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An American food experience, with homegrown specialties, such as an authentic Chicago hot dog, and family recipes reflecting cultures of the city's major immigrant populations. You can also find recipes that have "traveled" with those who arrived here from other U.S. regions, and innovative new dishes that take ques from Chicago's culinary scene.
Tabouli Salad (Tabbouleh)
In Skokie, Ill., there is a simple eat-in/carry-out Middle Eastern restaurant called Pita Inn. The ordering line is sometimes all the way out the door. Whenever I'm home to visit my mother I make time to stop there and pick up a falafel sandwich, tabouli, a sweet filo pastry and tea.
Most of all I love the tabouli. Through the years I have grown to enjoy this Lebanese dish so much that I periodically whip up a batch for myself, family and friends. In this recipe the wheat--which is soaked in vegetable broth instead of water--makes a more flavorful statement.
Source: Deborah Loeser Small, Lake Magazine
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SPANISH-AMERICAN
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Slow Food U.S.A. is an educational organization dedicated to stewardship of the land and ecologically sound food production; to the revival of the kitchen and the table as centers of pleasure, culture, and community; to the invigoration and proliferation of regional, seasonal culinary traditions; and to living a slower and more harmonious rhythm of life.
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