There is a brief moment every summer when the english peas, snap peas and peas shoots are available at the Green City Market in Chicago. This is a simple recipe celebrating these ingredients at their best. SaveSave SaveSave SaveSave SaveSave SaveSave SaveSave SaveSave SaveSave… Read More
On Sunday, I went on a foraging adventure with Chef Iliana Regan of Elizabeth Restaurant and her friendly crew. The day began with coffee and a breakfast of scrambled eggs, bacon, potatoes, and warm artisanal bread and donuts at the restaurant. After a brief description of our itinerary, I enthusiastically… Read More
When I was a child, I hated brussels sprouts. Thankfully, I have grown to enjoy crunchy shaved brussels sprouts in salad as well as crispy seared or roasted brussels sprouts as a side dish. This recipe has the perfect combination of seared brussels sprouts, salty bacon,… Read More
Recently, a friend asked me to write a food column for her new online magazine Classic Chicago. The column, entitled “The Ingredient”, features locally sourced ingredients; each article shares information on where to purchase the ingredient in Chicago, why I chose the ingredient, and a… Read More
On several occasions in the past few weeks, I have purchased flavorful wild brown shrimp at Eataly. The wild brown shrimp, harvested from the Gulf of Mexico off the Texas coast, have a firm texture that is perfect for this traditional Spanish recipe for Garlic Shrimp, also called… Read More
I love to celebrate New Year’s Eve with champagne and buckwheat blini with smoked salmon, gravlax, or caviar. This recipe for buckwheat blini requires a little more time to make due to the yeast in the batter; the yeasted batter creates blini that have a lighter texture… Read More
alice and waldo 