Tuna salad has its detractors, but we are not among those people. On crackers, in a tuna melt, stuffed in a pita,…
I’ve learned that I can transform any leftovers into a completely acceptable breakfast if I do but just one thing:…
Of all the pain-in-the-ass dishes to cook at home, fried chicken ranks high. But unlike, say, slaving over your…
On the topic of salsa (and for our purposes, we’re talking pico de gallo), the name of the game is ratio. You like a…
Ah, summer. Nothing like firing up the old Weber, moving your usual kitchen mess to the outdoors, and enjoying the…
Salmon is always delicious, but its light, pink flakiness seems particularly perfect this time of year, perhaps…
We know, “improving” s’mores sounds like heresy. What could be more perfect than crunchy graham cracker,…
While The Takeout is collectively an advocate for preparing bacon in the oven—hell, just make it candied bacon while…
The Monday following Easter is the only day each year when a person can justify a complaint about “too much ham.”…
I first tried a PB&J burger at 26 Beach Restaurant in Venice Beach. I loved the sweet and salt play between the…
If you’re squicked out by mayo, consider this your trigger warning: Mayonnaise ahead. Those who love mayo, though,…
Yes, you will have leftover corned beef. Yes, you could chop it up, fry it in a skillet, and make Irish tacos out of…
Having a knockout chicken-wing recipe is the ultimate in bragging rights, since chicken wings are usually consumed…
There’s not much that can rival homemade popcorn in its ability to act as a blank canvas, allowing you, the Bob Ross…
If there’s any overlap to the culinary legacies of Julia Child and Paula Deen, it’s that most everything is better…
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What’s your chip dip philosophy? Is it a supporting character to the marquee potato chip? Are chips the convenient…
This time of year, the gingerbread house is one craft almost everyone can get behind, as it offers opportunities for…
As we live in Chicago and winters here are a stupid kind of cold, we’d rather not venture outside and instead, stay…
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What Ghost did for pottery, Jon Favreau’s Chef did for grilled cheese sandwiches—both films used close-up framing…
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This week we examine the venerable macaroni and cheese, a dish that started as a homey household staple, became the…