Deep Dish
Bless them biscuits
On Tuesday, Oct. 4, America’s favorite minimalist foodie Mark Bittman released How to Bake Everything, the fifth installation in what has become a beloved...
The history of a sandwich
A quick word of introduction: This will be, as are most things in life, a work in progress. But the goal of this column...
Julia would be pleased
The night was a little cloudy and very windy. Rounding the corner of 11th and Walnut is the cozy Amante Coffee, with its Italian...
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...
Surviving the Hill
For reasons I won’t attempt to detail in this column, University Hill proves to be a difficult place for many locally grown restaurants (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...
In pursuit of waffles
Iva Paleckova spent half a year developing the waffle batter for Blooming Beets Kitchen. Waffles are a little trickier when they’re not only gluten-free...
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 healing power of pho
I’ve had strep throat three times in as many months. For a 31-year-old who doesn’t work with children or in a hospital, this is...
Mandala Infusion is here to serve
A string of prayer flags flutter over Mandala Infusion. Even in the oppressive heat, a sense of peace is palpable — seems the prayer...
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,...
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...
