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At her new restaurant Monteverde in Chicago, chef Sarah Grueneberg uses egg yolks for her exceptional pasta, then transforms the leftover whites into Forgotten Cookies. This Southern classic is so named because the cookies sit in the oven overnight to develop their chewy-crunchy texture. Grueneberg adds dried cherries and cardamom to her grandmother’s simple recipe. 1020 W. Madison St.; monteverdechicago.com.