The other day, a friend and I went to eat at Al Bawadi, a Mediterranean restaurant in Bridgeview, IL. The restaurant is located along a busy road, lined by an endless stretch of strip malls. Despite ...

Almost all of the many restaurants in the South Loop are designed to serve the lunch crowd. I’m willing to bet there is one Potbelly’s, Jimmy John’s, or Panera Bread for every person who refuses to ...

Simply mix the above ingredients in a deep baking pan, fully coating the lamb in the marinade. Preheat oven to 275-325° F (depending on the actual heat that a home oven produces). Bake the lamb for 2 ...

8 oz soy sauce 1 Tsp. chopped garlic 2 Tbs. minced ginger 8 oz peanut butter ½ cp sesame oil ½ cp rice wine vinaigrette 1 qt. oil blend 1 Tbs. chile garlic sauce 2 Tbs. cilantro (chopped) ¼ cp Honey ...

Wash meat, sprinkle lightly with seasoned salt, place on barbecue rack, slow cook for 12 hours before being removed to serve on Kaiser bun with coleslaw and barbeque sauce. Chop cabbage finely. Mix ...

Hello everyone! As we wrapped up our 15th season, we asked top chefs from around the city to pick their favorite places to dine out in Chicago – and who doesn’t want to know that? Watch the episode if ...

Preheat the oven toe 300° F. Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with ...

Boil the hot dog, steam the poppy-seed bun and top with mustard, relish, onions, tomato slices, pickle, hot peppers and a dash of celery salt.

Buy a premium cut strip steak, about one pound of weight. Slice the middle, making a hole to stuff with sauteed fresh garlic spinach and with argentine white cheese. Put the stuffed steak on the grill ...

1. In a large stockpot over medium heat, sauté onions, garlic, and fish bones in butter until bones are loose and broken and onions have softened slightly. 2. Increase heat to medium high. Add white ...

In a pot combine Ponzu juice, Soy sauce, Mirin, Orange halves, and Konbu seaweed. Stir well and bring to a boil. Remove mixture from the heat and add Katsuobushi. Allow mixture to cool completely.

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