In Key Ingredient Aria chef Beverly Kim makes a “wicked, stark black landscape” with black cardamom, which is dried over an open flame to give it a smoky aroma. The finished dessert: black cardamom molasses cake with black cardamom chai ice cream, buttermilk puree, ginger “hay,” and a “soil” of walnuts and cake crumbles. Next up is Edward Kim of the Ukrainian Village restaurant Ruxbin, working with turtle. “We’re not related,” Beverly said. “Like half of the Koreans are Kims.”

Mike Sula reviews Michael Jordan’s Steak House, the new restaurant in the Hotel InterContinental, where in tribute the chopped salad has 23 ingredients and the chocolate cake 23 layers. There’s an $89 dry-aged prime porterhouse for two, or you can be like Mike and order the 45-day dry-aged Delmonico steak, his go-to at One SixtyBlue, where he’s also a partner.

Julia Thiel’s Reader Recommends features former Reader editor Martha Bayne’s new Soup & Bread Cookbook: Building Community One Pot at a Time, which grew out of the free weekly event that raises money for nonprofits like the Greater Chicago Food Depository. There’s a release party at its home base, the Hideout, on Wednesday, November 2, from 7 to 9 PM.