Beer on the rocks has its merits.
Category: Food & Drink Feature
Posted inFood & Drink
The Right Wine for the Weather
Affordable summer picks and suggested pairings from eight indie wine stores
Posted inFood & Drink
The Universal Language of Dumplings
Viroqua, WI: Azerbaijani city girl meets Wisconsin farm boy, makes sweet fusion cuisine
Posted inFood & Drink
The Best New Restaurant in the Midwest?
Peoria, IL: Drawing on the same farms that supply Chicago’s best, a homegrown chef has the culiscenti parachuting into Peoria.
Posted inFood & Drink
A Man and His Beard
Our winner at the “Oscars of food” on his unorthodox culinary training
Posted inFood & Drink
The Real American Pie
Mince pie—the kind made with meat—was once inextricable from our national identity. We spent weeks preparing it and days digesting it. We ignored the clergy crusading against it and fought in court for the right to dose it with booze. We devoured it for breakfast, supper, and dessert, and we shipped it to our soldiers to remind them of home. Then in short order it disappeared almost completely from the American table. I can’t tell you why—but I can tell you it’s delicious.
Posted inFood & Drink
Seeds of Change
How a boutique booze brand in Chicago could help popularize a South American supercrop—and change the lives of the poor farmers who grow it.
Posted inFood & Drink
Hecho en Illinois
Almost all the canned pumpkin in the U.S. comes from downstate Morton. Most of the people who pack it come from the tiny Mexican town of La Soledad.
Posted inFood & Drink
In the Kitchen: A Taste for Travel
Profile of A Tavola owner Dan Bocik’s, whose wanderlust led to his opening the Ukie Village favorite.
Posted inFood & Drink
Dining for Dollars
Allen Kelson sat in an expensive French restaurant and talked to his necktie. “The rolls are cold.” Carla Kelson, his wife, leaned over to speak to the tie. “The veal was supposed to come with morels and pfifferlings and it came only with morels.” Allen Kelson bent his head down: “The maitre d’ said it […]
Posted inFood & Drink
Seeds You Can Eat
Ever eaten an uncooked Lupini bean? What use could you make of 3 pounds of Foenugreek seeds? Do you plan to make your own gin, and need some Juniper berries for flavoring? All of these seeds, up to a total of 280 varieties of flours, herbs, grains, and nuts, are available at Conte-di-Savoia European Specialties, […]