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The gallery you can taste

At Frame Chicago, a custom-design framing workshop, you don’t just see art — you taste it. Over the years, the Rajani family has turned their tiny Lincoln Park shop into a playground for flavors and creativity, where high-gloss pink molding…
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This cake has three kinds of apple, no compromise

Are we seasonal creatures? A June study from the University of Michigan suggests we are: even with blackout curtains, LED bulbs and thermostats locked at 72, our circadian rhythms still sway with the light, sleeping longer in winter and less…
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Tourist towns see rising hunger in the off-season

By late September, the striped umbrellas are folded, the taffy shops go dark and the only thing moving along the boardwalk is the autumn wind. That’s when the lines start forming — not at the seafood stands, but at the…
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“Cheese Magic” is your new cooking bible

What does it mean to be a good cook? Sure, there’s the technical stuff: the knife skills, the timing, the intuitive moment when you know a chicken breast is cooked through but not yet dry. Beyond that, though, there’s a…
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Fig jam hand pies for the hesitant host

Every host has a cautionary tale. Mine starts with me brushing cornmeal onto a batch of English muffins at 4 a.m. and ends with me swearing off brunch for at least six years. I was 21, barely old enough to…
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Smucker’s sues Trader Joe’s over crustless PB&J snacks

Smucker’s and Trader Joe’s are currently embroiled in a legal dispute concerning packaged peanut butter and jelly snacks. On Oct. 13, the Ohio-based J.M. Smucker Company filed a lawsuit against Trader Joe’s, alleging that the latter’s crustless peanut butter and…
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The secret to perfect, buttery pie crust

A favorite culinary tradition of mine is making homemade quiche during the fall season. I love a classic quiche Lorraine, filled with smoky bacon, rich Gruyère cheese and shallots. But I’ve also tried ones stuffed with spinach, onions and mushrooms…
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Matcha and cardamom brown butter blondies

This recipe is excerpted from “108 ASIAN COOKIES” by Kat Lieu. Copyright © 2025 by Kathleen Lieu. Photographs by Charity Burggraaf. Used with permission from Voracious, an imprint of Little, Brown and Company. Can I tell you a secret? I’ve…
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French food finds its cool again

The martinis are cold, the oysters endless and every table sounds like a dinner party. Lately, going out for martinis, fries, and oysters has become the night-time version of matcha and froyo — a ritual, a little luxury. But when…
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