The Best Part Of Cheers To The Publican Is The Poetry
We’re massive fans of award-winning Chicago chef Paul Kahan’s new cookbook, Cheers to the Publican, out now. Beyond the sublime recipes selected from the Publican’s meaty repertoire, however, we...
View ArticleChicago Cut: Pork Shoulder With White Grits
We’re massive fans of award-winning Chicago chef Paul Kahan’s new cookbook, Cheers to the Publican, out now. Make this pork shoulder with white grits and you won’t even notice five days of marinating...
View ArticleInner Beauty: The Publican’s Grilled Duck Hearts
We’re massive fans of award-winning Chicago chef Paul Kahan’s new cookbook, Cheers to the Publican, out now. These grilled duck hearts with perfect accoutrements are (or will be) every dedicated...
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