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Home » Mike Sula on cooking

Tag: Mike Sula on cooking

Posted inBlogs

Calamansi-marinated birds at Bacolod Chicken Haus

by Mike Sula June 24, 2013August 19, 2021

The poultry at this Filipino storefront is pricier than Parson’s.

Posted inBlogs

How to eat radishes

by Mike Sula June 17, 2013August 19, 2021

Braising French breakfast radishes in chicken fat turns them into pink baby mice.

Posted inBlogs

Brinjal moju, innala: Sri Lanka in a jar

by Mike Sula June 10, 2013August 19, 2021

A tiny new grocery off Devon offers a nice selection of Sri Lankan nonperishables.

Posted inBlogs

One more Nepalese restaurant in the South Loop and we can start calling it Little Kathmandu

by Mike Sula June 3, 2013August 19, 2021

Nepal House is the little sister of nearby Chicago Curry House.

Posted inBlogs

My favorite cake

by Mike Sula May 13, 2013August 19, 2021

A buttermilk lemon cake from the mid-80s has staying power.

Posted inBlogs

Saucy sandwiches at Sauce and Bread Kitchen

by Mike Sula May 6, 2013August 19, 2021

The new home of Co-op Sauce and Crumb Chicago is a cafe, hot-sauce factory, and benefactor to youth arts.

Posted inBlogs

Red-flannel hash redux, from Leo’s Lunchroom

by Mike Sula April 29, 2013August 19, 2021

A recipe resurrected from the late, great Wicker Park diner

Posted inBlogs

Black cumin: It’s not black magic

by Mike Sula April 15, 2013August 19, 2021

Grow your own screaming horde of demonic Food Network stars with nigella seeds.

Posted inBlogs

No more peristalsis with deep-dish pizza soup

by Mike Sula April 8, 2013August 19, 2021

Next time a tourist makes an Al Capone joke, splash him with hot pizza soup.

Posted inBlogs

Turn your braised corned beef into corned beans

by Mike Sula March 18, 2013August 19, 2021

Don’t throw out the braising liquid from your corned beef brisket.

Posted inBlogs

Fat power, or conserve your schmaltz

by Mike Sula March 11, 2013August 19, 2021

Don’t throw away perfectly good schmaltz.

Posted inBlogs

Green your eggs with Matouk’s kuchela, a Trinidadian mango chutney

by Mike Sula March 4, 2013August 19, 2021

It ain’t pretty, but it’s quickly rivaled Yuzu-it in condiment dominance.

Posted inBlogs

Gussied-up tom yam with duck breast and cracklings

by Mike Sula February 25, 2013August 19, 2021

A fog cutter, gussied up with duck breast and cracklings

Posted inBlogs

Vegans: Get your intestinal turmoil under control with kala namak

by Mike Sula February 18, 2013August 19, 2021

Black salt from Nepal smells like eggs.

Posted inBlogs

The quest for a suitable Pakistani pastrami has only begun

by Mike Sula February 4, 2013August 18, 2021

My first try at Hunter pastrami

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