Stop by every Wednesday for “Eat this!” a focus on seasonal ingredients and unique recipes from the Chicago area’s best chefs.
Index of Dining Chicago recipes
Appetizers and snacks
- Arancini, Sicilian rice balls
- Carrot and cranberry borscht
- Fried dill pickle chips
- Guacamole trio
- Tiradito, sashimi-style tilapia in lime juice with Peruvian yellow peppers and corn
Salads and vegetables
- Black-eyed peas
- Blackhawk spinning salad
- Cauliflower puree
- Cucumber watermelon salad with chili lime vinaigrette
- Panzanella, Italian bread-and-tomato salad
- Sagamité, native-Illinoisan vegetable medley
- Sformato di zucca, Italian squash flan
- Waldorf salad
- Zaalouk, Moroccan eggplant salad
Meat and poultry
- Cassoulet, classic French bean and sausage casserole
- Coq au vin, French braised chicken with red wine, bacon and onions
- Feijoada, Brazilian black-bean and meat stew
- Pig’s head, baked
- Porchetta, Italian pork roast
- Pork chops, blackened
Seafood
- Atlantic stone bass with cauliflower puree
- Salmon cassoulet
- Tiradito, sashimi-style tilapia in lime juice with Peruvian yellow peppers and corn
Desserts
- Chocolate and port ‘pots de creme’ or pudding, with black peppercorn wafers
- Crostate di frutti di bosco, peach, berry and brown butter tartlets
- Gingerbread house
- Lekach, honey-almond crunch cake
- Pie, fresh lemon slice custard
Drinks
- The Chicago cocktail
- Eggnog
- Matzoon, fermented milk
Miscellaneous
- Farofa, Brazilian toasted cassava flour
- Granola
- Panini with prosciutto, gorgonzola and fig butter
- Quinoa, with smoked bacon
Contributing chefs
- Alcid, Andrew: Coq au vin
- Bacle, Jerome: Atlantic stone bass with cauliflower puree
- Brennan, Francis: Waldorf salad
- Caregnato, Evandro: Feijoada with farofa
- Casteñada, Gustavo: Guacamole trio
- Corson, Juliet: Baked pig’s head
- Duque, Kendal: Chocolate and port ‘pots de creme’ or pudding, with black peppercorn wafers
- Foss, Phillip: Black-eyed peas
- Gand, Gale: Lekach
- Gracen, Kim: Granola
- Kamal, Khalid: Zaalouk
- Kasper, Mark: Blackened pork chops
- Kilberg, Jim: Arancini
- Macchia, Chris: Crostate di frutti di bosco
- Maddox, Michael: Cassoulet
- Manchester, Bradley: Salmon cassoulet
- Priolo, Tony: Sformato di zucca
- Provenzano, Kevin: Panzanella
- Quakenbush, Patrick: Carrot and cranberry borscht
- Roby, Alain: Fresh lemon slice custard pie
- Schwenke, Kimberly: Gingerbread house
- Sherman, Bruce: Smoked bacon quinoa
- Silva, Jonadab: Sagamité
- Victorio, Jose: Tiradito
- Zimmerman, Andrew: Porchetta
Contributing restaurants
- 312 Chicago, Loop: Gingerbread house
- Between Boutique Cafe and Lounge, Wicker Park: Tiradito
- Blind Faith Cafe, Evanston: Sagamité
- Carlucci, Downers Grove: Panzanella
- The Chicago Diner, Northalsted: Granola
- Coco Pazzo, River North: Crostate di frutti di bosco
- Courtright’s, Willow Springs: Atlantic stone bass with cauliflower puree
- Cuna, Lakeview: Chocolate and port ‘pots de creme’ or pudding, with black peppercorn wafers
- Don Roth’s Blackhawk, Wheeling: Blackhawk spinning salad
- Hyatt Regency Chicago, Loop: Fresh lemon slice custard pie
- Il Poggiolo, Hinsdale: Arancini
- Kit Kat Lounge & Supper Club, Northalsted: Blackened pork chops
- La Tache, Andersonville: Coq au vin
- LaSalle Power Co., River North: Cucumber watermelon salad
- Le Titi de Paris, Arlington Heights: Cassoulet
- Lockwood, Loop: Black-eyed peas
- North Pond, Lincoln Park: Smoked bacon quinoa
- Old Oak Tap, West Town: Fried dill pickle chips
- Petterino’s, Loop: Waldorf salad
- Piccolo Sogno, West Town: Sformato di zucca
- Salute Wine Bar, River North: Panini with prosciutto, gorgonzola and fig butter
- Sepia, West Loop: Porchetta
- Shokran, Irving Park: Zaalouk
- State and Lake, Loop: Salmon cassoulet
- Texas de Brazil, River North and Schaumburg: Feijoada with farofa
- Zed451, River North: Carrot and cranberry borscht
- Zocalo Restaurant and Tequila Bar, River North: Guacamole trio
