Deep Dish
The wealth of dumplings
Sometimes you just need some home-cooked food, but, you know, not at your own home.
On Broadway, just across from Ideal Market, is Flower Pepper, a...
Eating pizza with a fork
Americans collectively scoffed last spring when John Kasich, still on the trail for the Republican presidential nomination, picked up a knife and fork and...
Fill up on bread
We’ve all been there: Sitting at dinner, surrounded by loved ones, and out comes a basket of bread. Without fail, someone says, “Don’t fill...
Cold day, hot soup
Thanks to Frontier Airlines for the last minute canceling of regular Deep Dish writer Caitlin Rockett’s flight home, readers of this ordinarily informative column...
Food for the body and soul
here’s nothing like 14 hours of travel by plane, train, bus and automobile to suck the life force out of you. It doesn’t matter...
The joy of ice cream
When Ian Clark set out to open Heifer and the Hen, his goal was maybe a little different from other ice cream shops.
“We wanted...
The end of typecasting for chicken salad
Much like Steve Buscemi, chicken salad has long been typecast. It plays a supporting role in picnics and Sunday brunches, baby showers and corporate...
How many slams in an old screen door?
Shel Silverstein once asked, poetically, “How many slams in an old screen door?” The answer, he said, “Depends how loud you shut it.”
The...
Steak, eggs, astronauts and bodybuilders
Steak and eggs is one of the quintessential American breakfast dishes. It combines the unrivaled satisfaction of eating a juicy steak, a pleasure far...
The perfect pub food
Pub food is meant to be a hearty complement to a night of drinking — fried, full of cheese, drenched in buffalo sauce, dunked...
Ten ways to eat better…
Once upon a time, home cooks used everything from their meats and vegetables: stems and peels and bones and fat. We’ve been conditioned to...
