It’s getting to the time of summer when it seems that what I want more than anything is a cool drink in my hand. It can be anything from water to lemonade to cold brewed iced tea, but something I’ve done more and more in the last few years is make homemade syrups to add …
Recipe
This salad is creamy and tangy and salty and earthy. The lentils give it a heartiness while the arugula lightens the dish and adds some much needed greenery. But what makes it work is the pungent bite from the shallots and the acidity from the red wine vinegar in the dressing combined with the creamy …
It was a weekend of heat and sweat. Dan and I walked nearly ten miles as we criss-crossed Andersonville and Ravenswood and over to Lincoln Square and into Uptown as we went to open houses for seven condos and one house. We opened closets, chatted with real estate agents, and fell in love with one …
When I hear the words quinoa cake, I’m skeptical. They sound so earnest. So healthful. And sort of like they would be a pain in the ass to make. If I hadn’t tasted these at a chef demonstration by John Chiakulas of Beatrix at the Green City Market and discovered first hand just how freaking delicious …
This pie is a homely little dessert. But there’s a reason it was formerly named crack pie. (And there are reasons the name was problematic.) It’s since been renamed simply Milk Bar Pie, which is a fine name for a pie that’s come to be synonymous with Momofuku Milk Bar itself. It is rich and …
This tart is sweet and salty, creamy and crunchy, tannic and, well, tart. It tastes like Thai iced tea with an almond cornflake crust and dollops of lemon mascarpone on top. Our friends Traci and Dan were having a garden party and they were making David Chang’s Momofuku pork which was succulent with a gorgeous crispy …