The poultry at this Filipino storefront is pricier than Parson’s.
Tag: Mike Sula on cooking
How to eat radishes
Braising French breakfast radishes in chicken fat turns them into pink baby mice.
Brinjal moju, innala: Sri Lanka in a jar
A tiny new grocery off Devon offers a nice selection of Sri Lankan nonperishables.
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.
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.
Red-flannel hash redux, from Leo’s Lunchroom
A recipe resurrected from the late, great Wicker Park diner
Black cumin: It’s not black magic
Grow your own screaming horde of demonic Food Network stars with nigella seeds.
No more peristalsis with deep-dish pizza soup
Next time a tourist makes an Al Capone joke, splash him with hot pizza soup.
Turn your braised corned beef into corned beans
Don’t throw out the braising liquid from your corned beef brisket.
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.
Gussied-up tom yam with duck breast and cracklings
A fog cutter, gussied up with duck breast and cracklings
Vegans: Get your intestinal turmoil under control with kala namak
Black salt from Nepal smells like eggs.
The quest for a suitable Pakistani pastrami has only begun
My first try at Hunter pastrami