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| Antipasto Salad
Chicago likes big salads, especially big salads that have lots of ingredients not normally found in a typical bowl of rabbit-food greens. This one includes virtually all the meats and even cheese from an antipasto platter, plus greens. Make sure all the ingredients are diced very fine. Your goal should be to have nearly some of everything on every forkful.
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| Baked Beans
The folks at the Dutch Kitchen especially recommend baked beans for summer's patriotic holidays. "What would be a typical picnic day for many is often celebrated at the Dutch Kitchen with family & friends."
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| Black-Eyed Peas
Black-eyed peas are a familiar sight on the Southern table – a good companion for country steak and mashed potatoes or a welcome fourth on an all-vegetable plate of collard greens, stewed apples, and okra. They are an essential dish for New Year's celebrations, as eating them will bring you good luck for the next twelve months.
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| Cincinnati Chili
Bearing no resemblance to any Southwestern-style “bowl of red,” Cincinnati chili often is called five-way because there are five separate layers in its full configuration. No Cincinnati chili cook will give out his recipe, but this one comes pretty close to the superlative five-way served at our favorite Queen City chili parlor, Camp Washington.
Oyster crackers are the traditional garnish, and the proper companion beverage is a milk shake or sweet soda pop.
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| Tuscan Sausage and Bean Soup
The silk-smooth texture of cannelini sings excellent harmony with rugged sausage in this recipe from Chicago's Harry Caray's
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