Stop by every Wednesday for “Eat this!” a focus on seasonal ingredients and unique recipes from the Chicago area’s best chefs. Week by week, we are compiling the largest online collection of recipes from Chicago restaurants and chefs.
Index of Dining Chicago recipes
| Appetizers and snacks | Sauces, dressings and condiments |
| Salads and vegetables | Desserts |
| Meat | Drinks |
| Poultry | Miscellaneous |
| Seafood | Contributing chefs |
| Cereals, grains and pastas | Contributing restaurants |
- Arancini, Sicilian rice balls
- Asparagus appetizer with truffle balsamic vinaigrette
- Bruschetta with asparagus, arugula, prosciutto di Parma and mozzarella
- Bruschetta, spring vegetable
- Carrot and cranberry borscht
- Chicharron, puffed pork rinds
- Fried dill pickle chips
- Goat cheese napoleon with grilled asparagus and cherry tomato vinaigrette
- Guacamole trio
- Pimento cheese and crostini
- Scotch eggs
- Tiradito, sashimi-style tilapia in lime juice with Peruvian yellow peppers and corn
- Asparagus appetizer with truffle balsamic vinaigrette
- Asparagus, grilled, with tomato-basil relish and Valdeon
- Baby beets salad
- Black-eyed peas
- Blackhawk spinning salad
- Brussels sprouts with bacon and prunes
- La calabeza rellena, Mexican-style oven-roasted acorn squash stuffed with artichokes, green peas, chile de arbol, mushrooms and saffron rice
- Caprese salad
- Cauliflower puree
- Corn and ‘Lola Rosa’ salad with brown butter dill vinaigrette
- Cobb salad, original and seafood
- Cucumber watermelon salad with chili lime vinaigrette
- Daylily fritters
- Dill refrigerator pickles
- Fava-bean puree
- Grape salad with roasted apples and gorgonzola cheese
- Green-bean wasabi pickles
- Hearts of palm salad
- Mustard greens, braised
- Okra, pickled
- Panzanella, Italian bread-and-tomato salad
- Reezy-peezy, Low Country rice cakes with Sea Island pea puree and beet greens
- Rhubarb pickles
- Ribollita, Tuscan thrice-cooked bread and vegetable ‘soup’
- Sagamité, native-Illinoisan vegetable medley
- Sformato di zucca, Italian squash flan
- Spinach salad skewer with chicharron, molten egg and creme
- Squash-blossom vichyssoise
- Tzimmes, vegetarian, Ashkenazi root-vegetable stew
- Vegetable stack, grilled, pesto-marinated, with balsamic reduction and crumbled blue cheese
- Waldorf salad
- Zaalouk, Moroccan eggplant salad
- Cassoulet, classic French bean and sausage casserole
- Churrasco de flank steak, Brazilian-style grilled flank steak
- Feijoada, Brazilian black-bean and meat stew
- Fruit-steamed ribs
- Guinness beef stew
- Hot dog, Chicago-style
- Kefta tagine, Moroccan meatballs in tomato sauce
- Lentils and fennel with sausage
- Kitfo, Ethiopian steak tartare
- Longganisa, Filipino sausage
- Meatloaf
- Pig’s head, baked
- Porchetta, Italian pork roast
- Pork chops, blackened
- Pork shoulder, cider-braised
- Prime rib, boneless
- Schnitzel a la Holstein, Austrian breaded veal cutlet topped with anchovies and egg
- Scotch eggs
- Short ribs, Asian
- Short ribs, braised
- Beer-can chicken
- Chicken paillard, grilled
- Enchiladas San Miguel
- Coq au vin, French braised chicken with red wine, bacon and onions
- Doro tibs wat, Ethiopian spicy sauteed chicken
- Cobia with mango marinade and pineapple glaze
- Gefilte fish, Jewish chopped-fish balls
- Halibut with bacon, pearl onions, pea tendrils and fresh English pea broth
- Halibut-cheek meringue
- Lobster bisque
- Lobster salad with horseradish panna cotta and aged-balsamic-pickled raspberries
- Lobster-stuffed avocado with mango salsa and chili beurre fondue
- Lobster thermidor
- Mussels with coriander and lemon
- Oysters on the half-shell
- Salmon cassoulet
- Salmon, grilled, with braised mustard greens and spicy applewood-smoked bacon vinaigrette
- Stone bass with cauliflower puree
- Swordfish Provencal
- Tiradito, sashimi-style tilapia in lime juice with Peruvian yellow peppers and corn
- Togarashi-seared ahi tuna with orange-ponzu cream and soy-miso sauces
- Gnudi, ricotta dumplings
- Granola
- Linguini with fresh basil, prosciutto di Parma, butter and Parmigiano-Reggiano
- Matzo-meal latkes
- Pappardelle
- Polenta cake with goat cheese
- Quinoa with smoked bacon
- Timballo Siciliano, Sicilian molded pasta
- Tortellini with mushroom ragu
Sauces, dressings and condiments
- Balsamic reduction
- Caraway and juniper oil
- Cherry-merlot dipping sauce
- Chow chow, mirliton
- Dry rub for chicken
- Cornbread sauce
- Farofa, Brazilian toasted cassava flour
- Horseradish cream sauce
- Lemon thyme oil
- Mushroom gravy
- Onion pickle
- Pesto
- Piccalilli
- Radish-green pistou
- Ragu alla Bolognese, Bologna-style meat sauce
- Roasted red jalapeno salsa
- Tomato-basil relish
- Vinaigrette, brown butter dill
- Vinaigrette, chili lime
- Vinaigrette, lemon
- Vinaigrette, maple-sherry
- Vinaigrette, spicy applewood-smoked bacon
- Vinaigrette, truffle balsamic
- Bananas Foster
- Beer and bourbon ice cream
- Chocolate and port ‘pots de creme’ or pudding, with black peppercorn wafers
- Crostate di frutti di bosco, peach, berry and brown butter tartlets
- Gingerbread house
- Lekach, honey-almond crunch cake
- Pie, banana cream
- Pie, chocolate pecan bourbon
- Pie, fresh lemon slice custard
- Rojik, Armenian nut candy
- Snow ice cream
- Zeppole di San Giuseppe, Italian cream puffs for St. Joseph’s Day
- Agua fria cocktail
- The Chicago cocktail
- Eggnog
- Matzoon, fermented milk
- Santa Catarina cocktail
- Two in the hand cocktail
- Cheese fondue
- Guinness french toast
- Panini with prosciutto, gorgonzola and fig butter
- Alcid, Andrew: Coq au vin
- Anaya, Alfredo: Meatloaf with mushroom gravy
- Appel, Todd: Santa Catarina cocktail
- Asimis, Antonia: Grilled asparagus with tomato-basil relish and Valdeon
- Bacle, Jerome:
- Lobster salad with horseradish panna cotta and aged-balsamic-pickled raspberries
- Stone bass with cauliflower puree
- Barron, Jill:
- Bellini, Weslie: Beer-can chicken
- Biggers, Greg: Corn and ‘Lola Rosa’ salad with brown butter dill vinaigrette
- Bielinski, Dobra: Chocolate pecan bourbon pie
- Brennan, Francis:
- Bumbaris, George: Daylily fritters
- Burns, Bridget:
- Cannon, Greg: Scotch eggs
- Caregnato, Evandro:
- Casteñada, Gustavo: Guacamole trio
- Challenger, Margarita: Enchiladas San Miguel
- Correia, Blaze: Caprese salad
- Corson, Juliet: Baked pig’s head
- Davis, John: Cheese fondue
- De Oliveira, Daniel: Agua fria cocktail
- Decker, Joe: Gefilte fish
- DiGregorio, David: Zeppole di San Giuseppe
- Dolezal, Zak: Polenta cake with goat cheese
- Duque, Kendal:
- Chocolate and port ‘pots de creme’ with black peppercorn wafers
- Dworshak, David: Braised short ribs
- Grilled wild king salmon with braised mustard greens and spicy applewood-smoked bacon vinaigrette
- Fehribach, Paul:
- Feltman, Eric: Lentils and fennel with sausage
- Foss, Phillip: Black-eyed peas
- Gambino, Anthony: Tortellini with mushroom ragu
- Gand, Gale: Lekach
- Geraci, Vince: Timballo Siciliano
- Gonzalez, Armando: La calabeza rellena
- Goss, Susan: Goat cheese napoleon with grilled asparagus and cherry tomato vinaigrette
- Gracen, Kim: Granola
- Gresh, Rick: Lobster bisque
- Griffin, Jerl: Boneless prime rib with horseradish cream sauce
- Grimes, Mark: Grilled chicken paillard
- Hagerman, Cliff: Fruit-steamed ribs
- Halverson, Scott: Lobster-stuffed avocado with mango salsa and chili beurre fondue
- Jacobs, Randal: Spinach salad skewer with chicharron, molten egg and creme
- Kamal, Khalid:
- Kasper, Mark: Blackened pork chops
- Katz, Paul: Grilled, pesto-marinated vegetable stack
- Kilberg, Jim: Arancini
- Kirker, Tim: Brussels sprouts with bacon and prunes
- Lindgren, Aaron: Banana cream pie
- Macchia, Chris: Crostate di frutti di bosco
- Maddox, Michael: Cassoulet
- Manchester, Bradley: Salmon cassoulet
- McCoy, Christopher: Seafood Cobb salad
- McKenna, Charlie: Pimento cheese and crostini
- Motto, Andy: Squash-blossom vichyssoise
- O’Brien, Sean:
- Ovanin, Danny: Asparagus appetizer with truffle balsamic vinaigrette
- Packer, Robert: Togarashi-seared ahi tuna with orange-ponzu cream and soy-miso sauces
- Papadopoulos, James: Oysters on the half-shell
- Paskewitz, Jason: Swordfish Provencal
- Pearson, Josh: Two in the hand cocktail
- Pinkney, Ina: Matzo-meal latkes
- Plucinski, Katherine: Beer and bourbon ice cream
- Ponzio, Michael: Pappardelle
- Priolo, Tony:
- Provenzano, Kevin:
- Quakenbush, Patrick: Carrot and cranberry borscht
- Reyes, Cesar: Bananas Foster
- Roby, Alain: Fresh lemon slice custard pie
- Scott, Sherman: Cider-braised pork shoulder
- Schulz, Kevin: Lobster thermidor
- Schwenke, Kimberly: Gingerbread house
- Sears, Nathan: Gnudi
- Seeber, Laco: Ragu alla Bolognese
- Sheerin, Patrick: Spring vegetable bruschetta
- Sherman, Bruce: Smoked bacon quinoa
- Simcik, Derek: Halibut-cheek meringue and fava puree
- Silva, Jonadab:
- Stegner, Sarah: Daylily fritters
- Subido, Kristine: Longganisa
- Sweica, Julie: Cherry-merlot dipping sauce
- Tellez, Arnulfo: Halibut with bacon, pearl onions, pea tendrils, fresh English pea broth and lemon thyme oil
- Tougne, Dominique: Mussels with coriander and lemon
- Victorio, Jose: Tiradito
- Walton, Scott: Baby beets salad
- Wolf, Danny: Vegetarian tzimmes
- Yigizaw, Almaz:
- Zapata, Hector: Schnitzel a la Holstein
- Zimmerman, Andrew: Porchetta
- 312 Chicago, Loop: Gingerbread house
- Atwood Cafe, Loop: Halibut-cheek meringue and fava puree
- The Bagel Restaurant & Deli, Lakeview and Skokie: Vegetarian tzimmes
- Benny’s Chop House, River North: Banana cream pie
- Between Boutique Cafe and Lounge, Wicker Park: Tiradito
- Big Jones, Andersonville:
- Bistro 110, Magnificent Mile: Mussels with coriander and lemon
- Bistrot Zinc, Gold Coast: Brussels sprouts with bacon and prunes
- Blind Faith Cafe, Evanston: Sagamité
- Blokes & Birds, Lakeview: Scotch eggs
- Carlucci, Downers Grove:
- Carnivale, River West: Braised short ribs
- The Chicago Diner, Northalsted: Granola
- The Chicago Firehouse, South Loop:
- Bananas Foster
- Grilled wild king salmon with braised mustard greens and spicy applewood-smoked bacon vinaigrette
- Coco Pazzo, River North: Crostate di frutti di bosco
- Courtright’s, Willow Springs:
- Lobster salad with horseradish panna cotta and aged-balsamic-pickled raspberries
- Stone bass with cauliflower puree
- Cucina Paradiso, Oak Park: Tortellini with mushroom ragu
- Cuna, Lakeview: Chocolate and port ‘pots de creme’ with black peppercorn wafers
- David Burke’s Primehouse, Streeterville: Lobster bisque
- Delightful Pastries, Jefferson Park, Old Town and West Loop: Chocolate pecan bourbon pie
- Dine, West Loop: Meatloaf with mushroom gravy
- Don Roth’s Blackhawk, Wheeling: Blackhawk spinning salad
- Duke’s Alehouse and Kitchen, Crystal Lake: Polenta cake with goat cheese
- Edelweiss, Norridge: Schnitzel a la Holstein
- Elate, River North: Spinach salad skewer with chicharron, molten egg and creme
- Ethiopian Diamond, Edgewater and Rogers Park:
- Fizz Bar & Grill, Lakeview: Beer-can chicken
- Fleming’s Prime Steakhouse, River North and Lincolnshire: Boneless prime rib with horseradish cream sauce
- Francesca’s restaurants, Lakeview and multiple other locations: Ragu alla Bolognese
- Fulton’s on the River, River North:
- Corn and ‘Lola Rosa’ salad with brown butter dill vinaigrette
- Lobster thermidor
- Geja’s Cafe, Lincoln Park:
- Gemini Bistro, Lincoln Park: Swordfish Provencal
- Glen Prairie, Glen Ellyn: Asparagus appetizer with truffle balsamic vinaigrette
- Guanajuato, Glencoe: Enchiladas San Miguel
- Harvest, Magnificent Mile: Cider-braised pork shoulder
- Harry Caray’s Italian Steakhouse, Lombard, River North and Rosemont: Grilled, pesto-marinated vegetable stack
- Hyatt Regency Chicago, Loop: Fresh lemon slice custard pie
- Il Poggiolo, Hinsdale: Arancini
- Ina’s, West Loop: Matzo-meal latkes
- Jacky’s on Prairie, Evanston (now Hota: Cobia with mango marinade and pineapple glaze
- Jerry’s, Winnetka:
- Karma, Mundelein: Togarashi-seared ahi tuna with orange-ponzu cream and soy-miso sauces
- Kit Kat Lounge & Supper Club, Northalsted: Blackened pork chops
- LaSalle Power Co., River North: Cucumber watermelon salad
- Las Palmas, Wicker Park: La calabeza rellena
- La Tache, Andersonville: Coq au vin
- Le Titi de Paris, Arlington Heights: Cassoulet
- Lillie’s Q, Wicker Park: Pimento cheese and crostini
- Lockwood, Loop: Black-eyed peas
- Mana Food Bar, Wicker Park:
- Markethouse Restaurant and Bar, Streeterville: Baby beets salad
- Nia, West Loop: Grilled asparagus with tomato-basil relish and Valdeon
- North Pond, Lincoln Park: Smoked bacon quinoa
- Old Oak Tap, West Town: Fried dill pickle chips
- Petterino’s, Loop:
- Piccolo Sogno, West Town:
- Pinstripes, Northbrook and South Barrington: Grilled chicken paillard
- Prairie Grass Cafe, Northbrook: Daylily fritters
- Prasino, LaGrange: Lobster-stuffed avocado with mango salsa and chili beurre fondue
- Quince, Evanston: Squash-blossom vichyssoise
- RB Grille, River North: Seafood Cobb salad
- Renaissance Hotel, Schaumburg: Beer and bourbon ice cream
- Ristorante al Teatro, Pilsen: Timballo Siciliano
- Rosebud Restaurants: Pappardelle
- Salute Wine Bar, River North: Panini with prosciutto, gorgonzola and fig butter
- Sam & Harry’s Steakhouse, Schaumburg: Oysters on the half-shell
- Sepia, West Loop: Porchetta
- Shaw’s Crab House, River North and Schaumburg: Halibut with bacon, pearl onions, pea tendrils, fresh English pea broth and lemon thyme oil
- Shokran, Irving Park:
- The Signature Room at the 95th, Streeterville: Spring vegetable bruschetta
- State and Lake, Loop: Salmon cassoulet
- Texas de Brazil, River North and Schaumburg:
- 3 Vines Cafe & Wine Bar, Sleepy Hollow: Lentils and fennel with sausage
- Timothy O’Toole’s, River North and Gurnee:
- Trader Todd’s, Lakeview: Fruit-steamed ribs
- Vie, Western Springs: Gnudi
- Vienna Beef Co. Factory Store and Cafe, Bucktown: Chicago-style hot dog
- Vintage 338, Lincoln Park: Caprese salad
- Wave, Streeterville: Longganisa
- West Town Tavern, West Town: Goat cheese napoleon with grilled asparagus and cherry tomato vinaigrette
- Wildfire, Lincolnshire and multiple other locations: Gefilte fish
- Zed451, River North: Carrot and cranberry borscht
- Zocalo Restaurant and Tequila Bar, River North: Guacamole trio