What it is: A sformato is a molded dish from Italy, typically made with beaten eggs, and falling texturally midway between souffle and flan. It can be sweet or savory.
Sformati are frequently made with seasonal vegetables, but they can contain almost anything, even macaroni or chocolate. At Piccolo Sogno in West Town, Chef [...]
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The Dining Chicago blog hasn’t been around a whole year yet, and our weekly “Eat this!” recipe column has been going an even shorter time, but that isn’t going to stop us from giving you a list of our most popular recipes from 2009. The list below contains our most-visited recipes from local restaurants. Petterino’s, Loop: [...] What it is: A kind of cowpea, the black-eyed pea or bean (Vigna unguiculata unguiculata), is a mild-tasting, kidney-shaped legume with a black ring at its center, typically used as a dried bean. Southern U.S. legend has it that eating blackeyes at New Year’s Day brings good luck and prosperity in the coming year. What it is: A small, hard, tart, oval, red berry, Vaccinium macrocarpon, a relative of the blueberry. What it is: Zaalouk is a traditional Moroccan salad made of eggplant and tomatoes, cooked to a puree. “It’s an authentic Moroccan dish that can be served hot or cold, says Chef Khalid Kamal, owner of Shokran in Irving Park. What it is: An arancino is a ball of rice formed around a savory filling and fried to a delicate outer crispness. In their native Sicily, arancini are typically flavored with saffron and stuffed with chopped meat in tomato sauce. Get out the Beano! |
 
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