For our final episode of Good Gravy! we turn to Darnell Reed, chef and owner of the acclaimed Luella’s Southern Kitchen in Chicago. Reed’s gravy is a versatile brown gravy ideal over turkey, mashed potatoes, pretty much any savory dish on the Thanksgiving table. Bonus tip: Reed suggests that if you’re making stock…
Few chefs in the country run restaurants like Iliana Regan. Here in Chicago, Regan adheres to a philosophy of embracing what nature gifted us—not just what’s planted by farmers, but what grows naturally from the woods, in fields, along beaches. Regan’s become inextricably linked with the foraging movement, and the…
We know not all Thanksgiving dinners need to be meat-a-paloozas. So on this latest episode of Good Gravy!, we solicited the gravy advice of one of Chicago’s most notable vegans.
Beverly Kim’s Parachute has shot up the list of must-visit restaurants in Chicago. Having achieved some recognition during the Texas season of Top Chef, Kim—with her co-chef/owner husband John Clark—has taken Korean influences and applied French techniques to her cooking. So it’s no surprise to see an ingredient as…
You can’t walk down the street with Rick Bayless without seeing the guy get mobbed. He’s one of those rare TV-famous chefs who actually has the cooking chops to back up his celebrity. His Chicago restaurants—Frontera Grill, Topolobampo, Xoco, Lena Brava among them—consistently push the boundary of Mexican gastronomy.
