The poultry at this Filipino storefront is pricier than Parson’s.
Tag: Mike Sula on cooking
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How to eat radishes
Braising French breakfast radishes in chicken fat turns them into pink baby mice.
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Brinjal moju, innala: Sri Lanka in a jar
A tiny new grocery off Devon offers a nice selection of Sri Lankan nonperishables.
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One more Nepalese restaurant in the South Loop and we can start calling it Little Kathmandu
Nepal House is the little sister of nearby Chicago Curry House.
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Saucy sandwiches at Sauce and Bread Kitchen
The new home of Co-op Sauce and Crumb Chicago is a cafe, hot-sauce factory, and benefactor to youth arts.
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Red-flannel hash redux, from Leo’s Lunchroom
A recipe resurrected from the late, great Wicker Park diner
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Black cumin: It’s not black magic
Grow your own screaming horde of demonic Food Network stars with nigella seeds.
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No more peristalsis with deep-dish pizza soup
Next time a tourist makes an Al Capone joke, splash him with hot pizza soup.
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Turn your braised corned beef into corned beans
Don’t throw out the braising liquid from your corned beef brisket.
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Green your eggs with Matouk’s kuchela, a Trinidadian mango chutney
It ain’t pretty, but it’s quickly rivaled Yuzu-it in condiment dominance.
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Gussied-up tom yam with duck breast and cracklings
A fog cutter, gussied up with duck breast and cracklings
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Vegans: Get your intestinal turmoil under control with kala namak
Black salt from Nepal smells like eggs.
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The quest for a suitable Pakistani pastrami has only begun
My first try at Hunter pastrami