How to make classic Chicago dishes at home
To update the Palmer House brownie, pastry chef Alison Cates used bittersweet chocolate in the base and added salt to enhance that flavor. She changed the topping completely, going with a fig chutney glaze over toasted macadamia nuts. You can keep the nuts whole or lightly crush them. Foodstyling by Mark Graham. See the story and recipe.
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This week as we wrap up our month of Chicago food and drinks we love, we can’t move on without sharing recipes for some of Chicago’s classic dishes. So here are several recipes, pulled from Tribune archives, that you can try at home.
For our complete coverage of Craving: Chicago food, go here.
