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Tuesday, August 4

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« Cupcakes for Breakfast In Search of Chicago's Version of Seattle's Best »

Chef Sun Feb 07 2010

Poached Egg on Pasta

Poached egg on pasta After receiving my daily Tasting Table email on Friday, I was inspired to recreate the featured recipe, offered by Branch 27's John Manion, for an egg-topped pasta dish. Manion's version featured a lot of interesting ingredients - kale, butternut squash, fried sage and ricotta salata - which I didn't have, so I simply boiled some pasta, covered it with tomato sauce and placed the poached egg on top, finishing it all off with salt, pepper and a sprinkling of Parmesan. It was unquestionably simple and uncomplicated but also very satisfying since the runny yolk melts into the other ingredients and creates a silky sauce. Other additions - maybe sauteed onions, a few minced anchovies or a handful of fresh herbs - could turn this simple meal into something more dramatic. The possibilities are endless...

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
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Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene. More...
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