AMA: Improvising when you don't have all the ingredients.

Plus, where to eat in Chicago.

It’s my favorite day of the week: Ask Me Anything.

This time, I’m talking about improvising when you don’t have all the ingredients a recipe calls for, plus my go-to restaurants in Chicago.

Reminder: Only Premium Spilled Milk subscribers can ask me questions. Get 25% off your subscription here. The method for submitting questions is in the welcome email sent with your paid subscription.

So….what are you cooking this weekend?

I’m not really sure what I’ll be making, but am thinking about prepping something like this Moroccan sheet pan chicken on Sunday. It’s super easy, full of flavor (made my Badia Moroccan Moon spice blend), and makes for great leftovers, which is something I think most people, especially parents, need this time of year. Get the recipe here.

---

---

This Week’s Questions:

Nancy: 
What are your favorite food places in Chicago? 

Superdawg
Luella’s Southern Kitchen
Bian
The Alinea Group Restaurants
Smoque
Pat’s Pizza
Parachute
Pequod’s Pizza
Birrieria Zaragoza
Mi Tocaya
Rick Bayless Restaurant Group
Lula Cafe
Boka Group
Big Star
Avec
The Publican
Monteverde Chicago
Oriole
Johnny’s Beef
Adalina
Rose Mary
Ever Restaurant
Smyth + The Loyalist
HaiSous Vietnamese Kitchen
Jade Court
Virtue
Lem’s BBQ
Harold’s Chicken

Turns out, I don’t have a list of Chicago places on Substack, but will put one together soon!

Beagley:
What do you do when you don't have something you need for a recipe and you can't make it to the store, or don't want to go to the store?  I recently make a baked ziti, I made a half recipe of homemade ricotta and used Havarti cheese since I didn't have mozzarella.  Do you substitute ingredients with what you have on hand, for what is actually called for in the recipe?  

---