What it is: Polenta is cornmeal porridge, a very simple dish made by stirring cornmeal and salt into simmering water. It’s also often made into fried cakes. Historically, polenta was peasant food — cheap and filling. Where it comes from: Today, polenta is commonly served throughout Northern Italy in lieu of pasta. Before the arrival [...]
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Reezy-peezy is a historic Low Country dish. Pimento cheese spread remains beloved fare below the Mason-Dixon Line. Almost any food can be pickled, and in the South most things are. Chef Paul Fehribach of Big Jones in Andersonville generously shares his recipes for Southern-style mirliton chow chow, onion pickle, pickled okra, dill refrigerator pickles and piccalilli. Big Jones in Andersonville brines a bone-in Niman Ranch pork chop in Southern-style sweet tea and serves it on a bed of baked-bean puree scattered with a succotash of baby lima beans, sweet corn, bacon, onions, peppers and celery, $23. The single largest HIV/AIDS benefit in the country, the 17th Annual Dining Out for Life, takes place Thursday, April 29. A portion of your meal check at a variety of Chicago and suburban restaurants will benefit AIDSCare Progressive Services, an organization dedicated to improving the quality of life for Chicagoans with HIV/AIDS through housing, Although you won’t find any at your average hot-dog stand, Allium tricoccum is the real native food of Chicago. Also known as the ramp, wild leek, wild garlic and ail des bois, A. tricoccum is the vegetable that gave the city its name. While scholars are still arguing, most historians agree that Chicago is a [...] A New Orleans-born dessert of warm caramelized bananas flambeed with cognac or rum and served with ice cream, bananas Foster is a signature dish at The Chicago Firehouse in the South Loop. Chicago Chef Week is coming, March 22 through 28. Like last month’s Chicago Restaurant Week, this is a period of prix-fixe dining deals, with $20 lunches and $30 dinners, this time from local chef-driven restaurants. What it is: A kind of cowpea, the black-eyed pea or bean (Vigna unguiculata unguiculata), is a mild-tasting, kidney-shaped legume with a black ring at its center, typically used as a dried bean. Southern U.S. legend has it that eating blackeyes at New Year’s Day brings good luck and prosperity in the coming year. Where [...] |
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