Content about Jim Graziano
May 11, 2010
"The bacon of fish" elevates this simple pasta to transcendence
You may remember awhile back my lamenting post about a favorite ingredient I couldn't find in Chicago. The ingredient that Claudia at Cook Eat Fret christened "the bacon of fish." Something relatively undiscovered and very difficult to find in the U.S. A secret ingredient, you might say. Well, I'm done lamenting. Because I have found bottarga, the cured roe sack that's pressed and dried to become the density of hard...
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April 14, 2010
The brief, wondrous history of a Chicago sandwich.
A few weeks ago, a mad group of seven men took part in the great Chicago Italian Sub Tour of 2010. We visited six places, ate way more than we should have, and came away with the pretty definite conclusion that J.P. Graziano served the best Italian sub of the day. They used the best bread, and paid the most attention to each individual element of the sandwich. Oddly though, mixed in with all the Italian subs was one oddball sandwich that we...
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All content copyright Nick Kindelsperger and Blake Royer.
