to Chicago.
Fancy Up Your Cocktail Spread
With restaurant-quality ingredients now at your disposal, you can put together a luxe cocktail hour at home.
The Comfort of Curry
Kare raisu, a saucy Japanese classic that’ll warm you to the core, is popping up on takeout menus all over town.
The Art of International Lattes
A breakdown of three styles from around the world that you can try right here in Chicago
Dongpo Impression Is the Real Deal
An unassuming Chinatown newcomer offers a nuanced take on Sichuan cooking.
Kumbala Delivers on Promise of ‘Dope Tacos, Bomb Pozole’
After some fits and starts, Israel Fernandez III and Wilfredo Bravo are serving up soulful Mexican snacks out of Spilt Milk.