Our Authors

Essential Tex-Mex: How to Make Cheese Enchiladas With Red Chili Gravy

Meet the ultimate, upgraded Tex-Mex Enchiladas: Tortillas, rolled up around a cheddar-based filling and completely enveloped by a rich red chili sauce, then topped with even more melted cheese. The sauce is rustic and aromatic, with a haunting cumin aroma and a heat from the chilies that doesn't attack so much as slowly tickle the back of your tongue. We've taken a few liberties, but they're worth it. More

The Best Deep Dish Pizza in Chicago

Deep dish pizza is as accurately named as any food I know. Even if you've never experienced one in person, you already know to expect something imposing and thick, with generous layers of sauce and cheese. But which pizzeria in Chicago serves the best? I tried 13 different places to find out. More

How to Make Chicago-Style Italian Beef at Home

Chicago's iconic Italian beef is one of the most unwieldy sandwiches ever created by man. At first glance it looks like the less dignified cousin of the French dip, but instead of coming with a nice little side of jus for you to wet the sandwich's ends with, this bad boy is saturated from the start. Ask for it "dipped" and the whole sandwich is dunked in meaty juices, soaking the bread to the core. There's no respectable way to eat one of these, but it's well worth the mess. If you don't live in the Chicagoland area, here's how to make one at home. More

Dinner Tonight: One-Skillet Cod and Kale With Ginger and Garlic

Cod and kale may seem like an unlikely combination, but, when cooked until tender, the robust green actually makes a fantastic backdrop to the delicate, white-fleshed fish. In this quick and easy one-skillet dinner, we braise dinosaur kale (also known as Tuscan kale) in an aromatic mixture of rice wine, sesame oil, garlic, and ginger, then steam fillets of codfish on top. More

Tex-Mex Cheese Enchiladas With Red Chili Gravy

@goodcookie: My apologies! You add the ground beef when you simmer the sauce. I added the step in.

The Best Deep Dish Pizza in Chicago

@cpd007 I had been wondering when you were going to comment! Always look forward to what you have to say, even if we don't agree 100 percent on everything. I'm so glad I got to Louisa's. If that place were closer, I'd be there all the time.

The Best Deep Dish Pizza in Chicago

@historical Art Fox: Both serve great pizza, but as an experience Pequod's is much, much more fun. It's always packed, serves alcohol, and basically screams Chicago in every way. It's the place I take out of town guests to the most, because it's far easier to get to than Burt's. I'm assuming most people get My Pie delivered.

Hope you enjoy it!

The Best Deep Dish Pizza in Chicago

@brbeats: I agree about the amount of sugar at a lot of places. Some of the sauces were insanely sweet. While Bartoli's sauce had some sweetness, it was balanced with a good deal of acidity.

How to Make Chicago-Style Italian Beef at Home

@dennis lee: There's no doubt that cooking it sous vide would be great for the roast, but you're still going to have find a way to slice the meat extra thin. That was by far the biggest issue I had to deal with here.

@Lacey Muszynski: This will definitely give you all the au jus that you'd need!

@derricktung: Thanks! Let me know how it turns out.

@meat guy: Okay, I'll try to address as many of the questions you raised as possible.

You're totally right that a number of places have more herbs and spices mixed in. But some don't. Originally, I wanted to mimic Al's #1, deciding later to hold off, because it's such a unique take on the sandwich. Instead, I focused on making the au jus as beefy as I possibly could. You can easily add herbs if you'd like, but I think it's great as is.

In regards to dry roasting, because this method calls for a bunch of meat scraps and bones to roast and create fond, it dramatically increases the amount caramelization. I also wanted to avoid using any store-bought beef broths or beef bases, though Worcestershire is almost always a very good idea.

I roasted the bell peppers because I wanted to remove the skins. That's always bothered me about sweet peppers around town.

As for the bread, I addressed that in the post. I'm certainly not convinced that the rolls are the absolute best, and would love to recommend fresh French bread. What places use them so I can taste one out?

Thanks for the comments.

Homemade Italian Beef

@liam781: Thanks for pointing that out. It's fixed.

Where to Eat in the Merchandise Mart in Chicago

@huskerchad: That's exactly how I feel about them. I grew up in Indiana with the dry kind of cake doughnuts, and I just assumed that was how they should be. Fortunately, there are some other good examples of the style in Chicago, including Dinkel's and Somethin Sweet, though both are far from downtown.

Staff Picks: What's the Most Underrated Restaurant in Chicago?

@zaseitz: Bento Box is a great pick. I've always been really impressed with my meals there. Honestly haven't made it to Antico, but it's on my list.

Sloppy Jessica, or Mac-and-Cheese-Chili Pizza on a Bun

@jscrow: Brooklyn Nine-nine

Behind the Scenes in Nick's Home Kitchen

@vaneats - ha, that's actually simple syrup made with raw sugar.

Eat This Now: Excellent Carne Asada Pambazo at El Habanero

@beavisPeters: Thanks for pointing that out.

Dinner Tonight: Open-Faced Egg Salad Sandwich With Bacon

I love that people have such strong opinions about celery here. You are all incorrect, obviously, but I respect anyone who has definite opinions on what should and should not go into egg salad.

First Look: Leghorn Chicken Brings 'Socially Conscious' Fried Chicken Sandwiches to Ukrainian Village

Sorry guys. Looks like it was 90 minutes not 45. The restaurant's Facebook page was wrong. Though that's still an impressive number.

A Sandwich a Day: Italian Beef at Roots Handmade Pizza

@Tis Tess: My bad. Thanks for pointing that out! Fixed.

Lunch in the Loop: Get Your Next Salad at the Farmer's Fridge Vending Machine

I have to admit, these kind of look awesome.

Taste Test: The Best Frozen Deep Dish Pizza

@elangomatt: I only included the pizzas I'd recommend. Those two weren't terrible, but the ones listed above I'd actually eat again. I do wonder what sausage would add to the equation. I just needed a way to keep the playing field level. Or something like that.

Vegan: Roasted Carrot Salad With Peanut-Sesame Mole

That plate is genuinely beautiful. Plus, carrots with mole? I'm in.

Lake Trout With Nuoc Mam Gung and Broccoli

Apologies for the confusion. The chili is minced. I updated the recipe to reflect this.

Rick Gresh Shows Us the Dry-Aging Facility at David Burke's Primehouse

@irene: Glad you enjoyed it! Steak for lunch sounds like an excellent idea.

My Favorite Steakhouse Sides in Chicago

@baconsushi: Thanks for pointing that out! It's there now.

My Favorite Steakhouse Sides in Chicago

@deliciouslymeta: That's fascinating. At the dinner I asked twice, and both times they told me it was vodka. But that link proves your point. Why would they tell me otherwise?

Where to Get the Best Nachos in NYC

@coppertone24: Great idea. This definitely is inspiring me to check out Chicago's nacho options. In the meantime, I do know that Little Goat serves a very good version.

Drinking Traditions From Around the World

I definitely tried the pechuga mezcal in Oaxaca. While good, I could never get past the idea that there was a chicken breast involved. I mean, I still drank whole glass, but there was a lot of thinking going on.

Homestyle Indian Way Out in Queens at Taste of Kerala Kitchen

Ah, man. This all does look really good. I'm especially interested in the beef dish. I've never encountered a dish quite like that.

8 Great Bento Boxes in Chicago

@bexlizard: Bento Box was one of my first stops, and I was stunned to find out that it no long serves bento boxes. It's very confusing. Food is still great, though.

A Beginner's Guide to Onions

Even if you use them almost every time you cook, onions can still be pretty bewildering. With about a dozen varieties readily available in most markets, as well as several less common types, it can be hard to know which kind of onion to choose for your marinara sauce and which to select for your pico de gallo. Never fear: let our ingredient guide come to the rescue. More

Knockout Noodles: The Fat Noodle at Fat Rice

while Macau may be known now as a mecca for gamblers, Fat Rice is not playing games of chance when it comes to pairing and building flavors. And therein lies the fun of eating this food: there are so many unfamiliar tastes to discovery anew, and the chefs have done the hard work of refining their dishes, that diners can freely submit to the strongest pull of their curiosities. More