Maldonado, a former hibachi chef at Mikata Japanese Steakhouse, now takes his grill and his skills to people's homes
With two restaurants and three Michelin stars, chef Ryan Ratino coaxes the most flavor out of one of his favorite ingredients: pork.
Chef Ryan Ratino shares his twist on barbecued pork with fork-tender, confit-style shoulder that will melt in your mouth.
If you’re a major spice addict but don’t have enough space in your cabinets or on your counter to store your collection, you need this hack from @pagemidwestdesignco. This drop-down spice storage is a genius way to use overlooked space in your tiny kitchen.
Chicago-based caterer Lisa Shaw draws inspiration from corn, using it as a backdrop for a cornucopia of fresh, summer flavors.
Three Chicago chefs serve up their favorite potato recipes, from sweet frites to au gratin and even a potato salad.
Top this herby potato salad recipe with your favorite protein to make it a main course, or serve it more traditionally as a side.
These decadently rich au gratin potatoes reflect the symmetry between the acclaimed chef Carlos Gaytán’s Mexican heritage and his French culinary technique which he brings to the table at Chicago’s Tzuco.
This particularly colorful fries recipe is salty, crispy and a perfect complement to a burger or steak.
Make a big batch of this customizable granola recipe to keep on hand for family, friends or guests — it keeps for a month!
This panzanella recipe features sweet black cherries in place of the more typical tomatoes for a satisfying Midwest mashup.
As a high school student, Scott Simpson tried many different jobs before working in the kitchen of a restaurant. That's when everything clicked.
Black cherry panzanella and cherry cristo recipes from “The Cherry Capital of the World,” Michigan.
Visit a picturesque cherry farm in northern Michigan — a region where 40% of the United States’ annual tart cherry crop is produced annually.
An iteration of the French Monte Cristo sandwich, this cherry cristo doesn’t skimp on flavor with bacon, capicola ham, sweet cherries and maple syrup.
Deer heart greens are essential to seal in moisture in this salmon recipe, but if you can’t find them in your forest or market, try Italian kale.
Treat the king salmon in this recipe like a great rib-eye steak — the only seasoning it needs is a bit of salt, pepper and oil.
Playful presentation makes this salmon sushi recipe a win with kids and adults alike.
An Alaskan take on traditional fish chowders, this salmon chowder recipe is topped with flavorful, crunchy fried salmon skin.
Although he concedes slicing and eating it plain is sometimes best, chef Jeremiah Galey dreams up out-of-the-box watermelon recipes.
The ever-versatile watermelon is the star of this sweet-and-savory side dish mash-up featuring a balsamic reduction, Tajín seasoning and feta cheese.
This dairy-free dessert recipe makes the most of juicy watermelon with just five ingredients.
Watermelon juice and grenadine make this gin cocktail recipe as colorful as it is delicious.
A summer salad recipe is a refreshing way to avoid using the oven on hot days. Serve with a baguette from your favorite bakery, and you’re set.
Some flavors are somehow even more delicious in frozen form, and this peanut butter and honey ice cream recipe is no exception.