How Chef Rick Bayless Is Cooking Up Change Beyond the Kitchen

In the 1980s, Rick and Deann Bayless entered Chicago’s restaurant scene with Frontera Grill; then came the high-end Topolobampo and street-food focused Xoco. Additional restaurants followed in Chicago and other cities. But creating and serving innovative takes on traditional Mexican food is only part of what Bayless is doing for Chicago and — at the […]

JeanMarie Brownson’s Red Lentil Soup With Lamb and Fresh Lemon

It all started with an avocado. When longtime Chicago Tribune food columnist JeanMarie Brownson was in fourth grade, her teacher returned from a Florida trip with the then-exotic fruit and shared it with the classroom. Brownson was captivated by the flavor and texture, and it inspired in her a lifelong love of food. Fast forward […]

Deep Dish Food News: September 30

Just as the fall is a harbinger for new fashion trends, so is it a time for brand-spanking new restaurants. There’s a lot of news to share: restaurant openings (and closings – sob!), singular food and wine dinners, and special events. Get your stomachs – and wallets – ready. Hot New Restaurants “Top Chef” fan […]

Chicago's Famous Foodies Tell All

Chicago is full of foodies. These local chefs, store owners and restaurateurs gave us an exclusive look at their ultimate favorites: spots to eat, dishes to cook at home, can’t-live-without cocktails and even a few fun facts and insider tips for navigating their restaurants and stores. RICK BAYLESS Chef and Founder of Frontera Grill, Topolobampo […]

Rick Bayless in Cascabel: One Hot Tamale

If you had told me 22 years ago, back when I was managing Frontera Grill and Topolobampo, that in 2012 I would be writing a theatre review of Chef Rick Bayless starring in a Tony-winning theater production, I would have laughed. Sure, Rick is a fantastic chef. But can he act? Can he dance? Can […]

Bacon-and-Tomato Guacamole

Serves: 8 to 10 as a nibble 5 strips medium-thick bacon 3 medium-large avocados 1/2 medium white onion, chopped into 1/4-inch pieces 2 or 3 canned chipotle chiles en adobo, removed from the canning sauce, stemmed, slit open, seeds scraped out and finely chopped 1 medium-large round, ripe tomato, cored and copped into 1/4-inch pieces 1/4 […]

Slow Cooked Chicken Veracruz-Style

When you think Rick Bayless, you think Topolobampo or Top Chef Masters champion, but what about slow cooker recipes? Really? Yep. Bayless has a few wonderful stews that work in the slow cooker. This one is adapted from “Mexican Everyday.” It’s not too spicy—so everyone loves it—and it’s super easy. Slow Cooked Chicken Veracruz-Style Serves: […]