The combination of apples and cinnamon is a classic with good reason. It has a comforting warmth from autumnal spices and the hearty, tart apples. To fast foodify the dish, we turned to Domino's' CinnaStix: a bready, pizza dough byproduct topped with cinnamon and sugar and accompanied by a small well of sticky-sweet icing for optimal dunkage. Here, we balance the sweetness of our CinnaStix topping with a tart, boozy apple base.
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It's November, you're planning your next big holiday meal, and you've just realized you're out of space in the oven for dessert. What do you do? With this streusel-topped fruit dessert—made 100% on the stovetop in a single skillet—in your back pocket, you've got nothing to worry about.
Free up your oven this Thanksgiving with this stovetop fruit crisp. The trick is in toasting the streusel in a skillet, which keeps it nice and crunchy.
I'm gonna come out and say it: crisp is better than pie. With more fruit, less work, and more flavor and texture in the buttery-carby layer of good stuff, your choice of fall dessert is an easy one. Here's how it's done.
Easier than pie and just as—if not more—delicious, crisp is the shortest route to fruit dessert happiness.
If you haven't thought of using bananas in a fruit crisp, this sweet, boozy dish will make you think again.
Bananas are baked in a caramelized sweet brown sugar sauce and topped with bourbon and a crunchy walnut streusel.
We don't want to get all hyperbolic, but we're unsure if any other neighborhood equals Lakeview in the quantity and diversity of its cheap eats. Sure, the Chicago classics are covered, including some of the best examples of burgers, hot dogs, and pizza in the city. But what we love the is the mix of new and old.
Now, we love Southern-style fried chicken, with its crispy and well seasoned crust, but we also know that numerous other cuisines have their own equally delicious way with the bird.
Over the course of a year, I eat more french fries and onion rings than is probably currently legal per person in New York City. But just when potatoes and onions start to weigh me down (literally and figuratively), I come across a deep fried dish that renews my Quixotic quest of slogging through Chicago's fryers.
Irresolute palates take solace- marinated, battered, fried, and coated in a complex and flavorful sauce, Korean fried chicken is here to save the day. At Crisp in Lakeview, you can have your fried chicken and eat it too.
For the latest round of Staff Picks, contributors were asked to name their favorite chicken dish in the city. It seemed liked an easy question, but our contributors wrestled with the idea. These picks became personal, and, for that matter, mostly fried.
National Sandwich Month continues with our look at steak sandwiches in Chicago. Check out all the beefy coverage.
Crisp's Korean twist on the Philly Cheese Steak appears very similar to the original: thinly sliced steak and the familiar sponge-like French roll. But this beef is marinated in "select spices" that lend a flavor far different from the original—though no less delicious.
We did battle with Buffalo wings all over our city to assemble a fantasy roster of our favorites and, most importantly, crown a champion. Overall, we were surprised to discover such a broad range of quality and variety within such narrow confines as the traditional Buffalo wing.
We've done all the hard work and scouted out 14 of the most beloved fried chicken places in Chicagoland. These are the places you'll be dreaming about for days to come. Check them out in our slideshow.
[Photo: Robin Bellinger] I have to admit that this pear cranberry crisp was supposed to be one of our Thanksgiving desserts, but after baking two pies I recovered from my ambitious-first-time-hostess syndrome and decided the crisp could wait a few...