Before they say goodbye for the summer, Nick and Erica have a frying finale befitting our fair city: a teeny-wiener version of the Chicago-style hot dog.
What do Polish sausage, potato chips and Plochman’s mustard have in common? They all come together to make a delicious snack.
Like the city itself, the Rainbow Cone is a painterly masterpiece of colors and tastes, each separate and distinct, which together somehow become more than the sum of their parts.
Earlier this month, we took you on a tour of a distillery that produces Malort, the Chicago-born liquor that inspires devotion – and disgust. This week, we pour out a hefty helping of the stuff and stick it in the fryer.
In honor of the Fourth of July, we deep-fry what is perhaps Chicago’s greatest culinary contribution to America – and the globe: deep-dish pizza.
For our new summer series, we take some of Chicago’s favorite foods and, like the name says, we deep-fry them and deal with the big questions. Today’s sacrifice to the gods of hot oil: brownie batter.