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Dinner Tonight: Michael Ruhlman's Warm Arugula Salad with Bacon and Poached Eggs

The Lyonnaise Salad is a classic combination featuring aggressively flavored greens (frisee is traditional), crisp-tender bacon, a vinaigrette made from the bacon fat, plenty of black pepper, and a soft poached egg. As salads go, it sounds pretty decadent—and delicious. This version from Michael Ruhlman's fantastic recent cookbook Ruhlman's Twenty uses peppery arugula for the greens. More

Dinner Tonight: Martha Stewart's Chicken and Kale Casserole

Baked pasta dishes should be hearty, but sometimes they turn out heavy, too—and those two things don't necessarily need to go hand in hand. Sure, it's easy enough to load up a baking dish with pasta and cheese and meat and whatever else, but this recipe from Martha Stewart is a little more delicate. There's plenty of kale to stand in for some of the pasta, and an airy ricotta to keep things light. More

Dinner Tonight: Saltie Sandwich Shop's Late-Summer Roasted Tomato Soup with Fregola and Kale

While October might be pushing it for "late summer," farmers' markets can still be counted on for inexpensive, past-their-prime tomatoes. And those are perfectly suited for the treatment they get in this wonderful soup, from the Saltie cookbook: a slow roast with olive oil to concentrate their acidity and sweetness. Along with garlic, sage, and rosemary, they're the heart of this spare and satisfying soup. More

Dinner Tonight: Tartine Bakery's Tuna Tartine

If you've ever gotten the slightest bit interested in the art of making bread, chances are you've heard of Tartine, in San Francisco; they're widely known for making some of the best in the country. But the name Tartine is actually loosely translated as open-faced sandwich, and that's the sort of recipe featured in Edible Selby, a recently published compendium of photographer Todd Selby's whimsical columns regularly published in T: The New York Times Style Magazine. More

Dinner Tonight: Saltie Sandwich Shop's Kedgeree

I count myself a pretty big fan of Anglo-Indian dishes, but I'd never made Kedgeree before now. Traditionally a breakfast dish—which is where the hardboiled eggs come in—it makes a fine supper, too. This version, from the beloved Williamsburg, Brooklyn sandwich shop Saltie, begins with rich curried rice (some of the best I've ever had) and finishes with smoky whitefish and a scatter of scallions. More

Dinner Tonight: Ina Garten's Turkey, Sausage, and Prosciutto Meatballs

It's tough to go wrong with spaghetti and meatballs, but I'm always up for a variation. This recipe from Ina Garten eschews the common beef for turkey instead. But while that's usually a terrible idea (because the way to go wrong with meatballs is to make them tough and dry), she keeps them interesting (and juicy) by adding in Italian sausage and finely chopped prosciutto. More

Dinner Tonight: Nigel Slater's Grilled Eggplant with Creamed Feta

For a long time, I could never get into eggplant. It always seemed mushy and bitter to me, and preparations were often oily, so I tended to avoid it. But then I discovered long, skinny varieties of eggplant from Asia (you often see them at farmers' markets) that come in all different colors, have a thinner skin, and less bitter seeds. Their flavor is more mild and delicate, and they just might convert you, too. More

Dinner Tonight: Tyler Florence's Peach, Mozzarella, and Crispy Prosciutto Salad

While the summer months are over and fall is approaching, this is nonetheless one of the best times of year for cooking, in my opinion—not to mention eating outside. The weather is a tad cooler, but the produce is still excellent. In that spirit, I selected this recipe from Tyler Florence, which relies on gorgeous, juicy peaches as a counterpoint to shaved fennel, peppery watercress, creamy mozzarella, and crisp slices of prosciutto. More

Sausage City: Al's #1 Char-Grilled Italian Sausage Sandwich

Of course, what everyone talks about at Al's is the Italian beef, and rightly so: it's a spectacular sandwich that deserves accolades (and has received them on Serious Eats already). But the result of all that praise is often that their excellent Italian sausage sandwich—served, just like the beef, with sweet or hot peppers on a chewy roll seemingly designed to soak up juices without losing its structural integrity—can be overlooked. More

Dinner Tonight: Diane Rossen Worthington's Penne with Roasted Broccoli and Pistachio Gremolata

Roasted broccoli is a wonder. A hot oven can transform the mild vegetable into something rich and caramelized, and the depth of flavor it's capable of never ceases to amaze me. And tossing with hot pasta is about the best way I know to transform that magic into a full meal. This recipe, from Diane Rossen Worthington's Seriously Simple Parties, takes things a step further by tossing the whole thing with a pistachio gremolata. More

Sausage City: Mirabell's Traditional All-Veal Bratwurst

At Mirabell, an old school German spot in Irving Park, they serve classics like the bratwurst—but they're doing things their own way. Case in point: when you order their bratwurst, it comes not just boiled or grilled, but soaked in milk, dipped in egg, and fried in butter. And it's quietly the best traditional bratwurst I've ever eaten More

Dinner Tonight: Bobby Flay's Skate Amandine with Preserved Lemon

Last week, when celebrating Julia Child's100th birthday, I started craving that famous dish that she described as an early culinary epiphany while in France: sole meuniere. It is one of the best and simplest fish preparations in the world, with its nutty brown butter and burst of lemon juice. Amandine is a variation that uses sliced almonds, and this recipe from Bobby Flay takes it a step further with preserved lemons in place of lemon juice. More

Sausage City: Gepperth's Meat Market in Lincoln Park

It's as if the folks at Gepperth's Meat Market have mellowed out over the years and realized that being a butcher and being gruff are not necessarily required. They have a sense of humor, a confidence around who they are, and with that comes that elusive and magical combination of competence and customer service. More

Dinner Tonight: Thomas Keller's Chicken Breasts with Tarragon

As tough as chicken breasts can be to cook—there's no fat or bone to help mitigate dryness—a pounded chicken "paillard" is as easy. It's a technique that becomes a no-brainer once you learn it, whenever sauteeing the old boneless, skinless standby. By pounding the breast into uniform thickness and watching carefully, you can turn out a surprisingly moist cutlet with plenty of caramelized surface area. Add a delicious pan sauce—this time, by one Thomas Keller—and it's a solid dinner, indeed. More

Sausage City: Chorizo Queso Fundido at Big Star

@raulb There are definitely better tacos in Chicago than Big Star, no doubt (though none of the places that serve them play vinyl and pour whiskey). But I'd stack the queso fundido up any day.

25 Quick Dinner Recipes in 20 Minutes or Less

@carriebwc Great catch. You should add the tuna in that recipe just after heating the canning oil with the mustard, and break it up just a little bit. This way it will meld best with the pasta.

@meleyna @kdewitt Thanks for the nice words, guys!

8 Great Places to Buy Sausage in Chicago (And Nearby)

@wizzy @likenoneother Great suggestions. Both of those places are on my list for Sausage City.

@Jim-Bob Looks like quite a trek, but sounds like it's worth it, too. I'll add it to the list.

Serious Eats Neighborhood Guides: Julia Kramer's Wicker Park

Great list, Julia! I live nearby so it's fun to compare favorite spots.

@nikkos350 Red Hen used to be great, I hear, but my impression of their bread is it's pricey and not all that excellent. I've been there a number of times and given up.

Sausage City: Thai Sausage at Thai Aree

@cookiequiz Looks a bit like cabbage in the photo, but it's definitely iceberg lettuce.

Shrimp Scampi with Artichokes

@candide @hointz

My apologies -- the artichokes should go into the skillet in step 3, along with the garlic. @Douglas Kitchen had it right on!

The Serious Eats Chicago Lenten Fried Fish Survival Guide

Joe, I LOVE the distinction between breaded fish and battered fish.

While I love Fish n Chips dearly (Kate -- great rec for Owen & Engine) I am excited to branch out from that battered style into breaded, as you recommend.

This is incredible research, folks. Joe, hats off.

Eataly Eyes Location Near Michigan Ave.

It's pretty impressive. The food I ate there didn't blow me away, but the product selection did.

I worry a little about accessibility near Michigan avenue, unless they offer free parking somehow. But otherwise, this should be a great addition to Chicago.

Eataly Eyes Location Near Michigan Ave.

This is great news.

Also, it seriously looks like Lidia is spittin' some epic rhymes in that photo.

Five Poutines We Love in Chicago

@huge I'm in for your Montreal-style diner, too.

Also, next time you're home, try the poutine at Au Pied de Cochon if you haven't yet. They have a version with foie gras -- a fat, glistening lobe of it, and foie fat infused into the gravy.

Sausage City: Presenting the Natural Casing Hot Dog Map

@blchitwn For now, we limited the scope to hot dogs within the city limits. We'll be expanding it as time goes on!

Dinner Tonight: Roasted Caper Caesar Salad

@cmeadee2 About half of the capers turned crisp when I made this. I would suggest cooking them a little longer, though be careful as they will burn at some point.

Dinner Tonight: Butternut Squash Baked Risotto

@Will K
It is indeed from Everyday Food -- thanks for noticing the missed reference. We'll update the post shortly.

Dinner Tonight: Pasta with Broccoli, Goat Cheese, and Oregano

@emilydev

I used chevre, the kind commonly found here in the US. I imagine anything with a rind would be a little firmer, so you would just need to cook it a little longer to make sure the cheese fully melts. With the chevre it turned into a creamy sauce right away.

Dinner Tonight: Roasted Poblano-Potato Salad with Grilled Steak

@phillamb168
Yes, the potatoes are effectively blanched, but without any added water they are kept drier in the microwave. Without a microwave, I'd recommend boiling them whole, then cutting into cubes once they're cooked.

Dinner Tonight: Chiles en Nogada

@Kenji
I actually really enjoyed it, though I do see what you mean about the sauce seeming broken. The flavors are weird--sweet and meat is something I usually steer clear of--but I think they really work together.

@reposado
This is definitely a simplified version of the dish, mostly to make it more accessible for folks looking for a weeknight dinner. For example, I didn't soak the poblanos after de-skinning in vinegar and I pared down the number of spices in the meat stuffing mixture. Thanks for the link, I'd like to read more.

Dinner Tonight: Orecchiette with Sausage, Broccoli, and Caramelized Garlic

@Flufflseworth
I'm not sure what you mean -- I photographed this myself using the above recipe.

Dinner Tonight: Pasta with Brown Butter, Capers, Walnuts and Spinach

@Brian Burke

Sorry to hear about that -- there should be a ton of flavor in there. Pasta water should definitely be very salty, that's something I've learned. It should be as salty as the ocean.

Otherwise, there's lots of flavor here. Did you let the butter get nice and deep brown? Use good quality Parmesan? Good quality imported pasta?

This is a simple dish, and it's as much about the noodles as it is about the sauce. Personally, I'm happy with a bowl of pasta dressed with butter and Parmesan, but that's just me.

Dinner Tonight: Pork Scaloppine with Brown Butter Salsa Verde

@finsbigfan
I'm obsessed with brown butter right now. It recently made it into a vinaigrette for asparagus, which might have been my favorite preparation yet.

@orangina,
Awesome combination. Beans and corn are not only delicious, but together a complete and nutritious diet. Just ask the Mexicans.

Dinner Tonight: Braised Chicken with Leeks and Cream

@mainer
Thanks. I roughly chopped it for this recipe, but it tends to just melt and disappear into the sauce during the braising.

Dinner Tonight: Braised Chicken with Leeks and Cream

@plazmaorb
I'm not picky, usually just what I have in the fridge.

@Jeanne-Marie
I find ovens always produce better results than the stovetop when it comes to braising. It provides more exact, all-around heat instead of just from underneath. But with a short recipe like this, you may be right in that it's less hassle.

Dinner Tonight: Spaghetti with Bottarga and Almonds

I feel your pain, everybody -- really hard to find. Nick and I finally found it, as he notes above, at an Italian market in Chicago for a very reasonable price. It is also sold in New York at the place in the Chelsea market. Most online dealers charge many times what they should because it's such a small market.

Best bet is to call a local Italian market and see if they can order some!

@Rodzilla It is not really similar to anchovies or fish roe. It is cured, so it's the hardness of an aged cheese like Parmesan.

Mexican 'Fondue' with Chorizo and Tomatillo Salsa

@cptBuck
Excellent tip, thanks!

Dinner Tonight: Parisian Chicken

@DanielJ - Would be great with rice or a rice pilaf. Cous cous. Green beans. Asparagus.

@IndyGal @ dhorst - Vermouth is great to have around for deglazing and building sauces, and if you keep it in the fridge door it lasts forever. Also makes a great base to steam mussels.

@DomesticMuse - Also great pairing ideas!

Dinner Tonight: Korean Fried Chicken

@all

Thanks for the help with gojujang (or gochujang) paste.

@vinnyger

Actually, I attempted to bake these in the oven first, and it was a rather epic fail. I left the flour batter coating on, which just sort of turned gummy in the oven. If you want to bake them, I'd say lose the flour-water paste, and instead marinate the wings in some of the sauce for a little bit beforehand (then throw it away to avoid cross-contamination), then bake them at 400 degrees F for 30 minutes on one side, then flip and 15 on the other. Toss with more sauce after cooking.

They won't be nearly as crisp but I'm sure they'd be delicious anyway.