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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Cotillion Cake
To celebrate Sheridan Road’s 15th anniversary, we pulled out all the party stops: Crystal, champagne, and a fluffy white vintage-recipe cake. With a fine white crumb, fresh lemon curd filling,…
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Homemade Graham Crackers For S’mores
For all the firepit and S’mores fans out there, here is a delicious homemade Graham cracker recipe. To make the crackers into S’mores, sandwich fire-toasted marshmallows and your favorite chocolate…
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It Takes a Village
You won’t usually find filmmaker and food activist Matt Wechsler at his Village Farmstand in Evanston on a Monday. That day, he’s busy talking to farmers about what seasonal produce…
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Spring Green Brunch Skillet
Spring welcomes green into our landscapes and our kitchens. That means lovely fresh ramps, spring leeks, tender young asparagus, and more. On the North Shore, we are lucky to have…
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Spirit Elephant
The one-year anniversary for any restaurant at any time is a monumental achievement. But for those who came through the past year’s international health crisis, it’s an even bigger…
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