Stop by every Wednesday for “Eat this!” a focus on seasonal ingredients and unique recipes from the Chicago area’s best chefs.
Index of Dining Chicago recipes
| Appetizers and snacks | Desserts |
| Salads and vegetables | Drinks |
| Meat | Miscellaneous |
| Poultry | Contributing chefs |
| Seafood | Contributing restaurants |
| Sauces, dressings and condiments |
- Arancini, Sicilian rice balls
- Asparagus appetizer with truffle balsamic vinaigrette
- Bruschetta with asparagus, arugula, prosciutto di Parma and mozzarella
- Carrot and cranberry borscht
- Chicharron, puffed pork rinds
- Fried dill pickle chips
- Guacamole trio
- Tiradito, sashimi-style tilapia in lime juice with Peruvian yellow peppers and corn
- Asparagus appetizer with truffle balsamic vinaigrette
- Black-eyed peas
- Blackhawk spinning 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
- Dill refrigerator pickles
- Okra, pickled
- Panzanella, Italian bread-and-tomato salad
- Sagamité, native-Illinoisan vegetable medley
- Sformato di zucca, Italian squash flan
- Spinach salad skewer with chicharron, molten egg and creme
- Waldorf salad
- Zaalouk, Moroccan eggplant salad
- Cassoulet, classic French bean and sausage casserole
- Feijoada, Brazilian black-bean and meat stew
- Fruit-steamed ribs
- Guinness beef stew
- Hot dog, Chicago-style
- Longganisa, Filipino sausage
- Meatloaf
- Pig’s head, baked
- Porchetta, Italian pork roast
- Pork chops, blackened
- Prime rib, boneless
- Beer-can chicken
- 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
- Halibut with bacon, pearl onions, pea tendrils and fresh English pea broth
- Lobster salad with horseradish panna cotta and aged-balsamic-pickled raspberries
- Lobster-stuffed avocado with mango salsa and chili beurre fondue
- Salmon cassoulet
- 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
Sauces, dressings and condiments
- Cherry-merlot dipping sauce
- Chow chow, mirliton
- Farofa, Brazilian toasted cassava flour
- Horseradish cream sauce
- Lemon thyme oil
- Mushroom gravy
- Onion pickle
- Piccalilli
- Vinaigrette, brown butter dill
- Vinaigrette, chili lime
- Vinaigrette, truffle balsamic
- Bananas Foster
- 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, fresh lemon slice custard
- Zeppole di San Giuseppe, Italian cream puffs for St. Joseph’s Day
- The Chicago cocktail
- Eggnog
- Matzoon, fermented milk
- Cheese fondue
- Granola
- Guinness french toast
- Panini with prosciutto, gorgonzola and fig butter
- Quinoa with smoked bacon
- Alcid, Andrew: Coq au vin
- Anaya, Alfredo: Meatloaf with mushroom gravy
- Bacle, Jerome:
- Lobster salad with horseradish panna cotta and aged-balsamic-pickled raspberries
- Stone bass with cauliflower puree
- Bellini, Weslie: Beer-can chicken
- Biggers, Greg: Corn and ‘Lola Rosa’ salad with brown butter dill vinaigrette
- Brennan, Francis:
- Caregnato, Evandro: Feijoada with farofa
- Casteñada, Gustavo: Guacamole trio
- Corson, Juliet: Baked pig’s head
- Davis, John: Cheese fondue
- DiGregorio, David: Zeppole di San Giuseppe
- Duque, Kendal: Chocolate and port ‘pots de creme’ with black peppercorn wafers
- Fehribach, Paul: Southern-style pickles and relishes
- Foss, Phillip: Black-eyed peas
- Gand, Gale: Lekach
- Gracen, Kim: Granola
- Griffin, Jerl: Boneless prime rib with horseradish cream sauce
- 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: Zaalouk
- Kasper, Mark: Blackened pork chops
- Kilberg, Jim: Arancini
- Macchia, Chris: Crostate di frutti di bosco
- Maddox, Michael: Cassoulet
- Manchester, Bradley: Salmon cassoulet
- McCoy, Christopher: Seafood Cobb salad
- 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
- Paskewitz, Jason: Swordfish Provencal
- Priolo, Tony: Sformato di zucca
- Provenzano, Kevin: Panzanella
- Quakenbush, Patrick: Carrot and cranberry borscht
- Reyes, Cesar: Bananas Foster
- Roby, Alain: Fresh lemon slice custard pie
- Schwenke, Kimberly: Gingerbread house
- Sherman, Bruce: Smoked bacon quinoa
- Silva, Jonadab:
- 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
- Victorio, Jose: Tiradito
- Yigizaw, Almaz: Doro tibs wat
- Zimmerman, Andrew: Porchetta
- 312 Chicago, Loop: Gingerbread house
- Big Jones, Andersonville: Southern-style pickles and relishes
- Between Boutique Cafe and Lounge, Wicker Park: Tiradito
- Blind Faith Cafe, Evanston: Sagamité
- Carlucci, Downers Grove: Panzanella
- The Chicago Diner, Northalsted: Granola
- The Chicago Firehouse, South Loop: Bananas Foster
- 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
- Cuna, Lakeview: Chocolate and port ‘pots de creme’ with black peppercorn wafers
- Dine, West Loop: Meatloaf with mushroom gravy
- Don Roth’s Blackhawk, Wheeling (closed): Blackhawk spinning salad
- Elate, River North: Spinach salad skewer with chicharron, molten egg and creme
- Ethiopian Diamond, Edgewater and Rogers Park: Doro tibs wat
- Fizz Bar & Grill, Lakeview: Beer-can chicken
- Fleming’s Prime Steakhouse, River North and Lincolnshire: Boneless prime rib with horseradish cream sauce
- Fulton’s on the River, River North: Corn and ‘Lola Rosa’ salad with brown butter dill vinaigrette
- Geja’s Cafe, Lincoln Park:
- Gemini Bistro, Lincoln Park: Swordfish Provencal
- Glen Prairie, Glen Ellyn: Asparagus appetizer with truffle balsamic vinaigrette
- Hyatt Regency Chicago, Loop: Fresh lemon slice custard pie
- Il Poggiolo, Hinsdale: Arancini
- Jacky’s on Prairie, Evanston: Cobia with mango marinade and pineapple glaze
- Karma, Mundelein: Togarashi-seared ahi tuna with orange-ponzu cream and soy-miso sauces
- Kit Kat Lounge & Supper Club, Northalsted: Blackened pork chops
- La Tache, Andersonville: Coq au vin
- LaSalle Power Co., River North: Cucumber watermelon salad
- Le Titi de Paris, Arlington Heights: Cassoulet
- Lockwood, Loop: Black-eyed peas
- North Pond, Lincoln Park: Smoked bacon quinoa
- Old Oak Tap, West Town: Fried dill pickle chips
- Petterino’s, Loop:
- Piccolo Sogno, West Town: Sformato di zucca
- Prasino, LaGrange: Lobster-stuffed avocado with mango salsa and chili beurre fondue
- RB Grille, River North: Seafood Cobb salad
- Salute Wine Bar, River North: Panini with prosciutto, gorgonzola and fig butter
- 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: Zaalouk
- State and Lake, Loop: Salmon cassoulet
- Texas de Brazil, River North and Schaumburg: Feijoada with farofa
- Timothy O’Toole’s, River North and Gurnee:
- Trader Todd’s, Lakeview: Fruit-steamed ribs
- Vienna Beef Co. Factory Store and Cafe, Bucktown: Chicago-style hot dog
- Wave, Streeterville: Longganisa
- Zed451, River North: Carrot and cranberry borscht
- Zocalo Restaurant and Tequila Bar, River North: Guacamole trio
