Culinary Evolution

In-home cooking classes with Malika Ameen

Cooking classes, often so enticing in theory, are a crapshoot. The instructor picks the dishes. You don't know your classmates. And how much hands-on action do you really...

Shopping Spree

New finds at Green City Market

The city’s largest farmers’ market is finally back outdoors. Here’s what not to miss as you wander Green City Market’s aisles of fresh herbs, spring...

Bacon Station

A meaty gem in Bridgeport

“No one cures bacon like this north of the Mason-Dixon line,” says John Schultz of Mr. Spanky’s. His bacon ($10 for 14 ounces), made from heritage-breed hog...

Candy Cred

Mayana's sophisticated candy bars

Two weeks ago, we sang the praises of chef-made cookies. This week, we’ve found Chicago-made candy bars packed with culinary cred. They come from Mayana Chocolate, a...

Market Watch

Hit the farmers' market and a food exhibit this Saturday

The official start of spring eating is nigh: Saturday, May 4, is opening day for Green City Market’s outdoor season. For the three Saturdays between now and then, the market...

In the Round

Classic cookies with a chef's touch

Rebecca LaMalfa has serious culinary credibility. Formerly the sous chef of Le Cirque in Las Vegas, she recently moved to Chicago and accepted the same position at Trenchermen in...