On the eve of their latest return home, the Jesus Lizard talk about why they chose Chicago—and how they became its most beautiful noise-rock monsters.
Baker Miller revives the lost art of milling.
Challenged to create a dish with calves’ brains, Michael Lachowicz of Restaurant Michael goes superclassic.
Challenged to create a dish with goat testicles, Milwalky Trace chef Lee Kuebler deep-fries them.
Challenged to create a dish with kudzu starch, Erick Williams of MK uses it five ways.
Food Issue: In search of my mother’s tea cakes
Coming May 3: Twenty-six Chicago chefs, five ingredients, primo booze, and bucks for the Healthy Schools Campaign
From disappearing cocoa nib consomme to escaped eels, it was a lively year for Key Ingredient
Brandon Balzley of Crux makes a complex chocolate dessert with flour, which he normally doesn’t bother with