@chitribfood
Explore variety of Indian vegetarian recipes from authentic South Indian recipes to North Indian dishes, global cuisine and eggless baking. Enjoy healthy, restaurant style recipes with easy step-by-step pictures, videos to make cooking fun and effortless.
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Like so many other people in the spring of 2020 — right as COVID-19 was becoming a pandemic — KFire co-owners Ben Kim and Eddie Hwang didn’t imagine it would take longer than a couple of weeks to go “back to normal.” “They handed us the keys to start construction in March and at that time, no one really knew what the pandemic was, so Eddie and I were like, 'Oh, it’ll probably be over in two weeks, right?'” Kim said with a laugh. “We asked our landlord ‘Hey, is this something we should be worried about — a lot of people are just halting opening businesses.’ But everyone said, ‘No, this will be over in a month.’” Kim and Hwang proceeded to open their Logan Square fast-casual restaurant specializing in authentic traditional Korean BBQ in July 2020 — while many existing restaurants were in the throes of pivoting their entire business model. They’ve now hit the five-year mark and are one of the many pandemic-born restaurants in Chicago being honored by Grubhub’s Established 2020 program for reaching the milestone. Tap on our bio link to read more. ----- Photo: Orders of spicy chicken are prepared at KFire on June 2, 2025. ? Zareen Syed / Chicago Tribune ?️ Terrence Antonio James / Chicago Tribune
Chicago weather can be quite unpredictable this time of year, but we’re ready to say goodbye to the chilly temperatures and embrace afternoons under the warm sun. Local bars and restaurants are preparing for the warmer weather too, as many have already opened their patios for the season. Here, we dive into patios across the city that are worth exploring, from recently opened spots to patios featuring pizza under sparkling lights. Tap on our bio link to read more. ----- Photo 1: Lake Forest residents Kirsten Henshaw, left, and Jill Mickey enjoy lunch on the patio at The Café at Elawa Farm (@elawafarm) in Lake Forest, May 14, 2025. “It’s a little escape,” Henshaw said about the farm. Photo 2: The rhubarb and strawberry tart at The Café at Elawa Farm, which is made with rhubarb from the farm’s garden. Photo 3: Outdoor seating at il Carciofo (@ilcarciofochicago) in Chicago’s Fulton Market, May 23, 2025. Photo 4: Spaghettoni cacio e pepe pasta at il Carciofo. ? Kayla Samoy, Louisa Kung Liu Chu, Ahmed Ali Akbar, Zareen Syed and Lauryn Azu / Chicago Tribune ?️ Audrey Richardson and Chris Sweda / Chicago Tribune
My Pi, the pizzeria founded on deep dish in Chicago, which once had 17 restaurants across the country, will close its last shop after 54 years next month. They’ve always been famous for their deep dish pizza, but one became their signature. “The My Pi Special,” said Rich Aronson, owner of the last location in the Bucktown neighborhood, and son of 89-year-old founder Larry Aronson. “Which is your classic Chicago sausage, mushroom, onion and green pepper pizza.” Tap on our bio link to read more. ----- Photo 1: Rich Aronson, owner of My Pi pizzeria in Bucktown (@mypipizzachicago), removes a deep dish pizza from the pan on May 23, 2025. Photo 2: Chicken pesto pizza. Photo 3: A My Pi Special deep dish pizza with sausage features Italian sausage, mushrooms, onions and green peppers. ? Louisa Kung Liu Chu / Chicago Tribune ?️ E. Jason Wambsgans / Chicago Tribune / @ejwamb
Parachute HiFi, the creative Korean American restaurant and cocktail bar in Avondale, retains its original Michelin-starred DNA, but has been reimagined beautifully with casual cuisine and amplified style by James Beard award-winning chefs, owners and spouses Johnny Clark and Beverly Kim for the world we live in right now. Kim describes the newest incarnation of Parachute, which just celebrated its 11th anniversary this month, more specifically as a listening bar. These bars trace their lineage back a hundred years or so to jazz kissa cafe culture in Japan, where listening to jazz records through high-fidelity equipment brings music to the forefront. Clark’s eclectic audiophile collection inspired Parachute HiFi, which opened last August, yet their food and cocktails can’t help but claim the spotlight. Tap on our bio link to read more. ----- Photo 1: The Parachute cheeseburger at Parachute HiFi (@parachutechicago). It gets cut in half, placed cut side down in its own pool of cheese, plus a pour of bordelaise, the classic French red wine sauce typically reserved for steak. Photo 2: The tteokbokki pad thai. Photo 3: Chef-owner Johnny Clark puts a record on a turntable in the DJ booth. Photo 4: The bingsu cocktail. Photo 5: People enter Parachute HiFi in Chicago's Avondale neighborhood. ? Louisa Kung Liu Chu / Chicago Tribune ?️ Terrence Antonio James / Chicago Tribune
Alinea, the modernist tasting-menu restaurant marking a milestone 20th anniversary this week, remains the most important fine dining establishment in Chicago, but it’s not at its best. Chef Grant Achatz is far from resting on his laurels in Lincoln Park. He and his team are industrious. They’ve retained three Michelin stars since the guide debuted here in 2011. Yet after two dinners at nearly $500 each, Tribune food critic Louisa Kung Liu Chu was left wondering why so many dishes were so salty or so sweet or left the aftertaste of so much black truffle. Tap on our bio link to read more. ----- Photo 1: Executive chef Douglass Alley creates the Balloon course at Alinea on April 30, 2025. Photo 2: Portions of the Fossilized Humita Bone course wait to be plated in the kitchen. Photo 3: Chef Grant Achatz of Alinea. Photo 4: Socarrat, the coveted scorched rice in paella, is served with softly shredded rabbit leg and aromatic sofrito aioli, plus a fantastically crunchy bomba rice cracker and apple cider. Photo 5: Italian Ice with a classic poire prisonnière, or imprisoned pear. Photo 6: Guests experience the Fire course in the Gallery. Photo 7: Chef Jen Warnicke prepares the Fizz dessert. ? Louisa Kung Liu Chu / Chicago Tribune ?️ E. Jason Wambsgans / Chicago Tribune / @ejwamb
Proxi, the Michelin Bib Gourmand global street food-inspired restaurant open in the West Loop since 2017, has evolved with a new coastal Asian focus. The sibling to Sepia, the Michelin-starred restaurant next door, debuted the new menu April 16. Chef Andrew Zimmerman owns both award-winning restaurants with managing partner Emmanuel Nony. The evolution is a culmination of the journeys of Zimmerman, Nony and chef de cuisine Jennifer Kim. Kim was the chef and owner of the creative Korean American restaurant Passerotto and seafood deli Snaggletooth before joining Proxi in 2023. “When I started here two years ago, I was just so enthralled by what they were doing here,” said Kim, who uses the pronoun they. “I’ve always looked up to chef Andrew.” Tap on our bio link to read more. ----- Photo 1: The seafood platter at Proxi (@proxichicago) in Chicago’s West Loop neighborhood on April 24, 2025. Photo 2: Proxi’s baba au soju dessert. The soju is heated and allowed to catch fire before it is poured over the rum-soaked cake. Photo 3: The exterior of the restaurant Proxi in Chicago’s West Loop neighborhood. Photo 4: The Warbler and the Honey Bee cocktail. Photo 5: Chef/partner Andrew Zimmerman, from left, chef Jennifer Kim and managing partner Emmanuel Nony are seen at their restaurant Proxi on April 24, 2025. ? Louisa Kung Liu Chu / Chicago Tribune ?️ Terrence Antonio James / Chicago Tribune
As a professional recipe developer focused on baking, I am more aware of the cost of eggs than most folks, writes Martin Sorge. Try making a custard tart that calls for eight egg yolks, then testing it three more times. That’s two dozen eggs for one recipe. Ouch. Many common bakes and desserts don’t need eggs: shortbread cookies, most bread, almost any fruit pie, even my go-to ice cream recipe. But what about those recipes that truly rely on eggs? When thinking of transforming a bake into something eggless, I first thought of an egg-heavy bake like a custard tart. But then I realized that those treats celebrate eggs. What about a bake that needs eggs for structure but not really for flavor? Enter the birthday cake. Even folks who rarely bake will whip up a birthday cake for someone they love. Here is a recipe for a homemade yellow cake that scratches a nostalgic itch while cutting out the typical requirement for eggs. Tap on our bio link to read more.
The footage of two women brutally attacking a server at Taco Azteca, a longtime Mexican restaurant in Pilsen, last weekend has left a neighborhood reeling, according to residents and local leaders. The now viral video has raised concerns of safety in the neighborhood and left other workers in the area fearful. As police continue the search for the two aggressors, the images of the beating over a $50 check still haunt some of the other workers at the restaurant, said co-owner Martha Garcia. In the 10 years they’ve have been in business, they had never experienced an attack on their workers from customers. Let alone a physical one, Garcia added. It has left the 23-year-old server who was attacked traumatized and unable to work with a broken finger. “This is beyond just the safety of our workers, it is about the safety of our customers and our neighbors,” said Garcia, who owns the restaurant along with her husband Carlos Garcia. Tap on our bio link to read more. ----- Photo 1: El Taco Azteca owner Martha Garcia at her restaurant in Chicago’s Pilsen neighborhood on April 11, 2025, following an attack on one of her employees by two women Saturday night. Photo 2: El Taco Azteca restaurant owner Martha Garcia shows a video of one of two women throwing her employee’s cellphone into liquid during the attack at her restaurant in Chicago’s Pilsen neighborhood, April 11, 2025. Photo 3: Two women attacked an employee at El Taco Azteca last weekend, a longtime Mexican restaurant in Pilsen, April 11, 2025. ? Laura Rodríguez Presa / Chicago Tribune ?️ Antonio Perez / Chicago Tribune
Ice cream for breakfast? In Chicago, it’s more like an Italian Beef. Oak Brook-based hot dog giant Portillo’s is trying out a breakfast menu for the first time in its 62 years, the company announced Friday. The trial menu — which will be available daily at five Chicago-area restaurants starting April 15 — comes as the homegrown chain has struggled, at times, to find its footing amidst ambitious national expansion plans. Tap on our bio link to read more. ----- Photo 1: To introduce new items to its menu, Portillo’s invited a group of social media influencers to its location on Taylor Street in Chicago to try the food on April 10, 2025. Elizabeth Pfeifenroth, center, and friends sample the chocolate cake donut and post photos and video to Instagram. Photo 2: Portillo’s pepper, egg and cheese sandwich. Photo 3: Portillo’s chocolate cake donut. Photo 4: Portillo’s Polish sausage, egg and cheese sandwich. Photo 5: Portillo’s breakfast scramble bowl with eggs, hash brown bites, bacon and cheese sauce. ? Talia Soglin / Chicago Tribune ?️ Terrence Antonio James / Chicago Tribune
M’daKhan, a Middle Eastern restaurant in Bridgeview, specializes in great halal smoked and grilled meats, inspired by lifetimes of backyard barbecues in Little Palestine. “We have all the traditional Mediterranean dishes,” owner Muhammad Baste said of their silky hummus, crunchy falafel and house-made pita. “Then we have the charred, grilled meat,” he added of the tender kebabs. M’daKhan, however, translates to smoked in Arabic, he said, and the restaurant is best known for its smoked meats. At M’daKhan, you’ll find an Ole Hickory Pits commercial smoker out back, constantly cooking beef ribs and brisket, lamb shanks and necks, and chicken wings. Tap on our bio link to read more. ----- Photo 1: The smoked beef ribs on April 3, 2025, at M'daKhan (@mdakhanusa), a new-generation Palestinian restaurant in Bridgeview. Photo 2: The exterior of M'daKhan. Photo 3: Meats are grilled inside the restaurant. Photo 4: Fresh pita bread comes out of the oven. Photo 5: Diners sit for lunch on April 3, 2025. ? Louisa Kung Liu Chu / Chicago Tribune ?️ Brian Cassella / Chicago Tribune / @briancassella
This season at Wrigley Field, hospitality group Levy and the Chicago Cubs will debut a rotating menu that pays tribute to the city and some of their baseball rivals, with new signature items including a doughnut in the shape of a baseball. When the Cubs play their first home game of the season Friday, one of the debut items will be a roast beef jibarito sandwich. The sandwich has its roots in the Chicago Puerto Rican community and was selected as a gluten-free option; instead of bread, the fillings are sandwiched between two fried plantains. Wrigley’s iteration has roast beef, garlic aioli and a sweet red pepper for garnish. “The jibarito sandwich was actually created here in Chicago,” Mary Ann Culleton, executive chef for Levy at Wrigley Field, said at a preview event Wednesday morning. “We believe we’re the only baseball park featuring that this season.” Tap on our bio link to read more. — — — Photo 1: The Jibarito Sandwich, a gluten-free option on a plantain bun with roast beef, garlic aioli, lettuce, tomatoes and garlic butter. Photo 2: The Ranch Bombs come with a spicy honey drizzle. Photo 3: The Short Rib Sliders feature an 18-hour smoked beef ribs and barbecue sauce. Photo 4: Clark the Cub (left) and Mary-Ann Culleton hold the Baseball Donuts that come with a vanilla frosting as well as a choice of blueberry or strawberry jam in a pipette. Photo 5: The Puffy Taco has carne asada, lettuce, tomatoes, sour cream and cheddar in a crispy flour tortilla. Photo 6: The McCain Super Crisp Chili-Lime Fries with tajin seasoning, cotija cheese and corn crema. Photo 7: Featured drinks that will be available at Marquee Classics in Section 117. ? Ahmed Ali Akbar / Chicago Tribune ?️ Audrey Richardson / Chicago Tribune
The James Beard Foundation announced Wednesday the finalists vying for its coveted Restaurant and Chef awards, and among them are five Chicago chefs and restaurants, including first-time nominees Galit (@galit_restaurant) and Kumiko (@barkumiko). “I was just doing some cleaning and repair stuff, and then my phone started blowing up — I was like ‘What’s happening?!’” said Julia Momosé, Kumiko partner and creative director. “It’s really incredible.” Kumiko, a Japanese dining bar in the West Loop, was nominated for Outstanding Bar. Momosé, who has a staff of 18, said Kumiko’s first-ever semifinalist nomination in January was already a whirlwind. “When I first opened Kumiko, awards were always one of those things that I was hopeful for, that the work we were doing would be recognized, someday — but not necessarily that we existed to win the awards,” said Momosé, who won a James Beard Foundation Media Award in 2022 for her book “The Way of the Cocktail.” “We just wanted to exist and simply be a reflection of the heart and dedication and care and talent and passion for hospitality and for food and for beverage.” The James Beard Awards are considered to be among the nation’s most prestigious honors for the culinary industry. This year will also commemorate the 35th anniversary of the awards and celebrate what the foundation calls the “transformative role the awards have played in honoring culinary excellence and shaping the evolution of American food culture.” Along with Kumiko, local finalists include Galit for Outstanding Restaurant, and three Chicago finalists in the Best Chef: Great Lakes category, which encompasses Illinois, Indiana, Michigan and Ohio: Thai Dang of HaiSous (@haisouschicago); Chris Jung and Erling Wu-Bower of Maxwells Trading (@maxwellstrading) ; and Noah Sandoval of Oriole (@oriolechi). Tap on our bio link to read more. ----- Photo: Kumiko partner/creative director/mixologist Julia Momose is a James Beard Foundation nominee in the Outstanding Bar category. ? Zareen Syed / Chicago Tribune ?️ Chris Sweda / Chicago Tribune
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