The Lula Cafe Cookbook: Collected Recipes and Stories by Jason Hammel

  • Pasta yiayia (page 26)

    from The Lula Cafe Cookbook: Collected Recipes and Stories The Lula Cafe Cookbook by Jason Hammel

    • Categories: Pasta, doughs & sauces; Main course; Greek; Vegetarian
    • Ingredients: milk; roasted garlic purée; garlic; ground cinnamon; feta cheese; bucatini; Parmesan cheese
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Notes about Recipes in this book

  • Brown butter turmeric granola

    • FlowerGold on February 27, 2025

      Yummy! Is a project with multiple steps, lots of pans and ingredients it takes some time. But tastes wonderful. Could just add raw pecans to the oats if you want it less sweet and to at least simplify the recipe some. But the candied pecans are yummy. Even on their own.

  • Pasta yiayia

    • EmilyR on January 31, 2025

      recipe here : https://chicago.suntimes.com/taste/2023/10/24/23905140/lula-cafe-new-cookbook-from-chef-jason-hammel-chicago

    • ameliab86 on January 04, 2026

      I immersion-blended the sauce instead of moving to a blender. The recipe is just as good as the restaurant’s version!

  • Buttermilk pancakes

    • EmilyR on February 02, 2025

      These pancakes are delicate and flavorful. Using a 4 oz. scoop felt rather generous, but no one was complaining.

    • EmilyR on November 11, 2025

      Made again a bit smaller - also forgot to add the butter until everything was blended up so I mixed it in and that was fine. Solid pancakes!

  • Black pepper spaetzle

    • Katie on November 18, 2025

      Would make again! I substituted frisée for the dandelion greens, and oyster mushrooms for maitake due to availability and it was great.

  • Sweet and sour cabbage soup

    • EmilyR on January 31, 2025

      recipe here : https://www.wttw.com/playlist/2023/10/03/lula-cafe-cookbook

  • Chilled carrot soup with chamomile and black lime

    • DeborahG on September 11, 2024

      A lengthy endeavour if making the vegetable stock from scratch. The soup is a mix of fresh carrot juice, carrot puree (carrots, shallots, fennel, garlic, chamomile and coriander seeds, veg stock) and reduced sherry, all emulsified with olive oil. The recipe calls for 100g of sugar, but I only added 1 tablespoon and this was easily enough. I wonder if sugar is needed. The flavour was excellent - the fresh carrot juice added brightness, and the sherry and the dried mushrooms in the stock added depth of flavour. Next time I’d make the stock in advance (the recipe makes loads) and I’d make the soup itself in the morning. so it’s chilled for the evening. And I’d enlist someone to do the mountain of washing up! I used about 50 carrots (around 2kg) two thirds of which were required to make about a litre of carrot juice.

  • Baby corn with black garlic aioli

    • kevindavis on November 16, 2025

      Subbed a bunch of stuff - in future might skip the cooked step and just blend stuff up

  • Winter citrus salad

    • FlowerGold on January 17, 2025

      Yummy! The salad has some of everything but is simple. Fresh, sweet with some bitter and a little creamy. I peeled and sectioned the citrus to make it easier to eat.

  • Butternut squash with 'nduja and aged Gouda

    • EmilyR on February 07, 2025

      recipe here : https://www.chicagomag.com/chicago-magazine/october-2023/40-great-things-to-do-this-fall/make-a-spicy-sweet-autumnal-starter-from-lula-cafe/

  • Gemelli with short rib ragu

    • EmilyR on January 31, 2025

      recipe here : https://www.ediblechicago.com/recipes/gemelli-with-short-rib-ragu-from-the-lula-cafe-cookbook/

  • Duck agnolotti

    • Katie on November 18, 2025

      Amazing! I also added some rehydrated dried porcini to the filling. Skipped nigella seeds because we didn’t have them but I’m sure they’re great.

  • Honey vinaigrette

    • FlowerGold on January 17, 2025

      Yum! Used a fraction of the shallots. I don’t like things spicy hot so I just used a small amount of chili olive oil with the rest of the olive oil. Definite redo. Worth getting the honey vinegar.

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  • ISBN 10 1838667539
  • ISBN 13 9781838667535
  • Published Sep 21 2023
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries Australia, Canada, United Kingdom, United States
  • Publisher Phaidon Press

Publishers Text

This book is the story of 20 years of cooking, love, friendship, and community told through food, with each recipe taking a particular moment in time as its inspiration. Chapters include: Brunch, Soups, Snacks, Salads, Vegetables, Pasta, Meat/Fish, and Desserts, along with dozens of ‘building block’ recipes and ‘classic’ signature dishes.

With 90 all-day recipes, each marked with the date of their creation, and all-new photography, this first book about Jason Hammel's bustling hotspot, Lula Cafe, gives a vibrant insight into the food and story of this iconic Chicago restaurant, written by its admired chef-author owner.

Beloved by its loyal clientele, Lula is a meeting place for locals, gourmands, artists, writers, filmmakers, and musicians, and the intensely personal recipes and stories in this book are infused with their creative spirit – the perfect book for creative home cooks, and for readers who love stories about the ingredients, techniques, and people behind the food they eat.