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74 Recipes-
Eat this! Brussels sprouts, baby cabbages for St. Patrick?s Day
What it is: Members of the Brassica family, Brussels sprouts are an underrated vegetable resembling miniature cabbages, to which they’re closely related. They are high in Vitamin C and folic acid. Where it comes from: Brussels sprouts are named[...] -
Eat this! Bourbon, America?s native spirits
What it is: America’s foremost native spirits, bourbon is whiskey distilled from at least 51 percent corn and aged in charred oak barrels. Along with corn, it typically also contains barley malt and rye or wheat. By law, bourbon must be between[...] -
Eat this! Lentils, a prehistoric foodstuff
What it is: Lentils, Lens ensculenta, are small nutty tasting legumes or pulses. Round, oval or heart-shaped, they’re most commonly brown or green, but also grow in black, yellow, red and orange varieties. Used in cuisines around the world,[...] -
Six romantic Valentine?s Day recipes from Chicago chefs
Cooking for that special someone this Valentine’s Day? Here are a few of our favorite romantic recipes from Chicagoland restaurants. Bistro 110, Magnificent Mile: Mussels with coriander and lemon, an aphrodisiac. The Chicago Firehouse, South[...] -
These lo-cal cocktails will keep you trim
Josh Davis, the lead bartender at L26/SL Sports Bar in the South Loop Hotel, was tinkering around at work recently when he suddenly came up with the perfect cocktail for those watching their waistlines. His “Skinny Colada” is reminiscent[...] -
Eat this! Bolognese, meaty sauce of Italy
What it is: A hearty, Italian meat sauce used to dress pasta, polenta and a variety of other foods, Bolognese is typically made from a mixture of several meats, simmered with milk and tomato. Where it comes from: Named for the city of Bologna in[...] -
Chicago chefs? best recipes of the year
Every week, “Eat this!” highlights recipes for classic, unique and seasonal dishes, as prepared by Chicago-area chefs. Recently, we compiled a list of the top 10 most popular recipes of 2010. That list wasn’t chosen by us, but our[...] -
Eat this! Short ribs, beefy bones for braising
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[...] -
Chicago mixologists: They?re up next?
When you’re shaking up cocktails alongside Charles Joly — who won LXTV’s best bartender contest in 2010 — it’s pretty hard to stand out on your own. But the statuesque Cristina DeLucca, who’s worked professionally[...] -
Eat this! Ribollita, ribsticking winter ?soup? from Tuscany
What it is: Ribollita is a hearty, Italian, winter vegetable soup, thickened with bread. Where it comes from: The soup is a specialty of Tuscany. The name means “reboiled,” referring to the reheating process the soup undergoes. It[...]
