'Chicago' on Serious Eats

Homemade Italian Beef

Recreating an authentic Italian beef at home sounds easy, but it's surprisingly hard to do without an industrial meat slicer. I don't know about you, but that's one piece of kitchen gear that I don't have. Fortunately, if you give up on roasting the beef yourself, there's another way. More

Dinner Tonight: Italian Sausage with Caramelized Onions, Mustard, and Giardineria

Instead of serving the Italian sausage with the typical topping of onions and peppers, owner Doug Sohn of Hot Doug's in Chicago advises a strange mix of caramelized onions, mustard, and giardiniera (the ubiquitous condiment in Chicago, featuring a combination of pickled vegetables, chiles, and oil). I'd never dream of combining those three together in any normal setting, but here they work absolute wonders. More

Dinner Tonight: Linguine with Shrimp and Baby Zucchini

Spiaggia is one of Chicago's most famous restaurants, known for a wonderful Italian cuisine and surpassing attention to detail (like a tradition of making every risotto to order, rather than par-cooking it halfway like most restaurants). So I was interested to flip through their cookbook and see what, if anything, would be possible to pull off in under an hour with a small number of ingredients. Cookbooks from four-star restaurants are often full of dishes with so many ingredients and steps it's hardly a weeknight project, but this one was fairly simple while feeling four-star. More

Dinner Tonight: Spaghetti with Bottarga and Almonds

Recipes that use bottarga are usually breathtakingly simple, letting the pungent fish flavor do most of the work. This recipe is no different. The sauce is nothing more than garlic, parsley, and red pepper flakes cooked for a minute in olive oil. It's all a frame to let the bottarga shine. A dusting of toasted almonds helps give the pasta a bit more texture, but it's still the developed funkiness of bottarga that makes this dish. More

How to Make Caramel Pears

A more grown-up version of my childhood favorite made with pears, hazelnuts, and cinnamon sticks. [Photographs: Jenny McCoy] I recently decided to make caramel apples for the first time. Not the bright red, hard candy-shelled type, but the sticky, gooey... More

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