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Entries tagged with 'Coco'

8 Corn Dishes We Love in Chicago

Chicago Roger Kamholz 1 comment

With summer winding down, the next few weeks may present our last chance for months to enjoy the gifts of the season in their freshest, most robust, most immediate form. And one of the shining emblems of summertime is surely fresh corn. More

11 Egg Sandwiches We Love in Chicago

Chicago Hally Wolhandler 1 comment

National Sandwich Month continues with a countdown of some of our favorite egg sandwiches in Chicago. More

The 10 Best Jibaritos in Chicago

Chicago Nick Kindelsperger 15 comments

Of all of Chicago's original sandwich creations, none is as unique or beguiling as the jibarito. Here are ten different options, all distinct, and ready for you to devour. More

Last Week's Contest Winners

Caroline Russock 1 comment

Cook the Book: Coco: buttonwillowsix, Pupster, egadman,, skokefoe, and QuinnO. Winners have been notified by email and also appear on our Contest Winners page. Thanks to all who entered. More

Cook the Book: Black Pepper Panna Cotta with Figs

Serious Eats Caroline Russock 5 comments

This recipe for Black Pepper Panna Cotta with Figs is one of those desserts that won't push you over the edge into a food coma—it's just a clean and slightly sweet way to finish your meal. More

Cook the Book: Pork Agnolotti with Tomato Marmellata and Crisp Pancetta

Serious Eats Caroline Russock Post a comment

This Pork Agnolotti with Tomato Marmellata and Crisp Pancetta adapted from the menu that Carbone contributed to Coco was inspired by a BLT, especially the B and T. More

Steamed Eggs with Dried Tuna Roe on Toast

Serious Eats Caroline Russock Post a comment

The following recipe is from the March 24 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Mario Batali chose Jody Williams to be one of his leading contemporary chefs for Coco, saying... More

Cook the Book: Clam and Chile Pizza

Serious Eats Caroline Russock 13 comments

The clam topping for this pizza is made by steaming clams in white wine, onions, garlic, and bay leaves. Normally cheese-less pizzas aren't my favorite but with this one, I didn't miss the mozzarella at all. More

Cook the Book: Raw Scallops with Green Apple and Dashi

Serious Eats Caroline Russock 1 comment

Green apples, raw scallops, poppy seeds, and dashi might seem like unlikely partners but when the elements come together the flavors make prefect sense. The sweet scallops play off of the dashi's umami and the apples lend a bit of tart sweetness and crunch. More

Cook the Book: Beef Tenderloin with Horseradish and Watercress Rolls

Serious Eats Caroline Russock 5 comments

The menu that Bloomfield choose for Coco, typical of her cooking, focuses on fresh ingredients prepared simply and seasoned aggressively. The starter, Beef Tenderloin with Horseradish and Watercress Rolls, spotlights a mix of influences: watercress and horseradish from the UK, balsamic and olive oil from Italy, and rich crème fraiche from France. The dish has elements of a carpaccio with arugula, a Sunday roast, and a simple steak and salad combo. More

Cook the Book: 'Coco'

Caroline Russock Closed

Ten chefs from around the world including Mario Batali, Alain Ducasse, Ferran Adrià, and Alice Waters were asked to hand-pick chefs they thought to be some of the most influential, innovative, and significant. They share their stories and menus in the pages of Coco, and each day this week we'll be featuring a different recipe from the book. Enter to win a copy here. More

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