Taste
Your guide to eating, drinking and cooking in Chicago.
The Logan Square restaurant’s take on the pan-fried noodle dish, a popular street food in Malaysia, stays true to its roots.
Thinking ahead to your next few meals? Here are some main dishes and sides to try.
Parachute, their beloved dining gem in Avondale, is dead. But the pioneering duo have set their sights on what comes next.
Johann Moonesinghe, a tech entrepreneur and restaurant owner from Texas, has big plans for Etta
The faux flower installations have popped up at restaurants and other businesses in Lake View, Lincoln Park, the West Loop and beyond, mirroring a global trend.
Learning how to grow food lets you enjoy fresh produce without stretching your budget.
Quinoa may be prepared like rice, and its nutty flavor adds hearty, toothsome texture to salads, pilafs and stews.
As an independent restaurant owner, Chef Avgeria Stapaki says culinary artistry is a core facet of her identity. At Tama, she says has the freedom to present her true self on the plate.
Thinking ahead to your next few meals? Here are some main dishes and sides to try.
The owner hopes the rebrand will appeal to more customers after the spot suffered losses in recent years. The restaurant downstairs, for now, will be used for private events and catering.
Following its launch, the popular Mediterranean restaurant is set to open a second area outlet this summer in Vernon Hills.
Although sauerkraut is perhaps the best-known national dish of Germany, and has been a staple of the German diet since the 1600s, it didn’t originate in Germany.
Castaways Beach Club, formerly Castaways Bar & Grill, closed for renovations last summer. A refresh features an updated menu and renovations costing more than $3 million.
The average price an American pays for pasta is about $1.45 per pound. It’s easy to see why the country’s pasta consumption is on the rise.
This recipe relies on a heady blend of North African spices muddled with oil, lemon and runny honey to create a soupy, fragrant paste.
The Kickstarter-backed mocktail bar called Solar Intentions will be joining a growing sober scene in Chicago.
Thinking ahead to your next few meals? Here are some main dishes and sides to try.
Being their own boss is key for these business owners, but also being there for their kids is just as important.
The key to a good salsa is to hit all the flavor components, and this salsa does just that: Sweet and sharp citrus, laced with skulking chili heat, mingles with spring garlic.
Knowing how you want to cook it or use it in your favorite recipe will help you choose the right kind.