How to Make Community Tavern’s Baked Alaska By Cate Huguelet What could be a more dramatic tableside presentation than torching individual baked Alaskas? Read more
How to Make Mott St.'s Pan-Seared Mushrooms By Cate Huguelet “The umami and savoriness it brings are familiar and taste like Thanksgiving, while at the same time tasting both unique and new,” says chef Edward Kim. Read more
How to Make Split-Rail’s Mac and Cheese By Cate Huguelet Chef Zoe Schor uses Calabrian chiles in this grown-up version of a comfort food fave. Read more
How to Make Pompette’s Veggie Hash By Cate Huguelet Chef Aaron Patten's seasonal dish is the perfect brunch — especially if you plan ahead. Read more
12 Epic Adventures Led by Chicago Pros By Nathan Ansell , Web Behrens , Cate Huguelet , and David McMillin From cruising Route 66 to scuba diving in Cabo, these trips are led by locals who will help you get the most out of your excursion. Read more
