The lowly fried chicken has become the new object of everyone’s affection. “Fried chicken is the new pork belly!” proclaims Christine Couvelier of Culinary Concierge.…
Island Duck with Mulberry Mustard
Torrisi. The succulent bird has a pungent, sweet mulberry-and-mustard-oil glaze that’s reminiscent of the mostarda he and Carbone made at Manhattan’s elegant Café Boulud. The…
Pasta with Lamb Ragù
At Coppa, co-chef Jamie Bissonnette doesn’t list all of his purveyors on his menu. « I’m sick of reading menus like that, » he says. But that…
Malted Custard French Toast
Could there possibly be another French toast prepared with as much attention as the one at this bright little place in Chicago’s West Town? Here’s…
Pork Rillette Hand Pies
Sweet or savory, hand pies appeal to anyone with a practical nature: They’re tidy and easy to eat. No fork or knife! Olympic Provisions, a…