| Mar 22, 2009
Mexico City has a sophisticated and cosmopolitan dining scene that includes foods from all over the world as well as outposts of molecular gastronomy (chef Enrique Olvera's boundary-pushing Pujol), contemporary American seafood (with chef Michael Mina's...
| Jan 4, 2010
| 10:42 AM
Note: There were several recipes under consideration for this issue from New York chef Zarela Martinez, who wrote a cover story in March on Mexican sauces. The consensus choice was this Smoky Peanut Mole that Martinez got from Chicago chef Rick...
| Feb 9, 2010
Good Eating salutes those people in the Chicago-area food and beverage world who are making a difference through their passion, vision and commitment to quality. This year's awards go to a range of experts, including entrepreneurs, auctioneers,...
| Feb 24, 2010
Art Smith is having quite a winter.
He turns 50 on March 1 — the same day he celebrates Common Threads' fifth annual World Festival fundraiser at Soldier Field, which boasts (for $250 a ticket) dishes prepared by Rick Bayless, David Burke, Tyler...
| Mar 22, 2011
| 1:15 PM
Mindy Segal and Bruce Sherman are hoping five’s a charm.
Rich Melman is hoping it’s seven.
All three have been nominated — again — for James Beard Foundation Awards, which annually recognize the best chefs, restaurants and...
| Mar 31, 2011
The Tenzing Norgay means you no harm. It is but a humble breakfast sandwich, at a humble price ($4.75), served by a humble Hyde Park sandwich shop on 57th Street named Z&H MarketCafe. The chorizo-egg torta at Rick Bayless' Xoco, no less modest, would like...
| Apr 5, 2011
| 6:57 AM
Stephanie Izard was named one of the best new chefs in the country by Food & Wine magazine Tuesday. The annual list, comprising chefs who have run their restaurants for less than five years, tabbed the former "Top Chef'"winner along with a slew of other...
| Apr 13, 2011
| 4:00 AM
Day 13 of 30 sandwiches in 30 days.
The secret to Rick Bayless' extraordinary choriqueso isn't the house-made chorizo -- tangy, spiced crumbled pork, its chili-powder-dyed oil seeped into the bread's crevices. Nor is it the roasted...
| Apr 14, 2011
| 4:23 AM
Eighteen "Golden Beet" awards for bringing local food to Illinois communities have been announced by the Illinois Stewardship Alliance, an organization promoting "environmentally sustainable, economically viable, socially just local food systems through...
| Apr 18, 2011
| 8:00 AM
We may be living in the golden age of food television. Twenty years ago, you had to wait for Julia Child and a few others every week on PBS. Today, it's such a hot commodity that ABC is canceling soap operas and replacing them with a foodie version of...
| Nov 14, 2010
Santa Barbara County's Santa Ynez Valley is known for its fine wines and upscale horse farms, but some of the Old West remains, including two historic stagecoach stops that continue to operate as successful restaurants.
Cold Spring Tavern, near the top...