Rick Bayless

Rick Bayless’s Chilied Tortilla Soup

source: shadowcook.com

from Rick Bayless’s Mexican Kitchen, pp. 117-18. Continuing on my tear through Mexican cookbooks, I decided to one more recipe from Bayless’s book ... shadowcook.com

Published Fri, May 8

A Century of Flavor: Chicago's Nielsen-Massey Vanillas

source: ABC7Chicago.com

  USA Exquisite photography and helpful cooking tips accompany each easy-to-follow recipe. The cookbook includes inspired creations by culinary masters: Flan Clásico de Vanilla by Rick Bayless, owner of Frontera Grill / Topolobampo in Chicago; ...

Published Mon, Mar 2

Longmont Times-Call

source: Longmont Daily Times-Call

 CO With help from Marcial’s mother in Mexico and reruns of chef Rick Bayless’ “Mexico: One Plate at a Time,” the Sosas pieced together their own tamale recipe. The couple and their six children start working on the tamales at about 3 pm on Saturday. ...

Published Sun, Feb 22

Mole: Hurray for Mexican celebration dish

source: Arizona Daily Star

 AZ But be warned, Mexican cuisine expert Rick Bayless said in a phone interview, mole is not a dish you decide to whip up on a whim. It takes planning, preparation and plenty of time. 1. Getting started. Spread the tomatillos on a baking sheet and roast ...

Published Tue, Feb 10

Eatery adds menu item honoring President Obama

source: Vero Beach Press-Journal

 FL and Chicago is represented not only in the dill pickle, mustard and celery salt of the city’s famous hot dogs, but also the roasted peppers and hot sauce that symbolizes his favorite Chicago restaurant, Rick Bayless’s Topolobampo. ...

Published Mon, Jan 26

Obama Fest! A party menu of global proportions

source: Chicago Tribune

 United States - Our recipe from chef Rick Bayless features sun-dried tomatoes and lots of onions. It's great the morning-after, too, with fried eggs and salsa.

Published Wed, Jan 14

Slow & easy: Do-ahead dinners in the slow-cooker

source: Monterey County Herald

Slow & easy: Do-ahead dinners in the slow-cooker  CA - Jan 7, 2009 I thought we'd hit the highest peaks of slow cookery until we tried Chicken a la Veracruzana in Rick Bayless' "Mexican Everyday" (Norton, $29.95). ...

Published Wed, Jan 7

Foodies Try To Shove Their Picks For Ag Secretary Down Obama's Throat

source: TPM Election Central

 NY - Dec 4, 2008 Eric Schlosser, the author of Fast Food Nation, and Rick Bayless, a Mexican cookbook writer who (as I know from personal experience) has a mean recipe ...

Published Thu, Dec 4