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Chicago-area chefs name the best meal they ate this year - Evanston Review. We asked 50 Chicago chefs and food pros to name one meal they fell in love with this year.

Chicago-area chefs name the best meal they ate this year - Evanston Review

From new and trendy to fancy and decadent to trusted and traditional, here are 50 ways not to lose your love for the Chicago area dining scene. Anthony DiRienzo — executive chef, Nellcôte and RM Champagne Salon in Chicago Best meal: Dungeness crab, head on shrimp and fresh crawfish Restaurant: Angry Crab, 5665 N. Lincoln Ave, Chicago; / Balsamic Vinegar, Aceto Balsamico Tradizionale, Whats Cooking America. The best Balsamic Vinegars have nothing else added to them - only the grapes.

Balsamic Vinegar, Aceto Balsamico Tradizionale, Whats Cooking America

There is a lot of confusion about balsamic vinegar. On the grocery shelves you will find $3.00 bottles next to $25.00 bottles (often the $3.00 bottles have fancier labels). But, buyer beware! Not all balsamic vinegars are what they appear to be. How To Make a Fruit Crumble with Any Kind of Fruit — Cooking Lessons from The Kitchn. There will be a crumble of one kind or another on my table from now until Thanksgiving.

How To Make a Fruit Crumble with Any Kind of Fruit — Cooking Lessons from The Kitchn

Not to mention crisps and cobblers. Making any of these is so easy that you barely need a recipe — in fact, one basic recipe with some variations will serve for each. The only requirement is fresh summer fruit — the riper and closer to jamminess the better. How To Make a Fruit Crumble with Any Kind of Fruit Cooking Lessons from The Kitchn. Peach and Blueberry Crumbles Recipe. Peach Blueberry Crisp Recipe. Food52. Blueberry Cobbler with Oatmeal Topping Recipe. Blueberry Crisp with Oatmeal Topping Recipe.

Yield: 8 to 10 servings This recipe for blueberry crisp with oatmeal topping practically melts in your mouth.

Blueberry Crisp with Oatmeal Topping Recipe

Top with a dollop of homemade whipped cream for a dessert that's simply divine. Photo/Art by Aimee Seavey. Blueberry-Oatmeal Crisp Recipe. Blueberry Crumble Recipe. Ian Knauer | The Farm | Houghton Mifflin Harcourt, 2012 An old family favorite, this blueberry crumble recipe has been passed down to me from my Aunt Janet, who learned it from my grandmother and called it Blueberry Belle Crunch.

Blueberry Crumble Recipe

Honestly, I have no idea why it has such a funny title, but it doesn’t matter. The crumble is so easy to throw together that no matter what you call it, you’ll be more than happy with the result. It’s especially memorable when served warm with a scoop of vanilla ice cream on the side. Blueberry Crumble. The Ten Cookbooks Every Cook Should Own. A great cookbook is the total package: it has delicious recipes that work, beautiful photography, writing that inspires and intrigues, and, most importantly, it covers a type of food that people are excited to eat.

The Ten Cookbooks Every Cook Should Own

A truly amazing cookbook earns its stains through frequent use, and can almost become a family member as it reappears year after year at birthdays and holidays. But some books are even more than that. We are proud to herald ten such cookbooks as the inaugural class of the Epicurious Cookbook Canon. These are books that have either stood the test of time or are indispensable for a modern home cook. The Epicurious Cookbook Canon Longlist.

Homemade Buttermilk. Easy and delicious Review by CW I use a heating pad on low, checking it often with my thermapen thermometer.

Homemade Buttermilk

Use it in my bread, kringla, afternoon snack, everything possible! Skimming 101. Enlarge Credit: David Brabyn The French sauces featured in "Mother Sauce" (December 2008, Issue 116) all begin as a meat stock; one of the keys to ensuring that you end up with a refined, velvety sauce is the careful and continuous skimming away of the fat and impurities that rise to the top of the pot as your stock simmers.

Skimming 101

Different sauciers have different methods for skimming, but all of them have the same goal: to remove as much of the unwanted foam as possible without removing the pure meat stock along with it. Here are four tried-and-true techniques we've come to rely on in the saveur test kitchen. 1. The cold-spoon method: Dip a large metal spoon in ice water and run the bottom of the spoon along the surface of the stock. The cold metal will cause fats in the foam to coagulate and stick to the bottom of the spoon. 2. Butternut Sage Scones recipe on Food52. How to Choose Your Pasta Sauce.

Life, Death & Dinner. Lemony lentil salad. Grilled Stone Fruits with Balsamic and Black Pepper Syrup Recipe : Rachael Ray. Soba Noodle Soup. Ziti with Broccoli Rabe and Sausage. Ingredients 1 pound ziti 1/4 cup olive oil3 large garlic cloves, crushed1 1/2 pounds broccoli rabe, florets and tender stems only1/4 teaspoon crushed red pepper1/4 teaspoon salt1 cup chicken stock or canned broth1/2 pound cooked sweet Italian sausage, crumbled or chopped2 teaspoons unsalted butter1/2 cup freshly grated Grana Padano, or Parmigiano Reggiano Instructions Cook the ziti in a large pot of boiling salted water until al dente.

Ziti with Broccoli Rabe and Sausage

Drain well. Meanwhile, in a large deep skillet, heat the oil. Orecchiette with Turkey Sausage and Broccoli Rabe Recipe : Giada De Laurentiis. Directions Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute.

Orecchiette with Turkey Sausage and Broccoli Rabe Recipe : Giada De Laurentiis

Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Orecchiette with Turkey Sausage and Broccoli Rabe Recipe : Review : Giada De Laurentiis. Can You Make Hot Sauce at Home? Can you make hot sauce at home that's better than stuff from the store? For years I've considered hot sauce to be something you just had to buy in those little glass bottles.

I have a half-dozen of them to prove it. Open up my fridge door, and they clank around for a good 15 seconds, announcing that they are ready to be used. And you know what? Mexican Red Chili Sauce Recipe. Ingredients 3 dried Ancho (sometimes called pasilla in the US*) chiles OR 2 Ancho and 2 Guajillo chilesWater1 large clove garlic2 whole cloves, crushed2 black peppercorns, crushed1/2 teaspoon of salt, more to tasteOlive oil * According to Diana Kennedy, Pasilla chilies are a long and skinny variety of chile, while Ancho chilies (dried poblanos) are shorter and wider.

However, in certain parts of Mexico, the Ancho chile is called Pasilla, and because of immigration, is commonly known as Pasilla in many parts of the US. Homemade Chili Garlic Sauce Recipe (Tuong Ot Toi) Weeks ago we started a conversation about how to make Vietnamese chili garlic sauce without preservatives.


Chicken Stuffed Pasilla Peppers. I had pasilla peppers in the refrigerator that needed to be used up. I decided to stuff the pasilla peppers with leftover chicken mixed with roasted bell pepper, jalapeno and green onion. I topped the chicken stuffed peppers with a bit of cilantro and lime sour cream and cheddar cheese. They were rich and delicious. The chicken was really flavorful, the sour cream sauce made it moist and tangy while the roasted pasilla pepper was smoky and delicious. Roasted Corn and Pasilla Pepper Salad « Denise’s Kitchen.

Farro, Italy's Rustic Staple: The Little Grain That Could. Farro Salad with Grilled Eggplant, Tomatoes and Onion Recipe : Bobby Flay. Hummus Recipe at Epicurious. Nasu Dengaku/Miso Glazed Eggplant Recipe.

Tomato sauce

Preserving Autumn: Tomato Herb Sauce for Freezing.