Roasting a chicken is so easy. We’ve shown you how to roast a bird on this site before, but what we haven’t discussed is that you can substitute different fats for the traditional olive oil or butter. Here, we roast a chicken with bacon fat. The result is juicy meat with crispy, salty, bacon-y skin. more ›

Summer is finally here. Welcome the heat and try our strawberry basil salad this week. more ›

Your mom called. She’s sick of your "hug coupons" and hastily purchased carnations. Give the poor woman a break and give her the gift of chocolate. more ›

It's a royal bummer when your bananas go over-ripe. They're brown and squishy and no longer suitable for regular consumption. Freeze them and use them for bread. more ›

Roasted red peppers are soft, sweet, and a great addition to many pasta dishes, sandwiches, and salads. Here is the easiest way to roast a fresh red pepper in the oven. more ›

Classic chocolate chip cookies are a year-round favorite, but here’s a fun way to give them a citrusy, wintery kick: add orange zest and walnuts. 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 ›

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 ›

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

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 ›

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 ›

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

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 ›

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 ›

It's cold and rainy. Try this warm, comforting recipe and bring a little heat into your life. 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 ›

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 ›

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 ›

Entertaining doesn't get much easier than our banana and chocolate puff pastries with a crispy brown sugar topping. Frozen puff pastry is a great go-to when you don't have time to monkey around with making your own dough. Also, we know that you are just as lazy as we are, so shortcuts are welcome when there's other fun stuff to do. These single-serving sized pastries are perfect for making a quick breakfast or brunch for guests - pick up some naners and chocolate chips and make some yourself this week. more ›

Giardiniera is one of Chicago's favorite condiments, so learn to make it already, will ya? Use this season’s bounty to make an easy Giardiniera to use on relish trays, in pasta, or over some Italian beef. more ›

Last week we reminded you to take advantage of the season's abundances, and this week we''ll do the same. Stone fruits are a fleeting summer treat, and right now peaches from Michigan, Indiana, Wisconsin, and even Illinois are popping up at farmers markets and grocery stores. Pair those peaches with some Chicago honey and crunchy granola and you've got yourself a real summertime treat. more ›

Hi-o, basil freaks. It's fresh basil season here in Chicago, and this is a great one. Basil plants love this humid, hot weather we've been having, so even if you aren't growing some at home, copious fresh basil is popping up at grocery stores and farmers' markets across the city. 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 ›