Last Call For Winter: Ricotta Gnudi
For all those itching to put fall (and especially winter) in their rear view, here’s a final ode, a last hurrah, a goodbye kiss. It comes in the form of…
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North Shore Foodie
Customers Want Meatballs in Two Shakes of a …
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…
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A Dusting of Meat? Ay, There’s the Rub
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….
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Holy Macaron-y!
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…
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A Taste of the Bayou on the North Shore
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…
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Meat, Potatoes & St. Pat’s
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,…
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Salmon Dish is Light but Hearty
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….
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Making Broccoli Appealing to All
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…
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Suckling Pig is Fine Choice at Guildhall
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….
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Steak Tacos are Friends to Taste Buds
“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….
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