About Author: Sarah Levy

Sarah Levy
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Sarah Levy delighted millions as the owner and proprietor of Sarah's Pastries & Candies, one of Chicago's most popular confectionaries since its opening in 2004. A graduate of Northwestern University and the French Pastry School, Ms. Levy is the author of Sweetness: Delicious Baked Treats for Every Occasion and the winner of the Food Network Challenge. She’s been featured in USA TodayBetter Homes and Gardens and the Chicago Tribune, among many others. Ms. Levy's now doing business as S. Levy Foods, and is a leader in the airport food concession business.

Posts by Sarah Levy

  • I wish I could say I have fond childhood memories of my mom slaving away in the kitchen, but in reality, she’s more the ordering-in or going-out-to-eat type. However, when...

    Mom’s Granola

    I wish I could say I have fond childhood memories of my mom slaving away in the kitchen, but in reality, she’s more the ordering-in or going-out-to-eat type. However, when...

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  • “Bring more than just food to the table.” Rick Bayless. The man needs no introduction. With just those two words, you’re probably thinking about the beloved tortas at XOCO (Mexican...

    Rick Bayless

    “Bring more than just food to the table.” Rick Bayless. The man needs no introduction. With just those two words, you’re probably thinking about the beloved tortas at XOCO (Mexican...

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  • When it comes to my personal eating style, I follow the ‘everything in moderation’ theory. That is, of course, with the exception of a few dessert binges along the way....

    The Power of Plants with Jessica Murnane

    When it comes to my personal eating style, I follow the ‘everything in moderation’ theory. That is, of course, with the exception of a few dessert binges along the way....

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  • “You have to start with great food.” Mark Levy is a restaurant guru, food pioneer, CEO of Mastro’s Steakhouse and my dad —  the world’s best dad. His career began...

    Mark Levy

    “You have to start with great food.” Mark Levy is a restaurant guru, food pioneer, CEO of Mastro’s Steakhouse and my dad —  the world’s best dad. His career began...

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  • I first met Eric Estrella in the pastry kitchen at the Ritz-Carlton Chicago. I used to bring wedding cake samples for my Ritz weddings to the hotel for tastings, and...

    BAKE in Wicker Park

    I first met Eric Estrella in the pastry kitchen at the Ritz-Carlton Chicago. I used to bring wedding cake samples for my Ritz weddings to the hotel for tastings, and...

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  • Whenever I cook at home, I always find myself drawn to Italian recipes. With their comforting flavors and often simple, yet quality ingredients, I usually have a hard time justifying...

    Fabio’s Chicken Marsala

    Whenever I cook at home, I always find myself drawn to Italian recipes. With their comforting flavors and often simple, yet quality ingredients, I usually have a hard time justifying...

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  • When it comes to pizza, I don’t discriminate. From easy takeout with a hot and fresh crust from Homemade Pizza, or crispy, thin varieties from places like Piccolo Sogno and...

    Tesori Pizza

    When it comes to pizza, I don’t discriminate. From easy takeout with a hot and fresh crust from Homemade Pizza, or crispy, thin varieties from places like Piccolo Sogno and...

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  • “Success is in the details.” When I walked into Naha, Chef Carrie Nahabedian was sitting a few feet away, but I didn’t recognize her because she recently shed 160 pounds....

    Naha’s Carrie Nahabedian

    “Success is in the details.” When I walked into Naha, Chef Carrie Nahabedian was sitting a few feet away, but I didn’t recognize her because she recently shed 160 pounds....

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  •   For some reason, I have a list of certain restaurants I only go to with specific friends. For example, I’ve never been to Cho Sun Ok without my friend,...

    Cho Sun Ok

      For some reason, I have a list of certain restaurants I only go to with specific friends. For example, I’ve never been to Cho Sun Ok without my friend,...

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  • I have been a big fan of Arami since its opening in the summer of 2010. I stuck with them when their chef, B.K. Park, left this past summer, and...

    Arami To Go

    I have been a big fan of Arami since its opening in the summer of 2010. I stuck with them when their chef, B.K. Park, left this past summer, and...

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