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Hungry Magazine - All Things Tasty
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Feature Archive 'Recipes'

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« Previous Entries

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06.28.09

Raspberries

Food History, Recipes


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When I was a child at summer camp in northern Wisconsin, I made the astonishing discovery that there were plants throughout the forests with fruit on them. Even though my family was keen on buying from local farmers, you had to drive to the farm, and you had to pay someone for the fruit (which was, by the way, already picked—not much charm in that for a child). But there I was, surrounded by fruit just waiting to be plucked from a gracefully arching branch. I could eat it any time I wanted—and it was free. This made me almost giddy with delight. While there were a few incredibly sweet wild blueberries, the most abundant fruit was raspberries. More »

05.22.09

Duck Liver for Charlie

Recipes


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A couple of nights ago I drank away some of my recessionary angst at the new Humboldt Park watering hole, Rootstock (954 N. California). The tiny little wine bar is a joint venture from Webster’s Wine Bar vets Jamie McClennan, Tonya Pyatt, and Johnny Hap. It is a totally idiosyncratic spot that like the best places honors the whims of its owners and operators. The night I was there, both Hap and Pyatt were super-gracious, with Pyatt even pulling up a chair to hang with me and my friend for a spell and dish on the wonders of our other local fave beer joint, Archie’s bar (2600 W. Iowa). More »

04.21.09

Give Me Some Sugar

Food History, Recipes


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Sugarcane has an often vague and definitely checkered past. Because there is now no wild sugarcane growing anywhere in the world, it is hard to pinpoint its place of origin, but most scholars think it originated in India, on the shores of the Bay of Bengal. From there, once its sweet secrets were discovered, it spread rapidly to Malaysia, Indonesia, Indochina, and southern China. More »

04.13.09

Beet It

Food History, Recipes


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If you say that you like beets, you were likely raised in the U.S. This is not because beets are exceptionally popular in the U.S., but rather because Americans are the only people who call them beets. Everyone else calls them beetroots. More »

03.19.09

Almonds

Food History, Recipes


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Though Prunus amygdalus is, as its name hints, a close relative of plums, as well as peaches, you’ll never eat this tree’s fruit. For this drupe (the technical name for fruit with stones, such as plums and cherries), life is the pits. Literally. The fruit of this native of southwestern Asia becomes leathery as it matures, and splits open when ripe, exposing the world’s most popular nut, the almond. More »

02.26.09

Ruling Rhizome

Food History, Recipes


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Helen of Troy may have been a great beauty, but spices have launched more ships. The world has pursued big, exotic flavors for almost as long as the world has eaten—and among big, exotic flavors, almost nothing surpasses Zingiber officinale, better known as ginger. Ginger was one of the “big three” spices (along with black pepper and cinnamon) for which everyone, for most of recorded history, wanted to get to the Far East. More »

02.15.09

The Name Game

Food History, Recipes


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What’s in a name? Well, if you’re a food item, it might be anything from a description of your appearance to a regional or historical association to an expected reaction. For example, ladyfingers looked to someone like long, female digits—though in Britain and the U.S. this sobriquet identifies narrow strips of golden cake, while in India it refers to okra. More »

01.14.09

Pass the peas, please

Food History, Recipes


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Pease porridge hot,
Pease porridge cold,
Pease porridge in the pot
Nine days old.

Most of us remember the old nursery rhyme about pease porridge, but some of us actually wondered what they were talking about. More »

01.06.09

Open Sesame

Food History, Recipes


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While traveling through southern India, doing food history research (this is where most of the world’s great spices originated) and learning more about Indian cooking, I kept meeting chefs who would tell me how they added flavor to dishes by using gingelly oil. They tried to describe to me what it was, how it was pressed from a particular type of seed that was hard to describe, but was very small. When I asked what the English word was for it, they replied that gingelly was the English word. More »

11.09.08

Jazzed to be Back in New Orleans

Recipes, Travel


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antoines

Katrina was only a category 1 hurricane as it swept over us in Key West, Florida, and yet it was already mighty impressive. We watched for hours as trees flailed in the wind, rain poured down in torrents, and water rose in the streets, all the while listening to the relentless wind howl and pound at the doors and windows.

We lost power early in the storm, but fortunately we had a battery-operated radio, so we could track the storm’s progress. Even after the storm passed, we continued to listen to the news—both to find out what our status was in the keys, but also to find out where the monster was headed. There wasn’t any good place for a storm like this to hit, but we hoped for the best. However, as we listened in horror, we learned that it was heading for populated areas and it was also gaining strength. More »

10.30.08

Quick Beijing Duck Legs

Recipes


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laquer

I actually have an appointment to eat Beijing duck on Monday, which makes it kind of absurd that tonight I was struck by the desire to replicate a quick version at home, but matters of the palate, just as matters of the heart, don’t always make much sense. Anyways, I made a trip to Richwell Market (1835 S. Canal) picked up some Beijing style pancakes for a couple of bucks and a bunch of scallions for $.49, then headed over to Fox and Obel for four 8 oz duck legs ($14). I was pretty psyched with what turned out. The photo above is my actual plate. Recipe follows: More »

10.27.08

All About Aspic

Food History, Recipes


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Tom Aspic

“Aspic” can refer to a specific type of snake (as in Shakespeare’s Antony and Cleopatra, when a Roman guard notes, after Cleopatra is found dead, “This is an aspic’s trail”)—that is, an asp. It can also mean a savory jelly of meat or fish stock—ostensibly because the color of plain aspic is reminiscent of the color of the asp. (Mmm—snake-colored food—how appetizing.) More »

10.20.08

French-Baked Vidalia Onions

Recipes


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What small, sweet, juicy treat hails from the fine state of Georgia? If you’re thinking of a peach, you’d be wrong. Not even in the same food variety. Perhaps one of the most well-known vegetables in the culinary world is the other sweet treat from the South – Vidalia onions. As a compliment to many dishes, Vidalia onions fare well in soups, on sandwiches and entrees, and even in the occasional soufflé. Here’s a fall recipe that highlights this delectable vegetable for those of us who just can’t get enough of its wonderful taste and aroma. Be prepared though, it tastes almost exactly like French onion soup! More »

10.15.08

Leeks and Celts

Food History, Recipes


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Leeks

When King Henry says, in Shakespeare’s “Henry V,” that he will wear a leek in his cap, he is identifying himself with his Welsh subjects. The reason this created a connection is that, when King Cadwallader and the Welsh faced the Saxons in battle in AD 640, the Welsh soldiers identified themselves by wearing leeks in their caps. Leeks have been consumed for so long in Wales and other Celtic countries that some hypothesize that the British Isles are a possible point of origin. Other scholars say the Mediterranean is where they emerged. They were popular in Egypt and ancient Rome (Nero’s nickname was “leekeater”), the Chinese were praising leeks by 1500 BC, and leeks were being written about in Mesopotamia as early as 2100 BC. So wherever they started, they clearly were popular and on the move pretty much from the get-go. More »

08.11.08

Spilling the Beans on Boston Eats (in Chicago)

Food Memoir, Recipes


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Ah, colonial times. A simpler age when settlers wooed natives, Pilgrims popularized Turkey Day, and witches were hung like tinsel. More »

07.23.08

My Bluegill Heaven

Food Memoir, Recipes


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Despite all the nutritional and gourmet conveniences of the modern world, there remain among us stalwart hunter-gatherers. Folks who pride themselves on the hunt, the catch. People who have honed the quiet skill and infinite knee-cramping patience needed to take down a deer, or the botanist’s eye to separate “delicious edible mushroom” from “poison that will kill you before you get to dessert.” I respect, admire, and have lived among these people for many years. But I’m really not one of them. And yet, occasionally, I find myself right there in the middle of it all. The primordial struggle of human against hunger. An individual against the rest of the natural world. Man versus…bluegill. More »

06.24.08

Snapper in the City

Bites: News and Miscellany, Recipes


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While I abhor Cosmopolitans, the one thing I do love about those ladies from “Sex and the City” is their camaraderie. I suspect their daily meetings, however, are nothing but TV mythology. There’s no way anyone with a real job and life has time to meet with their friends so often. Still, their gatherings duly represent my aspirations of whiling away endless afternoons over drinks, food and banter to celebrate life. And so I do. Since I moved to Chicago, my best friend Aamir and I have made it a pretty regular habit to decompress at various downtown establishments after work. More »

06.01.08

Welsh Eggs

Recipes


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If you say “Welsh” when speaking of food, probably the first thing to come to mind is Welsh rabbit, a tasty treat that usually consists of toast topped with a cheddar sauce flavored with Worcestershire sauce and dried mustard. Of course, a few of you will have thought “Welsh rarebit.” But interestingly, “rabbit” is the older name of the dish. There are also Scottish, English, and Irish rabbits, all featuring in some way cheese on toast. More »

05.26.08

In and Out of Africa

Bites: News and Miscellany, Recipes


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Chicago has long been a great town for exploring the cuisines of a wide range of cultures. However, the rate at which potential new food adventures are being added seems to be accelerating, and the culinary options are rapidly spreading into the suburbs, with Niles recently being identified in the Chicago papers as pretty much the ethnic food shopping mecca of the universe. But until recently, there have not been a lot of options for exploring Africa’s varied cuisines. More »

03.31.08

Mulling Over Millet

Food History, Recipes


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Most Americans, if they know the name of millet at all, will tend to think of it as birdseed, or, if they’re farmers, as pasturage. That said, in recent years, millet has begun to pop up in the American diet, generally sprinkled in some multi-grain bread (it adds a nice crunch) or even occasionally cooked as a grain, usually at some chichi place that uses arugula and balsamic vinegar a lot. But despite this lack of importance in the U.S., the group of grains known as millets are among the most important food grains in the world, coming in not far behind wheat and rice. More »


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