March to the beat of a different culinary drum? Here are a few delicious options you could serve instead.

There was an annual baseball championship series recently; you may have heard something about it, including the fact that the victor was the Boston Red Sox (sorry, Chicagoans…maybe next year). The two competing cities often wager that the losing city supplies the winner with a selection of its most iconic foods. Which got us to thinking: what falls into that category for Boston?  As it turns out, there are quite a few…

"I heard you're coming back. Is it true?" asked the woman standing behind me in the checkout line at the grocery store.

As we all know, restaurant trends come and go. But some are timeless and enduring, and this is certainly true of the steakhouse. And if there was ever a style of restaurant that was especially suited to Chicago, it's this one, perfect for a city that was once famously dubbed by Carl Sandburg “Hog Butcher for the World.”

Steakhouses began not in America but in Great Britain, specifically London, in the late 17^th century; back then, they were known as “chophouses,” named for the individual portions of meat that were served to patrons.  Chops were not just beef, but also lamb, veal, pork, mutton, and even game meats such as venison. The cuts, cooked in a variety of ways, were the main event in expansive meals that also included starchy side dishes and plenty of tankards of ale.

The word “autumn,” of course, conjures up many universal images, especially to folks in the Northern Hemisphere: shorter days, muted colors, heading back to school, falling leaves, cooler temperatures, and heavy sweaters. To foodies, though, it means just one thing: pumpkin spice is back! In seemingly everything.