Chicagoland: Little Joe's, A Bastion for Beef in Countryside, IL
Little Joe's in Countryside is a must for Italian beef and hot dogs, topped with shaved celery giardiniera. More
Our Authors
Sunday Supper: Pork and Hominy Soup
Comforting pork and hominy soup is equal parts restorative and tongue-tingling. More
Chicagoland: World's Best Burgers at Fred's in Burlington, WI
Fred's in Burlington, Wisconsin, has one amazing burger and great Parmesan-covered, house-made potato chips, too. More
Sunday Supper: French Onion Soup with Braised Short Ribs
A rich short rib broth, slowly caramelized onions and apples, and a blanket of Gouda and Gruyere cheeses up the flavor of French onion soup. More
Chicagoland: Seafood And 'Cue at Captain Porky's
Captain Porky's in Wadsworth goes to great pains to source and serve some of the area's best barbecue and seafood, all under one wood-trimmed roof. More
Sunday Supper: Pork Tenderloin Cordon Bleu with Mushroom-Mustard Cream Sauce
This take on cordon bleu swaps chicken for pork tenderloin and finishes with a mustard cream sauce. More
Chicagoland: Mrs. T's Memorable Mushroom Pizza in Downers Grove
Mrs. T's Pizza in Downers Grove is easily overlooked, but standout mushroom pizza makes it destination-worthy. More
Sunday Supper: Sonoran Pot Roast Pie with Cheesy Cornbread Crust
A casserole inspired by the Sonoran hot dog combines slow-cooked salsa verde pot roast, creamy, bacon-flecked pinto beans, and a cornbread crust. More
Chicagoland: Sloppy Sandwiches at Naperville's Schmaltz Deli
Schmaltz is a Jewish deli in Naperville, serving great pastrami and corned beef sandwiches, potato pancakes, homemade soup, noodle kugel and cookies. More
Sunday Supper: Grilled Beef Kebabs with Yogurt-Mint Sauce and Onion Salad
Grilled Turkish beef meatballs are served with traditional cucumber yogurt and onion salad accompaniments. More
Chicagoland: Bohemian Fare at Riverside Restaurant
Riverside Restaurant is one of a handful of remaining Berwyn area Bohemian restaurants, serving destination-worthy bread dumplings and roast duck. More
Sunday Supper: Grilled, Bacon-Wrapped Shrimp with Arugula and Red Onion Relish
Bacon-wrapped shrimp is glazed with an orange-ancho reduction, served atop corn tortillas, and drizzled with bright, spicy aji, a lime-licked Colombian onion relish. More
Chicagoland: Terrific Tofu at Chinese Kitchen in Westmont
Chinese Kitchen in Westmont serves authentic fare in an unassuming setting, with standout dishes like fried tofu with jalapenos and salt. More
Balsamic-Glazed Ham With Basil English Peas
Balsamic-glazed ham and basil peas lend a springtime feel to this festive meal. More
Sunday Supper: Jamaican Beef Stew with Rice
When getting away isn't in the cards, jerk stew transports you to balmy climes. Started on the stove top and finished in the oven, it's a fiery meal best served with rice. Caramelized plantains would be great companions, too. More
Chicagoland: Mabenka's Hearty Polish-Lithuanian Fare
Mabenka Restaurant & Banquets in Burbank serves a hearty mix of Polish and Lithuanian fare. More
The Expected and Unexpected at Pulp Kitchen in Oak Brook Terrace, IL
Unusual and everyday breakfast items make for an interesting experience at Pulp Kitchen in west suburban Oak Brook Terrace. More
Sunday Supper: Grilled Herb Skirt Steak With Lemon-Feta Potatoes
Lemony oregano, thyme and mint-marinated skirt steak is served alongside herbaceous, feta and lemon potatoes. More
Middle Eastern Morning at Al Bawadi Grill in Chicago's South Suburbs
Instead of eggs and bacon, consider Al Bawadi Grill, Al Mawal and Fattoush in the south suburbs of Bridgeview and Worth for a breakfast alternative. More
Sunday Supper: Whiskey Brisket and Sweet Potato Hash
Whiskey brisket and sweet potato hash is a comforting weekend supper, especially when served with a gently poached or lightly fried egg. More
Fasano's Stellar Pizza (And More) in Justice, IL
Fasano's Pizza in suburban Justice serves an exemplary thin-crust sausage pie, along with a respectable Italian sub, chicken Parmesan sandwich, Italian beef and Italian sub salad. More
Sunday Supper: Cheesy Short Rib and Sausage Lasagna Soup
Lasagna is no less satisfying in soup form thanks to a hearty, meaty mix of short ribs with a cheese-laden topping. More
Devour Best-Ever Lemon Fries at Cross-Rhodes in Evanston, IL
Cross-Rhodes, a Greek diner in Evanston, serves lemon-bathed, feta-showered fries, plus other brightly flavored Mediterranean musts. More
Sunday Supper: Chinese Noodles with Baked Sriracha Ribs
Rubbed, steamed and glazed Sriracha ribs are the perfect companion for brothy Chinese noodles. More
On the Hunt for Dumplings and Noodles Along Ogden Avenue
Drive down Ogden Avenue from Westmont to Downers Grove and find standout dumpling houses, including ones in the International Mall as well as Katy's Dumpling House and the suburban outpost of Lao Sze Chuan. More
Grilled Beef Kebabs with Yogurt-Mint Sauce and Onion Salad
@Bkhuna Note in the introduction, the recommendation is 1 teaspoon of lemon juice as a substitute.
Grilled Beef Kebabs with Yogurt-Mint Sauce and Onion Salad
@Alecge Thanks for catching the double mention of the onion. The remainder of the onion (1 onion) is used in a later step, sliced for the onion salad.
Chicagoland: Terrific Tofu at Chinese Kitchen in Westmont
@junker, I'm a forever suburbanite and longtime Chicago food writer. I'm lucky enough to eat all kinds of fancy food in my profession. That said, I champion mom and pop spots. I proposed this (ongoing) column because I know I'm not the only one who loves uncovering them. The most humble places can be some of the most destination-worthy!
Jamaican Beef Stew with Rice
I think either white or gold would work fine. I used white because I had it on hand. Don't worry about using anything fancy, though. Just your standard brand works fine here.
Jamaican Beef Stew with Rice
Go for it. The only reason I didn't here is it's not available at some grocery stores. I'd cut back a little on the sweet stuff, though, like the brown sugar, since it's less acidic than a regular, old steak sauce.
Jamaican Beef Stew with Rice
@modulatetome, definitely. But I'd brown the meat on the stove first.
@thecavemancook, sounds great. I'd follow the same procedures, and swap it out with the beef in equal measure.
@duvelusa, just roughly cut or sliced on the carrots. They more or less meld into the dish, but you're looking for flavor (sweetness) and a bit of texture. I'd say it's about a half-cup total.
Fasano's Stellar Pizza (And More) in Justice, IL
I know Villa Nova well! It's a wonderful place – I used to living in delivery distance. Can't wait to try Joe's Italian Villa.
Cheesy Short Rib and Sausage Lasagna Soup
@chileruizstra I would hold off on the pasta addition if you're chilling it overnight (or freezing it), as this tends to soak up a lot of the liquid. Boiling the pasta separately is cool, but I would simmer the noodles in the broth a bit if you go that route so they soak up some flavor and don't feel "tacked on." Poached egg? Sure, give it a try. I think you'll get something quite thick, though, a la carbonara.
@Robin J, a little chicken broth works best if you need to thin it.
Garlicky Shrimp de Jonghe
@davmarti, they're Meyer lemons, so they do have a bit of an orange cast. That, and the photo was taken at night.
Herb-Crusted Round Roast With Parmesan-Black Pepper Popovers
I actually did it in a blender. I was wary about it, but it worked pretty well. Plus, pouring the batter was easy and mess-free. Just do it on the lowest setting you have. The biggest thing is you don't want to over-mix.
Pork Chops With Potatoes and Vinegar Peppers
I think you could use Peppadews. However, they have a bit of sweet-spiciness to them, so you will get a different end result.
Beef Stew With Red Wine and Horseradish-Chive Cream
Yep, 14.5 ounce.
Spinach Cannelloni In Tomato And Crème Fraîche Sauces
No vanilla! No sugar! Go ahead and mix sour cream and heavy cream until it reaches the consistency of a slightly loose sauce and proceed as planned.
Beef Stew With Red Wine and Horseradish-Chive Cream
A medium dice will work fine. The tomatoes will break down a bit during cooking.
Beef Stew With Red Wine and Horseradish-Chive Cream
Yes, it's 1 - 1/2 cup.
Spinach Cannelloni In Tomato And Crème Fraîche Sauces
Thanks for catching that — all fixed! I actually tried it with both (hence the holdover in the recipe), and both work well. However, I prefer the slight tang you get from crème fraîche. Feel free to use either in equal measure.
Chicken En Escabeche With Purple Mashed Potatoes
Corrected! Apologies for the omission!
Fennel-Rubbed Pork Shoulder With Salsa Verde
@LauraJane Yes, I'd do a low oven to start and then finish it at a higher temp, though maybe more like 450-475 because it'll have some natural caramelization already and you don't want it to burn. When I finished it on the grill, I did so elevated, not on a direct flame.
Sunday Supper: Double-Fried Chicken With Lemons and Jalapenos
The lemon wedges are just in the image as a garnish. The fried lemon slices and jalapeno coins are mixed in the fry; the lemons are sliced very thin, though the batter is crunchy (and therefore deceptive).
Double-Fried Chicken With Lemons and Jalapenos
Yep, the lemon wedges are only for garnish. The fried slices and jalapeno coins are mixed in.
Hellfire Jerk Chicken With Rummy Grilled Pineapple
Skin-on breasts would work just fine, because they'll get the lacquer you're looking for. And, yep, I grow my own habaneros and attest they're generally much hotter than what you find in the grocery store. The sauce is completely adaptable. Add 10, if you wish!
Red Wine-Braised Short Ribs With Lemon-Herb Gremolata
I definitely think you can. The only thing is the roasted red peppers meld into/become part of the the sauce. I'd suggest replacing it with about 2 medium bell peppers if you go that route, adding them early enough so they have a chance to fully become part of the preparation.
Sunday Supper: Red Wine-Braised Short Ribs With Lemon-Herb Gremolata
:). So glad you liked it!
Jennifer Olvera hasn't favorited a post yet.
s
@PommeDG It's perfectly fine to use a 9" x 13" baking dish or casserole dish. Just add an additional 15 or so minutes to the cooking time until heated through. It should be done when a toothpick inserted into the crust comes out clean.