| Jun 4, 2012
| 4:32 PM
Chef Matthew Antoun has never been to culinary school. Instead, he spent time cooking in 11 different restaurant kitchens, including Thomas Keller’s Per Se, and the West Branch French restaurant, both in New York City....
| Oct 23, 2012
| 4:39 PM
Get your fill of sammies as Chef Emeril Lagasse demonstrates how to prepare some of his favorites from his new cookbook Emeril’s Kicked-Up Sandwiches: Stacked with Flavor at 4 p.m. Thursday, Oct 25, 2012, at Macy’s The Mall at Millenia (Home...
| May 4, 2012
| 4:34 PM
Rick Bayless has just produced his first app for the iPhone: Rick Bayless: Mexican Essentials....
| May 10, 2012
| 4:32 PM
The James Beard Restaurant Awards in New York felt like the Oscars, complete with paparazzi. There was no red carpet, but Wolfgang Puck, David Chang of Momofuku and Matt Molina of Osteria Mozza got the star treatment....
| Mar 28, 2012
| 11:07 AM
Lubricated by a salty margarita purloined in the lobby, clearly besotted with the environmental theatricality of period Mexican chic, and with the taste of Rick Bayless' tuna ceviche apparently dancing cartwheels on his lips, one intensely aroused...
| Mar 28, 2012
| 12:15 PM
When a dinner-theater production is all about the transformative and seductive power of food, the stuff it serves to the audience had better be damn good.
And during "Cascabel," Rick Bayless curled my toes.
The show may be corny in spots, and the...
| Mar 29, 2012
| 8:16 AM
Over a recent lunch, genial playwright Donald Margulies was wondering why it took so many years to get a foothold in Chicago.
Margulies, who seemed genuinely quizzical on the subject, had a point. With the exception of a (to my mind) quotidian 2003...
| Jul 11, 2012
| 10:19 AM
| Dec 15, 2011
| 1:34 PM
In today's Dining section, we get dreamy for Alma, the latest collaborative beer between Goose Island and Frontera Grill. At press time, it looked as if the beer would only be around for another week, but good news: it should be on draft at Frontera...
| Dec 26, 2011
Out to lunch: Topolobampo, 445 N. Clark St.Who eats: Businesspeople, out-of-towners and, this time of year, lots of end-of-year revelers.
Why eat: The most decorated Mexican restaurant in America; Rick Bayless' Topolobampo and Frontera Grill (the...
| Jan 1, 2012
| 6:57 PM
New Year's Eve is a time for drama, but chef Charlie Trotter outdid himself Sunday.
Shortly after midnight, in front of some 100 guests in his eponymous restaurant, Trotter dropped a bomb: At the end of August, after the acclaimed restaurant celebrates...