Chef Paul Kahan uses garlic, lemon juice, chile and the mildly spicy Basque red pepper piment d’Espelette to flavor the oil for his chicken. He brushes half of the seasoned oil on the chicken as it cooks; the rest gets served at the table. Slideshow: Grilled Chicken Recipes
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Chef Paul Kahan ramps up this comforting Italian take on mac and cheese with fresh mozzarella, mortadella, eggs and a rich pork ragù. Slideshow: Baked Pasta Dishes
"Tacos, whiskey, hillbilly music"—that's the promise of Chicago's Big Star, famed chef Paul Kahan's new project with Donnie Madia and mixologist Michael Rubel of Violet Hour. Though they call the place a dive (it's not), the classic tacos—like the exceptional grilled pork one here—are impressively fresh. And there's a take-out window. More Tasty Tacos
Paul Kahan serves dishes like spicy pork rinds at his Chicago restaurant, The Publican, but he was game to create a healthy alternative. His idea: a focaccia made with spelt flour, which is high in protein and gives the bread an appealingly hearty texture. Instead of using an excessive amount of cheese or meat, he tops the focaccia with tangy marinated kale, soft and sweet slices of winter squash and a few shavings of nutty, salty pecorino cheese. Restaurant Coverage from F&W Editors Great Italian Recipes
"Soft-shell crabs were one of the first things I tasted as a young cook that completely flipped me out," says Paul Kahan. "I couldn't get enough of them." He confesses to going through a phase of stealing one claw from every order of three crabs that he cooked. More Seafood Recipes
Chef Way: At Chicago's Blackbird restaurant, chef Paul Kahan cooks his delectable burgers sous vide before grilling them. He also makes his own American cheese.Easy Way: Here, the burgers are just grilled and topped with deli-bought cheese.More Favorite Burger Recipes
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Paul Kahan loves the intense flavor of oysters, and like most chefs, he adores anything fried. Here he serves the crunchy oysters with a creamy raita-like cucumber mixture. More Seafood Recipes
When Paul Kahan develops recipes, he starts with something traditional—like leeks vinaigrette, the time-honored French dish—then adds a twist. Here he substitutes fried eggs for the standard hard-boiled-egg topping and adds crisp strips of speck, a smoked prosciutto. More Recipes With Leeks
