'rick bayless' on Serious Eats

Video: Rick Bayless Makes Sparkling Ginger Margaritas at Serious Eats HQ

We had a swell happy hour recently when Rick Bayless stopped by the Serious Eats office to demonstrate a few recipes from his book Frontera: Margaritas, Guacamoles, and Snacks. In this video, Rick Bayless and Ed Levine shake up an excellent batch of sparkling ginger margaritas, and Rick gives us a quick education about agave syrup and kaffir lime leaves. More

Dinner Tonight: Rick Bayless's Zucchini, Corn, and Poblano Tacos

You don't come across vegetarian tacos all that often, but in the rare instances in which you do, they're often wonderful. For a long time my go-to was another Rick Bayless recipe involving swiss chard and caramelized onions; I'd put them in front of any meat eater any day. Searching for a recipe using corn and zucchini, I came across this second Bayless recipe, which is similarly excellent. More

Rick Bayless's Zucchini, Corn, and Poblano Tacos

You don't come across vegetarian tacos all that often, but in the rare instances in which you do, they're often wonderful. For a long time my go-to was another Rick Bayless recipe involving swiss chard and caramelized onions; I'd put them in front of any meat eater any day. Searching for a recipe using corn and zucchini, I came across this second Bayless recipe, which is similarly excellent. More

Lunch in the Loop: Frontera Fresco

When I told my coworkers that I was going to Macy's for lunch, some of them looked at me like I was crazy. No, I wasn't going to attempt to eat a Coach purse or eat a whole box of Frango mints for lunch (though if I'm drunk enough I'll eat anything). I thought everybody knew that there was a food court on the 7th floor of the Macy's building on State Street. More

Dinner Tonight: Baked Chicken with Roasted Tomatillo Cream Sauce

Tomatillo salsa is also an excellent base for starting a dish with those smokey, spicy flavors, like this one from Rick Bayless's Salsas that Cook. If you have the salsa made already, it's almost no work: stir together with cream, pour it over chicken, and bake until the chicken is just cooked through. Making the salsa takes all of ten minutes, though—so either way, it's quick, simple, and satisfying cooking. More

A Sandwich a Day: Egg and Chorizo Torta from Tortas Frontera in O'Hare International Airport, Chicago

Rick Bayless, the respected patron of haute Mexican cuisine, has plenty of well deserved achievements and accolades in his trophy case. And he can add another for this egg and chorizo torta ($9) at his Tortas Frontera restaurant in Terminal 1 (near gate B11). While eating it, I was actually glad to be subjected to a one-hour layover in O'Hare airport. More

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