In the Kitchen: Cliff Rome’s Duck Bacon Hash
This savory dish from Cliff Rome of Peach’s, the beloved restaurant in Bronzeville, is a snap to make, easy to riff on, and tasty any time of day.
Contributors: Maggie Hennessy
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.
A Steak That Brings the Heat
Chicago Cut’s Steffen Iserloth makes a spicy rib eye perfect for summer grilling.
In the Kitchen: Emily Spurlin’s Garden Panna Cotta
A nearly foolproof Italian sweet, panna cotta doesn’t require much beyond heating cream with powdered gelatin. But if you’re pastry chef Emily Spurlin, that’s just a blank canvas.
Roast Something Other Than Yourself by Making Escalivada
Be kind to yourself, but for God’s sake char those vegetables.
How Illinois Farms Are Staying Afloat
With restaurant accounts disappearing, local farmers are exploring virtual farmers’ markets and new delivery services.
In the Kitchen: Duncan Biddulph’s Orecchiette alla Gallurese
How to make Duncan Biddulph’s soothing yet bright Orecchiette alla Gallurese
In the Kitchen: Chiya Chai’s Hot Curry Wings
Photos: Jeff Marini Spicy chicken wings are a Super Bowl party must, but why stop at Buffalo style when you can travel all the way to Nepal? Swadesh Shrestha of the Nepalese café Chiya Chai gives his wings an aromatic twist by seasoning them with garam masala, the versatile South Asian spice mix. “We wanted … Read more
Kikkō’s Mariya Russell Is the First Black Woman to Earn a Michelin Star
What does she say to Michelin pressure? “Let’s do this.”
Make This Delish Fish Dish From Café Cancale
Secret ingredient: orange juice.