It’s almost impossible to find a food about which everyone is in agreement. But there might be one: everyone loves cookies.

Ahhh…St. Valentine’s Day. If you’re a Chicago history buff, the next word that comes to mind might easily be “…Massacre.” But of course, to most people, this red-and-pink hued holiday is an excuse to shower gifts on, and dine out with, the one you love.

Unless you’ve been living on Mars, you’re probably aware that the 2018 Winter Olympics are officially underway in Pyeongchang, South Kore

“The soul food version of the same dish has more flavor…it tastes better because of the ingredient called soul.”

Is there anything more quintessentially American than a good old-fashioned diner? A place that is always open, 24 hours a day, with a friendly waitress who makes small talk, keeps your coffee cup full, and nudges you toward her favorite things on the menu?

"At its best, Japanese cooking is inextricably meshed with aesthetics, with religion, with tradition and history. It is evocative of seasonal changes, or of one’s childhood, or of a storm at sea.” — Food writer M.F.K. Fisher

“British food is a celebration of comfort eating. Our traditional savory recipes are all about warmth and sustenance, our puddings a roll call of sweet jollity, our cakes are deep and cozy. We appear to be a nation in need of a big, warm hug.” — Nigel Slater, British food writer

After the annual long, long build-up, the holidays are finally over.

New Year’s Day is imbued with meaning for many across the globe.

The seven-day celebration of Kwanzaa is held annually from December 26 through New Year’s Day. Its name is derived from the Swahili phrase matunda ya kwanza, which means “first fruits.” It was inspired by Zulu and Ashanti harvest celebrations.

As you have surely heard, it’s Christmastime! And like millions of happy celebrants all over the globe, you are likely making the rounds of holiday parties and indulging freely in a wide variety of rich foods and lavishly decorated sweets.

What food is a winter holiday mainstay, contains an ingredient with proven medicinal qualities, and is often used as a building material?

This week, we celebrate a American invention that is an integral part of kitchens all over the world, a mainstay for busy parents, college students, restaurants and convenience stores. 

It’s that time of year again — the annual family food fest, an excuse to enjoy your favorite Thanksgiving classics: turkey, potatoes, gra

If you have lived in the Chicago area for most of your adult life, you might think that BYOB is a standard practice everywhere. This is not the case; in fact, Chicago is one of the few major U.S. metropolitan areas that encourages diners to make their own brought-from-home-or-store alcoholic beverages part of the dining experience. Why is that?

"Only the pure in heart can make a good soup.” — Ludwig van Beethoven

It’s that time of year — you slog home in darkness at the end of a cold day, and what tastes better than a nice big bowl of hot soup? It’s filling, warming, and nutritious, and every culture has at least one that they love.

What comes to mind when you hear the word “Mediterranean?” For many of us, especially at this time of year as winter approaches, it undoubtedly translates to “a place we wish we were right now.”

“Anything that walks, swims, crawls, or flies with its back to heaven is edible.” – Cantonese proverb

 

“Like all Jews, I was probably at a Chinese restaurant.” – Elena Kagan, Associate Justice of the U.S. Supreme Court, on where she spent Christmas

In honor of one of this week’s chosen restaurants, Simi’s in the West Rogers Park neighborhood, let’s take a closer look at this region and its unique and flavorful cuisines.

“The problem with eating Italian food is that five or six days later, you’re hungry again.” – George Miller