The bold citrus flavors of Cuban cuisine inspired this dish. Fruity and tangy from the lemon, lime, and orange juice based rum marinade, this is strictly tropical chicken. One bite will make you feel like you were having a picnic on a white sand beach staring out at the Caribbean ocean.
Get the recipe ›
Restaurant Spotlight:
South Coast
›
As high-rise after high-rise springs up in the South Loop, I keep wondering: where are all the upwardly-mobiles going to eat? Well, they've got one very legit sushi spot, South Coast. The sushi is very good, with a menu similar to its Bucktown cousin, Coast. But the truly great thing about South Coast isn't the sushi: it's the fresh wasabi which you can order for $2. Fresh wasabi grated straight from the root is exquisite. It's more aromatic, fresh tasting and less sharp than prepared wasabi (which isn't really made out of wasabi at all). It transforms every piece of nigiri and sashimi into a new experience.
list with us GFPhome about US contact us Dine Out, Chicago!
Cuatro › South Loop This place is a party with great music and dancing, live music and DJs most nights of the week. And unlike other Nuevo Latino restaurants in the city where the "nuevo" is just a euphemism for bland and under-spiced, this place has plenty of heat.
Jin Ju › Andersonville One word: Dak Gan Jang. Their chicken wings are arguably the best we've had in the city, I shi*t you not. There pajun (scallion pancake) is excellent, either plain or topped with either kim chee or squid and mussels. Try the domi, crisp tilapia in between layers of eggplant with vegetables in a ginger mustard soy sauce reduction. Sublime.
11 City Diner › South Loop With a stylish old-school diner decor, a full liquor bar, and a relentless commitment to food quality, this is one of South Loop's best kept secrets. Just about everything is good, from the lox & latke (nova lox over a crisp potato cake with a schmear of cream cheese), to the house coffee, to the ridiculously delicious apple pie.
list with us GFPhome about us contact us from the blog
King Corn › What's the latest threat to the Greening of America? Corn. That's right. The super fuel of the future is in such high surplus in the US that we're coming up with new ways to use the stuff...of course, to the detriment of the American people. read more...
Make Your Own Paneer › Apparently, paneer is also one of the simplest cheeses a person can make. I found this recipe on FXCuisine.com that makes it look so easy that I have to try it for myself. All you need is some milk, lemon and a cheese cloth for draining, and you're in business. It IS easy bein' cheesy! read more...
Grapes are Really Good for You › Diets high in saturated fats like butter and lard, and lifestyle habits like smoking are risk factors for heart disease. Yet, French people with these habits have a lower risk of heart attack than Americans do. One clue that may help explain this 'French paradox' is their frequent consumption of grapes and red wines. read more...
advertise with us GFPhome about us contact us Bare necessities
Oxo Good Grips® Mango Splitter
›
Cutting mangos is a b*tch, we all know that. But with one simple press, this little genius of a slicer splits a mango into two perfect halves while removing the seed. Nice one. Bobby Flay uses it, so it's good enough for you too.
Krups GVX2 Burr Mill Coffee Grinder›
Along with great tasting water, fresh ground coffee beans are the key to flavorful coffee. And this grinder does it beautifully with 17 fineness positions, a quantity selector, automatic shut off, and with an airtight bean hopper to keep it all fresh.
Le Creuset Wide Dutch Oven
›
This piece of cookware does it all. You brown a whole cut-up chicken in there because of the large surface area, something impossible in a regular-sized dutch oven. Use it for braising, slow-cooking, even stir-frying. It's a no fuss pan that will literally last a lifetime.
Nonstick Hamburger Patty Press ›
The reason so many home-made burgers suck is because they are hand-formed and consequently, irregular. Different thickness, size, and shape means they all have different cooking times. This solves that problem, forming every burger into a perfect half-pound patty. With this, you too can be a burger king.