Top Chef Masters winner and Chicago-based champion of Mexican food Rick Bayless can now add Order of the Aztec Eagle to his list of accolades, which include Food & WineBest New Chef (1988) and three awards from the James Beard Foundation. The Mexican government honored Bayless with this latest distinction—the highest decoration awarded to foreigners—for his work promoting the cuisine throughout America via books, television shows and restaurants like his flagship, Frontera Grill. To get a taste of Bayless’s multi-award-winning cooking, we suggest his Chicken-Stuffed Tamal. The savory pie has the tender texture and rich corn flavor of tamales but takes much less time to put together.
Related: More Recipes from Rick Bayless
Fantastic Mexican Recipes
Savory Pies and Tarts
© Kirsten Strecker / Roast Chicken
Today, the New York Times profiled Maria Gandara, a woman whose pesto looks ordinary but “might as well [be] some rare liquid drug.” Her company, Buddhapesto, which she and her husband run out of their Woodstock farmhouse, makes just one product—basil pesto—but her customers are devout and, as the piece implies, possibly addicted. To try a different kind of pesto, we recommend this delicious basil-free version. Made with arugula, walnuts and Manchego cheese, the easy condiment is perfect with roast chicken, but will also upgrade a sandwich, pasta or sliced steak.
Related: Delicious Basil Recipes
Fantastic Roast Chicken
Cooking with Herbs