This great holiday is sure to be adopted in America, just as soon as everyone tastes one of the cocktails. more ›

Every classic cocktail and every boozy ingredient you can think of in one handy (and incredibly detailed) chart. more ›

This scotch-based cocktail, invented by Mike Ryan of Sable Kitchen and Bar, is a perfect addition to your winter repertoire. more ›

Although this drink hails from outside the city limits, it would be right at home warming you up on a chilly winter's evening in Chicago. more ›

Fluffernutters can be taken to a whole new level with this homemade version of the childhood favorite Marshmallow Fluff. more ›

This bourbon and sarsaparilla cocktail is sure to be a big hit at any winter parties. more ›

Doesn't it seem like pears are everywhere? Or maybe it's because the only lyric stuck in our heads is "and a partridge in a pear tree" playing over and over again. more ›

Until the sun is still out when we leave work and we see the color green again, we're not going to be tired of soup. Welcome back to Soup's On, our soup column designed to get you through the winter doldrums. more ›

If you need a bread course for Thanksgiving or just a new recipe, try these smooth, savory biscuits. more ›

If you're not a fan of farro (say that three times fast) you should be. more ›

You read right, just two ingredients are needed for this simple fall dessert recipe. Two ingredients and minimal baking time; this recipe is tailored for the not-so-baking savvy. For a quick and healthy fall dessert, follow the recipe below for a moist, rich cupcake full of pumpkin flavor. more ›

Part two of the three-part miniseries Prohibition premieres tonight on WTTW Channel 11 at 7 p.m. This installment of the latest documentary film by Ken Burns and Lynn Novick chronicles the aftermath of the passage of the 18th Amendment and the Volstead Act, the law that both gave Prohibition enforcement its teeth and unwittingly set in motion a 13-year bender of rampant criminality in America. more ›

Time to get back to brown spirits with this classic fall cocktail. more ›

Back off, red hair enthusiasts. We’re talking about real fresh ginger today. If your regular steak marinade or seasoning is boring you, we have your cure right here, lover. This ginger and whiskey marinade goes especially well on steak, but could be used on poultry or other meats too. Control the heat by adding more or less jalapeno to your taste. more ›

Carnivale University - the fantastic mash-up of a name the Chicago restaurant has given its occasional classes in mixology, Latin cooking and entertaining - met again on Wednesday evening for a basic introduction to the Mojito. Led by head bartender and house mixologist Daryl Freeman, Mojitos 101 gave the crowd of 50 or so students the tools and know-how to whip up this classic, fresh, fair-weather rum cocktail at home. more ›

Today marks day one of Tales of the Cocktail New Orleans, a yearly celebration of cocktail history and culture. There are seminars, drinks, dinners and more drinks. The five-day exercise in revelry has lured a number of our city's finest bartenders from their normal posts. And while we certainly haven't been left to totally fend for ourselves - many establishments have been entrusted to able lieutenants and special guests - it seems like a great time to practice a little self-preservation. And by that we mean introducing a new cocktail into our domestic repertoire. more ›

Summer in Chicago is a fickle mistress. It just so happens that it's hot this week, so let's hurry up and get some hot-weather food cooking. It'll probs start snowing next week anyway, so don't put your one-piece snowsuit, dibs chair, and crockpot too far back into the closet just yet. In the meantime, celebrate this heat, don your bikini, and try our spicy tequila shrimp for dinner. The cilantro-lime sauce we pair it with is a versatile option for just about any grilled meat or vegetable, and the citrusy kick is just what you need on a hot summer evening. Refrigerate the sauce in a tightly sealed container and it will keep for about a week. more ›

Al fresco snacking recipes continue with this classic sweet treat. Surprise your friends and family with your tasty, toasty cinnamon crusted nuts. Added benefit: almonds are full of healthy vitamin E and omega-3 fatty acids. Additional added benefit: this recipe will make your whole house smell like Navy Pier, sans fast food and sweaty crowds. more ›

Brazil's national spirit is more versatile than you think. Best known as the stuff in a Caipirinha, cachaça has been appearing outside those traditional confines lately, as the star of imaginative spring cocktails at several Chicago restaurants and bars. more ›

As our beloved Chicago Bulls continue to surprise and delight, the city's eyes will be on the team tonight as they play at home against the Atlanta Hawks. We weren't lucky enough to score tickets, but we (and now you, too) can make Chicagoist's own Bulls Broccoli at home to eat during the game. more ›

Some boneheads may think that spring is coming, but we true Chicagoans are not fooled. We're in for one, maybe two more sights of snow before we can even begin to think about packing away our winter coats. To home cooks, you know what that means: crock-pottin' season ain't over, baby! more ›

Cold, frosty days are looming ahead with no end in sight, but you can bring a little tropical flavor into your life with a few easy ingredients that are readily available, even in winter. Blast some reggae on your kitchen radio and imagine the warmer days to come. Chicagoist’s Cayenne-Rubbed Flank Steak and Pineapple Chutney (serves two to three) more ›

For dinner this week, try cooking tilapia. Its versatile white and flaky filets are easy to find in area grocery stores and seafood markets. more ›

Our weekly CSA deliveries are coming to a close, but there has been no shortage of squash in the final parcels. Our kitchen counter holds five butternut squash, three acorn squash and, this week, one bright yellow spaghetti squash. We grabbed our newest squash family member as the centerpiece for a meatless Monday entrée. more ›

Last Saturday, when the wind was howling and blasting rain against our windows, we could think of nothing better than staying in and cooking a big pot of chili in our cast iron dutch oven. Until we met Ted Allen, current Food Network mega-star and former Chicago Magazine editor, and read his cookbook “The Food You Want to Eat”, we had thought of chili as a ground meat-driven recipe. Since then, we've always gone back to his Killer Chili recipe, longing for the way the chunks of beef chuck roast fall apart at first bite. And, when we have it on hand, we’ll add a few heavy dashes of local Co-op Sauce for another layer of flavor. We like to serve this chili on top of white rice and top it with both sharp cheddar cheese and creamy, melty colby jack. Feel free to serve as you wish - we assume if you are a Cincinnati-native it would be a natural to top noodles with this chili recipe. more ›

We served this unconventional Super Bowl appetizer to some skeptical beer-loving, sausage pizza-eating football fans. Under the alias “Fruit and Walnut Dip” the luscious combination of figs, toasted walnuts, olives and capers, was a smash hit. more ›

Miso is fermented paste typically made from soybeans, along with a grain (such as barley or rice), sea salt and bacteria called koji. Miso is outrageously good for us! It’s loaded with live enzymes that strengthen and protect the natural, healthy bacterial flora in our intestinal tract. Miso also contains a soy-based isoflavone known as genistein that is believed to have antioxidant effects and the potential to delay tumor growth. more ›

Yesterday was National Rum Day, but just because it's over doesn't mean we'll stop imbibing. Today's weather is in fact perfect for a Dark 'n Stormy® (one of the few cocktails to feature a trademarked recipe, by the way). more ›

If you have been lucky enough to order this take on traditional Russian pelmeni from the small, divey, now-closed establishment, cleverly named "Pelmeni", in Madison, WI, you know how good this is. In fact, you've probably stood in a long line at midnight waiting, deciding if you should get meat or potato dumplings and if you want it traditional or spicy, jealous of the patrons already eating. If not, you can now make it at home after a short trip to your nearest Eastern European grocery store. We went to Renee Gourmet in the Ukranian Village and highly recommend it. (Although the man working looked at us like we were insane when we explained how we were going to prepare it.) more ›

Want some challenge in your recipe and have given up on the Alinea cookbook? Try the Twitter Cookbook: recipes in 140 characters or less. The info on the page reads: "Tiny recipes condensed by @Maureen. Serves 3-4. Delicious ideas from all over the world." Maureen has kindly added a cookbook glossary in case you are confused by things like "mix 2lb/kg chickn/20whlclvgarlic/t." We like things that are miniature, but typically prefer a little more direction when it comes to recipes so we scoured the tweets for an easier recipe to increase our chances of success and found this: more ›