Pulled pork nachos are definitely where it's at, with some garlicky refried black beans and some fresh hot salsa, damn

I benchmark takeout places by their Mongolian Beef generally.

It really is good on just about anything. I think most recently I put it on some Phillipine pork adobo.

Chili chicken (or mutton masala depending on my mood) with naan (plus some of their raita and hot sauce) at Baba Palace (334 W. Chicago) was one of my goto lunches when my office was in the area. $7, enough to feed both me and my hangover, and though their dishes might not stack up to some Devon Ave. favorites they are fine, and the naan is very good.

My mom's pretty straightforward sage/bread stuffing (we call it stuffing even when it's really dressing, sorry) recipe IS the flavor of Thanksgiving to me. Not making it to Mom's this year but I'll be making the stuffing--I make it *nearly* as well as Mom does.

Nobody wanted to be the guy who picked a polish with fries at Jim's for $3.25? Great list though, I want to try those potato tacos!

So much deliciousness can come from the pig, it's hard to choose. My favorite might be different every day. Today, I am craving the breaded pork tenderloin sandwiches that you can get just about anywhere in the midwest EXCEPT for Chicago apparently. So I'll say that.

man, that's a lot more Thanksgiving recipes than I remember from last year! So much good stuff. My mom and sister are both on gluten free diets, so the GF recipes are standing out to me (especially the corn/scallion pancakes) but I think I'm definitely going to be making big batches of that onion confit for the 2 different Thanksgiving dinners I'll be attending (what a pig I am!)

Nice article. 6 months ago, I'd never heard of Gose. But for whatever reason, members of my homebrew club seem to have been obsessed with the style this year, and I've tried at least 4 or 5 different homebrewed versions over the spring and summer. "The Gatorade of beers," some of the guys call it. I hope to brew either a Gose or a Berliner Weisse before the summer's out.

A classic that I've never managed to get myself to, despite being a far south-sider these days (well, south suburbanite, but well within striking distance of V&N regardless). Is there a "Serious Eats effect"? 'cause those glamor shots are speaking to me and I feel that I need to get to this place pretty soon.

There are similar pizzas, even to the unusual slicing style, served in south suburban Chicago and northwestern Indiana (as I see has been mentioned by previous commenter Garvey). The slicing style seems to be the only thing differentiating it from the pizzas I grew up with in Quincy, IL. I'd call it a variant of the standard midwestern pizza rather than a separate style, not to take anything away from my friends in the Quad Cities.

Good writeup, thanks, I just picked up my first-ever slice of pepperoni the other day (normally I get sausage) since it had just come out and the pan was being placed behind the glass while I was waiting in line. How can you resist a hot fresh slice like that? I requested a corner slice because the edges are so great, as you mentioned. I may have to get pepperoni from now on. Not only was there great coverage, and the textural element you mentioned, but even the flavor of the pepperoni seemed to enhance all the other elements, bread, cheese, sauce, into a more delicious whole. And I'm not normally a pepperoni guy.

This was the first thing I ever learned to cook when I was 5 years old, and in my family we called it "Hobo eggs" for some reason