Chef Nicole Pederson knows the farmers who supply her quirky, ever-evolving farm-to-table restaurant in Evanston by name. One of which, LuisJohn Slagel, three years ago had an excess amount of…
Read More
When Jeff Shapiro first experienced Memphis-style ribs in the 1980s, it was love at first sight — and taste. “The BBQ bug kind of pinched me back then,” says Shapiro….
Read More
Who makes the best macaron on the North Shore? Who better to sort this out than staff of the French Institute of the North Shore, who surely must know an excellent…
Read More
Before the dining experience was refined to a dinner plate, reservations, and a kitchen, there was only a fresh kill and a fire. Fire. Its importance to the meal has…
Read More
Shepherd’s Pie comes to our shores from Ireland. But the concept of a meat pie with a baked crust — oftentimes a hearty layer of potatoes — is universal. Herderspastei,…
Read More
Dial the numbers 4-0-6, and you know you’re calling one state: Montana. That’s because the vast area, derived from the Spanish word montaña (for mountain), has only one area code….
Read More
Photography by Joel Lerner “With our vegetable-centric dishes, John and I like to take something that’s kind of humble and elevate it,” says Matt DuBois, chef de cuisine at…
Read More
Photography by Joel Lerner Suckling pig is oftentimes more than a meal when prepared at home — it’s a certified event. The process begins by consulting a quality butcher….
Read More
“I think after your first bite, you’ll agree that the things we’re doing here — everything has to be about flavor,” says chef Steven Leviton, handing over a plate….
Read More
Tuna may be the chicken of the sea, but salmon’s versatility in the kitchen is much more akin to poultry. Salmon can be sautéed, pan-seared, poached, broiled, baked or…
Read More
