We hit the kitchen in search of potato tots with a golden, crunchy exterior and light, fluffy interior.
After 100 pounds of potatoes, we finally got a recipe for tots that adults can’t get enough of
Category: Restaurants, Food and Drink
The Kitchn: How to make Scotch eggs
Scotch eggs have a savory interior with a surprisingly crisp and airy exterior. They seem like they would be heavy, but they’re actually very light on the palate.
The Kitchn: The easiest way to cook shrimp
Here’s how to roast shrimp in the oven for easy weeknight meals.
The ultimate Chicago burrito guide: 15 standouts, from overloaded West Coast options to spare northern Mexico bites
You can learn a lot about a person by how he or she orders a burrito. Is he a maximalist, demanding every possible ingredient in the kitchen wrapped up inside, or a minimalist, preferring to stay laser-focused on the freshly made flour tortilla? Does she eschew lettuce, yet demand french fries? The answers to these […]
James Beard awards 2024: Indienne’s Sujan Sarkar and Esmé’s Jenner Tomaska among nominees
The awards are considered by many the highest honor in food and hospitality and Chicago is an important center for the James Beard Foundation.
Soup made with canned beans is convenient, satisfying and surprisingly sophisticated
To make a creamy, smooth, and quick bean soup, we started by briefly simmering canned great Northern beans and their seasoned canning liquid with softened aromatic vegetables and herbs.
Japanese restaurateur opens Chicago Ramen in Park Ridge, his 9th location
Traditional ramen restaurants in Japan are usually small but fast-paced to keep customers coming in and out, according to Chef and Restaurant owner Kenta Ikehata. His restaurant, Chicago Ramen, opened in Park Ridge on March 18. The new restaurant, located at 1056 Busse Parkway, picks up where the Frosty Penguin closed. Ikehata said the Park Ridge location is his ninth restaurant in the Chicago suburbs. Ikehata said he started making traditional Japanese food while working at Tsujita, a chain of ramen restaurants with its origins from Japan. Ikehata said his first restaurant in the Chicatgo area was serving ramen in […]
Review: Akahoshi Ramen, beautiful bowls by Ramen Lord in Logan Square
Open since late last fall, there still seems to be a perpetual line outside. It’s a measure of the reputation within.
Chicago chefs who received the Black Kitchen Initiative grants are turning up the heat on their business ventures
Three Black entrepreneurs with food businesses in Chicago were awarded Heinz Black Kitchen Initiative grants.
Skillet-roasted chickpeas add crunch to this chopped salad
We tossed the crunchy chickpeas with a zippy spice mix and set them aside to cool before scattering them atop a salad of arugula, cucumber, cherry tomatoes, sweet-hot Peppadew peppers, and salty-rich feta. A gutsy honey-Dijon vinaigrette finished things off with sweetness and tang.