When Winnetka native Lauren Hamlin received her MBA from the University of Chicago Booth School of Business in 2014, she was one of only two women in a class of…
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Shaping Spaces
Jordan Mozer perches on a stool by his drafting table, head down and eyes focused as he sketches in the soft morning light. The table behind him is strewn with…
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Love the Artist & the Art
Alicia Segal still remembers waking up each morning to the painting that hung over her childhood bed. Tinted in hues of pink and blue dye and textured with glue, the…
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Apple Almond Cheese Tart
America’s love of apples is a deeply-rooted passion, with recipes from mothers, aunts, and grandmothers long held dear. My mother used bright green Granny Smith apples to make her apple…
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Roast Rainbow Carrots with Ginger and Honey
Turns out the common orange carrot that has marched through our lives on lunch plates, dinner platters, and crudités trays is a rather latecomer to America. Historians tell us it…
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Harvest Gold
The golden glow spilling through Pixca’s front windows may be as warm as Oaxaca, Chef-owner Fernando Angelina’s birthplace, but the food is a global embrace. Pixca, the Mayan word for…
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Dream Tarts
In Portugal, little egg custard tarts called Pastel de Nata are ubiquitous, found at every espresso stand or coffee shop. “We eat them every day there,” says Teresa Sousa, co-owner…
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Rock Cornish Game Hens With Wild Rice Stuffing
Easy-to-cook with nice fatty skin, plump breasts, and tender texture, Rock Cornish game hens are a nice addition to festive fall dinner tables. Weighing in at a pound-and-a-half each, they…
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Prairie Grass Café
So many of the outings we took for granted two years ago have now become cherished events. High up on that list? The opportunity to dine in at a good…
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Cupid’s Arrow
Recipe for two Ingredients: 3 oz. Belvedere Vodka 1 oz. Peach Puree (or jam) 1 oz. Simple Syrup 1 oz. Strawberry Puree (or jam) 1 oz. Lemon Juice, fresh 2…
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