maryrd’s Profile
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Michael Chiarello
I just edited a piece written by a chef who trained under Chiarello and who said Chiarello taught him everything he knows about cooking local and seasonal. Didn't have a bad thing to say about him. I've also interviewed Bayless and yeah, he really is that nice. So who knows.
Standing Room Only: Scatchell's Beef and Pizza
Crap. Now I'm going to obsess about Italian beef and all of the reasons why I can't have one. No. 1--I'm 3,000 miles away from authentic Chicago beef. No. 2., see No. 1.
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My husband made the crack pie this weekend because his mother saw the recipe in a local paper and requested it. Way too sweet for my liking, but everyone else raved about it. I'm the savory lover in the fam.