Taco Tuesday: Burrito Beach

We have the best recipes from Burrito Beach for dinner tonight

Tuesday gets a bad rap as a weekday. It doesn’t have the “motivation” that comes on Monday or the “wine” like Wednesday does. However, luckily for Tuesday, we have tacos! And while we would never try to talk you out of going to a restaurant for dinner, you really can have your own ‘Taco Tuesday’ at home. The chefs behind ... Read More »

Osteria via Stato’s Heirloom Tomato Dinner and Recipe

Join the restaurant for a Heirloom Tomato Dinner with Nick Nichols of Nichols Farm & Orchard

Summer is tomato season, and it’s one we are always happy to celebrate. In honor of this juicy red veggie, the folks at Osteria via Stato {620 North State Street, Chicago; 312.642.8450} is throwing a dinner, sure to satisfy our veggie needs. On Wednesday, August 31, the restaurant is putting on their annual Heirloom Tomato Dinner with Nick Nichols of Nichols Farm & Orchard, starting ... Read More »

Recipe: Chilean Sea Bass

From The Palm restaurant

Ingredients (serves two to three people) Roasted corn relish: 1 c roasted corn kernels 2 Tbsp blended oil (50/50 extra virgin olive oil and vegetable oil) 1 Tbsp minced shallots 1/4 c diced red pepper 1 jalapeño, seeded, small dice 2 Tbsp fresh lime juice 1 Tbsp extra virgin olive oil 1/4 tsp granulated sugar 1/4 c thinly sliced scallions ... Read More »

Healthy Summer Dining and Cooking

RockFit lunch fare and recipes—perfect for summer

With the weather getting hotter, and beach season in full effect, this is the perfect time to find your new favorite health-forward meal. Lighter choices that use fresh, seasonal ingredients are easy to find at restaurants and make at home during this season … plus they can be delicious! For example, Rockit Bar & Grill {22 West Hubbard Street, Chicago; 312.645.6000} now has a health-conscious and ... Read More »

Chao Tom Recipe

From Chef Quoc Luong of Le Colonial


Recipe from Le Colonial {937 North Rush Street, Chicago; 312.255.0088} Serves four people Ingredients Shrimp: 1 lb shrimp, shelled and deveined 1 tsp salt 1 tsp sugar 1 Tbsp chopped garlic 2 Tbsp chopped scallion (white part only) 1/2 tsp white pepper sugarcane skewers, for grilling Peanut Sauce: 1 Tbsp vegetable oil 1 Tbsp chopped onion 1 tsp chopped garlic 1/4 c ... Read More »

Restaurant Recipes at Home

Their recipes, your kitchen

Smoked Salmon and Cucumber Yogurt with Toasted Ciabatta From Chef Dan Harris of Davanti Enoteca serves four to six Ingredients: Cucumber yogurt: 1/2 c diced cucumber 1 tsp dill 1 Tbsp chopped capers 1/2 c Greek yogurt 1/4 c mayonnaise 2 tsp lemon zest salt to taste 6 slices ciabatta bread 2 Tbsp canola oil Salmon: 2 oz smoked salmon ... Read More »

Their Recipes, Your Kitchen

Ravioli, braised rabbit, and more

Ravioli Di “Piccolo  Sogno” From Chef/Owner Tony Priolo of Piccolo Sogno serves four Ingredients Filling: 1 c fresh ricotta cheese ƒ1/8 c freshly grated Parmigiano-Reggiano 1/8 c Laura Chenel goat cheese ƒ1/8 c chopped Gorgonzola Dolce Latte cheese 1 tsp chopped Italian parsley Sicilian sea salt to taste freshly ground black pepper to taste Pasta dough: 4 whole eggs 4 egg yolks ... Read More »

Chase Bailey’s Apricot Amazeballs Recipe

The Chase 'N Yur Face host shares a recipe that works as an app or dessert

Apricot Amazeballs

Apricot Amazeballs from Chef Chase Bailey of Chase ‘N Yur Face serves five Ingredients 15 whole fresh apricots 15 small mozzarella bocconcini 1 jalapeño, diced (optional) 1 c flour 1 Tbsp cornstarch 1-1/2 c soda water 1-2 Tbsp sugar* 1-1/2 qts canola oil *Sugar is only necessary if you’re making the Amazeballs as a dessert. Method Cut apricots in half ... Read More »

Quinoa Crab Cakes with Ramp Pesto

from Executive Chef James Samson of Great Street

Quinoa Crab Cakes with ramp pesto

serves four Ingredients Crab cakes: 2 Tbsp whole butter, plus extra for frying 2 oz diced shallot 2 oz diced celery 8 oz scallops 4 oz heavy cream 8 oz egg white (approximately 8 egg whites) 6 oz quinoa, cooked 16 oz lump crab 1 oz lemon zest 2 oz chopped chives fresh basil and lemon zest for garnish Ramp ... Read More »

Chilled Avocado Soup

from Executive Chef Andy Gibson of Bull & Bear (DineAmic Group)

Avocado Soup

serves four Ingredients Avocado soup: 1-1/2 Tbsp olive oil 1/2 c diced Spanish onions 2 garlic cloves, minced 1 jalapeño, seeded and diced 2 avocados 2 Tbsp lime juice 2 c vegetable stock 1 c water 2 Tbsp chopped cilantro kosher salt to taste 1 bag shoestring potatoes Cilantro cream: 1/2 c sour cream 1/2 c lime juice 1 Tbsp ... Read More »