Sustainable, inexpensive bluefish is now in season in the East Coast's warming Atlantic waters. The fish are best enjoyed fresh -- within three days of being caught -- and can be simply grilled with a squeeze of fresh lemon or sauteed in a flavorful sauce with ingredients such as chiles, ginger, herbs and garlic.
For this dish, short ribs are rubbed with an ancho chili paste and then either smoked on a grill or slow-cooked in an oven. The super-tender meat can be shredded over pasta or served with cornbread and coleslaw.
The 10 best Chicago Sun-Times recipes in 2008 include a rich lasagna, an heirloom tomato salad and a dense brownie. Also on the list are lime and ginger cream-cheese bars, barbecue shrimp on corn bread squares, and honey-thyme-glazed chicken with three-onion jam.
A Thanksgiving menu of dressing, relish, turkey, potatoes and gravy has been given a regional spin. Recipes include chili gravy, Mexican corn-stuffing casserole and ancho chilies stuffed with sweet potatoes.
Robert Kabakoff, the award-winning chef at suburban Chicago's White Chocolate Grill, has this advice for cooks: Use great ingredients to get great foods. He talks about the artistry of baking, how travel inspires him and his favorite spices.