| Jul 29, 2013
| 8:40 PM
The Fig & Olive restaurant chain drips with foodie cred.
The eateries, which started in Manhattan, feature fancy olive oils and celebrity sightings. An average diner's check easily breaches $50. The Mediterranean-inspired cuisine is the antithesis of...
| Aug 1, 2013
445 N. Clark St. 312-661-1434
Mexican cuisine king Rick Bayless presides over these sibling restaurants that share an entrance and bar; Topolo skews toward fine dining, while Frontera is more rustic and regional. For a taste...
| Feb 22, 2013
Limes and tequila rule. It's National Margarita Day. Here are favorite libations from the Orlando Sentinel recipe archives. Feel free to share your recipes with us too. Watermelon Mango Margarita Yield: 3 servings. 2 cups chopped seedless watermelon...
| Feb 28, 2012
| 6:12 PM
SAN JOSE DEL CABO, Baja California Sur, Mexico — The sweet and juicy heirloom tomatoes are the stars in a simple salad topped with sprinkles of feta cheese and anointed with a splash of olive oil and balsamic vinegar. Every element is delicious, but...
| Mar 24, 2011
One unexpected benefit of enhanced airport security is that airport dining options have never been better. The arrive-early dictum (to allow for screening delays) has resulted in airports full of travelers with time on their hands and the sure knowledge...
| 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...