Six Delis in One Day: Finding the Best Italian Sub in Chicago
Where's the best Italian sub in Chicago? Nick Kindelsperger, Blake Royer, and Daniel Zemans go on a five-hour, six-deli tour to find out.
Cook the Book: Beef Tenderloin Carpaccio with Thyme
This recipe for Beef Tenderloin Carpaccio with Thyme from Italian Easy by Rose Gray and Ruth Rogers combines the richness and minerality of raw beef into a first course. Dressed with lemon juice and olive oil, the tenderloin is served with a salad of peppery arugula and curls of salty Parmesan to cut the richness. It may even convert raw beef skeptics who normally turn at the site of a bloody steak.
Dinner Tonight: Chicken Parmesan
Most of my chicken parmesan experiences have been bad ones. You probably know where this is headed—the oversized portions of heavily breaded chicken topped with boring tomato sauces and layer upon layer of greasy cheese. But this recipe is well-proportioned, light on the grease, and clean in flavor. It's easily the best chicken parmesan I've ever had.
A Barista's Crash Course in Steaming Milk
Learn the steps to making the perfect steamed milk with an espresso machine.
The Food Lab: Fresh Ricotta in Five Minutes or Less
Did we figure out a cheese-making method that's completely idiot-proof and makes clean-up a snap? Yep. Just combine your ingredients in a glass container, microwave on high for a couple minutes, stir once, and drain. Ta da! You have just made ricotta.
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ribeye!