| Nov 27, 2012
| 9:52 PM
The Fugs finally return to Chicago on Saturday at the City Winery after a 44-year absence. The reception for the band is bound to be a bit warmer than it was when the counter-culture pioneers last performed here, on Dec. 28, 1968, at the Aragon Ballroom....
| Oct 18, 2012
| 4:33 PM
The xx: With their sparse arrangements, Jamie Smith’s sinuous rhythms, and the haunting dialogues between Romy Madley Croft and Oliver Sim, the U.K. trio makes a virtue of playing as few notes as possible, 6:30 p.m. Saturday at the Congress Theater,...
| Mar 20, 2013
| 12:30 PM
Q: What's the best way to cook a thick pork chop?
A: Iron Chef Michael Symon and I differ on this point, but I think the answer's clear: Brine, and then cook slowly.
Brining was originally used as a means of preserving meats and other perishables. Since...
| May 5, 2013
| 7:25 PM
NEW YORK — Your $400 date at Carbone doesn't begin with anything fancy. No caviar, no foie gras.
Instead, your waiter appears in a red Zac Posen tuxedo, looking and sounding like Joe Pesci in "My Cousin Vinny." He pierces a chunk of Parmesan...
| Jan 16, 2013
Mario Batali is the award-winning chef behind 24 restaurants including Eataly, Del Posto and his flagship Greenwich Village enoteca, Babbo. In the coming year, Mario will use this twice-monthly column to answer questions submitted via social media and...
| Oct 9, 2012
Q: I really did enjoy everyone celebrating Julia Child's birthday. But, I do remember another chef that was on television before her, James Beard. I remember seeing his cooking shows and I guess there are no tapes or films that were saved, or maybe...
| Sep 21, 2012
| 4:17 PM
Every novel worth reading has a line or two that hooks the reader in good. For Roberta Rubin, owner of The Book Stall at Chestnut Court, Winnetka, those words were found on page 16 of "Rules of Civility." The narrator is describing her roommate, a young...
| May 3, 2013
| 3:21 PM
I'm working too much at my art, seven hours a day with a break for lunch and a nap.
I'm working too little at my art, seven hours a day with a break for lunch and a nap.
This piece first ran in Printers Row Journal, delivered...
| Jun 6, 2013
| 4:30 AM
Q: Prepping for a family barbecue. I've mastered the burgers and dogs, but what's the best way to grill a steak?
A: It's finally getting warm enough that the idea of firing up the grill is creeping into our minds.
It's hard to go wrong with a grill, a...
| May 21, 2013
| 6:30 PM
Q: Do you have a good easy recipe for ramps? What are ramps, anyway?
A: Glad you asked.
Ramps are wild baby leeks that grow exclusively between the Atlantic and the Mississippi from Canada to the Carolinas. A member of the Allium genus, ramps resemble a...
| Jan 31, 2013
Q: Making meatballs for dinner. Should I fry, roast, or braise?
A: I prefer not to roast, fry or bake. Often, I don't brown my meatballs at all. Instead, I cook them directly in a bubbling sauce for about half an hour until they're soft and succulent....