Pasta, now a near-ubiquitous food throughout the world, has achieved global status after a long, complex history involving multiple points of origin and several periods of rapid expansion of its popularity. In the West, one such period occurred in the late Middle Ages in the western Mediterranean.
According to Southern cooking icon Nathalie Dupree, Southerners lie awake at night and remember their grandmother’s biscuits, their Aunt Sue’s mashed potatoes and gravy, the grits from the mill down the road, and the boiled peanuts their grandfather taught them to cook i
Chicago Foodways Roundtable presents Yvonne Maffei of MyHalalKitchen.com.Ramadan is the Islamic month of fasting for Muslims around the globe. Contrary to popular belief, there is so much wonderful food to enjoy between sunset and sunrise.
Windy City Professional Culinarians and the Consul General of Japan at Chicago host "A Tasting of Traditional Japanese Cuisine: A Seminar on Sake and Tasting." Consul General Okamura Yoshifumi opens the program and introduces Hayashi Yuji, the chef de
While Rachel Finn was living in Paris, she tasted Algerian pastries for the first time and her life was changed forever. “It was, without question, love at first bite,” she recalls. “An obsession was born.
Getting lunch for 20 hungry cops who have been riding around in the freezing Chicago winter or blistering summer heat requires a remarkable degree of diplomacy, grit, and street savvy. Seriously, these folks are armed!
Odd bits, offal, or variety meats—whatever you call them, they have had a chequered history. Prized by early man, enjoyed at Roman banquets, and feted by the Elizabethans, they are viewed today in most of the English-speaking world as not worth cooking or, worse still, too disgusting to eat.