Jews serve tzimmes at Rosh Hashana, a holiday rich in symbolic foods, because custom calls for serving sweet dishes at the High Holidays in hopes of a sweet New Year.
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Tuck into chunks of roasted baby beets, drizzled with white truffle vinaigrette and sprinkled with goat cheese, alongside lamb’s lettuce, $8 at Gemini Bistro in Lincoln Park. Almost any food can be pickled, and in the South most things are. Chef Paul of Big Jones in Andersonville generously shares his recipes for Southern-style mirliton chow chow, onion pickle, pickled okra, dill refrigerator pickles and piccalilli. These buttery maize shoots arise from the “microgreens” trend that popped up in California in the mid-1990s. Learn to live and eat greener Saturday and Sunday, May 22 and 23, when Chicago hosts the Green Festival at Navy Pier. 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 sformato is a molded dish from Italy, typically made with beaten eggs, and falling texturally midway between souffle and flan. It can be sweet or savory. The Dining Chicago blog hasn’t been around a whole year yet, and our weekly “Eat this!” recipe column has been going an even shorter time, but that isn’t going to stop us from giving you a list of our most popular recipes from 2009. The list below contains our most-visited recipes from local restaurants. Petterino’s, Loop: [...] 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. What it is: A small, hard, tart, oval, red berry, Vaccinium macrocarpon, a relative of the blueberry. |
 
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