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Raspberry Sorbet

9 Aug Raspberry Sorbet

Fresh and frozen for summer.

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Sautéed Scallops with Dijon Green Pea Purée

23 Jul Sauteed Scallops with Green Pea Puree - Grazing in The City

Perfect for a light summer dinner.

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Coppervine Lincoln Park

5 Jul Coppervine Restaurant Lincoln Park - Grazing in The City

This new restaurant deserves a lot of attention.

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Lemon Curd Pavlova with Fresh Berries

17 Apr

This is one of the finest things I’ve ever made.

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The Boarding House: A Brand New Classic

9 Jan Grazing in The City - The Boarding House Restaurant

I’ve been a fan of Chicago’s own Alpana Singh for awhile and I’ve also followed the buzz around The Boarding House opening. So when the time came, I couldn’t wait to go and sink my tastebuds in!

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Fancy-Dancy Beef Wellington

1 Jan Grazing In The City - Beef Wellington

This is what I made for dinner this past Christmas Eve. I’ve never made Beef Wellington before and can now check it off my ‘culinary bucket list’.

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Now, Where Was I?

31 Dec Grazing in The City - Happy New Year from Chicago, IL

It’s been awhile since I posted, y’all! Starting a new job this past year has been awesome, but with all the new things it has brought in my life, I lost momentum with this blog. Taking a break was good thing – I’ve been able to focus on other areas and re-energize my love of cooking, eating, writing and eating even more.

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Crêpe Fear – Lager Crêpes with Spinach and Mushrooms

11 Aug Grazing in The City - Spinach and Mushroom Crepes

Crêpe Fear – the fear of making something outside of your comfort zone for the first time. And having it be perfect and delicious.

Also, the fear of being terrorized by maniacal and vengeful French pastries.

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Salted Caramel Ice Cream

4 Jul Grazing in The City - Salted Caramel Ice Cream

I got an ice cream maker awhile back – I tried it a couple times and made some decent ice cream. However – when I made this delicious treat, it finally paid off – in sweet, salted caramel spades.

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Chess Squares

1 Jul Grazing in The City - Chess Squares

The one and only Chess Squares. I’ve been making these for years and this recipe has always delivered. They’re (probably) Southern in origin – and people love these gooey bars of heavenly goodness – in fact, in certain areas, I’m kind of known for these.

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