The new vegan cookbook from The Spork Sisters is filled with recipes that make meat-free dining easy and approachable. more ›

Even though the Bears were out of it long ago and the Super Bowl is technically dead to us, we guess we’ll still watch it. Here are some Super Bowl Sunday recipes from the Chicagoist staff. more ›

Make your own version of the popular homemade snack. Save money, avoid packaging and customize them to your own tastes. more ›

In the coming weeks, we'll build up to Valentine's Day with true love recipes - romantic and sexy foods that you will want to make with (and for) your Valentine. First, Sparkling Vodka Cranberry Snacks. more ›

The Chicagoist food staff is in the kitchen all year long to bring you seasonal home cooking recipes that are appropriate for our Chicago climate and food availability. Here are highlights from 2011. more ›

Make the classic snack mix yourself - it's much better that way. Perfect for New Year's Eve parties, but be sure to make a lot. It'll be gone by 2012. more ›

Although our city refuses to get cold or snowy, you can still bring the season to your kitchen by trying these dishes. Try one (or two, or three!) of our simple fish and citrus recipes. more ›

French peas are easy, quick, and a great side for holiday hams, turkeys, and chickens. If you think you don't like peas, think again. more ›

Here are some new recipes to inspire your baking, courtesy of Lottie + Doof. more ›

Recreated for you here on Chicagoist, here is a recipe for gingersnaps that is over 60 years old. more ›

Mashed potatoes are practically comfort food royalty, so it's worth getting it right. Try our simple sour cream mashed potatoes recipe for something warm and satisfying. more ›

Take the time to create this traditional Italian dish and you won't be sorry. more ›

The same dishes year after year can be comforting, or they can be so boring that you go through an entire case of wine. If you're feeling the need to break out of the Thanksgiving box, here's a few ways you can switch up the old favorites. more ›

You're supposed to bring a side dish to Thanksgiving tomorrow, aren't you? Here is a simple and seasonal recipe for roasted squash, pecans, and brown sugar. more ›

Now that Next Restaurant is onto their Childhood menu, all the hype about their amazing take on turn-of-the-century French cuisine has faded. Now you can make all of the courses from that menu at home with the "Next: Paris 1906" cookbook for iPad. more ›

Here's a cocktail book devoted entirely to gin, in all of its glorious forms, featuring recipes from some of the best bartenders in the city. more ›

Are you nuts for nuts? Just to clarify for our readers with gutter minds, we’re talking about almonds, pecans, pistachios, hazelnuts… the whole gamut. For dinner this week, try this crunchy, toasted nut topping, shown here with pecans. more ›

Each month Mercadito offers Tacos for Strength, a tasty promotion that features a special taco created by a guest chef. more ›

Oh joy, it's tuber time at the farmers' markets. Try our recipe for spicy roasted sweet potatoes as an alternative to the mashed or sugared, goopy versions. This side dish goes well with savory meats and fish. And please, hold the marshmallows! more ›

Hire a professional to help you learn to mix and stock your home bar. more ›

There's an 11th commandment that only applies to people who live in places that experience freezing rain: Thou Shalt Own a Crockpot. Get your Fall on with our recipe for Homestyle Beef Stew. more ›

A Colonial-era cocktail that's perfect for fall. more ›

The last of the summer's leafy greens, with plenty of garlicky goodness. more ›

Use up the last of the summer tomatoes before they wither. more ›

There are those people who complain endlessly that summer is ending. We have breaking news for you, complainers... TOO BAD! The fall weather coming our way means that root vegetables will become more and more important in our diets. We will trade in our fresh tomatoes and basil for other fall favorites like apples, squash, and sweet potatoes. more ›

It's that time of year again - pumpkin time! If you aren't a fan of pumpkin pie, try these tasty and entertaining bars! Because everything is better in bar form. more ›

The last episode of Prohibition, "A Nation of Hypocrites," airs tonight. more ›

Beef jerky is so simple to make, it's almost impossible to screw up. Like barbeque, the secret to good beef jerky is in the wait. more ›

Quinoa. You might not know how to pronounce it, but you have probably seen it on a menu or two or in the health food section of your local grocery store. To the untrained eye, it looks like a grain . . . almost like rice. But cooks and healthy eating aficionados know that it is something more. Quinoa is an ancient and nearly perfect food, as good for you as it is good tasting. As the fight against obesity and unhealthy diets ratchets up, we think you are going to be seeing and eating a lot more of it in the days ahead. more ›

Let's generalize, shall we? Bison, as a class, want you to eat them. If they didn't, then why would they be so delicious? Their meat is similar to beef, but a little bit sweeter, and in this writer's opinion, more tender. There's a misconception floating around that bison is gamey. Bison was gamey, perhaps, when hoards of bison roamed the great plains of America and they were foraging and galloping and eating all kinds of weird stuff that they found. Now, almost all the wild bison are gone and they're just raised on farms for human consumption. Which means they are being fed with grass and grains, which in turn means that bison does not taste gamey. more ›