John Trueman of Winnetka has been catering parties and delivering meals to North Shore homes for years now, and he recently took his business a step further by opening a storefront in downtown Winnetka. “Good, flavorful, fresh stuff” is his specialty, and now customers can stop by the shop for a grab-and-go lunch or a […]
Make these while you’re cooking dinner, then send the drumsticks to school in a microwave-safe container with an ice pack—they’re delicious cold or hot. Serves: 6 (2 drumsticks per serving) Prep time: 10 minutes Cook time: 20 minutes Ingredients 2/3 cup apricot preserves 1/4 cup white wine vinegar 1-2 tbsp. Dijon mustard 12 chicken […]
Labor Day might be over, but you don’t have to put away your grill yet! Here’s a round up of our favorite recipes that put your grill to good use. Cuban Tortilla Sandwiches Recipe The traditional pork and Swiss, but grilled like a quesadilla. Yum and easy. Glazed Grilled Salmon Recipe A classic, but can’t […]
Is this seat taken? Not everyone is into the bar scene, but if you need to see and be seen, we have the short-cut guide to North Shore single scene. Where it’s Going Down Who You’ll See What They’re Drinking Must Consume Happ Inn (Northfield) Singles from Highland Park, Deerfield and Northbrook Gin and […]
If you’ve recently imbibed a cocktail smacking of summer, chances are you’ve tasted one of the many drinks bubbling up along the North Shore made with St-Germain, a liqueur from France that is shaking up the cocktail scene.
These last weeks of summer have lots of chances to eat together with kids, grandparents and friends.
This is a dish my cousin Diane shared with me when I was on a mad search for a summery vegetable side for my Lughnasa feast. Diane lived in County Mayo a few years back and worked with the locals protesting a pipeline being constructed by Shell Oil. The name of the group was Shell to […]
Here’s a roundup of recent reviews by readers and Make It Better staff.
If she could check us out from above, Ceres, the Roman goddess of agriculture, would be pleased to know that the Chicago restaurant named after her is worthy of the honor.
This is a basic Indian kebab recipe that has probably not changed much since the sixteenth century except for the addition of chilies and what is now the ubiquitous chaat masala, a mixture of hot and sour spices that most Indians just buy in the market. The use of mustard oil is interesting—I have seen […]
