Rachel Schlueter, Grace Herzog, Erin Jeon, Grace Wu, Melody Xu, Katie Chang, Milan Hawk, Sahana Unni, Mia Song, Francesa Fischer, Clare Kirwan, Sydney Newton, Kate Perez
CONTENT
Ellie Huppe, Rachel Tompson, Jason Stokes, Marcus Kim, Toby Goldfarb, Zoe Chao, Claire Markstein, Lucy Sayah, João Martins, Ari Globerman, Viviana Seibold, Mia Rios, Sarai Quintanar, Ashley Xue, Ashton Arjomand, Lulu Goldman
BUSINESS & EVENTS
Annika Subrahmanian, Sarah Serota, Isabel Bhasin, Haley Kleinman, Harry Jung, Pauline Dubois-Denis, Dylan Lanier, Gabriella Egozi, Selina Jiang, Natalie Morro, Daniela Aves, Mateo Garcia-Bryce, Margaret Sprigg-Dudley
SpotlightSenior
Before saying goodbye to our seniors, we asked them their favore Spoon memory and the Evanston restaurant they will miss the most
Emily
Chow
Memory: Guided chocolate tasting led by biology professor, Dr. Hodgson Restaurant: Taco Diablo
Jess
bradford
Memory: My first ever restaurant visit Restaurant: Pono Ono
Julia
schnipper
Memory: Babka bake at Chabad Restaurant: Newport Coffee
CostaMia
Memory: Bob’s Spoon Trivia Restaurant: Tomate
kadotabrowner Alexia
Memory: Visiting Chicago Farmer’s Fridge HQ for a story Restaurant: Todoroki all0youcan-eat sushi
Lulu
Goldman
Memory: My first Spoonfest Restaurant: Pono Ono
Catherine
erickson
Memory: Handing out magazines at Spoonfest Restaurant: Sea Ranch takeout
Ellie
huppe
Memory: 2025 Bob’s Spoon Trivia Restaurant: Pono Ono
Rachel
Tompson
Memory: Bob’s Spoon Trivia Restaurant: Habibi Inn
By Jessica Bradford
(Chocolate) CHIP OFF THE BLOCK
A key ingredient in my love for baking: my mom
My cousins refer to them as JillCookies (one word). My friends have requested (and received) them as birthday gifts and breakup care packages. For me, my mom’s famous chocolate chip cookies were a key ingredient in developing my love for baking.
Growing up, there was always a tupperware of cookies or a new baking experiment on my kitchen counter, and prepared cookie dough in my freezer (in case of cookie emergency, my mom liked to remind me). By the time I was old enough to
help, I would peer over her shoulder as she creamed together butter and sugar, carefully cracking eggs into a bowl one by one to add to the dough.
My mom’s love for baking started with her Easy-Bake Oven. Forever following in her footsteps, I inherited both her Easy-Bake Oven and her love for baking as a creative outlet. But most of all, I share her love for baking as a way to bring joy to the people around me. From breakup cookies to birthday cakes, baking became a way for me to show the people around me how much I care about them.
Jill’s Famous Chocolate Chip Cookies
Yields
2.5 dozen cookies
Ingredients
- 8.5 ounces cake flour
- 8.5 ounces bread flour
- 1 ¼ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon coarse sea salt
- 1 ¼ cups (2.5 sticks) unsalted butter, softened to room temperature
- 10 ounces light brown sugar
- 8 ounces granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ pounds semi sweet chocolate chips (or combination of semi-sweet and milk chocolate chips)
Preparation
1. Mix flours, baking soda, baking powder and salt into a bowl.
2. Using a stand mixer fitted with
a paddle attachment, cream softened butter and sugars together until very light, around 5 minutes (cream for longer than you think!).
3. Add eggs, one at a time, mixing well after each addition.
4. Add vanilla.
5. Reduce speed to low, add dry ingredients and mix until just combined (5-10 seconds).
6. Add chocolate chips.
7. Press plastic wrap against dough and refrigerate at least overnight, ideally two nights. Let the dough return to room temperature before scooping.
8. Preheat oven to 325 F on convection setting (or 350 F nonconvection).
9. Line a baking sheet with a nonstick baking mat or parchment paper, and scoop dough into balls
design
by
Erin Jeon
by Jessica Bradford
Although she claims it varies based on her mood, my mom’s perfect chocolate chip cookie has a slightly crispy exterior with a gooey chewy inside and lots of chocolate chips. For me, the perfect cookie is the one that reminds me of the warm scent of butter and sugar filling my kitchen as my mom whipped up a fresh batch, and the people I love to share them with (but extra chocolate chips and flakey salt never hurt).
(roughly a dozen cookies per sheet, you can bake two sheets at a time).
10. Bake until golden brown but still soft, about 18-20 minutes (you want the cookies to be just barely done, they will continue to cook as they cool).
11. Transfer sheet to a wire rack for 10 minutes, then place cookies onto rack to cool a bit more.
Note: balls of dough can be placed into a Ziploc bag and frozen if you wish to save dough for later.
*adapted from NYT “Best Chocolate Chip Cookies” by Jacques Torres
photos
design by Clare Kirwan
photos by Toby Goldfarb
Not Your Mama ’ s Pie
Hoosier Mama Pie Company serves a slice of comfort and a taste of home
As soon as we stepped into Hoosier Mama Pie Company’s cozy Evanston shop, we felt right at home. The rustic wood accents, charming chalkboard menu and the warm, buttery aroma of fresh-baked pies wrapped us in nostalgia. It was clear that we were in for something special. Paula Haney, a former fine dining pastry chef, founded Hoosier Mama Pie Company in 2005, inspired by her Indiana roots and lifelong love of
baking. After years of crafting elaborate desserts, she found herself craving something simple — a really good slice of pie. She started selling her handmade, seasonal pies at Chicago’s Green City Market before opening the first Hoosier Mama Pie Shop in 2009 on Chicago Ave. Over the past 16 years, Haney has expanded to four locations, each one continuing her tradition of baking homemade, ever-changing pies fresh every day.
Chicken Pot Pie
For our first-ever chicken pot pie, we were not only satisfied but pleasantly surprised. The flaky, golden crust provided the perfect contrast to the warm, comforting filling — a hearty blend of tender chicken, roasted vegetables and a rich, creamy roux. Each bite felt like a slice of home. We especially appreciated the freshness of the ingredients and the well-balanced savory flavors that made this slice a standout.
S’mores Pie
The crisp graham cracker crust provided a satisfying contrast to the dense, decadent chocolate ganache and silky chocolate pastry cream, while the toasted meringue added a light, airy finish. The sweetness of the chocolate and meringue was well-balanced, with a subtle hint of salt cutting through the richness for a perfectly indulgent yet well-rounded bite.
A prominently rich coconut flavor was perfectly complemented by the pie’s exceptional texture — the filling was smooth, airy and delicately whipped, while the crust had a cookie-like crispness. Toasted coconut flakes on top added a satisfying crunch, and a hint of white chocolate brought all the flavors together beautifully. Though slightly messier to eat than the other two pies, every bite was worth it.
KHACHAPURI KING OF ALL BREAD AND CHEESE DISHES :
beyond belief, khachapuri from Chicago Diplomat Cafe might just make you book a flight to Georgia
By Baylee Krulewitz
When I say Georgian delicacy, an image of a pecan pie, boiled peanuts or sweet tea might pop up in your head. But I’m not referring to our beloved Peach State this time. I’m talking about the country sandwiched by Turkey and Russia that gave us the gem called khachapuri.
Khachapuri is a carb-loaded, lactose-intolerant-unfriendly masterpiece that consists of a dough boat filled with cheese, sometimes topped with egg or other ingredients. When I heard about this testament to the beautiful marriage of bread and cheese, I knew I had to try it. So, on an empty stomach, I headed to Chicago Diplomat Cafe, one of the few Georgian restaurants in Chicago, to try their khachapuri. We walked in feeling a little lost having never tried Georgian food.
Clearly our server could sense our hesitation and decided to guide us with a fairly heavy hand during our dining experience. When we tried to order the Greek salad, he simply said “No,” and led us instead to the Ojakhuri salad. Apparently, it was the traditional choice, and it ended up being a delicious surprise.
After eating our salad, we moved onto the star of the menu: the khachapuri. There were several flavor options, but my eye was trained on the Ajaruli. Presented in a big vessel of steaming dough, the ajaruli was loaded with baked cheese and topped with an egg yolk. Once again, our server came to the rescue, asking us if we knew how to eat the dish. Obviously the answer was no, so he whipped together the egg and cheese in the center of the boat, then instructed us how to cut the khachapuri for the perfect bite.
The ajaruli was incredible. Hotout-of-the-oven bread mixed with the creamy, delectably bubbly cheese created the perfect flavor and texture union. I loved this dish so much that I couldn’t help myself from asking our server a few questions about it. He patiently explained to me that khachapuri is a regional dish that varied throughout different parts of Georgia. He described that the dispute over regional variations of khachapuri mirrors the debate over Chicago and New York style pizza.
Georgian food is unique, but not in a way that should intimidate anyone. The flavors and ingredients share similarities with other cuisines that might be easier to find, but I highly recommend everyone try khachapuri, and if you do, then you cannot skip the Chicago Diplomat Cafe.
Doughy
design by Melody Xu
photos by Claire Markstein
Long Pastas
Farfalle
Take the pasta sheet and cut out 1-by-½ inch rectangles. Fold each rectangle lengthwise but stop halfway and fold out the other way. Allow it to dry fully so it retains its shape when boiled.
Tagliatelle
photos by Lulu Goldman
Tagliolini/Tagliatelle/Pappardelle
Take the pasta sheet and fold it into itself (as if you were rolling it up) in inch long folds from opposite short ends of the sheet. Using a knife, cut the pasta into strips. 1/8 inch cuts will produce tagliolini pasta. ¼ inch cuts will result in tagliatelle. 1 inch cuts will create pappardelle.
Pappardelle
Tortellini Farfalle
Filled Pastas
Agnolotti
Lay the pasta sheet lengthwise. Near the bottom of the sheet, add ½ a tablespoon of filling in a single row, around ¼ inch from each other. Take the bottom of the sheet and fold up so the fillings are covered. Starting from one of the ends, pinch the spaces between the fillings to seal while also pushing out any air. Using a knife or a ridged pasta cutter, cut the excess pasta sheet lengthwise and between each pocket of filling.
Spinach Ricotta Filling
230 grams ricotta
130 grams spinach
20 grams parmesan
¼ tsp ground nutmeg
Optional: finely sliced prosciutto
Tortellini
Take the pasta sheet and cut out 2-by-2-inch squares. Add a ½ tablespoon of filling to the middle. Fold the square in half diagonally, so you have a triangular pouch. Placing your index finger in the center, take the two corners of the triangle and wrap it around your finger and press together.
1. Blanch the spinach briefly and squeeze out all the excess water.
2. Finely slice the spinach and mix with the ricotta in a bowl.
3. Add parmesan, nutmeg, salt and pepper to taste. It should be salty enough that you could eat a couple spoonfuls of it, but no more.
4. Optional: you can also add sliced prosciutto to the filling.
Expert's Guide to Soup Dumplings (and Din Tai Fung)
As a self-proclaimed Din Tai Fung expert, I will give you tips and tricks on how to recreate the experience, what to order, how to eat soup dumplings and what Din Tai Fung means to me
By Zoe Chao
A Bite of Home
Growing up in Shanghai, my family and I would go to Din Tai Fung every Sunday. Din Tai Fung is a Taiwanese restaurant chain specializing in Shanghainese Nanxiang Xiaolongbao (she-ow low-ng bow), a type of soup dumpling with a thin skin and juicy meat filling. Xiaolongbao was brought to Taiwan after the Chinese Civil War (1927-1945) when the Kuomintang Nationalist Party retreated to Taiwan. Yang Bing-Yi, one of the immigrants from Shanxi, moved to Taiwan to work for his Shanghainese aunt’s oil company, where he eventually started selling his famous delicacies, the Xiaolongbao. Like Yang Bing-Yi, my relatives retreated to Taiwan and are both Taiwanese and Chinese. Having spent my childhood in Shanghai, the Xiaolongbao from Din Tai Fung is my national and ethnic identity distilled into one bite.
is created from wrapping solid meat aspic and minced meat (usually pork) in a chewy flour dough and steaming it in a bamboo basket (zhen long). Xiaolongbao, like most Chinese dishes, is meant to be shared with your loved ones.
How to Eat Soup Dumplings
1. Fill your sauce dish with ginger, rice wine vinegar and a few droplets of soy sauce
2. Dip your XLB into the vinegar and place it on a spoon. Add a few
Eat it in two ways: place the entire XLB in your mouth and have the soup burst (after it cools down a little) or take a small nibble out of the skin of the dumpling, slurp up the soup, then eat the rest of the dumpling
4. Enjoy with friends and family, and always, eat more!
What to Order at Din Tai Fung
3. Cucumber salad (辣味黃瓜)
4. Hot and sour soup (酸辣湯)
5. Spicy shrimp and kurobuta pork spicy wontons (紅油抄手) with a side of noodles
6. Pork chop fried rice (排骨炒飯)
7. For dessert: chocolate XLB, taro XLB or sesame mochi XLB
How to Recreate the Din Tai
Fung Experience in Chicago
While Din Tai Fung has not made it to Chicago yet, here’s how you can DIY a Din Tai Fung experience.
1. Moon Palace Express
Where: Chinatown
What to get: Xiaolongbao, hot and sour soup, fried rice
2. Lao Tian Dumplings House
Where: Evanston
What to get: Xiaolongbao and Sichuan-style spicy wontons
3. Hing-Kee
Where: Chinatown
What to get: Xiao long bao and dim sum
4. Taipei Cafe
Where: Chinatown and Belmont
The Xiao Long Bao (Soup Dumpling)
Xiaolongbao (or XLB) is a specialty of the Jiangnan cuisine, an Eastern Chinese province south of the Yangtze River. The iconic dumpling
1. Pork XLB (小籠包), obviously. Try the one with crab meat!
2. Seaweed and bean curd salad ( 小菜). I could eat tubs of these julienned veggies, and other fun stuff. It’s crunchy, it’s salty, it’s perfect.
What to get: Taipei Special Mix (seaweed and bean curd salad) and fried rice
5. Other spots: Chengdu Bistro, Minyoli, Qing Xiang Yuan
Dumplings, Shang Noodle –Chicago, and MingHin Cuisine.
Enjoy your Din Tai Fung experience!
DAVE’S
ITALIAN KITCHEN : A TIMELESS CLASSIC
An Evanston staple for over 50 years, Dave’s Italian serves up homemade Italian-American comfort food at unbeatable prices
By Annie Fingersh
Dave’s Italian Kitchen is nestled in a cozy storefront on Noyes Street, and after 52 years, has solidified itself as an Evanston staple. Dave’s is warm, homey and intimate — perfect for a firstdate spot, a casual Tuesday night dinner, and everything in between. The ambiance is old-school and classic – paintings of famous jazz musicians cover the walls and ambient jazz music fills the cozy seating area.
Their extensive yet affordable menu features Italian-American classics like pizza, calzones, lasagna and every kind of pasta imaginable. My personal favorites were the homemade bread, chicken pesto fettuccine, lasagna and spinach ricotta pizza.
The complimentary house bread, handmade daily by owner and chef Dave Glatt, is the perfect old-school Italian loaf bread. Glatt says he feels most at peace baking this bread in an empty kitchen. The care and skill that is put into each loaf is apparent; it is crunchy on the outside and pillowy and soft on the inside, paired perfectly with olive oil and parmesan cheese, making it one of my favorite bites of the meal.
The pesto fettuccine was perfectly al dente, and the pesto was zesty, fresh and deliciously
cheesy. The chicken was juicy and tender and its seasoning complimented the sauce well. The portions are generous, and for only $12 (an additional $4 for the chicken), it is the perfect collegefriendly takeout dish.
The lasagna and pizza featured similarly sharp and robust tomato sauces, whose acidity helped keep both rich dishes light. The combination of spinach and ricotta on the pizza melded together to create a pizza that was creamy and unctuous, while the crust was deliciously tender, chewy and crispy. The cheesy, broiled lasagna was a personal favorite of mine — with its al dente noodles layered with creamy ricotta and sharp tomato sauce. At only $14, it is something I will for sure be ordering again.
After nearly 53 years, 5 location changes, and all of
the tumult that comes with owning a restaurant, Glatt’s original commitment to serving “good and inexpensive food,” still rings true today. “Despite all the changes, making great homemade, affordable food continues as my number one love,” Glatt said. This is most definitely reflected in the dishes they so proudly serve to the Evanston community.
THE PSYCHOLOGY OF KNEADING
The process of baking can boost your mental health
By Mateo Garcia-Bryce
Istarted baking when I was 12 years old. Needless to say, my first few attempts were awful. But the process itself, and the fact that I knew they were bad, just made me want to get better. Conveniently, in 2020, I found myself with too much time on my hands. But, as they say, boredom brings out the best in us and I got serious about baking, and quickly improved.
There’s something ridiculously satisfying about pulling a fresh loaf of bread out of the oven — like an immediate reward for your effort. Instead of doing my actual psych homework, I decided to look into the process behind baking and why it helps me clear my mind and feel generally happier. As it turns out, there is actually a strong connection between the process of baking and boosting your mental health.
Throw the mixing utensils out! Actually don’t do that, they might be useful for other things. But working with your hands has
system and stimulate brain receptors in a way that promotes relaxation. Kneading, at its core, is a tactile movement — one of those repetitive, rhythmic actions that fully engage your senses. In other words, when you knead bread — pressing, folding and stretching the dough in a steady rhythm — you’re not just working with flour and water. You’re tapping into something deeper.
More activation in this part of the brain can actually boost your mood and help you keep your emotions in check, which is why something as simple as kneading dough can make you feel better.
These same movements also kickstart the parasympathetic nervous system — aka the “rest and digest” mode. When this system is activated, it dials down stress by cutting cortisol production, slowing your heart rate and even lowering blood pressure.
I’ve been baking regularly for years now, and it never fails to make me feel calmer and more at ease. In a world that constantly pushes us to rush from one thing to the next, baking is a chance to slow down. It’s a simple but powerful way to carve out time for yourself, find a little joy in the process, and, of course, enjoy some well-earned carbs.
The motion of kneading activates sensory receptors that engage your somatosensory cortex, which processes things like touch and pressure. The more you use these receptors, the more sensitive they get, making activities like kneading highly stimulating. The interesting thing about the somatosensory cortex is that it doesn’t just process touch, it’s also tied to emotions and how we regulate them.
design by Grace Wu
Why complimentary loaves are more than just a filler
Aba Table bread: The unsung hero of fine dining
By Cassie Sun
Table bread. Some avoid it at all costs, worried that the delicious, carb-loaded goodness will disrupt their appetite for the real meal. Others scarf down the basket of amazingness, slathering each warm slice with perfectly spreadable butter, to hell with saving stomach space! In my opinion, it’s the unsung hero of fine dining.
When done well, bread service is not merely a distraction mechanism to keep customers occupied during rush hour. Instead, it’s the first impression a restaurant leaves, a symbol of welcome and hospitality. It’s a way for a chef to showcase their talent, by making something as simple as bread feel decadent.
I’ve had the classics (Cheesecake Factory, Olive Garden), but what blew me away — and what I would deem the best two table breads in Chicago — are Dear Margaret’s flawless baguette and Aba’s feverishly good pita.
A friend of mine describes dining at Aba as a “fever dream,” and from the moment I walked in, I could see why. The lights are dim at the elegant Mediterranean restaurant, where luscious vines and entire trees fill the space leading up to the high glass ceilings.
We ordered three spreads to accompany the pita: the short rib hummus, the whipped feta and the muhammara, a rich roasted pepper dip with walnut, pomegranate molasses and isot chili for a touch of subtle spice.
Each scoop of the whipped feta felt like a burst of creamy goodness, with the crunch of pistachios and drizzle of olive oil adding texture to the silky cheese.
The short rib spread was a stunning combination of juicy, tenderly braised meat with a creamy, melt-inyour-mouth hummus, topped with a garlicky, herbslathered pita.
What makes Aba so special? The answer lies in the woven bread baskets that servers refill when they see you’ve devoured the last batch. The pita, covered with a sleek black cloth and always served warm, manages to be chewy and bursting with a smoky intensity while simultaneously serving as the perfect fluffy conduit for soaking up each lush and buttery spread. And did I mention the pita is unlimited?
The generosity of Aba is so clearly infused throughout each meal: our server told us that some customers simply come to Aba, order one to two spreads and indulge in the seemingly foolproof pita. No questions asked. And that’s what bread service is all about: a glimpse, or even an accompaniment into the delectable journey you’re about to undertake — no deception, no ulterior motives, just the magic of care and devotion to creating the ultimate dining experience — from the very first bite.
photos
by
Cassie Sun
Dear Margaret
We sat down with Executive Chef Ryan Brosseau to learn more about Dear Margaret’s famous baguette, with a couple of insider tips from Owner Lacey Irby.
What makes the baguette so special?
We take our time. It takes a long time, but it’s a living, breathing thing. So you have to do what the bread tells you to do. If it’s going to take a little bit longer one day, it takes a little bit longer. If it’s going fast one day, you gotta hurry up. So you really just need to pay attention to what the dough is doing on any given day and follow along. My pastry instructor at culinary school had a saying: “Don’t fight the dough because the dough will always win.”
With Chicago’s varying climate, how do you control the precise temperatures the baguette needs to bake properly?
If you’ll notice the menus in front of you, it’s not on the menu. It’s not on the menu for a reason. It’s not a process that we’re afraid is going to go bad very often, but sometimes it’s 100 degrees out and you weren’t expecting it. This deep freeze that we’ve had — it didn’t come out of nowhere, but we have to work around it because the humidity and the temperature have changed, so we have to roll with it.
Irby: I will add that it’s really rare that we fail on something as catastrophically as he is insinuating. That doesn’t really happen. From a marketing perspective, it’s not the menu because if you know, you know. All of our neighbors and our regulars know that on Wednesday nights, there is no baguette. But you can get the nine-grain toast still, and that’s just as delicious.
Brosseau: The two points I was trying to make are: We won’t serve anything we’re not proud of, and we have to be really paying attention to the dough, the temperature, the humidity, to make sure that we don’t make any of those mistakes that can lead us down the road of not having it for the day. (That’s) happened a handful of times in four and a half years.
Tell us about the house-cultured butter.
I know there’s probably a lot of places doing that, but I think ours is really top-notch. We get primarily local dairy from one of two farms: Sassy Cow or Kilgus. You have to buy cream by the case. You can’t break it, and there’s no way we’ll go through that, so it started as a way to try to get rid of some creme. We’ve got crème fraîche and some desserts and some sauces, and then we’ve got all this crème fraîche
everything you need to know about SOURDOUGH
The science behind the hype and one student’s attempt to take part in it
By Greta Cunningham
Coming off the heels of an increased interest in home baking during the pandemic, sourdough is currently enjoying a spotlight in the gut health zeitgeist. Yet, on the whole, the industrial production of sourdough has been on the decline in favor of baker’s yeast, which is faster and easier to standardize.
“In the last 50 years, as all the production moved towards baker’s yeast, we didn’t invest really in research activity on [producing] sourdough because we didn’t understand how much we are losing by using just the baker’s yeast,” says Dr. Maria Luisa Savo Sardaro, a food microbiologist at Northwestern University.
Fermented foods provide probiotics that support the gut microbiome and help digest food and regulate the immune system. By switching to baker’s yeast, we’ve lost out on lactic acid fermentation, the key process for sourdough.
Lactic acid fermentation occurs
when lactic acid bacteria consume the sugars present in flour and convert them into lactic acid. This process breaks down protein, making the bread easier to digest, and increases complex sugar.
Complex sugars are preferable to simple sugars because they provide fiber and take longer to digest, resulting in a slower release of energy into the bloodstream.
The fermentation process in sourdough also lowers the bread’s pH, increasing its shelf life and the availability of mineral nutrients.
On the other hand, baker’s yeast uses alcohol fermentation, which converts sugar into alcohol and carbon dioxide. While both fermentation processes allow the bread to rise, alcohol fermentation produces the fluffy texture and volume without any digestibility benefit.
To fully reap these health benefits, Dr. Savo Savardo recommends incorporating fermented foods into your diet as a whole.
PROBIOTICSthe pros of
So what are the benefits of eating fermented foods? Here are the three main pros of probiotics, in a nutshell:
“We don’t have a specific study that says, ‘This is the amount of sourdough that you need.’ It’s more related to the idea of balancing your whole diet with fermented
“We don’t have a specific study that says, ‘This is the amount of sourdough that you need.’ It’s more related to the idea of balancing your whole diet with fermented products.”
products,” Savo Savardo said. “It’s not just saying, ‘If I’m getting 100 grams of bread using sourdough, I will see a big difference in my health outcome.’ If that 100 grams is just by itself and all the rest is very highly processed food, you will not see any benefit.”
Other recommended fermented foods include yogurt, kimchi, sauerkraut and pickles.
1) 2) 3) Improved digestion Gut microbiome support Immune system regulation
waitlist.
Once we were seated, we started with Mediterranean bread — an appetizer almost as popular as their famous pizza pot pie. You don’t want to miss this starter. This overwhelmingly large flatbread nearly hangs off the plate, and it’s served warm, coated in olive oil, and perfectly topped with a blend of Italian seasonings and parmesan cheese. Imagine a nice, oily slice of New York pizza, but without any sauce and with a whole lot more seasoning. We all ripped it apart with our hands
of cheese, whole mushrooms and fresh tomato meat sauce. The presentation was a bit messy, but the flavors made it worth it. The sauce, though not as abundant as a deep dish, had a bright, fresh quality that kept the dish from feeling too heavy, and the cheese, though rich, wasn’t overwhelming. Overall, the balance of flavors made this an indulgent but enjoyable experience — though perhaps more of a one-time experience rather than a pizza craving we’d return for regularly.
We wrapped up our experience
an extremely rich flavor thanks to the macaroons and rum that give the dessert all its sweetness. The sugary rum taste is sure to satisfy any sweet tooth, and perhaps overwhelm those without one.
So, does the pizza pot pie outshine other Chicago pizza trends like deep-dish or tavernstyle? Not exactly.
But must it be a competition? After all, the demand for the pizza pot pie has allowed the restaurant to keep its doors open for 50 years and counting, which — in a city of pizza lovers — proves it to be a fan favorite.
design
by
Combine 2/3 cup of light brown sugar, 1 tablespoon cinnamon and a pinch of salt together in a small bowl. Spread ¼ cup butter over the dough and sprinkle sugar mixture on top.
Combine ¼ cup brown sugar, 1/3 cup white sugar, ¾ cup flour, ½ teaspoon baking powder, ½ teaspoon salt and 2 tablespoons rainbow sprinkles. Add ¼ cup vegetable oil and 2 teaspoons vanilla extract. Mix until it resembles wet sand and clumps together. Transfer crumbs to a prepared baking sheet and bake at 300 F for 15 minutes or until light golden brown.
Combine an 8 ounce jar blueberry jam with zest of one lemon.
In a food processor, pulse 1 ½ cups pistachios. Add ¼ cup melted butter, ½ cup granulated sugar, 2 tablespoons honey and 1/3 cup water. Pulse until the mixture forms a smooth, spreadable paste.
Lavanya Subramanian photos
by
Mia Rios & Natalie Morro
Three twists on the sweet and sticky treat of your childhood
By Natalie Morro
After having won the best sibling award the year I made homemade cinnamon rolls for my family on Christmas morning, I’ve been curious to try variations on the classic, pillowy-soft breakfast (or, let’s be honest, dessert). Turns out, you can use pretty much any filling you want with the same dough. As long as you go through the steps of rolling and swirling, it’s considered a sweet roll!
But beware — this process involves a lot of patience and waiting, so make sure you’ve set aside several hours. (Worth it? Absolutely.)
1. In a large bowl, combine 2 cups flour, 1 ¼ teaspoons yeast, 1 teaspoon salt, 1/3 cup sugar, 1 ½ cup milk and 6 tablespoons melted butter. Add one room temperature egg.
2. Beat on low speed, gradually increasing to high until completely combined.
3. Slowly add 2 ½ more cups of flour, beating until combined.
4. Knead the dough on a well-floured surface for about 10 minutes.
5. Transfer the dough to an oiled bowl and cover. Let rise in a warm place, like on top of a refrigerator, for one hour, or until the dough has doubled in size.
6. On a well-floured surface, roll out the dough into a long rectangle, about 18-by-12 inches.
7. Spread filling of choice all the way to the edges.
8. From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
9. Use floss to cut the dough into 12 even rolls. Place the rolls in a 9-by-13 inch pan lined with parchment paper. Cover loosely with a dish cloth and allow to rise for another hour, until doubled in size.
10. Bake the rolls at 350 F for 30 minutes, or until golden brown.
11. While the rolls cool, combine 1 ½ cup powdered sugar, 2 tablespoons melted butter, 2 tablespoons milk, 1 teaspoon vanilla and a pinch of salt. Whisk together until smooth. Drizzle the icing over the 12 rolls.
Dough marathon a Inspired
By Lucy Sayah
As if running a marathon isn’t a large task within itself, Northwestern senior Mary Kate Tracy intensified her marathon training efforts by starting her own bread baking business as a way to raise money for marathon entry.
Running has always been a passion for Tracy. Baking bread became a passion of hers as well as an attempt to connect with Italian culture. Before studying abroad in Florence, Tracy wanted to pick up a side hobby with extra time she had on her hands due to working a remote internship that allowed for some extra time in her summer schedule. Furthermore, Tracy’s favorite pre-long run snack is a piece of sourdough toast with peanut butter and banana. So, she landed on sourdough making. Little did she know, nearly a year and a half later “MK’s Sexy Doughs” would be something that not only Northwestern students, but residents all over Evanston,were talking about.
Balancing coursework,
independently founding a small business, and training for the Chicago Marathon was no easy task.
When signing up for the Chicago Marathon you have two options for eligibility if you do not have a qualifying time — either enter into a lottery or raise a minimum of $1,500 for an organization of your choice. Tracy chose to raise money for Best Buddies, a nonprofit organization that helps individuals with intellectual and developmental disabilities form friendships, find jobs and create community.
According to Tracy, the biggest challenge in all of this was staying organized.
“I used an app that helped me to track my orders and would upload them directly to my Google Calendar, which had all my other commitments listed,” Tracy said.
Tracy was very hesitant about turning her bread making hobby into a business because it wasn’t something that she wanted to monetize — it was simply a fun
task for her that she wanted to share with friends. Combining it with her fundraising efforts for the marathon was the best of both worlds.
When it comes to baking bread, Tracy explained that she has seen
For Mary Kate Tracy, every loaf was a step towards the finish line
People often become super intimidated by the process. They believe that their bread must be perfection. No matter how it looks on the outside, it is going to taste good, and
you have to let the loaf do its thing. “ “
“People often become super intimidated by the process,” Tracy said. “They believe that their bread must be perfection. No matter how it looks on the outside, it is going to taste good, and you have to let the loaf just do its thing.”
Now, nearly two years later, Tracy has completed the 2024 Chicago Marathon, raised over $2,000 for Best Buddies, has grown her small business far beyond what she could have ever imagined, and is ready to do it all again in 2025. In June, she got her food handlers license and set herself up at the Evanston Farmers’ Market throughout the summer. She now has expanded beyond basic sourdough loaves into sourdough bagels, focaccia, muffins, cookies, cakes and most
recently, custom charcuterie boards. Tracy’s two favorite items to make are chocolate cake with peanut butter crunch topped with chocolate Brigadeiro dip, as well sundried tomato parmesan loaf for a more savory option.
Tracy has supplied treats for numerous Northwestern celebrations, weekly avocado toast makings, surprise gifts and congratulatory gatherings. She continues to reinvent traditional recipes with new flavors and ways to incorporate sourdough into many different dishes. Check out her website mksexydoughs.com for even more specifics on how to order, some of her most beloved recipes, and how she got started.
Mary MarathonKate’sSourdough
Ingredients
90g active starter, 375g warm water, 500g bread flour, 2tsp salt
Directions
1. Using a kitchen scale, add starter and water into a bowl. Whisk together until it looks like dirty water
2. Add the bread flour (and any mix-ins) and mix until tacky and doughy
3. Autolysis : Cover and let sit for 30 min to 5 hours for the flour to absorb the water
4. Add 2 tsp of salt and mix
Stretch & Fold : Stretch the dough and then let sit for 30 minutes. Repeat 4 times.
6. Cover again and let sit for 1-5 hours (until dough has roughly doubled in size and your finger leaves a dimple)
7. Bulk Ferment : Dump dough on to a gently floured surface and form dough into a ball. Let it sit in the fridge overnight (10-24 hours)
8. Laminate : as needed sprinkle water on table, roll out dough and sprinkle cinnamon mixture or chocolate chips. Fold to form dough Preheat oven to 482 F with a tray in the oven (making it warm). Pull the dough out of the fridge until preheated
10. Sprinkle hot tray with flour and dump dough onto the tray. Score the bread with a knife or scoring tool
Place bread in oven. Place a second tray in the oven on the shelf below and pour water into it to create a steamy environment Bake for 15 minutes at 482 F, turn the oven down to 428 F, and bake for 15 more minutes. Flip the bread and cook for 10 minutes at 482 F Allow to cool completely before slicing. Enjoy!
design by Sydney Newton
TWISTS ON
Chabad’s babka class blends tradition with creativity, celebrating Jewish culture and significance of shared baking
By Jaimie Walsh
Chabad at Northwestern has long been a welcoming space for Jewish students to connect, celebrate and find community. Beyond providing a home for Jewish holidays like Shabbat, Chabad also extends its embrace to the wider
BABKA BABKA
Northwestern community, offering opportunities for everyone to experience and learn about Jewish culture. One such opportunity came in the form of a babka baking class this February, that Chabad hosted for Spoon members. The
H istory of Babka H istory of Babka
The class also highlighted how modern twists on traditional recipes can serve as a bridge between generations, helping to keep timehonored customs alive while adding contemporary flair. Challah, has deep roots in Jewish culture. Traditionally, challah is a braided bread that is eaten during Shabbat and Jewish holidays. It is a symbol of the Jewish faith, representing peace, unity and the sanctity of the Sabbath. The braided shape, a hallmark
of challah, is said to represent unity and the intertwining of people and community.
While challah serves as the foundation, babka, the more decadent cousin of challah, takes this dough to a whole new level. The origins of babka can be traced back to Eastern European Jewish communities, where the word babka means “little grandmother” in Ukrainian, Russian and Yiddish. The bread was often baked as a way to use up leftover challah dough, with added seeds or nuts. When Jewish Eastern Europeans arrived in New York, they started adding chocolate to the bread.Over time, babka evolved into a beloved dessert, with the dough being filled with a variety of sweet fillings such as cinnamon, chocolate or fruit.
class not only provided an exciting exploration of the art of baking, but it also offered a delicious glimpse into the significance of challah and its evolution into the beloved treat known as babka.
Babka holds a unique place in Jewish food culture. The act of baking babka is a reminder of Jewish history, of resilience and creativity in the face of hardship, and of the enduring connection between food and tradition. It’s not just about the flavors or the appearance of the bread — it’s about the shared experience of preparing, baking and eating it together, strengthening bonds and building community.
The babka baking class also served as a reminder of the broader significance of food in Jewish tradition. Challah and babka are not just about nourishment — they represent an opportunity for connection. Whether it’s breaking bread with friends on Shabbat or sharing a sweet treat like babka during a holiday, food is central to Jewish life and culture.
By offering these kinds of cultural experiences, Chabad at Northwestern is doing more than just teaching recipes — it’s providing a space for students to explore, appreciate and share in the rich history and vibrant culture of Judaism, one twist of dough at a time.
Babka Baking Class Babka Baking Class
Babka, a sweet, yeasted bread, typically filled with chocolate or cinnamon, is closely tied to challah, the staple bread of Jewish households. This fluffy, slightly sweet bread, is typically made from simple ingredients: flour, eggs, sugar, yeast and water. Babka typically uses this same dough, but with added fillings and a swirl that gives it a distinct appearance.
At Chabad’s babka baking class, students had the chance to put their
01
Begin with a ball of dough, rolling it out on all sides. Make it as flat as possible and roll into a circular shape.
own spin on the classic dessert. By introducing flavors like Nutella, cinnamon sugar, fruit jams and hashachar, an Israeli chocolate spread. These variations showcased the versatility of the dough, making it accessible to a wide range of palates. In the class, attendees were provided with a serving of dough premade by Chabad, and then taught how to prepare it for baking.
First, the dough is rolled out into a large, flat rectangle, which the filling
is then spread over. Next, the dough is rolled up like a scroll, with the filling on the inside. Once rolled, the long strip is sliced down the middle, and the two remaining strips are twisted together. The dough is baked in a bread tin for 30-45 minutes at 350 degrees fahrenheit. Once golden brown, a homemade syrup of sugar and water is painted on top, to give it that babka shine.
The Steps to Success The Steps to Success
03
Once the fillings are added, roll the dough from the long side. Cut the dough down the middle. You will be left with two long pieces.
04 roll out fillings split twist
The steps of making Babka A few of the things Babka represents
02
After rolling, add fillings to the dough. The options are endless — from chocolate spread to marshmellow fluff to strawberries. Just make sure to spread your fillings across the entire dough.
Twist the two pieces together and place into a baking tray. You can add more toppings here too. Then you are ready to bake!
design by Kate Perez
photos by Emily Chow
THE DESSERT THAT MAKES THE BRIT’S STOMACH (C)RUMBLE
Here’s a childhood classic in the UK that is simple to make, budget-friendly and endlessly adaptable
By Pauline Dubois-Denis
I first discovered British apple crumble in kindergarten in the UK. Every week, without fail, I would indulge in a warm, golden dish of crumble — yet it never got old. Chef Hanini, the school cook, would create seasonal variations, making it difficult to tire of the dish: from a warm apple-pear blend in the winter, a tangy peachapricot mix or berry combination in the late spring. It’s a dish that evolved with the seasons — always familiar yet never the same.
As my time in kindergarten drew to a close, I knew I had to ask Chef Hanini for the recipe, for it was impossible to part ways with this childhood staple. She handed me a handwritten recipe, now crumpled from years of use, but at this point, I seldom need it. After making her recipe for over a decade, it’s now ingrained in my memory.
Apple Crumble Recipe
Serves 4 — or 1, if you’re greedy
Crumble Topping
- 300 grams plain flour
- 175 grams brown sugar
- 200 grams butter, cut into cubes
Filling
- 450 grams apples* (or pears, berries or stoned fruits of your liking) cored, peeled (if desired) and cut into chunks
- 1 tablespoon plain flour
- 1 pinch ground cinnamon (optional)
Instructions
1. Preheat the oven to 350 F.
2. In a bowl, combine flour and sugar. Gradually rub in the butter until the mixture resembles breadcrumbs.
3. Place the chopped apples in a baking dish and sprinkle over the flour and cinnamon (optional). Stir well to coat the fruit.
4. Sprinkle the crumble mixture on top of the fruit.
5. Bake for 40-45 minutes, or until golden brown.
6. Optional: serve with lots of cream or custard.
*For the best apple crumble, use Granny Smith, Honeycrisp or Braeburn apples — they hold their shape and balance tartness with sweetness. Avoid soft varieties like Red Delicious or Gala, which turn mushy when baked.
A Dish Born from Simplicity
Beyond nostalgia, apple crumble is cost friendly, lending itself perfectly to a student budget. The dish originated during World War II, amidst ingredient shortages that rendered traditional apple pie expensive to make. Requiring simple ingredients of butter, sugar, flour and fruit — crumble became a resourceful alternative that still delivered warmth and comfort. Today, it remains one of the easiest desserts to put together. The only real technique? Getting your hands buttery while crumbling the dough — messy, but worth it.
Endless Possibilities
The selling point
The dish is adaptable to seasonal produce, your taste, and whatever fruit you have at hand. Fruit portions are usually approximated. Personally, I like mine loaded with fruit for a lighter feel, but if you love a crisp topping, use the full batch of dough — there’s always extra. If you’re looking to experiment, mix in some rolled oats for texture, sprinkle fruits with a dash of cinnamon for warmth, or top with nuts for a crunch. Even better, you can eat apple crumble in many ways — perfect as a dessert served with British custard, clotted cream or a scoop of vanilla cream (American style) for dinner parties, or even re-heated for breakfast.
This tradition is more than just dessert — it’s a slice of family history
By Catherine Erickson
Every family gathering, for as long as I can remember, has ended the same way — with a slice of Grammy’s homemade pie. My dad’s birthday? Strawberry rhubarb. My brother’s graduation? Key lime. Thanksgiving calls for the full spread — a sliver of pumpkin, pecan, cherry and apple, all squeezed onto one plate. Even a weekly “Sunday Night Supper” is celebration enough to gather the extended family and share a blueberry pie.
To be enjoyed with a mug of decaf coffee, an already full stomach, and the warmth of being surrounded by loved ones, pie is my family’s sweetest tradition.
But this isn’t just any storebought, plastic-wrapped dessert. With its perfectly flaky crust and thick, fresh filling, each pie is a labor of love — crafted by skilled hands, my grammy has spent more than 60 years perfecting it.
The recipe card my grammy references for her pie crust is worn with age, its edges browning and its instructions typed on a typewriter. In the top right corner, a small inscription reveals its origin — “Mother – 1965”. This card was a college graduation gift, a request for my grammy to carry on a tradition passed down from her mother and grandmother.
Though she didn’t make pies for everyday weeknight dinners as her grandmother had, my grammy understood the magic of pie: shareability. Everyone gets a slice of the same dish.
From then on, Grammy brought pie to every gathering, ensuring it remained at the heart of our celebrations
“Cooking is an intimate way to gather people in your home, to make you closer to other people, and pie is something you share,” Grammy said. “I really don’t have many forms of artistic expression, but cooking is my artistic expression.”
Just as my grammy had been entrusted with carrying on the tradition, I knew that before I graduated college, I needed a lesson from the expert. Now, I have my own handwritten recipe card to carry with me for the next 60 years. In the top right corner, a small inscription marks its origin — “g’mie 2025”.
A few years later, after marrying my grampy, the tradition truly flourished.
During my master class, I soaked up every tip and trick needed to recreate this beloved family recipe. Apparently, being Grammy’s kin does not mean I am born with these skills. But with practice — and a little patience — I’m determined to keep the tradition alive.
Now, I’m sharing our decades-old family secrets so that homemade pie doesn’t become a lost art. Someday, you too can gather your loved ones around a mug of decaf coffee and a slice of warm blueberry pie.
design
by
photos
by
Melody Xu
Julia Schnipper
BEYOND WHEAT
The best gluten free snacks, breads and pastas for every craving
By Julia Schnipper
About two months ago, I discovered that I have a gluten intolerance and need to be gluten free. As an avid foodie and huge snacker, I was devastated to learn that I could no longer eat any of my favorite snacks. However, in the last two months I have made it my goal to try just about every gluten free item on the market and have rounded up my favorite finds so far.
PASTA
The gluten free pasta options pleasantly surprised me! I was worried at all of the option would have a grainy texture to them like Banza or any rice or lentil pasta, but fortunately I found some great alternatives! The Trader Joe’s Cauliflower Gnocchi has been a in my freezer for years, and the gluten free Trader Joe’s Tagliatelle tasted so good that I got nervous I grabbed a nongluten free bag of pasta. I also love the Capello’s almond flour penne but it is not the most economical option out there at $9.99 a box for 2.5 servings.
BAKING
As someone who loves to bake, I couldn’t do a gluten free roundup without my favorite baking options. Simple Mills can do no wrong in my book, and I love all of their mixes–my favorite is the brownie mix. I will say that you do not get your typical crackly top with this mix like a normal brownie, but they have a great chewy texture and a chocolatey taste. I also tried out some ready to bake cookie dough and although I liked the Trader Joe’s version and the Mrs. Jone’s version for a healthier option, I think I can do better if I made the cookie dough from scratch.
CHIPS
I have been a huge fan of Siete Foods long before going gluten free. Although the Dip Chips are my favorite, you honestly can’t go wrong with any of their chips. My sister loves the lime ones–fun fact you can buy those in Starbucks–and the corn tortilla chips taste like the classic ones you get in a restaurant. Special shoutout to Jackson’s sweet potato chips, one of the most addicting snacks I’ve ever tried.
BREADS
This category has been the hardest thing to find a good alternative for. In all honesty, most of the gluten free bread on the shelves looked so gross that I didn’t even bother trying them. However, the gluten free english muffins from Food for Life have been the best bread I’ve tried so far. I like to toast them with olive oil and sea salt or make avocado toast with it. I also love the Trader Joe’s Cauliflower pizza for a quick and easy dinner.
CRACKERS
Crackers are another category that I have been eating the gluten free version of for years. Ru Garcia’s Sweet Potato Crackers are half cracker, half tortilla chip and entirely delicious. The Mary’s Gone Crackers Real Thin Crackers also have a chokehold over me with their nice and crispy texture and salty but slightly sweet flavor.
design by Francesca Fischer
WHEN IN ROME (OR CHICAGO)
Martins
Exploring Bonci, a Roman pizza shop, to unlock the secret to a light, airy crust with quality, creative toppings
By Daniela Aves and Francesca Fischer
Gabriele Bonci, a master Italian chef, opened Pizzarium Bonci in 2003, just outside Vatican City. Offering pizza “al taglio” – or by the slice – Italians and tourists alike flocked to the store, which quickly became known for its uniquely crunchy, airy crust. In 2017, Bonci’s restaurant expanded to the U.S. and found its home in Chicago, opening in the West Loop, Lincoln Park, and Lakeview neighborhoods.
In its Lakeview location, a dozen rectangular pizzas rest behind a glass display in a small storefront with an open-air kitchen and barstool seating. Doodles of a jolly dough-shaped character are scattered along the walls and ceiling. We spoke with Omar Alkayyalli, the manager of Bonci’s Chicago locations and apprentice of Gabriele Bonci himself, to get his recommendations before we dove into some necessary taste testing. He told us that flavors like potato and mozzarella are more traditional in Rome, whereas flavors like sausage and blueberry are more unique. His personal favorite flavor is Cacio e Pepe available only on Saturdays.
Alkayyalli kindly took us on a tour of the kitchen, explaining how the pizza is made and specifying the long, intricate process of making the pizza’s famous dough. He noted that Gabriele Bonci created his own special flour to create the famous crispy, layered crust of Bonci’s pizza. The exact recipe for the flour is a secret,
but Alkayyalli told us that it’s a blend of three different kinds and contains high levels of gluten. This special flour is combined with salt,
water and yeast to create Bonci’s simple yet classic dough.
After mixing, the dough rests in the fridge for 24 hours, then gets placed into dough bowls to rise for
another 24 hours, and, lastly, is left to rise for 24 more hours. With up to 72 hours of care, each batch of dough results in a one-of-a-kind light and layered pizza. The dough is then smothered with fresh, natural ingredients like cheese and vegetables and baked for five to eight minutes in a giant oven, which holds up to eight large trays.
The dedication to crafting each pizza is evident in its flavor and texture. As we bit into a lemon ricotta zucchini slice, we could see and taste the difference between Bonci’s dough and traditional pizza dough. Air bubbles created a soft inside with a crunchy outside, and the dough had a slight brown color due to Bonci’s tri-flour blend. We also sampled slices of vegan spicy eggplant and classic margherita, noticing that the quality of ingredients was unparalleled — down to the olive oil that married the flavors together. As customers started streaming in for the dinner rush, we asked Alkayyalli about his time with Bonci. He says he used to be a banker but enjoys being in the kitchen much more. As we ended our trip to Bonci, we asked one last question: why the only locations outside Rome were opened in Chicago. Alkayyalli replied simply, with a smile, “You guys love pizza.”
photos by João
design by Katie Chang
I always knew I wanted to pursue higher education in the U.S. Maybe it was all the books and movies I saw. I admired the way the U..S celebrated diversity, inclusivity and creativity. But it wasn’t until I arrived that I truly understood how deeply food
That night, I thought about a lot of things. I thought about family, tradition, love and hope; I thought about the immigrants who had arrived in America, hearts full of dreams, believing in the promise of a new life. Immigrants are extraordinary. I thought. They adapt to their new home while holding onto their heritage, finding ways to balance the new and the familiar.
Fusion food like Mongolian beef, Korean tacos and sweet and sour chicken often carry a reputation ––they were called inauthentic, and a watered down version of tradition. But I think these dishes embody the very essence of what immigrants strive for — that balance between preservation and adaptation. They are testaments to resilience, reinvention and the quiet strength of those who dared to start over.
If there’s anything I’ve learned from being in
or a savory meal from Sun Wah BBQ, they remind us that culture is not something
design by Grace Herzog
PASSED DOWN ON A
PLATE
From my grandmother’s kitchen: a Syrian dumpling delicacy, made with love and wrapped by hand
By Suraya Osman
Igrew up in a household where authentic Syrian cooking was the norm — I never gave it a second thought until leaving for college. From molokhia (ملوخية or jute leaf stew) to kibbeh (كبة or stuffed meat croquettes) to yabraa (يبرق or stuffed grape leaves), my grandmother, meme, showcased her skills in every dish she prepared. I’ve always admired her passion and product and hoped that one day the Syrian apron would be passed down.
Like many who pass down authentic dishes through oral tradition and imitation, my grandmother cooks without measurements or instructions. As the Arabic saying goes, ‘ العلم في الأصابع ’ (al-’ilm fil asabi’) — ‘the knowledge is in the fingers.’ Her hands know exactly what each recipe needs and are guided by decades of feel and intuition.
Determined to learn as she had, I began to cook alongside her. In this way, I became part of the same matriarchal lineage that had taught her — a tradition passed from hand to hand through generations of women. What once seemed like magic became clearer to me. When we prepared dishes together, I wasn’t just learning recipes, I was gaining the practical knowledge passed down through generations, connecting with a long-standing culinary tradition.
The “knowledge” in her fingers transferred to mine, not through written instructions, but through presence, practice and patience. After a few years, I became confident enough to prepare some of the more complex dishes on my own. Today, I run business specializing in Syrian cuisine — with her guidance, of course.
One of the more technical dishes in my repertoire is shish barak, a Middle Eastern dumpling that requires skill and time. Here I’ll share the generations of knowledge that have shaped this recipe.
Prepare the dough by mixing flour, milk and salt, then knead until smooth. Let it rest. While the dough rests, move on to the filling, ground beef seasoned with salt, pepper and seven spices. Sauté the meat with chopped onions and garlic in olive oil. Some people add pomegranate molasses for extra flavor, though I haven’t tried that variation yet.
Once the filling is cooked, set it aside to cool completely before assembling the dumplings. My grandmother uses a dumpling maker, which makes this step easier,
rolled out, cut into small circles and each dumpling is shaped by hand.
After shaping the dumplings, I prefer to bake them in the oven until golden brown, though some drop them directly into the yogurt sauce. While they bake, prepare the sauce — a delicate mixture of yogurt, egg, diluted cornstarch and salt. Stir constantly over low heat until it thickens. Once ready, gently drop the dumplings into the sauce, continuing to stir for a smooth consistency.
The final touch is a garliccilantro pesto, a common finishing touch in Middle Eastern cuisine. Heat butter, olive oil and garlic together on the stove, then add fresh cilantro. Pour the mixture into the yogurt sauce to infuse it with rich flavor. After hours of labor, it’s ready!
design by Sahana Unni
BATTLE OF THE B A g EL s
By Marcus Kim
These Chicago bagel spots give the East Coast’s claim of “best bagel” a run for its money
I know a good bagel when I see and taste one. Growing up in New Jersey, the bagel capital of the world, I have high standards for a bagel. I’m searching for Midwestern bagels that will meet those high standards.
Living in both New York City and New Jersey, I learned early on that a bagel isn’t just breakfast, it’s an institution. A true bagel has a crisp, golden-brown crust that gives way to a chewy, flavorful interior. The dough should have a slight tang, a result of proper fermentation, and the texture should offer just enough resistance when you take a bite. Midwest bagels, however, have a reputation for being too soft, too fluffy, or simply lacking that signature chew. So, I set out on a mission to find the best bagels in the Chicago and Evanston areas, determined to see if any could rival the legends of New York or New Jersey.
1.
After much tasting, deliberation and carb-induced contemplation, here’s how five popular bagel spots stacked up — from the most East Coast-coded to the least.
2. o n ce upon a b agel thebage l ers coffeeh o u es
Coming a close second, The Bagelers Coffeehouse takes a more artisanal approach. While their bagels don’t quite match the density of an East Coast classic, they come impressively close. The crust is crisp but leans slightly toward the softer side. The chew is there but lacks the full resistance that true bagel aficionados seek. These bagels have a more delicate flavor, making them an excellent option for those who want a highquality bagel without the extreme density of a New York-style one.
If there’s one place in the Chicago area that truly understands bagel-making, it’s Once Upon a Bagel in Winnetka, Illinois. This cozy establishment nails down its bagel-making to a tee. Each bagel has a crisp, well-developed crust with a deep brown color, an interior that is dense yet fluffy enough to hold a generous schmear, and a flavor that suggests the dough was properly fermented. These bagels have a chew that pushes back just enough to remind you that you’re eating a real bagel, not just a round piece of bread. The everything bagel is particularly outstanding, with a generous coating of seasoning that stays intact with every bite. Made in-house, these bagels bring me back to Saturday mornings back home.
3.
4. sm ackdab ch i c a g o berry pik e cafe m ensch’ s
Mensch’s bagels are good–definitely enjoyable –but they don’t have that undeniable “snap” when you bite into the crust. They strike a balance between the traditional and the modern, with a slightly sweeter taste than expected. They also feel a touch lighter, which some may prefer, but purists will find them lacking true bagel perfection. Still, they hold up well with cream cheese and have a nice selection of flavors.
Smack Dab’s bagels are tasty in their own right, but they lean more towards the soft, café-style bagels rather than the dense, chewy experience a bagel purist would want. These bagels excel as a base for breakfast sandwiches, but on their own, they lack the distinct chew and deep flavor that define a classic bagel. If you’re looking for a solid, convenient bite, they work. But if you’re searching for that iconic bagel experience, you might be disappointed.
5.
Berry Pike Cafe’s bagels are pleasant, but they don’t quite deserve the title of “bagel.” These are too soft, too fluffy and lack the crusty bite necessary to be considered authentic. They taste more like a roll with a hole in the middle than a proper bagel. While they may work well for those who prefer a lighter breakfast option, they fail to meet the high standards of a true bagel connoisseur.
THE VERDICT
Once Upon a Bagel is the clear winner, proving that with the right technique and ingredients, Chicago bagels can give the East Coast a run for its money. The Bagelers Coffeehouse and Mensch’s follow as solid alternatives, while Smack Dab and Berry Pike Cafe fail to meet the mark according to my East COast standards. For now, the East Coast still holds the crown, but if Chicago keeps this up, that might not be the case forever.
can help. During longer practices or endurance workouts, athletes can continue fueling with 30 to 60 grams of carbohydrates every 30 to 60 minutes to sustain energy levels.
Post-exercise, carbohydrates are just as important in recovery as protein. They work to replenish the body’s energy stores that have been depleted after activity. “Carbohydrates refuel your body to effectively function again while protein rebuilds,” Goumas said.
Carbs and protein go hand-in-hand for muscle growth and recovery, Gianacakos recommends a minimum carbohydrate-to-protein ratio of 2:1. This means for every 25 grams of protein, an athlete should consume 50 grams of carbohydrates. For elite endurance athletes, this ratio can increase to 4:1.
pre-run breakfast
“If we learn how to use [carbs] effectively and in the right quantities, we can really transform somebody’s performance,” Gianacakos said.
For those experimenting with carbohydrate intake and fueling strategies at home, Gianacakos advises consulting a credentialed sports dietitian for guidance on timing and quantity. Since meeting with a specialist may not be feasible for everyone, Gianacakos also recommends the following resources:
Website: Gatorade Sports Science Institute
Website: American Sports and Performance
Dietitians Association
Cookbook: Run Fast, Eat Slow by Shalane Flanagan
the snacks and meals
Gianacakos and Goumas recommend these snacks and meals rich in carbohydrates : NIGHT BEFORE RACE MEAL (50% carbohydrate based)
Pasta Dinner: Pasta with marinara sauce + dinner roll + grilled chicken + steamed green beans
Salmon Dinner: Brown rice + baked salmon + green peas
Steak & Potatoes: Baked potato + dinner roll + sirloin
Can always pair a glass of fruit juice to increase the carb content of the meal
PRE-RUN MEAL (2-4 hours before event)
Breakfast
• Bagel with peanut butter, banana, and honey + orange juice
• Oatmeal with brown sugar, blueberries, and granola + orange juice
Lunch/Dinner
• Turkey sandwich with pretzels, fresh fruit, and a sports drink
• Rice bowl with chicken and sauteed veggies, fresh fruit, and a sports drink
PRE-RUN SNACK SUGGESTIONS
(30-60g of carbs 30-60 min before exercise)
• 1 banana
• 1 applesauce pouch + 1 bag of pretzels
• 16 oz Gatorade + 1 applesauce pouch
• 1 sports gel + 1 oz goldfish crackers
RECOVERY SNACK SUGGESTIONS
(20-40g of protein and 2:1-4:1 ratio of carbs to protein)
Recovery Fruit Smoothie
• 8 oz milk of choice
• 1 banana
• 1 cup frozen berries
• 1 handful spinach
• 2 oz tart cherry concentrate
Add ice or milk to adjust the consistency to preference
Overnight Oats
• 1 cup old fashioned oats
• 8 oz milk
• 1 tbsp brown sugar or honey
• 1 tbsp chia seeds
• ½ cup blueberries
Snack Pack
• 1 apple
• 1 oz pretzels
• 2 cheese sticks
No-bake Energy Bites
• 1 cup old-fashioned oats
• 2/3 cup toasted shredded coconut (sweetened or unsweetened)
• 1/2 cup creamy peanut butter
• 1/2 cup ground flaxseed
• 1/2 cup semisweet chocolate chips (or vegan chocolate chips)
• 1/3 cup honey
• 1 tbsp chia seeds (optional)
• 1 tsp vanilla extract
about the authors
This piece was inspired by our own personal experiences with carbs and fitness. Mia is a former competitive athlete turned marathoner, drawing inspiration from her own experiences fueling for longdistance running for this article. Alexia is a Personal Trainer/Group Exercise Instructor and uses carb-rich meals to fuel her lifts. She is always reminding her clients to focus on nutrition to optimize results!
My family’s rendition on the Irish delicacy often served on St. Patty’s Day design and photos by Clare Kirwan
By Clare Kirwan
In the same way that little kids wait at the top of the stairs on Christmas morning, my siblings and I anxiously awaited the smells from the kitchen on March 17 that signaled my mom had begun cooking for the Feast of Saint Patrick.
St. Patrick’s Day is one of my favorite days of the year. It is my excuse to sport my “Kiss me I’m Irish” shirt and listen to Dropkick Murphys all day long. Most importantly it means my mother’s “from scratch Shepherd’s Pie” and her infamous Irish Soda Bread.
Irish Soda Bread has a rich history. Soda Bread was first created by
Native Americans who used pearl ash to make their bread rise without yeast. In the 1830s the Irish were facing financial hardship and began to replicate this process using four simple ingredients: wheat flour, baking soda, salt, and soured milk (now commonly substituted for buttermilk).
In modern day, no two breads are the same. Some are cut into four pieces, while others are round loaves with a cross on top. My family’s bread is a simple loaf. The dense middle holds gooey raisins (or chocolate chips if I’m making it) and the top is coated with brown coarse sugar for an extra crunch. It’s slightly sour and
100% delicious.
While both my parents grew up with Irish traditions, my mom perfected her own Irish Soda Bread recipe when my older brother was born. It was important for her to make traditions a big part of our family and pass down our “100%” Irish heritage.
Though somewhat lumpy in appearance, her mouthwatering creation has become my family’s signature dish. It is best paired with a large heaping of butter or as a companion to a delicious cottage pie. Most importantly, however, is that it’s served around a table of family and friends. Slainte!
INGREDIENTS:
- 3 cups flour
- ¾ teaspoon salt
- ½ heaping cup sugar
- ¼ teaspoon baking soda
- 1 tablespoon baking powder
- 4 tablespoons butter, melted
- 1 ¾ cup buttermilk
- 1 cup raisins or chocolate chips
- 1 egg
TOPPING :
- 1 tablespoon coarse sugar
DIRECTIONS:
1) Preheat oven to 375 F
2) Sift or whisk together flour, salt, sugar, baking soda and baking powder, and raisins
3) In another bowl whisk together egg and buttermilk
4) Quickly and gently stir the wet ingredients into the dry ingredients
5) Stir in melted butter
6) Spoon batter into a prepared 8 inch cake pan or 2 quart loaf pan. Sprinkle the top with coarse sugar. Draw a cross on the top for the traditional shape of soda bread and to help it rise.
