Reader Bites celebrates dishes, drinks, and atmospheres from the Chicagoland food scene. Have you had a recent food or drink experience that you can’t stop thinking about? Share it with us at ...

Its odor is pungent, its appearance is unsightly, but trust me — the savory, sour and spicy makdous of my homeland will rock your taste buds into song. Admittedly, as a child in Syria I wouldn’t go ...

Pickled vegetables and oil-cured eggplant make a winning starter that's easy to prepare ahead. “Torshi is pickled vegetables and makdous is oil-cured eggplant,” says Joseph Abboud. Begin at least a ...

Stuffed aubergines cured in olive oil are a breakfast staple of Levantine and Middle Eastern cuisine Ingredients 8 long baby eggplants 3 tbsp walnuts, chopped 1 tbsp garlic, chopped 1 tsp dry red ...