This is an easy one that you’ve see a lot during the summer. Grill roasted corn and black beans in a salad, along with a few other things — you can eat it with pretty much any grilled food. The char from the grill imparts that roasted flavor, and the other ingredients you toss in …
Chimichurri — if you weren’t familiar with it, is this green marinade/sauce from South America (Argentina comes to mind). Typically the regular recipe is parsley, garlic, some sort of acid like vinegar or lime juice, olive oil, and red pepper flakes. It is almost like a pesto, except without any nuts to bind it together. …
This is from a barbecue we had, celebrating my cousin Mike’s graduation (welcome to the miserable working world, cousin, your life is just going to go downhill from here). Lots of food, a mix between Korean and American. All absolutely awesome.
After that sadsack post from the other day, let’s do something interesting. “En papillote” is basically a fancy way of cooking something in a paper bag or package. Or, cooking in a sack, as I like to call it. Heh, sack. So just an important note — as a rule of thumb, when you’re buying …
My friend Tessa always wanted a cocktail named after her. It was on her bucket list of things to do. She was bubbly and energetic and back then I had a crush on her. Life is tough sometimes, and she passed away from cancer at the young age of twenty-six a few years ago, but …
El Barco Mariscos (1035 North Ashland Avenue, Chicago, IL 60622) is an awesome restaurant that Sparrow and I like to go to now and then. It’s this ridiculous (in a good way) Mexican seafood restaurant. I’ve had a lot of food on their menu, and it has been consistently good. When Sparrow and I went …
I’d seen pictures of this before, but spaghetti cooked in red wine looks amazing and alien all at the same time. It takes on a rich hue from the wine, as well as wine’s innate characteristics — and even an ever-so-slight kick from the alcohol. I’d never tried it in our little kitchen, but it …
I’d never heard of Bluegrass restaurant in Highland Park, IL, until Father’s Day. My sister suggested we take him there for dinner — and it was awesome. The place was packed at 5:30 PM on a Sunday, which is always promising. As soon as we walked in, the head chef, Warren Jones, noticed I was …
One late night, a good friend stopped over for a few drinks, and being the hungry penisfaces we were (the bourbon didn’t help), I was motivated to scrounge around the house to find something to eat. I came up with: Frozen oven fries (don’t judge me) Pre-shredded parmesan cheese (food snobs, go away) Black truffle …
I got a chance to go to Next Restaurant, Grant Achatz’s new Big Thing. He is the genius chef behind Alinea, which I am proud to say is in Chicago. Alinea has made a ton of top ten lists across the nation, and I have yet to go myself (it’s expensive!). Next is an interesting …