Playlist Food


Za'atar flatbreads from Milk Street. Photo: Connie Miller of CB Creatives

Make Your Own Middle Eastern-Style Flatbread, Courtesy of 'Milk Street'

This versatile dough from Christopher Kimball's Milk Street incorporates Greek yogurt for some extra chewiness (and ease of making it). It can be topped with za'atar and sesame seeds or anything else, or simply baked plain to use with dips. 
Milk Street's Tlayuda. Photo: Connie Miller of CB Creatives

Try a Oaxacan Street Snack with a Recipe from 'Milk Street'

Tlayudas are a common antojito, or street food, in Oaxaca. Somewhat similar to a pizza, they are a large tortilla topped with black beans, cheese, and other ingredients that is then grilled open-faced. Try a folded-over version from Christopher Kimball's Milk Street here. 
Chicago tavern-style pizza from 'Cook's Country.' Photo: Joe Keller

Make Your Own Tavern-Style Pizza with a Recipe from 'Cook's Country'

As Chicagoans know, deep dish isn't the only style of pizza indigenous to the city. There's also the thin, crisp crust and square slices of tavern-style pizza. You probably have a favorite joint to get it from, but why not try your hand at making it yourself, with help from Cook's Country
Chef Erick Williams. Photo: Gary Adcock/Studio37

How Chef Erick Williams Shows Kindness Is a Virtue at His Restaurant

"For me, sustainability is developing and training the largest sum of African American and brown young men and women that I can possibly find," says chef Erick Williams, who has recently garnered national acclaim for his new Hyde Park restaurant, Virtue.
Rick Bayless's Pollo in Pipián Verde

Rick Bayless's Pollo in Pipián Verde

Try a recipe for poached chicken breasts in a green mole made with pumpkin seeds, from the newest season of Mexico: One Plate at a Time with Rick Bayless. Green mole is a bit simpler than many of its cousins, so it won't take dozens of ingredients and all day to cook. 
The Taste of Chicago

The Taste of Chicago: A Forgotten Predecessor and Vendor's Stories

The Taste of Chicago starts today. Discover a home-grown, forgotten predecessor that may have inspired the popular event and hear the stories of some of the vendors, from a struggling immigrant turned successful restaurateur, a pioneer in bringing Thai food to Chicago, and a mainstay of Chicago hot dogs.
Beverly Kim and Johnny Clark at the James Beard Awards. Photo: Galdo Photography

Chicago's 2019 James Beard Awards Winners

The James Beard Awards, a coveted achievement among America's chefs and food industry, were held tonight. Out of fourteen Chicago finalists, four took home an Award.
A James Beard Award

Chicago's 2019 James Beard Award Finalists

This year's finalists for the James Beard Awards, often called the Oscars of Food, have been announced. As usual, Chicago has its fair share of nominees: fourteen, in eight distinct categories, plus two more for cookbooks. Find the list, plus reviews, interviews, and recipes from the finalists here.
A laser pie from Brown Sugar Bakery in Chicago's Chatham/Grand Crossing

Representing Her Community Through Baking: Stephanie Hart's Southern Desserts at Brown Sugar Bakery

Stephanie Hart, a semifinalist for the national James Beard Award for Outstanding Baker, conjures up childhood memories with her luscious cakes at Brown Sugar Bakery – and she's trying to use her success as a prominent African American bakery to revitalize neighborhoods.
Revival Food Hall

The Origins of the Food Hall and Its Booming Popularity

Food halls are proliferating in Chicago – why are they suddenly so popular, and how are they any different from food courts, markets, or old-school cafeterias? The answer lies in their clever adaptation to a millennial age.
A chocolate pave heart from Chicago's Bittersweet

How to Make Chocolate Hearts for Valentine's Day

Instead of buying chocolates for Valentine's Day (whether for a loved one or for yourself!), why not try making some delectable chocolate hearts studded with cranberries, with a recipe from Chicago's Bittersweet in Lakeview?
Wealthy Victorians hosted elaborate feasts of multiple, extravagant courses, such as these ones prepared by Art and Chelsea Jackson

From Sheep's Head to Pheasant: Food in Victorian England

While wealthy Victorians hosted elaborate, multi-course meals with expensive ingredients, the working class stretched the rare piece of meat as far as they could. Watch the owners of Pleasant House Pub prepare wealthy and working class Victorian meals – and yes, there is a sheep's head.
Oatmeal chocolate chip cookies. Photo: Jessica Castro on Unsplash

Phil Ponce's Favorite Cookie Recipe

Try a recipe for Phil Ponce's favorite cookie, his wife's oatmeal cookie. "This has been my go-to cookie throughout my adult life. Ann knows if she makes these I will be happy for days," he says. "Definitely my death-bed cookie."
Ferrara Pan Candy Company Factory

From the Archive: Tour a Chicago-Based Candy Factory

The Chicagoland-based Ferrara Candy Company has announced that it's moving into the Old Post Office downtown. Take a tour of their factory, where even the air tastes sweet, in a segment from a 2004 episode of Chicago Tonight.
Chicago Cookbooks

Best Chicago Cookbooks for Your Chicago-Loving Chef

Chicago is a great food city, and, over the years, we've produced a bounty of cookbooks. Local chefs, restaurants, organizations – even baseball teams and politicians – have gotten in on the action. Behold, the cream of the Chicago-made cookbook crop. 
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