Chef Jup needs fuel.
He finds a classic, simple solution for eggs in a pickle.
Introducing Key Ingredient: Pandemic Pantry
Psistaria Greek Taverna
Chef Mark Steuer (the Bedford, Carriage House, et al) gets personal but not too serious at his new West Town brasserie.
The kitchen at Avondale’s Ludlow Liquors is so good it gets its own name.
The demand for empanadas at the West Loop’s only South American bar is only going to go up when Google moves in across the street.
My favorite restaurants of 2012, from Philly cheese steaks to foraged fairy tales
Turkey mousseline, Obama’s green beef curry, Trotter’s millions dollar wine auction and other food news bites
Mark Steuer plays with low-country food at Carriage House
A “meaty” film premiere, a cookbook signing, a wild game dinner, and more
Thoughts on the first 50 episodes of Key Ingredient
Coming up Sunday at Carnivale: Masquerade del Mercado, a costume fund-raiser for Green City Market
At the Bedford even the talents of chef Mark Steuer are overshadowed by its glowing bank-vault setting
Grow It Yourself/Do It Yourself: Chicago area chef demos, plant sales/trades, and Green Grocer Chicago’s new suburban market.