Featured Stories Archive
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![It’s after midnight, and I’m sitting here at my desk in a white camisole splattered with caramel and chocolate. I swear I’ve washed my hands about a dozen times, but […]](http://urbanvivant.com/wp-content/uploads/2017/06/IMG_2876-200x110.jpg "Humble Brownie")
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Humble Brownie
Posted on on June 29, 2017It’s after midnight, and I’m sitting here at my desk in a white camisole splattered with caramel and chocolate. I swear I’ve washed my hands about a dozen times, but […] -
![My idea of a fantastic evening is one spent puttering around the kitchen with a glass of wine, and Norah Jones on the radio. It was during one of these […]](http://urbanvivant.com/wp-content/uploads/2012/05/celery-200x110.jpg "Recursive Celery")
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Recursive Celery
Posted on on May 3, 2012My idea of a fantastic evening is one spent puttering around the kitchen with a glass of wine, and Norah Jones on the radio. It was during one of these […] -
![I have been a big fan of Chef Paul Virant’s cooking for a while. I have been to Vie in Western Springs a few times, but the drive from the […]](http://urbanvivant.com/wp-content/uploads/2011/06/5834850874_c1c8bbde90-200x110.jpg "Chicago: Perennial Virant")
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Chicago: Perennial Virant
Posted on on June 16, 2011I have been a big fan of Chef Paul Virant’s cooking for a while. I have been to Vie in Western Springs a few times, but the drive from the […] -
![Chef Carrie Nahabedian is the co-founder and executive chef of Chicago-based NAHA restaurant. Her career spans more than 24 years, and includes a roll-call of reputable establishments including the Ritz-Carlton, […]](http://urbanvivant.com/wp-content/uploads/2010/10/naha-200x110.jpg "NAHA: Chef Carrie Nahabedian")
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NAHA: Chef Carrie Nahabedian
Posted on on October 21, 2010Chef Carrie Nahabedian is the co-founder and executive chef of Chicago-based NAHA restaurant. Her career spans more than 24 years, and includes a roll-call of reputable establishments including the Ritz-Carlton, […] -
![Being Chinese, I was brought up on bowls of rice and various stir fried dishes. The technique was always more or less the same, hot oil with ginger and/or garlic; […]](http://urbanvivant.com/wp-content/uploads/2010/10/woodea-200x110.jpg "Umami Memories")
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Umami Memories
Posted on on October 21, 2010Being Chinese, I was brought up on bowls of rice and various stir fried dishes. The technique was always more or less the same, hot oil with ginger and/or garlic; […]