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The cooking issue
Perfect imitations
Recipes adapted by Julia Kramer, Heather Shouse and David Tamarkin
Photographs by Anna Knott
L2O’s pain au lait 
Avec’s chorizo-stuffed bacon-wrapped dates 
Hopleaf’s Belgian-style mussels 
Urban Belly’s lamb and brandy dumplings 
The Publican’s grilled chicken 
Perennial’s pork belly 
Smoque’s barbecue brisket 
Prairie Fruits Farm’s goat cheese 
Mado’s shortbread 
Vosges Haut-Chocolat’s Balsamico truffle 
HotChocolate’s brioche doughnuts 
Lessons at Mixteco Grill: Despite his poor tamale skills, a writer learns a lot about grilling. 
Stage at Bittersweet: One writer tries her hand at making fancy desserts. 
Cooking at the Bristol: A writer works in the Bristol’s kitchen for a day and may never eat parsley again. Plus: 
Essential cooking tools: You have the recipes; now stock up on these essential tools before cooking up your next feast. 
Healthy cookbooks: Whether you’re a kitchen rookie or an Iron Chef, you’ll learn something new from these weight loss-focused cookbooks. 
Portion control: Paychecks, plasma TVs, parking spaces: The bigger the better. But when it comes to meal sizes, S is better than XL. 
Chicago cooking classes: Learn a thing or two about food, beer and wine.
Time Out Chicago / Issue 212 : Mar 19–25, 2009
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Hey - I just read the same thing at www.examiner.com - the writer just reproduced your stuff.