Tuesday, I was still dreaming of Funeral Potatoes’s pimento cheese hash brown-stuffed jalapeño poppers from Monday Night Foodball, when I was summoned back to the Kedzie Inn’s kitchen for a secret pizza and donut conclave. Not many know this, but Miguel Hernandez, one of the Kedzie’s regular chefs, is a 15-year veteran of Marie’s Pizza, […]
Tricked-out dunkers and savory breakfasts from the North Shore spell comfort on the cheap.
In tight quarters in Portage Park, chef Matt Saccaro and crew deliver quantities of quality.
Also a side of coloring.
You can blame Drive Like Jehu drummer Mark Trombino and his punny pastry shop for inspiring this foolishness.
Can there ever be too much of a good thing?
Find out what the wonut can teach us about history. Dat Donut 8251 S. Cottage Grove datdonut.com This Chatham spot rolls out handmade doughnuts seven days a week and almost 24 hours a day—it briefly closes at 5 PM on Sunday. Next month Dat Donuts celebrates its 20th anniversary, which means thousands of doughnut purists […]
Food historian Michael Krondl, author of the new book The Donut, knows just how to observe this most sacred of holidays.
Challenged to cook with sumac, Do-Rite Donuts chef Francis Brennan tarts up long johns with the acidic Middle Eastern spice.
How does it measure up against ours?
Tanta: Peruvian time is nigh.
Longman & Eagle’s Sunday doughnut pop-up, and why it’s one of Chicago’s most influential restaurants.
The cronut craze turns out to be the pastry version of the emperor’s new clothes.
Are bakeries deliberately encouraging a scarcity of pastry?