Our top 10 recipes from Chicago chefs.
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UPDATE: The event at Corner Cooks has been canceled. Johns will instead hold a limited, private cooking class at 1 W. Superior St., Chicago, on Aug. 31. Recipes covered include frittura di autunno, battered and fried fall flowers and vegetables; pan’ santo, bruschette with sauteed greens; ribollita, vegetable and bread soup; peposo, beef braised [...] Chef Pierre Marco White prepares his signature stuffed pigs’ trotters. What it is: A pig’s trotter is an unctuous, gelatinous cut of pork. Where it comes from: The trotter is the foot of a pig. It has traditionally been popular peasant food both in Europe and the United States, where pigs’ feet have been a [...] What it is: Reasonably priced beef cuts that offer rich flavor, short ribs make delectable winter eating. Where it comes from: Traditional short ribs are meaty, rectangular bones cut from the underside of a steer’s rib cage — from the sternum, or “plate” up toward the shoulder area or “chuck.” You may also see a [...] A delicately sweet, ivory-colored vegetable, heart of palm is literally the center of a young palm tree. |
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