|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||6918|
|Posts / Week:||37.1|
|Archived Since:||August 13, 2010|
On Tuesday nights, Sprecher's offers a burger deal were you can get a burger and any of their beers or sodas for just $8. There's an extra $2 charge for some of the more massive burgs, but that's hardly a sticking point when it comes to these big, bold beauties.
Pagani's reasonably priced Italian has its pleasures, but to thrive on Bleecker street it'll have to do more.
Last Friday, I feasted on a 28-day Piemontese dry-aged ribeye at Eataly's La Carne, and there is no question that it deserves to be included on any list of the best steaks in Chicago, even if it doesn't look or taste like any other steak in town.
Warm to freezing, clear skies give way to sleet, another Polar Vortex and not another Polar Vortex—the weather may be all over the place, but one thing's for sure: it's the start of the week, which means a new My Pie Monday! The pies this week are decidedly of the stick-to-your-ribs variety, loaded up with all kinds of delicious meats. See them all in the slideshow
Raw oysters: whether or not you're a fan, you've probably made up your mind about them one way or another. But how much do you really know? Surprisingly, there are a lot of misconceptions out there about these enigmatic bivalves. With oyster popularity on the rise, it's time we set the record straight.
Despite the popularity of tapas restaurants and high-end Spanish cuisine in restaurants these days, I've had surprisingly few new Spanish cookbooks cross my path. Occasionally I will notice Spanish influence, or else find chapter headings for "[insert alternative cuisine here] tapas," but these nods towards the country are less than satisfying. Show More Summary
Jim Meehan of PDT is schooled in classic cocktails and has a massive collection of vintage drink books, but we wanted to ask him a bit about how he develops new drinks, and what he sees happening in the future of the cocktail scene.
[Photograph: Nick Kindelsperger] February kicked off a week-long look at steak in Chicago, including my list of the best dry-aged steaks. But we also toured David Burke's dry-aging room, checked out an old-school butcher in Dunning, and delved into...
A lemon scented pasta frolla crust is filled with raspberry jam to make a beautiful breakfast crostata.
If you've never tried homemade nut milks, you're missing out: creamy and luscious-tasting, these beverages are a far cry from their pasteurized grocery store counterparts. Pistachio milk (perfumed with a little vanilla and cardamom) is one of our favorites.
How to find and recognize great New York-style pizza, naan-wiches out of Chicago, LA burger recommendations, and more! Everything we ate this week.
Spicy, welcoming, and undeniably in-your-face, Portuguese baked eggs are an equally pleasing main whether it's day or night.
Pancakes drenched in syrup and butter are all well and good. But pancakes filled with savory cabbage and shrimp? Even better. Move over buttermilk, you've got competition.
Check out the most popular posts of the week on Serious Eats Chicago, including our look at Tanta's fried rice. Plus, we dig into some affordable steak and devour naanwiches.
Roberta's chef Carlo Mirarchi cooks this chicken in two steps: he starts it whole in a hot oven before separating the legs from the breast and sticking it all on the grill. This (admittedly laborious) process results in perfectly cooked leg and breast meat, infused with smoke from the grill. Show More Summary
It may be twisting the knife to say so when half the country is trapped under ice, but here in Southern California we have a certain problem when February rolls around. It's the peak of citrus season. We're simply buried right now.
This time on "Grilled", we're talking burgers with J. Dean Loring, CEO & Co-Founder of Burger Lounge, a fast-causal chain with a dozen locations (eight in San Diego, four in LA).
As much as I love the other dishes on the menu, my heart belongs to the charcoal grilled beef. So on a recent visit in, I decided to throw caution, balance, and common decency to the wind and make a meal comprised of what I love best about Thai Aree.
Everyone seems to have gone through an ewww-I-don't-wanna-eat-my-vegetables phase at some point during their childhood. Everyone, that is, except me. Growing up, it was my mother's fix-all magical herbal soup that elicited the chastising line, "You're not leaving the table until you finish."
6 recipes to get you started making the best homemade margaritas you've ever had.