Challenged to create a dish with pig’s tails, the Campagnola chef braises and barbecues them.
Challenged to create a dish with ajwain, Huston incorporates it into sausage and flambees it.
Evanston’s Boltwood is unpredictable—and that’s not a complaint
The Publican’s pastry chef makes a coffee substitute into ice cream inspired by iced coffee.
Our picks for the best places to be when the ball drops
Bill Kim’s BellyQ offers a semblance of Korean barbecue
Chicago chefs venture to an Indiana maple tree farm to see some magic get made.
The “traveling culinary carnival” comes to the Chicago area.
The Whole Hog Project: dinner was served but it ain’t over yet.
Rough draft of Sunday’s mulefoot menu
Reserve your spot for the Reader’s six-course snout-to-tail mulefoot pig dinner at Blackbird, October 19.