This bowl of noodles and loaf of bread became comfort, companion, and best friend for Iliana Regan's mother.
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Tender but hearty handmade noodles, simply made with flour, eggs, and whole-milk yogurt, add texture to the stew and thicken the broth. Store the noodles and broth separately to prevent the noodles from dissolving.Read Iliana Regan's essay about this recipe, My Mom Daydreams About These Noodles.
Secret-weapon ingredient: Sassafras twigs. Read more about this amazing Chicago talent, one of the new Food & Wine Best New Chefs.
Chef Iliana Regan of Chicago's Elizabeth restaurant is a whiz with bread. She has mastered brioche—a bread that is definitely a time commitment to but so worth the wait. With a golden crust and buttery, tender crumb, this is one of the most delicious breads you can make. Slideshow: More Bread Recipes
Chef Iliana Regan of Chicago's Elizabeth restaurant uses a variety of berries to make her preserves, usually depending on what's in season that she has picked fresh for herself. Here she uses juicy raspberries, which she balances with a bit of acidic red wine vinegar to temper the sweetness. Slideshow: More Raspberry Recipes