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Behind the Sweets: Toni Marie Cox Makes Blackberry Coconut Naked Cake at Toni Patisserie

Behind the Sweets Amber Gibson Post a comment

The term "naked cake" has grown popular in recent years to describe un-iced wedding cakes. No more wondering what's under the thick layer of fondant; you can see the multiple layers of deliciousness that await. Check out how Toni Marie Cox creates her version of the cake. More

Behind the Sweets: Leigh Omilinsky Makes Pâte à Choux at Café des Architectes

Behind the Sweets Amber Gibson 1 comment

Pastry chef Leigh Omilinsky recently spent several weeks staging at Pierre Hermé in Paris. She now makes the best pâte à choux in Chicago at Café des Architectes. More

Staff Picks: The Best Dessert in Chicago

Staff Picks Nick Kindelsperger 1 comment

The arrival of autumn signals the end of the dainty and the arrival of the hearty (and meaty) feast. And as we all know, every feast must end with something sweet, and the more options the better. Let's dig into the best desserts in Chicago. More

Foie Gras for Dessert? Yes, at Chicago's Grocery Bistro

Michael Nagrant 9 comments

Andre Christopher, chef of Chicago's new Grocery Bistro, is a man of many contradictions—a recent vegetarian convert who serves and cooks meat, and a guy who serves dinner for dessert and dessert for dinner. And, though it's intended as... More

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