Mezcal adds smoke to Mexico’s favorite cocktail: Smoky Paloma

The Paloma, usually made with tequila, is made here with mezcal. Grapefruit juice stands in for the more commonly used grapefruit soda. Recipe below.

Smoky Paloma

OUR NEIGHBORHOOD BAR, THE BARREL, HAS MANY CHARMS. It’s tucked up under an El station. The mostly punkish jukebox offers a nice soundtrack to the evening, and the bartenders supply lively conversation when you want it. But one of the biggest draws for us is the cheap, delicious, inventively named cocktails. Our current favorite is the Rosemary’s Baby Daddy. Continue reading “Mezcal adds smoke to Mexico’s favorite cocktail: Smoky Paloma” →

A traditional Mexican favorite, not so slow cooked: Beef Barbacoa Tacos

Barbacoa is a flavorful Mexican meat preparation with many variations. Here, it’s cooked in an Instant Pot and served as tacos. Recipe below.

Beef Barbacoa Tacos

[su_dropcap style=”flat”]I[/su_dropcap]t is colder in Chicago right now than in Antarctica. And the North Pole. And Mount Everest. But even before the polar vortex bore down on us this week, bringing the coldest weather in a generation, snow and cold had us thinking of meaty, stewy, cozy dishes. And as luck would have it, Marion had recently come across a barbacoa recipe. Continue reading “A traditional Mexican favorite, not so slow cooked: Beef Barbacoa Tacos” →

A warming soup from people who understand the cold: French Canadian Pea Soup

This traditional Quebecois soup turns dried yellow peas, smoked ham hock, aromatics and broth into a simple, comforting meal. Recipe below.

French Canadian Pea Soup

WHEN I WAS A KID IN DETROIT, our family was all about practical home cooking from fresh ingredients. One of the few prepared foods that was a regular part of the rotation came in a can: Habitant French-Canadian Pea Soup. And, you know, all these years later, I still love this soup—and, wonderfully, it still tastes the same: hearty, soothing, and delicious. It’s still a part of our lives, even though now, to buy it, we have to drive to Canada. Continue reading “A warming soup from people who understand the cold: French Canadian Pea Soup” →

A delicious test drive of an impressive new kitchen tool: Instant Pot Short Ribs

Cooking beef short ribs in an Instant Pot greatly reduces cooking time and still delivers the delicious, tender goods. Recipe below.

Instant Pot Short Ribs

WE’VE NEVER BEEN BIG ON RUSHING INTO THINGS. Last November, we finally got an Instant Pot. And this past weekend, I finally cooked with it. The first thing I cooked? Short ribs, of course. Continue reading “A delicious test drive of an impressive new kitchen tool: Instant Pot Short Ribs” →

Lentils and pasta in one delicious, traditional dish: Pasta e Lenticchie

Pasta and lentils—pasta e lenticchie—is a traditional Italian favorite with many versions. Here’s ours. Recipe below.

Pasta e Lenticchie

[su_dropcap style=”flat”]T[/su_dropcap]his week’s recipe began with six words: Tortellini, Lentils/Collard Greens/Pork Sausage. Lifestyle website InsideHook asked six Michelin-starred Chicago chefs to name their favorite meals in town, and Lee Wolen at BOKA called out the pasta dishes at Daisies. Those six words were the full menu description of one of those pastas. Continue reading “Lentils and pasta in one delicious, traditional dish: Pasta e Lenticchie” →

A humble dish cooks up cozy memories: Shepherd’s Pie

Originally created as a frugal way to use leftovers, shepherd’s pie, a hearty UK favorite, combines lamb and vegetables topped with mashed potatoes, then baked. Recipe below.

Shepherd’s Pie

ON MY WORST DAYS IN HIGH SCHOOL—a pop quiz, homework not done, any day that started with 8am swim class—one thing could reliably turn the day around, at least for a while. That was walking into the cafeteria at lunch and seeing shepherd’s pie on the menu. Continue reading “A humble dish cooks up cozy memories: Shepherd’s Pie” →

Holiday traditions—never changing, always changing

Chicago Union Station Great Hall

[su_dropcap style=”flat”]F[/su_dropcap]riday night, we met daughter Claire’s train from Detroit at Chicago Union Station, its Great Hall pictured here. Sunday morning, daughter Laurel drove in from Milwaukee. After many, many years of traveling to our parents’ homes for the holidays, we are the destination. Have been for a while now—and it feels good. Continue reading “Holiday traditions—never changing, always changing” →

Too easy to taste this good: Quick Caramel Cake

No reason to tell them why this sweet, buttery caramel cake is so easy to make—just bask in the compliments. Recipe below.

Caramel Cake

[su_dropcap style=”flat”]I[/su_dropcap]’m a Midwestern, urban woman—the daughter of Eastern European immigrants. The desserts of my childhood tasted of cherry, chocolate, sweet cheese, cinnamon. Some things never crossed my path and, when I first ran across them, I thought they were weird. Too sweet and oddly sticky. How could people like them, much less want them and seek them out? One of those flavors was caramel. Seriously, what? Continue reading “Too easy to taste this good: Quick Caramel Cake” →

Why to buy fresh cranberries now: Pan-roasted Chicken with Cranberries

Fresh cranberries are only available during months ending in “er”—buy and freeze them now to make this simple, but complex, company-ready meal again and again. Trust us, you will.

Pan-roasted Chicken with Cranberries

[su_dropcap style=”flat”]H[/su_dropcap]oliday craziness is in full-tilt boogie mode. So no new post this week—instead, here’s a favorite recipe from last December that will definitely show up on our table at some point for holiday guests. The signature tartness of fresh cranberries is the key. It turns pan-roasted chicken, potatoes, shallots and herbs into a complex meal you’ll be happy to share with company too.

Karaage: Chinese-style Japanese fried chicken

As popular as pizza in Japan, karaage is an ideal appetizer—chunks of chicken thigh marinated in soy sauce, sake, mirin and aromatics, then dipped in potato starch and quickly fried. Recipe below.

Karaage

[su_dropcap style=”flat”]W[/su_dropcap]hen we are in Detroit, which is every few weeks these days, we almost always find some reason/excuse to have dinner at Johnny Noodle King. This small, busy, fast-moving joint is always bustling and always full of all sorts of people who happily line up for a bowl of ramen, a nice drink and some terrific Japanese-inspired snacks. Continue reading “Karaage: Chinese-style Japanese fried chicken” →