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.
In a country where hot dogs are the most famous (and most consumed) form of sausage, and in a city that's especially known for them, the Vienna Beef factory makes around seven hundred thousand hot dogs a day.
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.
When you walk into Beograd Meat Market, you might expect, as I did, to easily track down the fresh sausage that people talk about in online forums. It's there, but it's kind of hard to find. Just look below the bottles of Orangina.
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.
Telegraph in Logan Square successfully defies all the issues I normally have about wine bars (pricey mediocre wine and pricey unambitious food made acceptable because they're served in a "wine bar), also has a fine charcuterie plate that changes regularly.
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.
When it comes to great barbecue, Chicago does things a little differently. Perhaps nobody in the city does it better than Uncle John's, where the links are flecked with red pepper flakes and taste deeply of sage and pork fat.
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.
As much as Chicago is a great sausage city, it's still a rare occurrence to see it house-made on menus in restaurants. But there is one regular exception to this rule, and that's breakfast sausage.
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.
Chicago has plenty of gyros, and Greek restaurants to serve them, many clustered on a strip of Halstead west of the Loop. But it's much harder to find good Loukaniko, a lamb and pork sausage.
Like Edzo's, Phil's Last Stand serves elevated fast food (with slightly elevated prices), uses skinny patties, and draws deep inspiration from California-style fast food burgers like In-N-Out. But what really makes this burger unique is the smoky flavor. This is a char burger, Chicago-style, in a city where most char burgers are made from frozen pucks of beef.
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.
You could drive by Romanian Kosher Sausage Company for years and never feel the need to stop by. It looks more like an abandoned building that what it truly is: one of the best and most beloved butcher shops in Chicago.
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.
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.
Alice Waters consistently find ways to improve uncomplicated recipes without losing their spirit of simplicity; here the garlic-vinegar mixture plays the role of acid in this tomato "vinaigrette" and helps complement the same acidity in the tomatoes—part of what makes them taste so excellent.
At Spencer's Jolly Posh Foods on Irving Park Rd., you can find their bangers and bacon full time. But they've also expanded and now carry some of the best black and white pudding I've tasted, including in the U.K.
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.
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
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.
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.
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.
As drinking halls go, Acre in Andersonville is the kind of place you might picture in your dreams: dark, lacquered woods, a hefty bar, and an excellent craft beer list. So it's with pleasure that I report their plate of house-made wood-grilled sausages is fine indeed.
We love Martha Stewart's macaroni and cheese recipe here at Serious Eats, but we're always on the lookout for other seriously delicious versions, like this one from pioneering New York Times food journalist Marian Burros. The mustard, hot pepper sauce,...