The 1988 F&W Best New Chef's deeply researched approach to Mexican cooking shines in these delicious dishes, from citrusy ...

This week, Rick Bayless, the Top Chef Masters winner, will be hanging around the Highlands Ranch/Parker area for some special events; other foodie fun includes the Fresh Hop Celebration and ...

Two major taco stories hit on the same day, showcasing both tradition and innovation. Food & Wine profiled Rick Bayless’s ...

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 ...

1 pound (about 2 dozen) tightly closed fresh clams, preferably Manila 1 pound (about 3 dozen) tightly closed fresh mussels 1 pound medium-large (about 24) shrimp, peeled and deveined (you can leave ...

This is part one of my interview with David Payne, executive chef of Jelly Cafe; part two of our chat will run tomorrow. My mom,” sighs David Payne, “wasn’t a good cook. At all.” Peppers — green bells ...

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 ...

CookUnity, the first-of-its-kind 100% chef-led meal delivery platform, is proud to announce a new partnership with Rick Bayless, one of America’s most celebrated culinary icons.

Chicago chef, writer and humanitarian Rick Bayless is donating objects that represent his early career to the Smithsonian’s National Museum of American History. The new collection will be unveiled as ...

Rick Bayless is pretty fly for a white guy. He was born in Oklahoma to a family for whom barbecue was the preferred method of cooking anything and everything. He worked at his family’s grocery store, ...