In the sense that the iconic rappers' sampling house apparently didn't clear a sample of Syl Johnson's "Different Strokes" which appears on the duo's Watch The Throne record. more ›

In the past two months Chicagoist has roasted three chickens. For us that's a record. We have managed to combine all our past roast chicken experiences with a bit of research and now, we believe, we have perfected our own favorite recipe and method for an absolutely succulent main course. In the past Chicagoist has cooked our chickens in the same way we cook our Thanksgiving turkeys: breast side up with constant basting and liberal... more ›

Quincy Long’s The Joy of Going Somewhere is performed sans scenery, props, and fancy costumes. In Rubicon Theatre’s production, the set is low tech: a few chairs, a table and a couple of risers on hand for quick scene changes. But out of the ether, Director Josh Johnson, his cast, and a Foley artist construct a rich world and lead a journey worth taking. more ›

Forgive the conveniently sensational Fox Network-style headline. Actually, our first ever Theater Bee prompted email from pleasant, well-mannered theater folk. But even as we notice more new and emerging companies every year, the years don’t get any longer (except leap years, which aren’t much of bonus anyway). We’ve selected from our inbox two shows that look interesting and unusual. After the jump, we point you to even more options for your mid-weeks and late nights.... more ›

Chicagoist went out on a limb this weekend and tried making a dish we were not familiar with. This dish, in case the title isn't clear enough, was Coq Au Vin. Coq Au Vin is, really, chicken stew with a fancy French name to scare off amateur cooks. In our preparations we checked out the ideas and methods of The Joy of Cooking, How To Cook Everything, this article and our mother. Between all these sources, we made a lovely dish, full of tender (oh so very tender) chicken just dripping with flavor. Now, before we even list the first ingredient, we know that many of you gourmet types will find many faults with this recipe. Though we're prepared for snooty tongue lashings, we're going attempt to cut all that off by acknowledging that there are a few key aspects of this recipe that are decidedly not the way of a classical Coq Au Vin. We'll try, as we go along, to highlight where we took a different path but the fact remains, classical or not, this stew was damn good ... and isn't that all that matters, really? more ›