It’s nearly spring, and in honor of today’s gorgeous weather, we’re looking ahead to the season. Fresh radishes, asparagus, spinach, peas and other spring produce are on their way. Try these seasonal recipes from Chicago restaurants. The Signature Room at the 95th, Streeterville, Spring vegetable bruschetta. Glen Prairie, Glen Ellyn, Asparagus appetizer. Elate, River North, [...]
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Gear up for Passover at 6:30 p.m. Monday, March 19, with Spertus Institute Chef Laura Frankel’s new takes on culinary traditions. Frankel, executive chef of kosher catering at Spertus and author of “Jewish Cooking for All Seasons” and “Jewish Slow Cooker Recipes,” will show how to turn the usual festival of starch and cholesterol into [...] What it is: A favorite American dessert, banana cream pie in its simplest form features a crust filled with sliced bananas in custard, surmounted by mounds of whipped cream. U.S. soldiers voted banana cream pie their favorite dessert in a survey conducted by the Armed Forces in 1951. Reportedly, this led to a top-secret study [...] What it is: Allium sativum, or garlic, is a bulbous root related to lilies and onions, used as a seasoning throughout the world and revered for a variety of health benefits. Where it comes from: Garlic is believed to have originated in Central Asia, but its use goes back before recorded history. In the United [...] t’s Ash Wednesday, the start of the abstemious season of Lent. You might be giving up meat on Fridays, but that doesn’t mean you can’t eat well. Check out these recipes from Chicago restaurants. What it is: One of the smallest olives cultivated, oval Nicoise olives range from purplish to brownish black in color. They’re cured in a salt brine and then typically packed in olive oil, developing a have a nutty, slightly sour flavor. Where it comes from: Originating in the French Riviera, Nicoise-style olives today mainly come [...] What it is: A classic Southern layer cake, hummingbird cake is a sweet, moist and fruity dessert, full of crushed pineapple, chopped bananas, pecans and cinnamon, and typically spread with rich cream-cheese frosting. Some recipes crust the exterior with more pecans. Other names for the cake include “never ending cake,” “nothing left cake” and “Jamaican [...] What it is: A type of sugar, also called dextrose and grape sugar, glucose is a source of carbohydrates that helps to provide energy to the human body. Glucose is less sweet than the other common cooking sugars, sucrose and fructose, and less soluble in water. It produces a thinner solution. Where it comes from:Commonly [...] What it is: A long, tapered, typically orange-fleshed tuber, the naturally sweet sweet potato (Ipomoea batatas) is actually a closer relative of the morning glory than the regular potato (Solanum tuberosum). Sweet potatoes come in a variety of colors — orange, yellow, beige, white, pink and even purple. Those with orange flesh tend to be [...] Brr … it’s real winter out. This is the weather for hearty, rib-sticking fare, and we’ve got it for you. Check out these recipes from local restaurants. Ethiopian Diamond, Edgewater and Rogers Park: Doro tibs wat, spicy Ethiopian chicken. Ristorante al Teatro, Pilsen: Timballo Siciliano, Sicilian molded pasta. Duke’s Alehouse and Kitchen, Crystal Lake: Pan-seared [...] |
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