Recent Articles
  • slaw

    Lunchbreak: Thai-style coleslaw with mint and cilantro, prepared by Christopher Kimball’s Milk Street food editor Matthew Card

    Matthew Card, Food Editor Christopher Kimball’s Milk Street www.177milkstreet.com/ Event: Christopher Kimball’s Milk Street and Culinary Mystery Tour September 29 7:30 p.m. Cadillac Palace Theatre 151 W. Randolph Chicago For tickets: www.177milkstreet.com/ Thai-style Coleslaw with Mint and Cilantro Coconut milk offers the right balance of richness and fresh flavor for this napa cabbage-based coleslaw; mayonnaise and oily vinaigrettes were too heavy. For heat, we tried Asian hot sauces but preferred fresh chili “cooked” in lime juice, which mellowed the bite […]

  • chicken

    Midday Fix: Chicken, three ways, prepared by 676 Restaurant and Bar chef Anthony Herve and wines to pair

    Executive Chef Anthony Herve 676 Restaurant and Bar Omni Chicago 676 N. Michigan Avenue Chicago www.omnihotels.com/ Pan Roasted Chicken Breast with caponata and basil oil Ingredients: 4 chicken breasts, about 6 oz each 1 red onion, minced 2 garlic cloves, peeled and minced 1 celery brand, large dice 12 green olives, pitted and large dice 2 eggplants, peeled and large dice 2 heirloom tomatoes, peeled and diced 1/2 cup golden raisins 3 Tbs pine nuts 2 Tbs capers 4 Tbs […]

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    Chicago Scene: Clinton, Inc. documentary producer Doug Sain

    Doug Sain, Executive Producer Clinton, Inc. For more information: clintonincthemovie.com/ The documentary premieres September 30, 2016 at 21 Chicagoland area theaters – and nationwide on October 14th.  Some local locations include: Marcus Addison Cinemas 21 Addison Goodrich Randall 15 Batavia AMC River East 21 Chicago AMC Loews Crestwood 18 Crestwood Regal Crystal Lake Showplace Stadium 16 Crystal Lake Century 16 Deer Park Town Center Deer Park Regal Lincolnshire Stadium 21 Lincolnshire AMC Yorktown 18 Lombard AMC Showplace Naperville 16 Naperville Goodrich Portage […]

  • mexique

    Lunchbreak: Squid ink tamale, prepared by Mexique chef Carlos Gaytan

    Chef Carlos Gaytan Mexique Restaurant 1529 W. Chicago Avenue Chicago (312) 850-0288 www.jbandala.mx/mexique/ Event: October 5-9 Grand Velas Riviera Maya rivieramaya.grandvelas.com/ Squid Ink Tamale Ingredients: 3 cups or 720 grams Maseca flour (corn flour) about 1 1/2 cups or 400 grams marscapone cheese 2 tsp pork lard 3 tsp squid ink 1 tsp fennel powder 1 tsp onion powder 1 tsp garlic powder 8 leaves of epazote 15 1/2 ounces or 440 grams queso fresco Directions: Add the flour, marscapone […]

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    Midday Fix: Hamilton inspired fall fashions

    Elizabeth Striegel Gurnee Mills 6170 W. Grand Avenue Gurnee www.simon.com/mall/gurnee-mills Trends: Rich/Heavy Fabrics Part of the magic of Hamilton are the costumes throughout the show. Many of the characters can be seen in rich tones and heavier fabrics. We paired a plum colored suede blazer, from Dressbarn, with dark denim. The suede is a heavy fabric with lots of texture, similar to the heavy fabrics seen in the costumes from the show.  Male model featured clothes from Macy’s – velvet […]

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    Midday Fix: The Mommy Shorts Guide to Remarkably Average Parenting author Ilana Wiles

    Ilana Wiles To purchase a copy of the book: The Mommy Shorts Guide to Remarkably Average Parenting Visit the blog: www.mommyshorts.com Events: October 7th, 7pm Westfield Old Orchard Barnes & Noble 55 Old Orchard Shop Center East Ring Rd Skokie, IL October 8th, 10am-12pm The Land of Nod (Family Meet & Greet with crafts!) 900 W North Ave, Chicago, IL  

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    Lunchbreak: Italian beef, pot roast style, prepared by Pork and Mindy’s chef Jeff Mauro

    Chef Jeff Mauro Pork & Mindy’s 1623 N. Milwaukee Avenue Chicago porkandmindys.com/ www.jeffmauro.com/web/ Italian Beef – Pot Roast Style Pot Roast Ingredients: 1 boneless beef chuck eye roast (about 3 1/2 pounds) Kosher salt and freshly ground black pepper 2 Tablespoons vegetable oil 1 medium onion, roughly chopped 1 Tablespoon dried Italian seasoning 2 teaspoons crushed red pepper 6 cloves garlic, roughly chopped 1/2 cup dry red wine 5 cups beef stock 2 sprigs fresh thyme Directions: Position a rack […]

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    Midday Fix: Challah, prepared by Mrs. Esther Leah Teldon of Chabad of Wilmette

    Mrs. Esther Leah Teldon Chabad of Wilmette 2904 Old Glenview Road Wilmette (847) 251-7707 www.chabadwilmette.com/ Rosh Hashanah Services 6:10 p.m. October 2 and 3 Challah Dough: 2 1/4 tsp. dry yeast (0.25 oz. / 7 grams) 1 cup warm water 1 egg 1/4 cup honey 3 Tbsp. oil 1 tsp. salt Approximately 4 1/2 cups flour (as always, add the flour slowly towards the end and feel if the dough needs more or less) 1 cup raisins (use as much […]

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    Midday Fix: Chrysalis Custom Hair owner Kimberly Johnson with wig giveaway information

    Kimberly Johnson and Megan Oster Chrysalis Custom Hair 3015 W. Roscoe Street Chicago (312) 622-1475 chrysaliscustomhair.com To register for the giveaway: chrysaliscustomhair.com/wig-giveaway/

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    Lunchbreak: Mentaiko kimchi udon, prepared by Mott Street chef Edward Kim

    Chef Edward Kim Mott Street 1401 N. Ashland Avenue Chicago (773) 687-9977 www.mottstreetchicago.com Mentaiko Kimchi Udon Kimchi Nage 1 cup kimchi juice (the juice from about two 16-ounce jars kimchi) 1/2 cup chicken stock 3 Tablespoons unsalted butter Directions: In a small pot over medium heat, warm the kimchi juice, chicken stock and butter until the butter has melted. Transfer to a blender and puree until emulsified. Mentaiko Udon 1 (8.8-ounce) block frozen udon noodles 1 Tablespoon unsalted butter 1/4 […]