If you have not tasted nopal cactus, it is a little crunchy, like an al dente green bean, but decidedly tangier. It is the texture that must be wrestled with. There is no way Rick could amass a ...

Chef Rick Bayless makes Mexican chilaquiles while Ming puts his spin on nachos. Seven-time James Beard Award-winning chef and longtime host of the public television series, Mexico: One Plate at a Time ...

Award-winning Chef Rick Bayless launches partnership with CookUnity, delivering fresh dishes from the heart of Mexico's culinary traditions to Chicagoland kitchens. CookUnity, the first-of-its-kind ...

One of the biggest challenges of pickling red onions is retaining their vibrant color. Just one or two missteps, and your pickled onions could end up a dingy, pale white or grayish color –- which ...

Chef and teacher Rick Bayless provides the inspiration and guidance that home cooks have needed, from essential recipes and explorations of Mexico's many chiles to quick-to-prepare everyday dishes and ...

Serena Maria Daniels is a former editor for Eater, Midwest region, responsible for coverage in Chicago, Detroit, and the Twin Cities. She’s a longtime Detroiter, by way of the West Coast and has been ...

CHICAGO Celebrity chef Rick Bayless this week opened XOCO, his first Leadership in Energy and Environmental Design, or LEED-certified, green restaurant, in Chicago’s River North neighborhood. The ...

LOS ANGELES Chicago’s Rick Bayless, a James Beard Award-winning chef, is set to open his first restaurant outside the Windy City with the April debut of RED O on Melrose Avenue here. The restaurant ...

At his latest restaurant, Rick Bayless aims to showcase a relatively unsung region of Mexico — the state of Baja California. By Elaine Glusac When the chef and cookbook author Rick Bayless takes a ...