Winter 2010 | Winter 2010

Current Issue

CONTENTS Winter 2010

DEPARTMENTS

2	FOOD FOR THOUGHT A Welcome from the Editors
4	SIDE DISH: EDITORS’ PICKS
6	THE KITCHEN FILE: READING LOCAL Cookbook Reviews By Barbara Revsine
10	COOKING FRESH and WHAT’S IN SEASON You Say Potato, I Say Delicious By Dana Benigno
14	INCREDIBLY EDIBLE Mayana Chocolates: Travel theWorld in a Few Bites By Anne Spiselman
23	NEIGHBORHOOD DIRT Connections to the Past: Chicago’s Victory Gardens
26	LIQUID ASSETS Burton’sMaplewood Farm
31	DIRECTORY OF ADVERTISERS
32	THE LAST BITE

FEATURES

16	A TASTE OF JUNE IN THE MIDDLE OF WINTER Farm to Table Chef Josh Adams By Lisa Futterman
18	FACING THREATS FOR A NET GAIN Keeping Great Lakes Fish Sustainable By Amelia Levin
28	FROM TOFU TO TABLE Hand-crafted Bean Curd By Judith Nemes
	RECIPES
	Rafael’s Righteous Cream Cheese Brownies Lamb Tagine Couscous with Cilantro and Parsley Farmers Market French Fries and Roasted Potatoes Creamy Potato Soup Simple BakedWhitefish Chicago Diner’s Tofu Scramble Market Fresh Carrot Apple Cake with Maple Frosting

Front Cover:
Daniel Herskovic's Raspberry-Dark
Chocolate Ganache
Photo by Grant Kessler

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