Humble Brownie
It’s after midnight, and I’m sitting here at my desk in a white camisole splattered with caramel and chocolate. I swear I’ve washed my hands about a dozen times, but they still look lightly...
It’s after midnight, and I’m sitting here at my desk in a white camisole splattered with caramel and chocolate. I swear I’ve washed my hands about a dozen times, but they still look lightly...
My idea of a fantastic evening is one spent puttering around the kitchen with a glass of wine, and Norah Jones on the radio. It was during one of these putterings that my friend...
I have been a big fan of Chef Paul Virant’s cooking for a while. I have been to Vie in Western Springs a few times, but the drive from the city is a huge...
Culinary Spotlight / Featured Stories
by admin · Published October 21, 2010 · Last modified July 26, 2019
Chef Carrie Nahabedian is the co-founder and executive chef of Chicago-based NAHA restaurant. Her career spans more than 24 years, and includes a roll-call of reputable establishments including the Ritz-Carlton, Le Perroquet, Le Francais,...
Featured Stories / Food Philosophy
by admin · Published October 21, 2010 · Last modified July 26, 2019
Being Chinese, I was brought up on bowls of rice and various stir fried dishes. The technique was always more or less the same, hot oil with ginger and/or garlic; thinly sliced meat marinated...
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