Make Brunch Like a Pro

February 24, 2021January 26, 2021 by Lynette Smith

Chefs and bartenders share their recipes and secrets for a spicy Bloody Mary, wild takes on French toast, an easy riff on chilaquiles — and even the perfect fried egg.

In the Kitchen: Zeeshan Shah’s Spiced Egg Sandwich

January 5, 2022January 22, 2021 by DS Shin

Zeeshan Shah of Superkhana International schools us on his spiced egg sandwich, which “you can make right when you wake up, as long as you’re planning to go right back to sleep after.” Read the full recipe here, and our guide to Chicago’s best sandwiches here. (Video sponsored by Turano Baking Co.)

Dining Vicariously Through Duncan Hines’s Restaurant Guides

January 21, 2021 by Lynette Smith

With the world of restaurant dining on indefinite pause, a food writer journeys into the past with Duncan Hines.

Gourmet To-Go: Bianca’s Burgers

February 24, 2021January 19, 2021 by DS Shin

In Episode 11 of Gourmet To-Go, a series on restaurants who’ve pivoted, we visit Bianca’s Burgers, a delivery and takeaway spot serving Philly cheese steaks, Brooklyn chopped-cheeses, Wisconsin curds, and other regional favorites. Revival Food Hall, 125 S. Clark St.

How to Make Spinning J’s Saag Paneer Pot Pie

February 24, 2021January 14, 2021 by Chicago Magazine

If pot pie is the cozy sweater of meals, then the version at Spinning J in Humboldt Park delivers comfort with style. Chef Dinah Grossman fills a buttery pie crust with saag paneer, the classic Indian mixture of spinach, spices, and cubes of paneer, a mild, creamy Indian-style cheese that miraculously holds its shape and … Read more

The Four Best Pimiento Cheeses

February 24, 2021January 13, 2021 by Lynette Smith

1 Big Jones Paul Fehribach layers textures and flavors in his superlative version. The thick, sharp spread (made with Hook’s cheddar, Duke’s mayo, house Worcestershire sauce, and roasted pimientos) comes topped with crisp, vinegary chow-chow and is served alongside crunchy benne seed crackers. $8. 5347 N. Clark St., Andersonville 2 Virtue Erick Williams’s tangy, herby … Read more

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