|
Laura Frankel

One of the country's preeminent kosher chefs helps simplify both holiday dishes and everyday meals. Chef Laura Frankel joins Chicago Tonight to discuss latest her book, Jewish Slow Cooker Recipes.

|

Homaro Cantu, the talented chef and owner of Moto restaurant, has died.

|

Celebrity chef Lidia Bastianich has educated audiences across the U.S. about traditional Italian dishes and ways of living. Her cooking show Lidia's Kitchen explores different styles of cooking throughout Italian regions while also making it accessible for viewers. Bastianich stops by the studio to talk about her success in the food and restaurant world, as well as where her love for cooking and quality ingredients originated from.

|

Chef and restaurateur Rick Bayless stops by to share some delicious springtime dishes. Check out two recipes and view a behind-the-scenes slideshow.

|

Christmas and New Year’s Eve are fast approaching, which means parties and entertaining. Chef Rick Bayless joins us to share a festive margarita recipe and shrimp cocktail with a Mexican twist. Read his recipes.

|

Dignitaries and top chefs come together to celebrate Charlie Trotter. Paris Schutz has the story.

|

Influential chef Charlie Trotter, whose culinary skills and eponymous Chicago restaurant became world famous, died today at the age of 54. We take a look back at his celebrated career and the impact he had on the world of fine cuisine with three chefs who trained under Trotter. Watch a web extra video from our archives.

|

We look at the contribution Chef Charlie Trotter made to the Chicago fine dining scene with journalist Louisa Chu, food contributor for WBEZ and host of weekly podcast, Chewing the Fat, writer David Tamarkin, media director for Chef Rick Bayless and editor of Middlewest magazine, and Chicago magazine executive editor Jennifer Tanaka.
 

|

Chef Rick Bayless shares his Roasted Poblano Gazpacho recipe with us. Read the recipe.

|

Chef Rick Bayless shows us how to make Salsa Huevona served over grilled lobster.

|

Chef and author Rick Bayless shows us how to make an American classic with a twist.

randomness