Throughout the summer, Entertainment Cruises/Brewfest Partners will host geographically themed craft beer and cider cruises on Lake Michigan. In addition to the chance to sample across three levels of tasting […]
This week, we’ve got a recipe that’s the best of both worlds for a weeknight: Absolutely delicious, with tons of flavor–and quick to make. We found this recipe via Andrew […]
If you’ve ever passed by Superdawg on Milwaukee at Devon and Nagle, you’ll have seen the gargantuan hot dog couple standing side by side on top. He, the Tarzan-suited strongman and […]
This is the first in our new series of posts in which we’ll feature casual local joints from fast casuals to delis and the cafes that we all frequent. If […]
Charged with the task of reviewing a brand new cookbook: Chinese Soul Food, by Hsiao-Ching Chou, I was excited, as I don’t have any Chinese or Asian-inspired cookbooks. While I […]
Stuffed green peppers will always remind me of my dad. When I was growing up my father was the primary cook in the family, and he was genuinely great at […]
Michael Gebert doesn’t write about food. He writes about the people behind it as the editor-in-chief and main contributor of Fooditor, a tribute to those starry-eyed entrepreneurs who smile through […]
To ham or lamb? That is the question. For those who celebrated Easter on Sunday, April 1, ham might have been on the menu. Perhaps with traditional scalloped potatoes, mac […]
I love soup and tortilla soup is one of my favorites. When I’m in the Loop around lunchtime, I like to go to the Frontera Grill counter on the seventh […]
Tired of traditional meat sauce over your spaghetti? Bored with store-bought marinara? Here’s an easy and healthy alternative using turkey, crushed tomatoes and tomato sauce. Not only is it delicious […]
Welcome to another delicious week at Third Coast Review. This week, Antal and Marielle are back to deliver on their promise to show you how to make amazing Italian beef […]
Nothing says Sunday night dinner like roast pork! Not just any roast pork, but one adorned with herbs and tangy currant jelly glaze. And that’s What’s Cooking at Third Coast […]