You don’t need pixie dust, just grab a can opener to create “Tin Can Magic.
Using nine different tins (that’s what they call them in the United Kingdom, we say cans) of such ingredients as tomatoes, butter beans, sweet corn, cherries, coconut milk, green lentils, anchovies, chickpeas and condensed milk, Jessica Elliot Dennison came up with more than 60 recipes.
Tastings: The Japan Pavilion at the National Restaurant Association Show
Several weeks ago, when the National Restaurant Association (NRA) was holding its annual international show, my friend Kimiyo Naka, who lives in Chicago, asked me to stop by the Japan […]
Chicago Chef Bill Kim Makes Korean BBQ Simple and Delicious
Bill Kim’s first cooking experience was making instant ramen over seogtan (burning coals) at age six a year before his family moved from Seoul, Korea to Chicago. Fast forward four […]
