New York-style pizza

Pizza: New York vs. Chicago, part 1

Originally appeared in the October 28, 2010 edition of the Southside Times.

One of the oldest and most enduring food feuds is the dispute between New York and Chicago—thin versus thick.  I’m talking about pizza, of course.  Without doubt, pizza has a rich history that stretches back well before the Big Apple and the City of the Big Shoulders began sliding their respective pies into the oven.


Published in: on October 28, 2010 at 3:48 pm  Leave a Comment  

Scotch Eggs

Homemade pub grub

Originally appeared in the October 14, 2010 edition of the Southside Times.

When it comes to hearty snacks—recipes that sentimentally insulate us during chilly seasons—it’s hard to top Scotch eggs.

Picture the scene of a comfy, dimly-lit English pub:  patrons conversing over amber pints of ale, snuggly surrounded by dark, wood-paneled walls.  Now glance over by the bartender, at the large jar of pickled eggs resting on the countertop.  To be sure, there’s a rich history of egg-based appetizers in English-style pubs.  More after the jump:  (more…)

Published in: on October 14, 2010 at 5:11 pm  Leave a Comment  
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Watercress Salad

Watercress Salad

  • ½ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • ¾ teaspoons kosher salt
  • 14/ teaspoon cracked black pepper
  • 5 large bunches of watercress, washed, dried, torn into pieces

1.  Whisk together oil, lemon juice, salt and pepper.  Toss with watercress.

2.  For service, place Scotch eggs atop watercress salad.

Published in: on October 13, 2010 at 5:12 pm  Leave a Comment  
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Wild salmon with daikon, snow peas, enoki salad, and sweet pea-wasabi sauce

The rogue and the refined:  an evening with Bourdain and Ripert

Originally appeared in the October 07, 2010 edition of the Southside Times.

Celebrity chefs Anthony Bourdain and Eric Ripert made reservations at Clowes Hall last Thursday evening, leaving food-for-thought scattered across their conversational cutting boards.  But after the admirative laughter died down, after the fan-eager applause faded, what remained in the auditorium was a sustained sense of culinary camaraderie—between the chefs and, somehow, between the diverse audience.  Continued after the jump:  (more…)