Deep Dish
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...
Mr. Sake knows a thing or two about spicy tuna
You’ve heard it here before and you’re about to hear it again: Go to your nearest strip mall and check out the restaurants. Ten...
Beau Jo’s perfects the art of the crust
Pizza is a celebration food if ever there was one; it’s warm and gooey, just like your festive feelings; it’s handheld, it’s customizable and...
A taste of the ‘Pink City’
The late Keith Bellows, an award-winning editor for National Geographic Traveler, loved India.
“There are some parts of the world that, once visited, get into...
Let’s raise a scone to Amanda
At the beginning of last year I was feeling low, quite frankly. Really low. Didn’t-want-to-get-out-of-bed low. I had weathered some personal storms that had...
Nostalgia and scallion pancakes
I was raised in the South, which meant every Sunday my mother would force me into a petty coat, stockings, dress and patent leather Mary...
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...
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...
Somewhere over the rainbow (curry)
Wind blew light rain this way and that as streams snaked down the sides of Pearl Street. The days are still hot and sunny,...
Apple pie, baseball and tacos
I love tacos. I love their simplicity. They are the perfect street food: easy to prepare, filling, messy, delicious.
This is no radical statement. It’s pretty...
