Plum and tomato soup. Photo: Sonicwalker, Flickr.
- January is national soup month. Choose from two recipes provided for "hearty, economical one-pot meals [that] burst with nutrients and flavor."
- Chef and restaurateur Jovan Trboyevic passed away Sunday, but is remembered, fondly: "Arguably more than any other single person, Jovan Trboyevic shaped fine-dining in Chicago."
- The anticipated Beard Papa cream-puff chain opened in Chicago, but the product is disappointingly "deflating."
- Dijon is a tangy, versatile condiment. Find out a variety of ways to use it to enliven dishes.
- A Chicagoan wins a Spreading Smucker's Traditions recipe contest and provides the winning formula for her Lovey Dovey cake.
I haven't been keeping up much with what's going on in the dining underground, mostly because the idea of leaving an air conditioned apartment and braving the sweltering heat outside, even if it's from the apartment to the car, is just too unappealing. However, I did have to run out to the Japanese market here on the westside of Los Angeles, and I noticed something new.
Most American diners don't associate Asian foods with dessert. They think about sushi and spring rolls,
maybe even pad thai. Sweets are limited to a fortune cookie and a milky Thai iced tea, though there are many sweet
offerings in the countries that have inspired these foods. One treat, as an article in the











