Rachel Schlueter, Grace Herzog, Erin Jeon, Grace Wu, Melody Xu, Katie Chang, Milan Hawk, Sahana Unni, Mia Song, Francesa Fischer, Clare Kirwan
CONTENT
Teagan French-Saleh, Ellie Huppe, Rachel Tompson, Jason Stokes, Marcus Kim, Toby Goldfarb, Zoe Chao, Claire Markstein, Kelly Meng, Lucy Sayah, João Martins, Ari Globerman, Viviana Seibold, Mia Rios, Sarai Quintanar, Ashley Xue
BUSINESS & EVENTS
Annika Subrahmanian, Sarah Serota, Alara Gul, Isabel Bhasin, Casey Grady, Haley Kleinman, Harry Jung, Pauline Dubois-Denis, Dylan Lanier, Gabriella Egozi, Isaiah Tatum, Selina Jiang, Natalie Morro, Daniela Aves
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A glimpse into what’s inside
Contents Letter from the editor
Dear Readers,
As Northwestern Spoon University’s Print Editorin-Chief, I am thrilled to present our magazine’s 27th edition — The Spice Issue. Spices are more than just ingredients; they are the heart and soul of every dish, carrying stories, culture and memories within them. They infuse life and character into meals, transforming the ordinary into something extraordinary. With this in mind, our team felt it was only fitting to delve into the spices that hold special meaning to our staff, our community and our cultures.
Within these pages, you’ll discover many interpretations of spice — from the fiery heat of peppers to the artistry of blends and the merging of sweet and spicy. Our writers explore the spices that remind them of home, the snacks that fuel late-night study sessions, and the simple ways you can add a pinch of excitement to your everyday meals.
But this issue is about more than just food. Through these stories, we hope to uncover the deeper layers of what spice represents. Spices hold history, carrying centuries of tradition and connecting us to our roots while inspiring innovation in our kitchens today. For some, spice symbolizes life’s struggles and its gifts — the bitter with the sweet, the heat with the comfort. It reminds us that even the smallest ingredient can transform a dish.
As you read through The Spice Issue, we invite you to celebrate not just the flavor but the essence of spice — its ability to connect, inspire and remind us of the richness of life.
Never Forks,
EDITOR-IN-CHIEF
Catherine Erickson
Tamashii Ramen
Spicy Peanut
Tofu Bowl
Chicken & Rice
Moscow Mules
Giardiniera
design by Melody Xu photos by Suraya Osman
T h e r i s e o f
The verdict on which hot honey dishes sizzle, and which fizzle
By Suraya Osman
HOT HONEY IS a sweet and spicy flavor that’s been making new trends in the food world. Several restaurants have been adding this new flavor onto their menus. I decided to try out the hot honey
Chili’s
rub wings at Wingstop, the hot honey pizza at Lou Malnati’s and Chili’s Honey Chipotle Chicken Crispers. Overall, after trying all three the reigning winner was Lou Malnati’s hot honey slice.
THE CHILI’S HONEY Chipotle Chicken Crispers were more like chicken tenders glazed with a thick layer of barbecue sauce. The sauce was overwhelmingly sweet and had none of the spicy kick the word “chipotle” might promise. Although it was sweet,
Wings Top
the sauce had more of a syrupy base than a complex, dissolve-in-yourmouth honey flavor. In the end, these were more like sticky BBQ chicken tenders than anything remotely spicy or honey-glazed.
WHEN ORDERING HOT honey wings, I did not expect to have wings with a dry rub brought to the table. At Wingstop, I ordered the Hot Honey Rub boneless wings. They were dry, overwhelmingly salty, and almost
flavorless — there wasn’t even a hint of anything sweet or hot. They were slightly spicy but not “hot” at all. Unfortunately, as a Wingstop defender, I have to admit that the rub is underwhelming.
l ou malna T i’s
LOU MALNATI’S HOT Honey Pizza was the best hot honey-themed food I tried all week! Lou Malnati’s collaborated with Mike’s Hot Honey to create a deep-dish pizza topped with Chicago signature giardiniera and hot honey. The fresh, savory tomato sauce mixed
with the tangy giardiniera contrasts with the warm, sweetness of the honey and a kick of heat that lingers. It’s the perfect combination of spicy and sweet and is undeniably Chicago. I would definitely go back for this delicious twist on deep-dish pizza.
design by Rachel Schlueter
by Teagan French-Saleh & Catherine Erickson
Discover ways to spice up the unexpected by adding bold twists to classic dishes
By Mia Rios
ADDING A KICK of spice or experimenting with unexpected flavor combinations can add an element of
heat in a sweet dessert or a bold new twist in a classic side dish can reinvent flavors. Here are three ways to transform
syrup and a tajin-rimmed glass. The addition of spice elevates the tart and sweet drink to create a dynamic new combination of flavors. Check out Love and Lemons’ food blog for an easy-tofollow and delicious recipe so you can enjoy a spicy margarita, too.
SPICY MARGARITA MEXICAN HOT CHOCOLATE
AN ELEVATED APPROACH to a decadent double chocolate chip cookie inspired by traditional Mexican hot chocolate. These cookies combine rich cocoa with a hint of cinnamon, cayenne, chili powder and ground achiote chilies, creating a nutty, smoky and slightly spicy flavor that perfectly complements the decadent chocolate.
With a chewy, slightly crispy texture on the edges and a soft, melt-in-your-mouth center, each bite is a harmony of sweet and spicy flavors. Stetted food blog has a great recipe for Mexican hot chocolate
JALAPEÑO CORNBREAD
of heat to each bite. Jalepeño cornbread can be paired with cheddar cheese or, to create a sweet and spicy flavor, a drizzle of honey.
This flavor-rich dish is the perfect side to chili or to eat straight out of the pan! For a more savory cheesy jalapeño cornbread, check out Brooklyn Farm Girls’ food blog for a great recipe, but if you want something that combines spicy and sweet, try Sugar Spun Run’s recipe.
photos
design by Clare Kirwan
SPICE UP YOUR LIFE SPICE UP YOUR LIFE
TAMASHII RAMEN: A HIDDEN GEM OF WEST LOOP
By Olivia Brown & Clare Kirwan
NESTLED BETWEEN SUBWAY and Taco Burrito King, just minutes away from the bustling Fulton Market restaurants, sits a local hidden gem: Tamashii Ramen.
Though most cater or DoorDash these spice-filled ramen bowls, the dining experience offers elements of traditional Japanese culture. Tamashii, which translates to soul, could not be a better word to describe this place. Perfect for a low-key date night or solo snack, Tamashii Ramen provides quick and kind service with incredibly reasonable prices. The curators of Tamashii desire to create “Umami in every sip.” To test this goal, we challenged the waiter to pick three popular dishes from the menu that use spices in a creative way.
DISH #1: SPICY CHICKEN KARAAGE
PRICED AT JUST $7.90, this appetizer of deep fried chicken karaage coated in house made spicy sauce is an absolute delight. While not overly spicy, the subtle kick matched with the glaze is the perfect light starter for any meal. The bite-sized chicken was fried flawlessly, with a crunchy exterior and juicy insides. Sesame seeds topped the chicken to add an extra texture. This Karaage plate was exquisite.
DISH #2: SPICY RAMEN
FOR $13.90, THIS bowl of ramen is mouth watering before you even take the first bite. Beautifully plated with Tamashii pork, clam meat sauce, bean sprouts, kikurage mushroom, green onion, spicy radish, crispy pork skin and ajitsuke tamago, the spicy ramen makes you break a sweat without working out. The chili flaked broth packs a punch and pairs nicely with the flawlessly cooked noodles that were an ideal balance of firm and chewy. This bowl was filled with every texture. The crunch of the pork skin and the green onions, the crumbly meat, and the delicate richness of the soft boiled egg brought this bowl of ramen to the next level.
DISH #3: TONKOTSU RAMEN
AS THE MOST popular ramen at Tamashii Ramen, the Tonkotsu Ramen doesn’t pack a punch, but is sure to be a comforting meal. The braised pork belly is marinated in house sauce to add a unique spin to the classic Tonkotsu. Also priced at $13.90, it is served with menma, kikurage mushroom, green onion and ajitsuke tamago. This broth swapped out heat and sharpness for a softer, creamy richness that cooled our mouths down from our first bowl.
TAMASHII RAMEN PROVIDES a cozy and pleasant restaurant experience with something for everyone. Whether you are in the mood for something with a kick, or just a comforting dish, there is a plate on the menu for you. With great prices, service, atmosphere and quality, Tamashii Ramen is the place to go.
photos by Olivia Brown
design
by Francesca Fischer photos by Ashley Xue
Craft Cocktailturned College Cocktail
Wishbone Kitchen’s (not so) tried and true Sweet Heat Margarita
By Evelyn Ahdieh
Sitting on my couch in the cool air conditioning, scrolling through TikTok three summers ago, I came across Meredith Hayden’s signature “day in my life as a private chef” videos. I was immediately enthralled by her “Hamptons summer aesthetic,” giving viewers an inside look at the idealistic Northeastern summer. I have religiously followed her ever since. So when she posted the Hot Honey Peach Margarita recipe, I knew it was a musttry.
However, as I got further into the video, I became intimidated by its complexity. When she panned the camera to the peaches sizzling in a pot for 30 minutes, I knew I was in over my head. I love a margarita as much as the next person, but I couldn’t bring myself to put so much work into a drink. I’m a college student, after all, and we thrive on quick and easy recipes.
Flash forward to this fall, and I had a craving for that Hot Honey Peach Marg. This time, I was determined to follow through with my craving. However, I still had zero interest in breaking out the pots and pans, so I decided to make this recipe easier for other margarita enthusiasts like myself.
Instead of cooking down the peaches, I purchased Trader Joe’s Peach Halves in White Grape Juice. I added these to a blender with some honey and crushed red pepper (again, I’m a college student — I’m working with what I’ve got), creating a puree in one minute instead of 30.
I followed the rest of the recipe as instructed, adding the puree to a shaker with blanco tequila, Cointreau and lime juice. I poured my concoction into a glass with a chile-salt rim, and voila! I had successfully
recreated Meredith Hayden’s signature cocktail.
After this moment of jubilation came the taste test. However, it was honestly underwhelming. The tequila taste was strong but the peach taste was weak. I think that if I had cooked the peaches down like Meredith told me to, I would’ve gotten more flavor. However, the punch of spice was there, so I had accomplished something.
As a 21-year old college student who prioritizes ease over quality, I’d say my substitutions did the trick. Crushed red pepper and honey work as a great substitute for hot honey, and my corner street salt mix was the perfect replacement for Tajín. If I were to do this again, I would add peach juice or pre-made peach puree in hopes of getting that sweet, distinct flavor that I was looking for. However, I won’t give up on finding ways to make this cocktail easier because I refuse to turn on my stove for a drink.
A review of hole-in-the-wall Red Light Chicken’s chicken sandwich
By Lucy Sayah
Next time you are in the Lincoln Park area and craving a quick bite to eat, Red Light Chicken is the place to check out. Red Light Chicken is a tiny, underrated, quick takeout spot right in the heart of Lincoln Park. It matches an old school hometown vibe. With the small outdoor standing tables directly to the right of the restaurant, bright red panels covering the outside and a chicken lit up underneath the open sign, you truly can’t miss it.
The menu is small and as simple
as it gets, serving fried chicken sandwiches, chicken nuggets and shoestring fries. The limited menu shows just how much the restaurant has mastered each item. Overall, I’d describe the joint as elevated-fast casual. Certainly more homemade and taste filled than Popeyes despite matching the speed and simplicity of a standard fast food chain. What makes them unique? Their take on the fried chicken sandwich. Hot chicken and hot & honey chicken — I had the opportunity to try both.
As a sweets lover, I found the hot honey sandwich to be the perfect combination of flavors. The in house lightly fried chicken breast is sandwiched between a potato bun. The fried chicken is seasoned with their in-house sauce and the seasoning of your choice:hot, hot & honey and honey. I opted to top my sandwich with both pickles and mayo, and each bite contained a precise ratio of spice and sweet from the hot honey and crunchiness from the fried chicken. The mayo was perfectly creamy — I’d recommend getting a side of the house-made spicy mayo for extra dipping — and the chicken is perfectly fried, juicy on the inside with a flaky golden brown crust.
Before I let the spice really settle in, I kept it going with the hot chicken sandwich. This would be my recommendation to any crazy spice lovers out there. It captured all of these same flavorful components of the hot honey chicken sandwich but lacked the sweetness component and doubled-down on the spice. I enjoyed it because the core focus of the sandwich was the spice- there was no competition between spice and sweetness for the dominant flavor.
So, next time you are in the area, check out Red Light Chicken. They have mastered the simplicity of the fried chicken sandwich, and you can’t go wrong with the hot honey flavor.
Jeon
design by Grace Wu
lara & family
A MOUTH (AND EYE) WATERING DELIGHT A MOUTH (AND EYE) WATERING DELIGHT
By Lara Weissmann
Hiding my face behind my hand, holding my breath, and clutching my sister seated beside me at the dining room table. I watched as my stern but soft 70-year-old grandfather poured an excessive spoonful of the Wiri Wiri concoction into his bowl of lamb curry and rice. Smelling the heat from across the table, my eyes began to prickle.
I stared as he took an obnoxious bite of his serving and thought, “This is it. This will finally be the pepper sauce that kills Grandpa.”
To the surprise of my 8-year-old self, Grandpa lived to tell the tale. Except to him, it wasn’t a tale so
much as his daily routine from the time he was born in Georgetown, Guyana in 1942. Pepper sauce was more than a spicy addition to a dish, it was a reminder of home.
To understand the origins of pepper sauce, we have to go back to South America in the 1400s before the Europeans arrived.
The Canadian blog Spices.tel writes that Native Indians of the region had been cultivating Scotch Bonnet peppers for years. The formation of colonies in the Caribbean allowed for these peppers to become international, spreading across the world, but importantly, traveling with the slaves that were brought to work on Caribbean and South American
plantations.
One such country was Guyana, where my maternal grandparents and their grandparents were born and raised. And have been making pepper sauce for generations.
Pepper sauce is a uniquely Caribbean delicacy, and is not to be confused with your Tabasco or Cholula. While packing the punch of traditional fiery condiments, the consistency of pepper sauce is chunky rather than smooth, with the pepper being put through a grinder or food processor, rather than blended to a pulp.
No two pepper sauces are the same and many West Indian and Caribbean families have coveted recipes that have been passed
Pepper sauce: The perfect addition to any Caribbean comfort meal
down through history. For many, a recipe isn’t even necessary. My cousin, Chris Roopchand, whose parents were both born and raised in Guyana, has been making pepper sauce for as long as he remembers knowing his way around a kitchen.
“It’s not really about a recipe. I watched my mom and grandma and aunties make pepper sauce almost every day growing up — it’s in my blood,” Roopchand said.
He also grows his own wiri wiri peppers right in his backyard, always at the ready when a new batch needs to be prepared.
the sauce!
fiery blend. Roopchand remembers watching his family wear gloves as they prepared the pepper sauce and can still feel the delightful burn wafting through the air as the condiment was prepared. As
“It’s not really about a recipe. I watched my mom and grandma and aunties make pepper sauce almost every day growing up — it’s in my blood.”
While he may not have a Martha Stewart cookbook of pepper sauces to reference, Roopchand did have some guidance on the ingredients necessary to make that perfect
I went to my grandparents’ for lunch right before moving back to school this fall. I watched as my grandfather begrudgingly poured less than his usual amount of pepper sauce onto his plate, following the strict instructions of his cardiologist under the watchful retired nurse’s eye of my grandmother (the amount would still be enough to send an average person into a full body sweat).
- Chris Roopchand
the resident pepper sauce chef in his household now, he jokes that his wife, Karen, always asks, “Can you make it when I’m not home?” to which his reply is always, “Yes, dear.”
I asked him how the extreme heat hasn’t affected him after all these years. He looked at me and smiled, closed his eyes, and licked the pepper sauce off his spoon.
“Because right now, in this moment, I’m transported back home to Guyana.”
By Pauline Dubois-Denis
Sophia Memon cultural significance
FOR FRESHMAN SOPHIA MEMON, curry symbolizes home and shared moments: “My mother would always make enough food for multiple families, so our house would often be filled with people,” Sophia shares. In Sophia’s household, the aroma of cooking onions, a requisite for almost any South Asian curry, fills the air, a scent that to her is a constant companion. With most of her family gatherings centered around food, it’s a vital thread in the fabric of her cultural identity. “I love the energy of cooking with everyone in the kitchen, with the stove on, warm lighting and music” she adds. Many of her childhood memories were tied around her mother teaching cooking, with curry-making as a central part. Now, she’s carried on the tradition by teaching friends.
evolution & adaptations
CORE INGREDIENTS LIKE garam masala, ginger and garlic are timeless essentials in South Asian curry. “The spices haven’t really changed,” Sophia notes, highlighting how consistent flavors have rooted curry across generations. However, Western adaptations of Indian curry sometimes miss the mark. “Some people try to take the spice out of curry, but some substitutions don’t work,” she says. For example, red chili is essential to bring out the taste of certain elements, a complimentary function that can’t be fulfilled otherwise. Authentic curry, for Sophia, relies on high-quality spices, a lot of red chili, and the art of thinly slicing onions rather than dicing or roughly chopping them — a skill crucial to achieving the dish’s base flavor.
personal reflections
SOPHIA STAYS CONNECTED to her roots by cooking family recipes in her dorm kitchen, now using the spices her mother mails in care packages. “I don’t feel disconnected from my culture because my mother taught me to cook exactly like she does, and I’ve adapted her recipes into my own,” Sophia says. It’s a link to her heritage, bridging the distance through flavor. For an authentic curry experience, Sophia heads to Usmania or Sabri Nihari in Devon Street in Chicago.
SOPHIA’S POTATO CURRY RECIPE ingredients
½ cup vegetable oil
3 medium yellow onions, thinly sliced
3 tbsp ginger-garlic paste
1½ cups plain unsweetened full-fat yogurt
1 tbsp cumin
1 tbsp ground coriander
1 tbsp turmeric
Pinch of coarse black pepper
5-6 medium potatoes, chopped
Salt to taste
2 cups basmati rice
1 tbsp garam masala
3 tbsp ground chili (adjust to taste)
steps
1. Heat oil in a deep pot or pan. Add onions and cook, stirring occasionally, until they turn reddish and soft.
2. Stir in ginger-garlic paste.
3. Stir in yogurt.
4. In a small bowl of hot water, mix all spices (except garam masala, ground chili and salt). Let sit for 5-10 minutes.
5. Add half the spice mixture to the pan, followed by half of the potatoes.
6. Add a cup of water to the remaining spice mixture, then pour half of it into the pan with the remaining potatoes.
7. Add the rest of the spice mixture and salt. Cover and let the potatoes cook until tender, for approximately 25 minutes, stirring occasionally.
8. In a separate pot, cook the basmati rice.
9. Stir in garam masala and extra red chili at the end and cook for an additional 5 minutes.
photos by Rachel Tompson
Impress your date with these four local restaurants
By Dylan Lanier
TAPAS ARE IDEAL for date night: easy to share, filling but not not too filling, and, of course, very Instagram-able. Tapas Barcelona has a comfortable, vibrant atmosphere with multiple seating options, from high tables near the bar to booths beneath colorful paintings to classic tables by the floor-to-ceiling windows. It offers a diverse selection of tapas, but I especially recommend the “Datiles a la Sevillana” (bacon-wrapped dates) and the “Queso de Cabra con Tomate” (tomato soup with goat cheese). The salty bacon is a perfect compliment to the sweet dates, which altogether melt in your mouth like a nostalgic home-cooked meal. The creamy tomato soup and soft goat cheese all but beg you to pick up and dip the toasted bread that comes with the dish.
CUFFING SEASON IS right around the corner… and for many eager freshmen, it has already begun. While dining-hall dates are nothing to be ashamed of, consider taking your special someone out to one of these delicious local restaurants.
WOW YOUR DATE with an evening at The Barn Steakhouse. Although brief, the menu is filled with delectable items like the burrata panzanella, a refreshing and flavorful plate of burrata cheese, tomatoes, and watermelon topped with a sherry vinaigrette. The pan seared salmon with a mustard honey glaze is a standout dish, with classic flavors procured to perfection. And to round the evening out with some dessert, look no further than Arnie’s Chocolate Velvet Cake (seriously, need I say more?) or the pecan streusel carrot cake drizzled with chai sauce. Enjoy all of this food in a cozy, tasteful room with worn brick walls, white-cloth tables and a dazzling central chandelier up above.
THERE’S NOTHING FISHY about Todoroki — one of Evanston’s top sushi restaurants — and the many ways to enjoy a meal there. Todoroki devotes one section of its space to hibachi grill-to-plate cuisine that is nothing short of a masterful and theatrical culinary performance. The other side of the restaurant offers tables, booths, bar seating, and zashiki. The sleek, modern design incorporates stone, wood and soft overhead lanterns to create an intimate setting that will set the mood for your night. The Crazy Salmon roll is deliciously complex: the salmon and avocado provide a soft, textured base for the spicy kick of the creamy sauce and the salty pop of the roe topping. The Lemon Crush roll features sour and bright notes that compliment the softer flavor of the crab. From the hibachi menu, the beef teriyaki has a sweet glaze and the bed of caramelized onions beneath the meat add interesting texture and nuanced taste.
CRAVING SOMEWHERE OUT-OF-THE-BOX to take your date? Try NaKorn Urban Thai Kitchen. Its forward-thinking menu includes culinary wonders such as ginger bourbon popcorn chicken, which is incredibly tender and brings a pop of spicy goodness. The coconut-curry braised chicken reaffirms the kitchen’s mastery of poultry platters; the meat is packed full of flavor, lies in a bed of creamy curry, and is served with roasted marble potatoes confit that you might fall in love with instead of your date. The sautéed tiger prawn and thin rice noodles put their own spin on pad thai. NaKorn’s space is homey and inviting, with pastel walls, cozy lighting, and vibrant, tiled floors.
design & photos by Mia Song
design by Melody Xu photos by Ashley Xue
m Y fa V ori T e
applesau C e muffins
Get cozy and add a little spice to your life with this 10-step spiced applesauce muffins recipe
By Emily Chow
Fourth period was the highlight of my day as a seventh grader in middle school in smalltown Lake Forest, IL. It was a time when I could take a break from all my regular studies and simply relax and unwind. It was a time I could pursue my passions in baking and push the boundaries of tasty creativity: home arts class. While it was a required elective to take at my middle school, I was always ecstatic to come to class each day. When I
applesauce muffins and given the recipe by my teacher, Mrs. Warner, for my final project, I was curious yet delighted. Upon first bake and bite, I instantly fell in love with this snack. It has become a cherished regular in my confectionery making rotation ever since— even as a college student. These muffins embody a crisp, yet airy essence impeccably paired with an exploding flavor of apple tang and rich spices, including allspice and cinnamon. Cozy up and savor these treats fresh out of the oven for a
ingre D ien T s
½ cup (1 stick) softened butter
1 cup sugar
1 egg
1½ tsp. vanilla extract
2 cups flour
1 tsp. allspice
1 heaping tsp. cinnamon
1 tsp. baking soda
¾ cup applesauce
ins T ru CT ions
sTep 1. Preheat oven to 400°F.
sTep 2. In a medium bowl, mix together butter, sugar, eggs and vanilla extract and beat until it is well incorporated.
sTep 3. Add in flour, cinnamon and allspice, and stir.
sTep 4. Pour in applesauce but do not mix yet.
sTep 5. Sprinkle baking soda directly onto applesauce so that the baking soda dissolves on top.
sTep 6. Stir until all the ingredients are mixed thoroughly together, but do not overmix.
sTep 7. Using a tablespoon, carefully scoop the batter evenly into 12 muffin cups.
sTep 8: Top each muffin with an extra dash of cinnamon.
sTep 9. Bake at 400°F for 20 minutes.
sTep 10. Enjoy!
design by Mia Song
photos
Toby Goldfarb
The unofficial official rankings of your favorite grocery store’s spicy treats
By Jason Stokes & Ari Globerman
FOR MANY COLLEGE students, Trader Joe’s is more than just a grocery store. It’s a second home. Well, for us anyway. And in these cold, cold, Chicago winters, sometimes all we need is a little kick of spice to help us feel something again. So to wake up our tongues and get prepared for hardcore snack season, we scoured the trendy grocer’s aisles to find the best spiced snacks.
TRANSITIONING FROM SWEET
to savory, these buffalo-style roasted almonds kicked up the heat slightly. But while the heat was present, the buffalo flavor was not. That being said, if you want to chow down on some roasted nuts that taste like they were sitting next to some Buffalo Wings on the table, this might be your ideal snack.
Heat Level: 2/10 Flavor Balance: 3.5/10
Snackability: 6/10
NATURALLY, WE FOLLOWED up our sampling of Ghost Pepper Potato Chips with a return to the world of sweetness. With a surprisingly present chili aftertaste, these mango strips are a solid snack option, although the spice lacks any nuance. The overwhelming sweetness followed by a chili punch may pose a challenge for the average snacker who hopes to gobble more than two or three of these mango ribbons at a time.
Heat Level: 7/10 Flavor Balance: 6.5/10
Snackability: 4/10
AS EVERY MATURE
we started our tasting off with dessert. These spiced cinnamon gummies delivered on flavor. Waves of cinnamon were matched by smooth notes of heat on the back end, reminiscent of the underrated candy, Red Hots. Yet, what knocked these dragons down our list was the texture. Like chewing on a candle that somehow has turned to goo, they lingered in our mouths for far too long to be truly snackable.
THESE CRISPY BITES are a superb option for those who love the classic crunch of a waffle-style potato chip and are searching for a slight kick. Although our initial bites mysteriously lacked the heat we expected, the spicy aftertaste came soon afterward. These chips are a perfect opportunity for an increasingly peppery experience, as you’re bound to break a sweat at least 30 chips in.
LAST AND MOST certainly best, Trader Joe’s zesty take on Takis satisfied our taste buds to no end. With each delightful munch, a perfect amount of spice tickled the back of our tongues, balancing perfectly with the gift of pungent lime flavoring. The aesthetically pleasing rolledup shape adds to the experience, resulting in a crunch with layers upon layers of corny captivation.
WHEN THE AIR turns crisp and the last of the autumn leaves fall off the trees, there is no
Love and Lemons’ classic gingerbread recipe is simple but genius. First, cream together 1/2 cup unsalted butter, 2/3 cup dark brown sugar, 1/3 cup molasses, 1 egg yolk and 1 teaspoon vanilla extract. In a separate bowl, mix together 2 1/4 cups all-purpose flour, 2 teaspoons cinnamon (or more, if you’re a fan), 2 teaspoons ground ginger, 1 teaspoon baking soda, 1/2 teaspoon sea salt and 1/4 teaspoon ground cloves. Gradually combine your wet and dry ingredients before finally adding in 1 tablespoon of milk. Set your oven to 350 F, pop the chilled dough in for eight minutes and watch the magic happen! This traditional cookie recipe never fails to impress. Despite my love for it, after making the classic gingerbread many times, I began to wonder how to take this treat to the next level.
better way to celebrate the winter season than lighting the fireplace, burning scented candles and, of course, baking gingerbread cookies. Rich in spice and flavor, these staple desserts have the power to capture the warmth of the holidays while
bringing people together. Years ago, my family set out to bake the perfect gingerbread. Now, after trial and error and many devoured batches, I have settled on a five-star recipe that I am proud to bring to any friend or family get-together.
The first alternative gingerbread recipe is inspired by The Palatable Life’s gingerbread coffee cake cookies. For foodies who say the sweeter the better, the coffee crumble addition is a perfect way to enrich a traditional gingerbread base. To create the streusel, mix together 1/2 cup of softened butter, 1/2 cup brown sugar, 1 cup flour, 1 teaspoon cinnamon (again, the more the merrier) and a pinch of salt. Before baking your cookies, carve a shallow pit on top of each piece of gingerbread dough, add in this crumbly mixture, then pop them into the oven. If you are feeling ambitious, once your cookies are out, combine 1/2 cup powdered sugar, 1 teaspoon of milk and a dash of vanilla to make the simplest yet tastiest icing — great for drizzling on top.
Or, complement your gingerbread base with a ginger cream cheese filling inspired by Teak and Thyme’s
gingerbread sandwich cookie. Mix together 2/3 cup unsalted butter, just under 1/2 cup cream cheese, 1 3/4 cups powdered sugar, 1 tablespoon ground ginger, 1 teaspoon vanilla extract and two tablespoons of milk. Spread the cream between two cookies, and you have the most delicious little sandwich.
My weakness always has been and always will be chocolate. Inspired by the chocolate ginger sparkle cookies featured in Sally’s Baking Addiction, all you will need for this modification is two bars of chocolate and sea salt. I prefer to use Lindt 70% or Ghirardelli 72% cacao dark chocolate. Melt down your chocolate, dip your cookies in, and wait for the chocolate to harden. For the finishing touch, sprinkle sea salt on top.
With any of these spins to the classic gingerbread, you will be sure to find a delicious, wintry treat. Who knows — maybe you will even start your family’s next gingerbread tradition.
Jeon
photos by Rachel Tompson
Three ways to spice up the traditional gingerbread cookie
design by Rachel Schlueter
WHAT’S IN THE JAR?
A deep dive into Chicago’s favorite condiment, giardiniera
By Maya Wong
It’s a Windy City thing. Although giardiniera is mostly unknown across the world, Chicago natives are all-too-familiar with the spicy, pickled condiment.
Giardiniera is most commonly found on Italian beefs and
deli sandwiches. Although its ingredients vary, most giardinieras contain carrots, celery, bell pepper, cauliflower and pickled peppers. To make giardiniera, vegetables are finely chopped and pickled in vinegar. They are then drained of the vinegar and preserved in oil.
“It’s a complex condiment,” said Jim Graziano, owner of J.P. Graziano Grocery. “You’ve got the crunch for texture. It’s got that vinegar bite from being preserved. It really adds a lot of different dimensions to whatever food that you’re putting it on.”
by Lucy Sayah
Transcontinental Origins
“Giardiniera” is the Italian word for “gardener.” At its rawest form, giardiniera was created to preserve vegetables for the winter. Chicagostyle giardiniera originates from its Italian sibling, where the vegetables are chopped larger and stored in vinegar rather than oil.
J.P. Graziano Grocery is a wholesale grocery-turned-deli that manufactures its own jars of giardiniera. Founded in 1937 by Graziano’s grandfather, Graziano inherited J.P. Graziano when it focused more on selling Italian groceries, but sought to turn the business into more of a restaurant as larger supermarkets opened up nearby.
“As I was looking to continue to grow, I identified giardiniera as our proprietary product,” Graziano said.
J.P. Graziano owns a trademark giardiniera recipe, which was bought from a woman in Cicero, IL who used to make giardiniera for the company from her basement. Now, J.P. Graziano manufactures jars of giardiniera through an outside manufacturer.
Graziano said J.P. Graziano’s giardiniera stands out from other larger producers since its product is made in small batches. Whenever Graziano puts in a new order, the already-pickled vegetables are freshly packed in oil and immediately shipped, leading to a crunchier texture.
J.P. Graziano sells its giardiniera to restaurants across Chicagoland and further: reaching as far as Dubai, where it partners with Chicago-style food stand Mr. Chicago.
A Chicago Tradition
The arguably most popular use of giardiniera is on Italian beef: the sandwich of Chicago. A French
roll stuffed with juicy sliced beef — Italian beefs can be customized as sweet, hot or both. The “hot” element is derived from a scoop of giardiniera.
River North’s Mr. Beef, the restaurant that inspired Hulu’s “The Bear,” serves up devilishly good Italian beef sandwiches.
“It’s a vital piece to a very important sandwich in this city. I mean, truly, our root food, and it’s what distinguishes each beef sandwich for everybody’s liking and dislike,” owner Chris Zucchero said.
Zucchero and his team prepare batches of giardiniera in-house and go through around 35 gallons every few days. Zucchero uses sport peppers in his giardiniera and describes his recipe as “very crunchy and very fresh and not very hot.”
Zucchero said he prefers mild giardinieras, as those that are too spicy will overpower the delicate taste of the beef. This is something he learned from his father Joseph, who perfected Mr. Beef’s giardiniera recipe himself.
“You cannot have giardiniera without the beef,” Zucchero said. “They just go together. They’re not mutually exclusive.”
New Innovations
In Evanston, Lefty’s Righteous Bagels dishes up mouthwatering Montreal-style wood fired bagels. In addition to their untraditional bagel style, Lefty’s serves up an unconventional bagel flavor: giardiniera.
When owner Brad Nadborne sought to create a spicy bagel option, he did not want to follow the typical jalapeno path. Instead,
the Chicago native turned to his favorite hometown condiment.
“I feel like I hit the sweet spot with it. I’ve never seen one before. It’s definitely our proprietary bagel,” Nadborne said. “It’s not quite pickled, but it still has a freshness to it … you get a heat up front, and then you definitely get it on the back end too.”
To make his giardiniera bagel, Nadborne finely chops up Alpino brand giardiniera in a food processor. He substitutes the regular amount of oil in the bagel dough with the grinded up giardiniera, as it has enough oil content on its own.
Nadborne recommends pairing the giardiniera bagel with plain cream cheese, although he said customers have paired it with honey vanilla cream cheese for a spicy-sweet combination and lemon dill cream cheese for more complexity.
But giardiniera’s latest innovations span far further than just bagels.
J.P. Graziano currently sells giardiniera seasoning, which consists of dried and pulverized giardiniera. Graziano likened it to everything-but-the-bagel seasoning, but for Chicagoans. He said he has seen others make giardiniera gelato and gin and giardiniera martinis. Graziano is also working with dispensaries to create THC-infused giardiniera.
“I like to stay very rooted in the tradition,” Graziano said. “But I also try to see how far we could stretch this in different ways, where we can continue to push out one of the most flavorful condiments that exists and makes Chicago very proud.”
photos
design by Gillian Nieh
The Ultimate Spice Guide
Never make another boring meal — stock up on these essential spices for easy, flavorful cooking
College Student Spice Starter Kit
By Jack Greenspan & Harry Jung
FOR MANY FIRST and second year students, having the right spices at your disposal has never been something to worry about. After all, there’s a dining hall with all the food you’ll ever need for breakfast, lunch and dinner. However, for students living off campus, making meals has become an everyday task. Even after just a few months of the school year, you may already feel like cooking has gotten old.
Here’s the good news — we’ve got your back. If you’re tired of cooking bland food, it may be time for you to start thinking about what spices you should have on hand in your kitchen. We talked with a variety of students living off-campus to find out what spices are essential in their spice kit.
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Paprika
FRESHMAN FINN HAZEN, raves about paprika, describing it as "disproportionately flavorful." This warm, slightly smoky spice adds instant complexity to dishes. Start by sprinkling it on roasted vegetables or scrambled eggs, or toss into soups and stews. Finn's favorite? A simple potato skillet with a touch of paprika for bold, satisfying flavor.
Garlic Powder
FRESHMAN KYLE VETTER considers garlic powder essential for its ability to add deep flavor quickly. "Even a dash can enhance the taste," he says. Add it to marinades, pasta sauces and rubs for chicken or fish. Kyle's pro tip: Use fresh garlic in pasta sauce for even better flavor.
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A LITTLE BIT of chili powder can go a long way. No matter how big or small your kitchen is or how often you cook, it doesn’t hurt to have some chili powder lying around to add flavor. You can use chili powder in a wide variety of easy dishes like tacos, chili or beef stew.
4 Italian Seasoning
THIS SPECIAL BLEND of herbs is not only cheap but also more useful than you might think. The next time you throw a DiGiornos in the oven, have some basil leaves ready to sprinkle on top — it will get your pizza slightly closer to tasting fresh and authentic. If you’re looking for another Italian-style entree, try making a Caprese salad. Aside from your basil, all you need are sliced tomatoes and fresh mozzarella to make this classic dish!
Chili Powder
Indian Pantry Spice Staples
By Anushka Agarwala
READY TO DIVE deeper than the usual spice rack? Let’s take a trip down to South Asia, where spices are more than just an addition — they’re the soul of every meal. In many Indian homes, the secret to flavor lies in a simple yet powerful collection of six spices. Add salt, and you’ve got everything you need to create a range of traditional dishes that are vibrant, comforting and packed with flavor.
This core set of spices includes jeera (cumin seeds), jeera powder, Kashmiri chili powder, dhaniyapowder (coriander powder), haldi (turmeric powder) and rai dana(mustard seeds). Together, these six spices are the backbone of Indian cuisine. They create layers of taste that range from earthy to spicy, bringing a complete flavor profile without needing much else. Combined with everyday ingredients like ghee, tomatoes, onions, ginger, garlic and whole chilis, these spices form the essential paste for countless dishes.
In my own kitchen, I rely on this spice paste daily. To make it more efficient, I prepare it in large batches and freeze portions that last for a month. With the paste ready, whipping up a delicious meal becomes a breeze. This base opens the door to a variety of dishes, from hearty legumes to simple vegetables, by just adding your choice of protein or veg.
Rajma Recipe
One of my favorite dishes to make with this spice paste is Rajma (kidney bean curry). Here’s a quick rundown:
Soak the rajma: Start by soaking Kashmiri rajma (kidney beans) overnight. This softens the beans and reduces cooking time.
Prepare the curry: In an Instant Pot or pressure cooker, heat a portion of the spice paste until it’s fragrant.
Cook the rajma: Add the soaked rajma and enough water to cover it twice. Stir everything well.
Pressure cook: Set the pressure cooker to high for about 45 minutes. When done, you’ll have a rich, comforting curry that’s perfect with rice or roti
The beauty of this paste is its versatility. You can create endless variations by simply swapping the main ingredient. Other staples I love using the paste with are moong daal (mung beans) or chana (chickpeas). Just like with rajma, you cook the soaked lentils or beans with the spice paste and water, letting the pressure cooker do the magic.
photos by Jason Stoke
design by Sahana Unni
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by
Zoe Chao
SPICY? CRUNCHY, CREAMY,
Meet my hyperfixation meal: Spicy Peanut Butter Tofu Bowls
By Jess Bradford
AS AN AVID foodie and chronically indecisive person, I had never understood the concept of a hyperfixation meal. Sure, I had dishes I loved, but nothing I could eat over and over without getting bored. That was, until the fateful day I stumbled upon a photo of a gorgeous looking bowl on the Instagram of cowboy caviar queen @ Brialem and recreated it in my humble college kitchen. Seemingly a simple combination of tofu, veggies and rice, it is the salty, spicy tofu marinade and creamy, fiery, tangy, sauce that make this meal ohso-addictive. I ate this bowl at least twice a week for three months. Easy, healthy and delicious, my adapted version of the original recipe has become my go-to ‘what on earth should I make for dinner tonight’ meal.
ingredients
Tofu Marinade: ½ tsp peanut butter, 1 tbsp sriracha, 1 tbsp soy sauce, juice of half a lime, dash of hot honey, garlic powder
Spicy Sauce: plain greek yogurt, sriracha, remaining lime juice
For the Bowl: cooked white rice, roasted broccoli (or any vegetable of choice), cucumber, diced mango, sliced avocado, scallions
*adapted from @brialem
instructions
1. Make the marinade: mix together the peanut butter, sriracha, soy sauce, lime juice, hot honey and garlic powder. For less spice, add more peanut butter and soy sauce. For more spice, add chili crisp or red pepper flakes.
2. Rip up your tofu to create more surface area for the marinade to seep into and stir tofu into the marinade. Let this sit while you roast your broccoli, cook your rice and prepare your toppings.
3. Make the spicy sauce: Mix together greek yogurt, sriracha and the remaining lime juice.
4. As your rice and broccoli finish cooking, heat a small nonstick skillet or a pan with olive oil over medium heat. Pour the tofu and any remaining marinade into the pan. Cook for approximately eight minutes or until the tofu and marinade are lightly caramelized..
To serve: fill a bowl with rice and top with cooked tofu, roasted broccoli, cucumber, mango and avocado. Drizzle the spicy sauce over the bowl, top with scallions, and enjoy!
design by Clare Kirwan
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Viviana Seibold
HOW TO: CHICKEN&RICE
(BUT NOT LIKE A GYM BRO)
Three ways to add some flavor to your protein
By Baylee Krulewitz
I’M SURE WE all know and love a frequent gym-goer who has fallen victim to the epidemic that is plain chicken and rice. They avoid seasoning like the plague. I understand that it can be easy to live in the dark, thinking plain chicken and rice is a satisfying meal, but it doesn’t have to be this way. I’m here to help. If you want
to enjoy the match made in heaven that is chicken and rice — but are ready to break out of the flavor-free world — then I have some ideas for you.
These recipes were all conjured up in my dorm on campus, using one pan and zero measuring cups — I measure with my heart. I add ingredients, mix and taste test until I’m satisfied. No fancy techniques required.
1. Cover chicken cutlets with salt, pepper (I like to be pretty generous with my pepper here), garlic powder and lemon juice.
2. Throw it in a hot, oiled pan and let it cook through. When browned, move the chicken to the side and add a smooth sprinkling of parmesan to the pan.
3. Place the cooked chicken over the cheese, and leave until the cheese is crispy, creating a beautiful parm crust.
4. Remove from heat, add more salt and pepper as desired and serve with rice.
1. Cut chicken into bite size pieces and coat it with a blend of onion powder, garlic powder, red pepper flakes, salt and pepper.
2. Put the pan over medium heat, cover the bottom in a thin layer of olive oil, and add chicken. Let the chicken brown.
3. As the chicken cooks, microwave the rice, then add to the pan with the cooked chicken.
4. Turn the heat to low and mix in tomato paste, chicken stock and heavy cream. Stir after adding each ingredient. Adjust ratio to taste. If the chicken and rice mixture feels thin, add in a little butter.
5. Once combined, add in cheese and stir. Enjoy!
1. Cut the chicken into bite size pieces.
2. In a bowl, mix equal parts rice vinegar and soy sauce with a drizzle of honey. I like to use a lot more honey than vinegar and soy sauce, but it is up to you and your flavor palette.
3. Stir in the chicken and chili powder then add everything to a pan coated with olive oil. Cook until browned and crispyish then serve atop the rice.
design by Katie Chang
Beyond genetics: Exploring the science behind spice
By Cassie Sun
Growing up in a Chinese household, having zero spice tolerance sometimes felt like a crime.
It’s embarrassing how little spice I can handle — my friends often make fun of me for thinking ketchup is spicy and even for occasionally feeling the burn down from chai lattes.
My one justification for my egregious spice tolerance is the fact that my parents aren’t huge spice lovers either. To be fair, they definitely handle the heat much better than I do. When we eat hotpot together I require a stainless steel divider that separates their fiery mala soup base from my golden chicken stock, and they always keep our kitchen stocked with chili oil.
I’ve always been curious about the nature vs. nurture question of whether spice tolerance is wholly genetic or a more malleable skill that can be trained and developed, rather than set in stone.
The Science Behind Spice
The heat you feel when you taste something ‘spicy’ can be attributed to capsaicin, a chemical commonly found in chili peppers including jalapenos, habaneros and shishito peppers according to Fisher Science Education. Sensitivity to capsaicin is also used on the Scoville scale, which uses Scoville heat units
to categorize how spicy something is.
According to Weinberg Professor Hojoon Lee, who studies the neurobiology of taste, we all tolerate spice differently due to neuronal firing in our brains. When neurons are continuously activated, the excessive stimulation can cause
damage. That’s why what one person considers an intolerable amount of spice may be just barely hot enough for someone accustomed to the heat. However, it is possible to develop a tolerance.
“If you have continuous spiciness, there’s a chance that you can suppress that sense being passed onto the brain, so you might develop tolerance to spiciness,” Lee said.
Spice is a somatic sensation rather than a taste, meaning there are no specific taste buds that detect spice. Instead, the painful feeling that some spice lovers are addicted to is a physical reaction.
“You might say, ‘Well, I can definitely taste spices. I can taste hot pepper. Why is that not a taste?’” Lee said. “Because most of the sensation that we get, besides the tingling pain, is the smell.”
Although there is no actual temperature increase when you bite into a spicy chicken sandwich, capsaicin fools the brain into perceiving heat, which signals the body to release endorphins — naturally
produced hormones that relieve pain or stress. Those endorphins are why some people can’t get enough of spicy food, even when it’s painful.
When I say I want to train my spice tolerance, I’m not necessarily looking to take on the last level of Hot Ones, but it would at least be nice to enjoy tteokbokki without needing multiple glasses of water to get through the dish. It’s a common joke that Asian people have the highest spice tolerance, but that doesn’t mean it necessarily runs in our DNA.
“Part of it might be, we become less sensitized than people who haven’t been exposed to capsaicin at all, spices at all,” Lee said. “But also, we tend to grow an appreciation for the spices and the somatosensory, the tingling aspect of it, or even just the flavor — the smell becomes attractive.”
The good news is that if your spice tolerance is anywhere near mine, it’s not too late. The key to building a higher spice tolerance is in desensitization. By slowly introducing spicy foods into your diet, your taste receptors will eventually become acclimated, enabling you (or me) to finally take on the 2X Spicy Buldak Chicken Ramen… someday.
design by Catherine Erickson
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Ellie Huppe
The Mule The Merrier
These four recipes offer a fresh twist on the classic ginger-based Moscow Mule
By Catherine Erickson
MY COPPER MOSCOW
Mule mugs are a staple on my bar cart. The drink’s zesty lime and spicy ginger base opens up endless possibilities for customization. Here are four fun new spins incorporating ingredients like fruit, herbs and cucumber to amp up the flavor while keeping that classic foundation. Get ready to shake up your Mule game!
Raspberry Mule
INGREDIENTS
• Half a lime, juiced
• 10 raspberries
• 2 oz vodka
• 4-6 oz ginger beer
• Fresh mint sprigs (for garnish)
INSTRUCTIONS
1. Muddle lime juice and raspberries in a copper mug.
2. Add vodka, ice and top off with ginger beer.
3. Garnish with fresh mint and enjoy!
Kentucky Mule
INGREDIENTS INSTRUCTIONS
• 1.5 oz bourbon
• 3 oz ginger beer
• Half a lime, juiced
• A few leaves of fresh mint
Cucumber Gin
INGREDIENTS
Mistletoe Mule
INGREDIENTS
• 1.5 oz vodka
• 4 oz ginger beer
• 0.5 oz pomegranate juice
• 1 handful pomegranate seeds
• 1 sprig rosemary
• 1 lime
INSTRUCTIONS
1. Pour vodka, ginger beer and pomegranate juice over ice.
2. Add a squeeze of lime juice.
3. Garnish with pomegranate seeds, rosemary and lime wheel.
1. Combine the bourbon, ginger beer and lime juice in a copper mug filled with ice.
2. Stir the mixture, then garnish with the lime wedge and mint, and serve.
• 2 slices cucumber, sliced lengthwise
• Fresh mint sprigs
• 1.5 oz gin
• Half a lime, juiced
• 4 oz ginger beer
INSTRUCTIONS
1. Muddle the cucumber.
2. Clap the mint between your hands to release oils and add it to the tin along with the gin and lime juice.
3. Strain over ice into a highball glass and top with ginger beer.
4. Garnish with a cucumber ribbon and fresh mint.
design by Lavanya
Subramanian
photos by Ari Globerman
Some Southern FLARE
By Jonah Rand
Spicy sauces are a staple in my household, from an array of Tabasco to locally made barbecue hot sauces. To accompany the sauces is everything chicken — fried, barbecued, roasted. Chicago has many places to explore different Southern chicken styles and hot sauces. I was lucky enough to stumble upon one that combines the two well and incorporates that small businesses feel to bring me right back home — Honey Butter Fried Chicken.
With approachable portions and big flavors, Honey Butter Fried Chicken offers two main dishes: fried chicken sandwiches and fried chicken.
The fried chicken was a standalone dish. The rich paprika and the classic salt and pepper seasoning allowed the chicken to shine. The chicken remained crispy, even as I took my time getting through the dish.
The sauces are Honey Butter Fried Chicken’s pride and joy, and consistently surprised me with every bite. The honey buffalo sauce wasn’t just any sauce you’d find slathered on chicken wings — it crafted a balance between the sweet and spicy flavors that brought a little bit of heat just before the honey added its delicate contrast. Their spiciest and most recommended sauce was the ghost honey, with a honey base that brought a sweet precursor to the heavy heat of the dusting of ghost chili pepper. The sauce perfectly contrasted with the buttery, juicy chicken.
Their modern, mini take on cornbread was a nice palette cleanser from the spice of the chicken. Butter on the side was provided either to cool the heat of the chicken or to add richness to the cornbread.
The fried chicken sandwich featured perfectly sized strips of chicken, just as well-seasoned as the fried portions. The chicken could stand alone, but was delightfully bathed in a candied jalepeño mayo
Honey Butter Fried Chicken
instead. With a sauce more complex than a classic spicy mayo, it offered a balanced ratio flavor of heat to sweetness. The slaw added a fresh, light edge and texture, rounding out the sandwich’s profile.
Honey Butter Fried Chicken had a fantastic salad offering for vegetarians seeking the same crispiness as the fried chicken, but in tofu form, with the chance to douse the salad in their peppery Italian dressing. They also offered a seasonal menu with a dessert that captured the essence of a sweet Thanksgiving table: a cranberry apple cup with pumpkin spice whip.
At the edge of Irving Park, the Honey Butter Fried Chicken menu has everything you need: casual yet rich in flavor, with punches of spice to liven up any evening.
Honey Butter Fried Chicken offers a modern twist on Southern fried chicken that will spice up any casual evening
design by Lavanya Subramanian
YOU CAN TAKE
The five best places for tikka masala around Chicago
By Marcus Kim & Annika Subrahmanian
CHICKEN TIKKA MASALA is an Indian staple for spice, known for its tantalizing blend of scorching heat and soothing sweetness. This dish doesn’t shy away from the kick — it’s the perfect mix of chili, cumin and garam masala, wrapped up in a creamy tomato base that
MR. TANDOOR’S CHICKEN tikka masala features succulent grilled chicken in a creamy tomato-based curry, infused with aromatic spices for a delightful culinary experience. The perfectly grilled chicken adds a smoky depth that complements the rich, creamy sauce. With a moderate spice level, this dish is accessible to a wide range of palates. The heat is noticeable but not overpowering, allowing spices, including cumin, coriander, and garam masala, to shine. The creamy tomato-based sauce is rich and flavorful and strikes a balance between the savory, and slightly tangy notes, creating a harmonious, well-rounded dish that offers a satisfying, flavorful experience.
tempers the heat just enough. Each bite delivers a wave of warm spices that intensifies with every bite, offering the fiery flavor that spice lovers crave. If you’re seeking a dish that truly packs a punch, this one delivers a slow, satisfying burn. Here are five of my favorite spots with their best variations on chicken tikka masala.
OBEROI’S CHICKEN TIKKA
a rich, creamy base with just the right amount of heat. Located on Devon Street, this solely Indian restaurant serves up a well-balanced dish, where the fire from the spices quickly gives way to the soothing sweetness of the tomato sauce. Oberoi is perfect for those who are craving comfort food with a faint flicker of heat.
MT. EVERST RESTAURANT
MT. EVEREST RESTAURANT’S chicken tikka masala may market a mild-to-moderate spice level, but don’t be fooled — even the mild version has a serious kick. The marinated boneless white meat chicken absorbs the spices deeply, with the marinade itself bringing the heat that sets the tone for the entire dish. The sauce, though creamy and rich, carries a notable spice that intensifies with each bite. The dried fenugreek leaves contribute a gentle earthy sweetness, but this heat is not easily subdued. Even seasoned spice enthusiasts will feel the intensity, particularly from the marinade, which adds an unexpected layer of heat to the dish. This rendition masterfully balances depth and vibrant and satisfying lovers.
photos by Claire Markstein
BUNDOO KHAN’S CHICKEN tikka is far from the
design by Grace Herzog
Za’atar: Timeless Flavor
Ancient Roots,
From Middle Eastern staple to global sensation, za’atar adds a rich taste of history and depth to modern tables
By Annie Fingersh
Za’atar is a spice with roots dating back to ancient times and is now a cornerstone of Middle Eastern cuisine. According to Spice Pilgrim, it dates back to the 12th century and originated in the
Levant region of the Middle East, but quickly became ubiquitous throughout the Middle East.
According to NPR, in the 12th century za’atar was lauded as an herbal remedy and was used to treat a variety of ailments by the ancient philosopher Maimonides. It is also believed to be a “brain-food” and has been given to students prior to taking exams for generations.
What is za’atar? Za’atar refers to both the wild herb, also called hyssop, that grows in the Galilee region of the Middle East, and the seasoning blend made from dried and ground hyssop. The ingredients in the seasoning blend differ between regions and families and many even have their own secret recipes passed down through generations. Personally, I am partial to one of the purest forms you can find: dried and ground za’atar (hyssop), sumac, toasted sesame seeds and salt.
Za’atar is often compared to herbs like marjoram, oregano, sage and thyme, but it has a distinctive savory aroma and is more complex. This comes from the sun-dried pure hyssop which has
a slightly minty flavor with floral and bitter notes. In the seasoning blend, the za’atar adds earthy and herbal notes, sumac adds zesty lemon flavor, and toasted sesame seeds add nuttiness. But, to be honest, there is no way to describe za’atar that even comes close to tasting the real thing.
Today, za’atar is still a staple and holds the same place in Middle Eastern cuisine that salt and pepper do in the United States. Recently, it has been making its way to the American culinary mainstream. Eclectic and trendy restaurants with a focus on Middle Eastern cuisine are introducing za’atar to a whole new demographic. If you’ve ever eaten at Chicago restaurants like Aba, Ema, Galit and Fiya, chances are, you’ve had za’atar. Below, I will share a few ways that you can incorporate za’atar into everyday cooking.
quality
One of the most traditional ways za’atar is eaten is with bread – usually pita, lavash or another Middle Eastern flatbread – olive oil and labneh, a rich and thick strained yogurt. Even if you don’t have access to some of these ingredients, this classic dish can still be recreated! For a simplified, college-friendly version, take a piece of sourdough or another high quality bread (lightly toasted if you want), spread it with full-fat greek yogurt, drizzle with olive oil and sprinkle with za’atar to finish.
For a light, delicious side dish, try cucumber salad with za’atar. Combine chopped cucumbers, high-
feta cheese (preferably the Arab kind), olive oil, lemon juice and za’atar. To take this dish to the next level, consider investing in pomegranate molasses to drizzle over top — it adds a complex note of sweetness and bitterness.
To try out these recipes for yourself, you can purchase za’atar at stores like Penzey’s and Zeymart International Market in downtown Evanston.
photos by Teagan French-Saleh
HOT SAUCE SHOULD YOU USE? WHAT
Spoon’s ultimate guide to the best sauce to spice up each occasion
By Zoe Chao
WHETHER YOU WANT a surge of adrenaline or to level up your meal, hot sauce is the answer to spicing up your culinary game! Finding the perfect sauce can feel overwhelming — but we can help. Do you want something mild and zesty, bold and smoky, or are you ready to take on the sauce with the highest Scoville rating? This flowchart will guide you to the perfect sauce for you based on your spice tolerance, flavor preference and the foods you love.
Embracing the
The spice of life doesn’t have to sting — it can help you redefine strength and health
By Kalista Cao
How would one describe the flavor of love and contentment? Maybe something sweet — like a bottle of freshly made honey. What about sadness? Now that’s a flavor that lingers, like overly brewed coffee — bitter and heavy, brewed with care but always off balance.
Today, though, I want to talk about a flavor rarely used in describing feelings. That hot, tingling sensation of spice. That fiery taste that stings, and clings itself to the tongue. That taste embodies a feeling that burns. Something that dances on the tongue for a moment, then sinks deeper, stirring something inside.
Growing up in a Chinese family, one that loved spicy food, I was taught to appreciate
the burn. But I never could — not the taste, nor the feeling.
I was fourteen years old when I online-shopped for the first time. I was 5’2 and weighed about 115 pounds. I remember the excitement of receiving my new dress shattering as I struggled to put it on. The excitement was replaced by embarrassment when customer service told me that I was not their “intended” customer and that I was too “fat” for this dress. The comment stung at first. But burned long
after it was spoken, tormenting my entire high school experience. When mainstream beauty is defined not by the kindness of your character but by the number on that scale, it is hard to feel confident and find your place. Throughout high school, I struggled to enjoy food and counted every calorie that came with it, trying to cut off that meaningless one pound on the scale. But no matter how hard I tried, that number only made its way up.
After feeling out of place for years, I became a frequent visitor of the gym, initially hoping to lose some of that weight. But the more I worked out,
Burn
the stronger and more energetic I felt. I slowly began to understand that the growing number on the scale was a reflection of my growing strength and health, rather than my growing guilt for taking that extra bite of tiramisu.
Every lift came with a new understanding of what beauty meant. Now, I’m not here to say that preferring pale skin, tanned skin, a thick figure or a thin figure is wrong. I am here to tell you that the beauty standards are confusing. They vary from
place to place, and shift over time, as fluid and diversified as our tastes — one moment sweet, and the other moment sour. I am still struggling to embrace that beauty is something I define within myself. And maybe one day, the tastes I am struggling to embrace can finally become flavors I can savor.
If you are struggling too, if you are feeling the sting of life’s spice, more burn than warmth, reach out to people who care about you, and allow them to remind you that while life’s flavor is complex, you are not alone. Sometimes, even the spiciest moments can transform into something rich and meaningful with the support of family and friends.
Hawk
The Spice of Life
Five Northwestern students share the spices that take them down memory lane
By Greta Cunningham
ARE closely connected to taste and smell making spices — so aromatic and rich in flavor — the keys to unlocking nostalgia. Five Northwestern sophomores share the spices that transport them down memory
GROWING UP, WENDY Lichtenberg knew it was going to be a good night if she came home to the smell of rosemary – it meant her mom was making chicken.
“My dad’s pescatarian, and my mom keeps kosher, so we don’t eat chicken that often,” Lichtenberg says. “But when we did, the smell of rosemary would fill the whole house. It makes me think of coming home from basketball practice in the winter.”
Not only does rosemary mean winter for Lichtenberg, but it’s also a crucial component of the steak marinade her grandma makes in the spring for Passover. She remembers her family and friends squeezing into her grandma’s New York City apartment to taste it.
“After we finished the leftovers, my siblings and I would literally lick the ziplock bags to get the last of the juice,” she says.
Lakshmi Sunder
L AKSHMI SUNDER ISN’T sure if a baby bottle full of chai is an appropriate amount of caffeine for a child, but it’s what she fondly remembers her grandma making for her every morning before school. Sunder believes she’s always had a taste for one of chai’s key ingredients, cardamom – elakkayain Tamil – because her mom ate it while she was pregnant with her.
“If you open it and get one of the dry brown ones, it’s kind of sad, but if you get a black one, it might be really sweet,” she says. “The whole joy of it is not knowing if it’s going to be a good one.”
Growing up, Sunder would sneak cardamom pods from the freezer to snack on, despite her mom’s warning that it was bad for her teeth. Now, as a college student, she can buy as much as she wants and keeps her dorm room stocked.
“I guess it’s kind of a symbol of independence,” she says. “But independence in the context of something to home is unique.”
Jack Ververis
JACK VERVERIS’ FIRST summer back from college was all about culinary exploration.
“Being in a dorm, it can feel wasteful to cook, so once I got home, I just went on a rampage,” Ververis says.
That rampage led him to try oi muchim, a Korean cucumber salad with gochugaru chili powder. Now, it’s a staple in his household, with the giant bottles of gochugaru from their local market becoming a go-to condiment.
“I try to cook at least one dish from lots of different cuisines,” Ververis says. “Oi muchim was something we found while we were trying out different things.”
He’s started compiling a spreadsheet of new recipes during his next break.
“Gochugaru brings back fond memories of trying new dishes with my family,” he says. “Some of which we love, some of which we don’t, all of which we are excited to make for the first time.”
MOST PEOPLE LIKE their cinnamon ground, but Jash Jain enjoys it straight from the bark. His first taste came as a child visiting his grandparents in Kolkata, India. One late night, he wandered into the kitchen and ran into his grandpa – his nana. Seizing the moment, his nana handed him a cinnamon stick. It kept happening after that.
“It became a bonding moment for us,” Jain says. “Late at night, we’d run into each other in the kitchen, eat a bark of cinnamon, and just chat.”
While Jain is Hindu, his family used the school break over Christmas for international travel – trips he now associates with the cinnamon flavor that became constant during the many Christmases he experienced abroad. However, more so than any trip, cinnamon serves as a reminder of family, especially as an international student.
FOR ANAVI PRAKASH, that’s cumin — jeera in Hindi.
“It’s in the special mix of Indian spices my mom uses,” Prakash says. “When I see it outside of my house or have it with my family, it’s comforting because it’s something that’s always been there for me.”
“When I have the bark, I always miss my nana,” he says. “I always think of home.”
As a seven-year-old, Prakash experimented with creating her own spice mixtures. She’d drag her step stool to the spice cabinet, carefully selecting the containers she recognized and mixing them together — cumin blending with turmeric and chili pepper. Indian cuisine can vary drastically by region, but Prakash describes cumin as a sort of throughline. When she lived in Delhi for a few years growing up, it was always to be found, both inside her house and out.
“Cumin’s in so many dishes,” Prakash says, “so when I taste it, it’s like I’m back.”
design by Katie Chang
5 ESSENTIAL
RECIPES SAMBAL
Learn how to make five Indonesian spicy sauces that you’ll want to put on everything
By Amanda Kangsadjaja
Sambal Oelek
‘Oelek’ in Dutch or ‘ulek’ in Indonesian means to grind with a mortar and pestle. If you don’t have a mortar and pestle lying around, don’t worry — a blender or food processor will work too. It can serve as a base for stir-fries and marinades or be eaten directly as an accompaniment to any dish.
Makes ~1 cup
Ingredients:
1. 100g red Thai chilis, destemmed
2. 30g garlic cloves, peeled
3. 1 tbsp rice vinegar
4. 2 tsp salt
5. 15g brown sugar
6. ½ tbsp of lime juice
Instructions:
Place all the ingredients in a blender or food processor and pulse until a paste is formed.
SAMBAL IS A traditional spicy condiment from Indonesia, with hundreds of variations across the country. It can enhance almost anything, flavoring the blandest meals and elevating even the best ones. Here are five simple recipes you can make at home.
Sambal Bawang
This sambal combines chilis and ‘bawang’ – shallots –to form a caramelized, spice bomb. Its deeper and more umami flavor makes it a great match for many meat and vegetable dishes.
Makes ~1 cup
Ingredients:
1. 85g shallots, peeled and roughly chopped
2. 50g red Thai chilis, destemmed
3. ½ cup neutral oil
4. 1 tsp salt
5. 1 tsp sugar
Instructions:
1. Heat the oil in a saucepan over medium heat and cook the shallots and chilis until softened, about 5 minutes.
2. Remove from heat and transfer into a blender or food processor. Pulse to a coarse texture.
3. Return chili oil mixture into the saucepan and cook until darker and fragrant. Add salt and sugar to taste.
Sambal Matah
Sambal Matah is another raw sambal originating from Bali, with the Balinese word ‘matah’ meaning ‘raw’. Lemongrass and lime leaves help to create its unique flavor profile and texture. It’s commonly served with grilled fish, pork or even just on a fried egg.
Makes ~1 cup
Ingredients:
1. 80g shallots, peeled
2. 12 red Thai chilis, destemmed
3. 4 lemongrass stalks
4. 6 lime leaves — for dried lime leaves, soak in warm water for 15 minutes before slicing
5. 1 tsp salt
6. ½ tbsp lime juice
7. ½ cup neutral oil
Instructions:
1. Thinly slice the shallots and chilis. Remove the tough outer layers of the lemongrass stalks until you reach the tender center, then roughly slice. Roll the lime leaves into a tight cylinder and slice into thin strips. Add all the ingredients to a bowl.
2. Heat the oil in a saucepan and once hot, pour it in the bowl. Mix everything together, then add salt and lime juice to taste.
Sambal Ijo
Sambal Dabu Dabu
This bright salsa-like sambal features tomatoes and larger Fresno chilis, giving it more bite. Therefore, it’s meant to be enjoyed by the spoonful. It’s typically served with grilled fish or other seafood.
Makes ~2 cups
Ingredients:
1. 6 red Thai chilis, stems removed
2. 2 tomatillos, dehusked
3. 2 big red Fresno chilis, stems removed
4. 1 tomato
5. 1 big shallot, peeled
6. 1 tsp salt
7. 2 tbsp lime juice
Instructions:
1. Thinly slice the Thai chilis and shallots. Roughly slice the Fresno chilis. Roughly chop the tomatillos and tomato into bite-sized cubes. Add all ingredients to a bowl.
2. Heat oil in a saucepan and once hot, pour it in the bowl and mix. Add salt and lime juice to taste.
‘Ijo’ just means ‘green’, and this green sambal relies on jalapenos and tomatillos for both its color and distinct flavor. It pairs well with almost any protein, but is particularly delicious on meats like beef or chicken.
Makes ~1 cup
Ingredients:
1. 4 jalapeno peppers, destemmed
2. 2 tomatillos, dehusked
3. 5 garlic cloves, peeled
4. 70 g shallots, peeled
5. 1/3 cup neutral oil
6. 2 lime leaves, fresh or dried
7. 1 ½ tsp salt
8. 2 tsp sugar
9. ½ tbsp lime juice
Instructions:
1. Boil the peppers, tomatillos, garlic and shallots for 10 minutes
2. Drain and place into a blender or food processor. Pulse to a coarse texture.
3. Heat oil in a saucepan. Add the pepper mixture and lime leaves.
4. Cook on low for about 5 to 10 minutes so the sauce becomes drier and fragrant. Add lime juice. Add salt and sugar to taste.
WHILE I’VE SHARED my recommended pairings for each sambal, feel free to experiment — there are no rules! If you’re unsure about the spice level, try using fewer chilis or deseeding them, as most of the heat is concentrated there. And, just between us, a sprinkle of MSGlaced chicken stock powder can give your sambal that extra kick. Enjoy!
design
by Milan Hawk photos by Sarai
Heat Heat Meets Meets
Quintanar
Does the combination of sugar and spice make everything nice, or is it just a fiery trend?
By Gabriella Egozi
FROM CHAMOY CANDY pickles to popular candies lathered in Tajín powder, spicy candy trends have recently taken over the internet. However, spicy candy has been around for a while. A staple in Mexican cuisine, spicy candy is deeply rooted in the
Chamoy lollipop
I STARTED WITH a Lucas Muecas chamoy lollipop, similar to a Baby Bottle Pop. Dipping the sweet lollipop in chamoy powder revealed a unique blend of flavors. The spice balanced the sweetness of the lollipop, while the aftertaste was reminiscent of candies I’ve had before.
Pulparindo candy
THE PULPARINDO — SMALL, greenwrapped candy — caught my eye next. This tamarind candy balanced sweetness with a kick of spice and a hint of watermelon flavor. The tangy, spicy taste was unique but milder than the others.
Chili pepper lolipop
Sweet Sweet
NEXT, I DECIDED to brave the chili pepper powder-covered mango and pineapple lollipops. The sweet and tart fruit flavors complemented the spicy coating. The spice hit me hard at first, but as I continued, the candy’s sweetness emerged, making it something I could see myself enjoying regularly.
Tajín gummy bears
AS A FINAL treat, I tried a pack of Tajín gummy bears. Coated in the signature powder, the first gummy was dry and salty. While I liked the spicy mix, it gave the familiar candy a more savory twist, turning it into a salty snack, rather than the fruity treat most expect.
country’s culture and history. Given its rich history and growing social media presence, I was eager to see if the hype was justified, so I bought a variety pack of popular Mexican candies to try for myself.
REFLECTING ON THE plethora of new sweets I tasted, I appreciated the flavors but recognized that it takes a certain palate to enjoy them regularly. I’m glad I took on the spicy candy challenge and tried something new!
design
by Grace Wu photos by Mia Rios
WIN G IN’ IT
WHAT YOUR WINGSTOP ORDER SAYS ABOUT YOU
By Grace Wang
I BELIEVE NOTHING reveals more about a person than their taste buds. It’s so personal — a true reflection of who they are. Especially with something as sacred and monumental as a Wingstop order. It is not to be taken lightly. Do you have good taste? Bad taste? Well, that’s for me to decide.
GARLIC PARMESAN
YOU’RE A CLASSIC sticks to what you know. Never in the spotlight, you don’t feel the need to impress or go over the top. You have a classic, refined taste and might be someone who enjoys the finer things in life but not in a flashy way. Every once in a while, though, you do like to show your spunkier (garlicky) side. Just keep your mouth closed when you do.
MANGO HABANERO
I IMAGINE YOU to be a little out of the box: sweet and spicy yet in a very distinct fashion. You’re most likely someone who enjoys a challenge and is always looking for ways to make life more exciting. You’re not everyone’s taste. In fact, some people might find you a bit odd for your intriguing opinions and perspectives, but I love the plot twist that you are! Just please wipe your mouth intermittently when you eat.
*Due to Wingstop’s delicious yet robust menu, it’s impossible to include all of the flavors. We apologize if we didn’t include your preferences.
HOT HONEY
A NEW FLAVOR that quickly climbed the ranks to now claim a permanent spot on Wingstop’s menu. This sweet yet spicy dry rub is for those who don’t mind shaking things up every now and then, but also love the comfort of familiarity. You’re probably someone who loves to pursue new experiences and embraces that kick in life. However, in your pursuit to be adventurous and bold, you may end up like every other basic b****. And there’s nothing wrong with that! Embrace your take on originality.
LEMON PEPPER
PEOPLE MIGHT NOT like to admit it, but you’re what we like to call the “life of the party.” Fun, zesty and bright, your personality effortlessly shines through at social gathering. You don’t take things too seriously, and people appreciate your easy going nature. A Wingstop classic and a crowd favorite. Just don’t get too sour if no one looks your way.
