This moist bacon brownie is complemented by a honey bourbon ice cream. It's a decadent dessert I was happy to hog for myself.
Packed with crushed potato chips, bacon, lettuce, tomato, and two different sauces, this juicy, drippy, delicious grilled chicken sandwich is not only surprisingly quick and easy, it'll also rival any burger out there.
If you've ever wanted to make your own bakery quality bread at home but been stymied by the number of recipes on the internet, good news: San Francisco baker Josey Baker—that is indeed his real name—has written the first truly entry-level bread baking cookbook.
Burgers loaded up with julienned beets, Edam cheese, pineapple, a fried egg, aioli, and tomato chutney can be yours at Queenstown Public House in Little Italy.
Flushing's Canton Gourmet serves fried chicken and fried rice that, bite for bite, is one of the tastiest meals in the neighborhood.
Made with sturdy lentils du Puy and a simple Dijon vinaigrette, David Lebovitz's lentil salad doesn't stray far from expected flavors. But each bite sings in perfect harmony with the next, making this dish a perfect template for experimentation.
[Photographs: Titus Ruscitti] The torta sandwich is as common in Mexican restaurants these days as tacos or burritos. Rick Bayless's Xoco made them fashionable, but they've always been a lunchtime favorite of Chicago's Mexican community. Dona Torta in Little...
Well spirits are, in a way, the bar's default: when you ask for a vodka-soda or rum and Coke, it's the well vodka or well rum that usually ends up in your drink.
When you can't get to Gene's Chinese Flatbread Cafe for biang biang noodles, you might want to consider Mei Mei.
You want more tomato tips? We've got more tomato tips, from top chefs all over the country! Read on for canned tomato inspiration, and check out our previous installments below. And don't forget to share your own tomato tips on Twitter using using hashtag #muirglencookingschool.
How do Bubble Gum, Blue Raspberry, Sweet Lemonade, and Party Cake Peeps measure up to the original? We found out.
Be it a diner with a killer roast beef sandwich, a street cart off the beaten path, or a little Italian place that's still (perhaps blissfully) undiscovered, tell us: what restaurants in the city deserve more attention than they get, and what do you visit them for? Let us know in the comments.
Ham season is upon us, which means that we should all be brushing up on our cured pork knowledge. Don't know the difference between a city and a country ham? Don't know how to cook them even if you do know the difference? Don't know how to serve them once they're done cooking? Don't worry, we got you covered with answers to all those questions and more in our Guide to How to Pick and Cook a Holiday Ham.
Since Chuck's is on Michigan Avenue, tourist central, I thought a $14 hot dog was going to be a fancy interpretation, especially with that price. Turns out I was wrong. This footlong Vienna Beef hot dog is the real deal.
Yep, you read that right. Shake Shack is expanding into Baltimore.
If you're tired of the same sad delis and fast food chains in Midtown East, we have you covered with the neighborhood's best, most reliable fast and cheap lunches, from deli sandwiches to falafel to Indian street food.
A cocktail in a pitcher means more time outside relaxing and less time inside making drinks. Hibiscus gives this drink a tart and floral flavor and a gorgeous color.
From DIY peanut butter Easter eggs to an adorable bunny-shaped cake, check out your best ideas for Easter dessert.
Plus, chicken portraits, what happens when you throw a Peep out an airlock, and more in this week's link roundup!
This is the best cupcake I've had in a long time—probably because it tasted like tiramisu.
If you're looking for some small Easter sweets and are tired of Peeps, here are two options that are perfect for gifts.
Pizza Town USA is as good as it sounds, assuming you think it sounds awesome. Slice founder Adam Kuban reviewed Pizza Town USA three years ago, and aside from the prices, his positive review still holds up.