Cider is something new to me, though I do not drink much.
I’m slowly making my way up to the 4.99 bottle of vino at Trader Joe’s almost three years out of Northwest Indiana. The Cider Summit at Navy Pier’s Grand Ballroom gave me the chance to sample something I was totally unfamiliar with.
The Summit, which took place on Saturday Feb 7th, gave me a chance to try ciders of different types from around the globe. My game plan was to try at least three kinds: scrumpy, cider, and ice cider.
Welcome to a new Foodseum serial, The Test.
Each month, I’ll be taking an analytical approach to recipe development, picking dishes apart and putting them back together, resulting in new and exciting ways to enjoy everyday favorites.
With temperatures relentlessly plummeting, it was only appropriate that we would be tested on a cold weather staple: chili.
Wooden crates filled with butternut squash, red-skinned potatoes, and Empire apples are the center pieces of Alex Curatolo’s juice bar and local market, Belli’s.
The winter frost that permeates the Midwest keeps the produce selection at the store succinct.
But the pickings are ample enough for Curatolo to create a myriad of soups, flavors of which rotate on a daily basis.
As a Chinese-Indonesian-Malaysian-Australian living in New York, nothing makes me feel more Chinese than the New Year.
There is no singular way of celebrating this highest of holidays.
However, the Chinese are a very literal people so we all celebrate with foods that are symbolic of prosperity; sweet, rich, and above all, abundant.
Fat Tuesday is upon us.
I have just the thing. Donuts. Special donuts. Pączki.
Have you heard of them?
