Readers, you’ve given us so much over the last year, so now it’s our turn to give something to you! We’d like to present our very first Chew on That giveaway contest!

Through our continual Top Chef Chicago coverage and our video on How To Make a Chicago Hot Dog, you may have guessed we’re just a little bit proud of our Chicago heritage. So now, in order to give you a REAL Taste of Chicago we’re giving away a Lou Malnati’s™ “Tastes of Chicago” Ultimate Chicago Taste Combo with a value of $89.95!

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Much like Maxine, I took part in my own grilling extravaganza recently. The minute the sun came out and it was bearable to be outside for more than 5 minutes, I took to our poor little grill that had just endured the harsh cold and snows of Chicago winter. After a 6-7 month hiatus, it was quite happy to be back on its feet again, but not as happy as I was to eat: grilled asparagus, grilled corn, grilled hot dogs, and grilled zucchini. YUM!

Now, this particular incident happened some two weeks ago (before Passover) and ironic as it isn’t, we’re back to cold temperature and even some SNOW! Looks like I’ll have to wait a few more weeks before the real grilling season begins. Argh Chicago.

But in the meantime, let’s relive the experience (and maybe all you fellow cold temperature-bearers can live vicariously).

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Sorry about the late roundup - here is last week’s news!

Serotonin-producing Saffron - The yellow spice has been found to help ease the symptoms of PMS.

Posing as salmon - First it was veggie burgers, next it was tofu dogs…and now this???

Aged…beer? - We know wine likes to age, but these days wooden barrels are being used to harness and protect the hops, instead of the grapes.

Dining with food allergies - Restaurants have been catering to the growing population of Americans with food allergies.

How about some tea in that…soup? - Chefs suggest substituting tea for water in your cooking to twist things up and add some nice flavor. So wherever there is water, there might as well be tea.

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On this week’s Top Chef, we laugh along with the chefs as they visit Second City, the Windy City’s own original improvisational comedy theater. Paired with a pastry/dessert quickfire challenge that was no laughing matter, this week really forced the chefs to do their own improvisation.

Warning: Spoilers after the jump!

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I know, I know, it seems like we’re a little obsessed with Passover around here. It’s just that the holiday does last 8 days and when you’re observing it, it’s hard to ever think about anything else. Well, at least other food.

The funny thing is, at least in my case, the more restrictions I have on what I can eat, the more I think about eating. During these eight days, my body somehow convinces itself that it is ALWAYS hungry despite the excessive snacking and overly large meals to compensate for what’s missing. I’m usually not a snacker but during this holiday, that’s all I do.

But, I know I’m not alone when I say Passover would not be Passover if it weren’t for the life-saving staple of Matzah Pizza. If cheese and tomato sauce were restricted too, I don’t know what I’d do.

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It doesn’t seem that long ago that I was lamenting the never ending Chicago winter with soup recipes, but the great thing about Chicago is that one day it’s winter and the next it’s full-blown spring: thunderstorms, warm nights and all. Last night was a particularly warm evening that was just begging for some barbecue and a leisurely dinner on the balcony. And that’s just what we did.

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Even though everyday should be Earth day, today’s holiday serves as a reminder that it is our responsibility to do something healthy for the environment. Every single one of us can do something to “go green” and now it’s more important than ever that we do.

Whether it’s going green in the kitchen, consuming organic food (or not), the following information may be helpful to you in your Earth Day quests.

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As I mentioned in my post on Preparing for Passover, one of the things I was most excited to eat this holiday was matzah brie. A common staple in my Passover household, we had a request in the comments for some tips on just how to make the yummy fried matzah egg concoction.

The process is actually quite simple. Think of it as making scrambled eggs - you’re just adding matzah. But, you do have to be careful not to overestimate your egg to matzah ratio. It’s important that the matzah be the main event.

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As Hillary mentioned last week, Saturday night began the eight days of the Jewish holiday Passover. And to kick off this Passover blog Mr. Matzah Ball (pictured above) would like to welcome you to the world of Passover cooking. Where flour, corn and rice are off-limits and matzah meal abounds!

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As many of you know, the Jewish holiday of Passover begins tomorrow night. As I’m typing this, I can barely believe it - it seems that Passover has crept on us without so much as a peep. Honestly, there was so much I wanted to tell you guys about Passover - I had plans to share stories of homemade charoset*, attempt to make a Passover cake, and even let you peep into my aunt’s kitchen, a place where many magical things happen, even on Passover.

But alas, time passes by a little too fast around here. I’ve barely gotten the chance to finish my own cleaning, let alone tell you about it all. However, I don’t think I could let a holiday like this one start without a little introduction, an acknowledgment, or even a little praise.

So here goes.
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