Many Chicago restaurants have their own traditions for iftar, the Ramadan evening meal.
Category: Restaurants, Food and Drink
The Kitchn: The secret to stopping burning hands after you cut hot peppers
Next time you forget the gloves and wind up feeling like your fingers are on fire, reach for these six helpful pantry items to get the jalapeno off your hands, most of which are probably in your kitchen right now.
The Kitchn: Orange creamsicle mousse is the dreamiest no-bake dessert
Anyone else remember Orange Julius?
Tucked away in 88 Marketplace, 312 Fish Market takes food court sushi to new heights
On 88 Marketplace’s second floor, you’ll find 312 Fish Market’s food court sushi that does it all: from family-filling platters to high quality nigiri.
Today in History: Oreo sandwich cookies introduced
Today is Wednesday, March 6, the 66th day of 2024. There are 300 days left in the year. Today’s highlight in history: On March 6, 1912, Oreo sandwich cookies were first introduced by the National Biscuit Co. On this date: In 1834, the city of York in Upper Canada was incorporated as Toronto. In 1836, […]
Labor unions end Starbucks board fight
A coalition of labor unions said Tuesday that it had ended its boardroom fight with Starbucks after the coffeehouse chain agreed to negotiate labor agreements, a sign of progress after years of tumultuous relations between the company and its organized workers.
The Kitchn: This rule-breaking trick guarantees perfectly crispy bacon every time
This method gives me perfect bacon every single time and I am never going back.
Swedish Bakery nostalgia: Your guide to re-creating a recipe from one of Chicago’s most-missed bakeries
When a favorite Chicago bakery closes, you take action the only way you know how.
The Kitchn: Blondies perfect for Easter
This easy dessert comes together in one bowl with just 10 minutes of prep and a handful of basic pantry ingredients that you may already have on hand.
26 of the best corned beef sandwiches in Chicago and the suburbs, including a stunning option from John’s Food & Wine
When it comes to corned beef, there are two schools, the old piled-high style of sandwiches, and the new style usually with better ingredients and technique, but more modest in their meat.