Record-setting participation in Chicago’s most anticipated annual dining out experience
Choose Chicago, the city’s official destination marketing organization, announces the return of Chicago Restaurant Week(CRW), with a record-setting number of participating restaurants. Produced annually by Choose Chicago, the beloved event celebrates its 19th year Friday,January 23 through Sunday, February 8, 2026. Food lovers can reserve tables and view menus online beginning today for multi-course meals at more than 500 Chicagoland eateries at chicagorestaurantweek.com.
Artango. Courtesy of Choose Chicago.
Chicago Restaurant Week offers visitors and local foodies an exciting opportunity to experience some of the area’s most sought-after restaurants. For 17 consecutive, dining-packed days, participating restaurants will showcase specially curated prix fixe menus with prices set at $30 for brunch or lunch, and $45 and/or $60 for dinner (excluding beverages, tax and gratuity). Lending an ideal reason to explore Chicago’s nationally lauded culinary scene, diners can experience new, show-stopping restaurants and familiar favorites alike daily.
Edie’s Grilled Cheese.
“Choose Chicago’s Chicago Restaurant Week is one of the most anticipated events of the year for our restaurant community, our visitors and our residents,” said Kristen Reynolds, President and CEO of Choose Chicago. “It’s more than a week of fantastic discounts at top culinary establishments; it’s our moment to celebrate the restaurants and chefs who power this industry every day. From beloved neighborhood spots to world-renowned dining destinations, this event offers exciting, accessible ways for everyone to experience the flavors that make Chicago the place to be this winter — and one of the great food cities of the world. Bon appétit!”
An all-time record, more than 500 participating restaurants represent 33 distinct Chicago neighborhoods and 61 suburban eateries. Of the participants, 160 are women and/or minority owned enterprises, and 76 restaurants make their Restaurant Week debut.
Black Barrel Tavern
Participants include a range of new and established locales such as Lula Cafe (Logan Square), Il Carciofo (West Loop), Café Yaya (Lincoln Park), Topolobampo (River North), Señoritas Cantina on Dearborn (The Loop), Truth Be Told (Hyde Park) and Lior’s Café (Washington Heights). They join a list of repeat loyalists such as Gene & Georgetti (River North), Geja’s Café (Lincoln Park), Frontier (West Town), Big Jones (Andersonville), Dove’s Luncheonette (Bucktown/Wicker Park) and more. A complete list of participating restaurants and their curated menu offerings can be found here.
“Chicago Restaurant Week champions the passion and vitality of our neighborhood restaurants,” said Sam Toia, President and CEO, Illinois Restaurant Association. “Celebrations like this provide diners with the perfect opportunity to explore every corner of our city. This initiative also helps restaurants to grow their business during the first quarter of the year when they need it the most.”
Liva. Courtesy of Choose Chicago.
Chicago Restaurant Week kicks off in grand style on Thursday, January 22 at First Bites Bash. The event, which sold out within 24 hours of the ticket launch, will be held from 6 to 9 p.m. at Chicago’s Field Museum. Award winning Chicago chef Jonathon Sawyer of Kindling serves as the Host Chef for the star-studded party, where guests will experience exclusive tasting portions from more than 70 restaurants, as well as enjoy wine, beer, spirits, entertainment and more. Choose Chicago will make a financial contribution to its event beneficiaries, the James Beard Foundation and No Kid Hungry.
Sapori Trattoria. Courtesy of Choose Chicago.
This year, Chicago Restaurant Week enjoys overlap with the equally popular Chicago Theatre Week, taking place February 5-15, 2026. As these two iconic cultural celebrations coincide, there is no better opportunity to experience Chicago like a local this winter. Through the exploration of food and theatre in every pocket of the city, locals and visitors have even more reason to book that hotel stay or staycation – while adding shopping, sporting events and sightseeing.
Atwood Sweet Tea Brined Pork Chop. Courtesy of Choose Chicago.
Chicago Restaurant Week is generously sponsored by Today’s Variety, 101.9 THE MIX, 97.1 The Drive – Chicago’s Classic Rock, Throwback 100.3 – All The Hits Of The 90s & 2000s, the James Beard Foundation, OpenTable and Southern Glazer’s Wine and Spirits.
Foodies are encouraged to follow @ChooseChicago on Facebook, Instagram, TikTok and Twitter. Get social using #FirstBitesBash and #ChicagoRestaurantWeek.
Cindy’s Orecchietti. Courtesy of Choose Chicago.
About Choose Chicago
Choose Chicago is the official sales and marketing organization responsible for promoting Chicago as a global visitor and meetings destination, leveraging the city’s unmatched assets to ensure the economic vitality of the city, its residents and our partner business community. Follow @choosechicago on Facebook, Instagram, LinkedIn, TikTok and X/Twitter and tag #FirstBitesBash and #ChicagoRestaurantWeek. For more information, visit choosechicago.com.
The James Beard Foundation® is proud to announce the winners of the 2025 James Beard Media Awards, presented by Capital One, honoring the nation’s top food authors, broadcast producers, hosts, journalists, podcasters, and social media content creators. The full list of winners, which includes Book, Broadcast Media, and Journalism, can be found below and on the James Beard Foundation website.
James Beard Award winner®, Emmy-nominated producer, TV host, and New York Times best-selling author Padma Lakshmi hosted the 2025 Media Awards ceremony on Saturday, June 14, 2025 at Columbia College Chicago. Presenters also included luminary food media personalities such as Nyesha Arrington, Molly Baz, Rose Levy Beranbaum, Dr. Jessica B. Harris, Francis Lam, Adam Richman, Alexander Smalls, Andrew Zimmern, and others.
“Congratulations to the 2025 Media Award winners, whose compelling narratives shape our food culture and set the standard of excellence in culinary storytelling and reporting,” said Clare Reichenbach, CEO, James Beard Foundation. “We’re honored to celebrate phenomenal work that will surely impact how people cook, think about food, and engage with our shared culinary landscape for years to come.”
2025 marks a notable milestone: the 35th anniversary of the James Beard Awards. This year’s ceremonies commemorate the transformative role the Awards have played in recognizing excellence and shaping the evolution of American food culture, while reaffirming the Foundation’s commitment to leading and supporting the industry for years to come.
“The Media Awards celebrate all those who expand our understanding of food through exceptional storytelling thateducates, entertains, and inspires,” said Dawn Padmore, VP of Awards, James Beard Foundation. “A heartfelt thanks to our subcommittee members and judges for their dedication and the thoughtful consideration they put into these awards. Their time and expertise are deeply appreciated.”
The James Beard Foundation began honoring excellence in food media more than 30 years ago, with the first Book Awards presented in 1990. This year’s Book Awards recognize cookbooks and other nonfiction food- or beverage-related books that were published in the U.S. in 2024. Books from foreign publishers must bear a 2024 U.S. copyright date and/or must have been distributed in the U.S. during 2024.
“Congratulations to this year’s winners, who have taken us on journeys through kitchens and communities worldwide,” said Genevieve Villamora, chair of the James Beard Foundation’s Book Awards program. “From technical mastery to cultural storytelling and preservation—these books represent the very best in culinary publishing, proving that great food writing comes in many forms.”
The 2025 James Beard Book Award winners are:
Baking and Desserts: Books with recipes focused on the art and craft of baking, pastries, and desserts, both sweet and savory items, including ingredients, techniques, equipment, and traditions
Beverage without Recipes: Books without recipes that focus on beverages, such as cocktails, beer, wine, spirits, coffee, tea, or juices; or books that cover these subject areas where recipes are not the focus of cooking, not just a single topic, technique, or region.
Bread: Books with recipes focused on the art and craft of making bread, including ingredients, techniques, equipment, and traditions.
Richard Hart Bread: Intuitive Sourdough Baking by Richard Hart, Henrietta Lovell, and Laurie Woolever (Clarkson Potter)
Food Issues and Advocacy: Books that focus on investigative journalism, food policy, food advocacy, deep dives, and critical analysis of the changing social landscape around food.
General: Books with recipes that address a broad scope of cooking, not just a single topic, technique, or region, and are accessible to a general audience.
International: Books with recipes focused on presenting cuisines of the world in their cultural context: their history, distinctive characteristics, and techniques.
The Balkan Kitchen: Recipes and Stories from the Heart of the Balkans, Irina Janakievska (Quadrille)
Literary Writing: Narrative nonfiction books, including memoirs, culinary travel, culinary tourism, biography, reflections on food in a cultural context, and personal essays.
Professional and Restaurant: Books written by a culinary professional or restaurant chef with recipes that may include advanced cooking techniques, the use of specialty ingredients and professional equipment, including culinary arts textbooks.
More information about the Book Awards eligibility and criteria can be viewed here.
BROADCAST MEDIA AWARDS
The Broadcast Media Awards were established in 1993 to recognize nonfiction works in English that exemplify excellence and keep with the mission and values of the James Beard Foundation. This year’s winners spotlight food and beverage topics appearing widely for the first time in the U.S. in 2024 across digital and terrestrial media—including radio, television broadcasts, podcasts, documentaries, online sites, and social media.
“We’re honored to recognize those whose thoughtful production and authentic storytelling bring our dynamic food culture to life,” said Cynthia Graubart, chair of the James Beard Foundation’s Broadcast Media Awards program. “Congratulations to the 2025 winners for offering a unique lens into the people, trends, and traditions that shape how we experience food and dining.”
The 2025 James Beard Broadcast Media Award winners are:
Audio Programming: This award recognizes excellence in a food- or beverage-related radio or podcast program.
Loading Dock Talks with Chef Preeti Mistry
“Cream Pie with Telly Justice” Airs on: Apple Podcasts, Spotify, and other podcast platforms
Audio Reporting: This award recognizes excellence in reporting and narratives about food and/or food issues in radio or podcasts. This work is issue or deadline-driven, investigative, topical, or timely in nature.
Post Reports
“Bacon: The Best-Kept Secret in Washington” Airs on: Post Reports
Commercial Media: This award recognizes excellence in food- or beverage-related media including video production, audio programming, or other media that is clearly developed and marketed with prominent visual branding, is sponsored or commercially funded, and/or contains paid advertising. It may be broadcast, streamed, accessed online, or through an app.
La Mera Mera Tamalera, Airs on: YouTube
Documentary Visual Media: This award recognizes excellence in a food- or beverage-related documentary that is at least 15 minutes long.
MARCELLA, Airs on: PBS American Masters
Docuseries Visual Media: This award recognizes excellence in a food- or beverage-related docuseries.
World Eats Bread, Airs on: National Geographic Channel
Instructional Visual Media: This award recognizes excellence in a food- or beverage-related video production with instruction and/or education as its primary intent, whether broadcast, streamed, accessed online, or through an app.
G.O.A.T., Airs on: MasterClass
Lifestyle Visual Media: New in 2025, this category honors excellence in food-centric talk shows and lifestyle programs that explore food or beverage alongside broader societal and cultural themes. Entries can range from interview-based shows featuring chefs and food personalities to those that delve into food history, science, and culture. This year, submissions to the Competition Visual Media category were included for consideration within the Lifestyle Visual Media category.
Relish, Airs on: PBS, Passport, TPT, TPT-2 and YouTube
Social Media Account: This award recognizes excellence in a food- or beverage-related social media account or platform.
Little Fat Boy, Airs on: Instagram, TikTok, Substack and YouTube
Travel Visual Media: New in 2025, this category celebrates excellence in food- or beverage-focused travel shows. Entries should showcase the unique culinary culture and traditions of a specific region or country, highlighting the connection between people, food, regions, and communities.
Drink: A Look Inside the Glass, Airs on: Apple TV, Prime Video, Tubi, and Roku
More information about Broadcast Media Awards eligibility and criteria can be viewed here.
JOURNALISM AWARDS
The Journalism Awards were established by the James Beard Foundation in 1992. This year’s Journalism Awards recognize works in English and cover food- or drink-related content which were published—or self-published—in 2024 in any medium.
“The reporting by the 2025 Journalism Award winners shows so poignantly how food plays an integral role in every aspect of our lives,” said Rochelle Oliver, chair of the James Beard Foundation’s Journalism Awards program. “Thank you to these journalists for their dedication to deepening the conversation around culture, history, community, and sense of identity from a culinary lens.”
The 2025 James Beard Journalism Award winners are:
Beverage: This award recognizes distinctive style, thorough knowledge, plainspoken prose, and innovative approach in a single article on alcoholic or non-alcoholic beverages.
“Want to Make Spirits in Thailand? Good Luck.” by Craig Sauers, Punch
Columns and Newsletters: This award recognizes the work of an individual or team/group that demonstrates thought-provoking opinion and a compelling style on food- or drink-related topics.
“The farm bill hall of shame”; “The essential workers missing from the farm bill”; “Tribal nations want more control over their food supply” by Teresa Cotsirilos, Bridget Huber, and Claire Kelloway, Food & Environment Reporting Network and Mother Jones
Craig Claiborne Distinguished Criticism Award: This award recognizes discerning criticism or commentary that contributes to the larger discourse on food, drink, and related topics. An entry consists of three pieces that can include restaurant reviews, cultural critiques, or analyses that demonstrate thought-provoking opinion and compelling style.
“New tasting menu dinners at Honeysuckle Provisions are provocative and delicious”; “The enduring, confusing, and always delicious Octopus Cart is still puffing along after 34 years”; “Loch Bar, a new high-end seafood spot on Broad, swings big and misses” by Craig LaBan, Philadelphia Inquirer
Dining and Travel: This award recognizes exemplary and comprehensive service journalism that relies on both critical voice and thorough research to bring a variety of dining options into perspective, whether in a single city, a region, or a country.
“Gastro Obscura’s Feast” by Anne Ewbank, Diana Hubbell, and Sam O’Brien, Gastro Obscura
Feature Reporting: This award recognizes excellence for engaging writing and in-depth reporting in food and/or drink features.
“We Need to Talk About Trader Joe’s” by Adam Reiner
TASTE
Food Coverage in a General Interest Publication: This award recognizes excellence in food and/or drink writing, reporting, and presentation in a general interest site or print publication. Judges evaluate each entry for overall breadth and depth of coverage.
The Bitter Southerner
Foodways: This award recognizes the importance of culture and history in food journalism. Entries in this category explore the connection between what we eat and who we are, with an emphasis on reporting.
“As Detroit sees a future in urban agriculture, some pushback harkens to a dark past” by Lyndsay C. Green, Detroit Free Press
Health and Wellness: This award recognizes excellence in food- and/or drink-related health and wellness coverage. Entries explore a variety of topics that may include (but are not limited to) addiction, aging, chronic disease, diet, mental health, mind-body connection, nutrition, and reproductive health.
“Florida Banned Farmworker Heat Protections. A Groundbreaking Partnership Offers a Solution.” Grey Moran. Civil Eats
Home Cooking: This award recognizes excellence in service journalism with a practical focus for the home cook. The award honors imaginative and substantive entries that use fresh, innovative approaches—both written and visual—to illuminate cooking methods, ingredients, and recipes.
“The Art and Science of Kimchi” by Andrea Geary, Cook’s Illustrated
Investigative Reporting: This award recognizes excellence in investigative reporting on environmental, political, business, or policy issues regarding food and/or drink.
“The North Koreans behind global seafood”; “The Whistleblower” by Ian Urbina and the Staff of The Outlaw Ocean Project, The Outlaw Ocean Project and The New Yorker
Jonathan Gold Local Voice Award: This award recognizes the work of an individual who engages readers through enterprising food and dining coverage in a specific region, which also displays versatility in form, including reviews, profiles, cooking, quick hits, and hard news reporting.
“Etta’s Five Bankruptcies Have Left a Collective Mess”; “White Sox Fans Came for the Losses, Stayed for the Milkshakes”; “Namasteak, USA” by Ashok Selvam, Eater Chicago
MFK Fisher Distinguished Writing Award: This award recognizes a single article of exceptional literary merit on the subject of food and/or drink published in any medium.
“The City that Rice Built” by Jeff Gordinier and George McCalman, Food & Wine
Narrative Photography: New in 2025, this award recognizes exemplary storytelling through the use of photography within food culture. An entry is composed of images from one published piece that captures a visual narrative with skill, perspective, and style.
“The Only Constant is Chuck’s” by Rory Doyle (Self-published)
Chicago, an international food destination, is once again hosting the prestigious James Beard Awards on June 3-5. To buy tickets, see below. Chicago also recently was recognized by Food & Wine’s new Global Tastemakers Awards in the following categories:
○ 10 Best Cities for Neighborhood Restaurants in the U.S. (#4) ○ The Best Cities for Food in the U.S. (#6) ○ The 10 Best Bars in the U.S. (The Violet Hour, #10) ○ The 5 Most Creative Bars in the U.S. (The Violet Hour, #1, The Aviary, #2)
James Beard Awards 2023: full list of Chicago nominees
The prestigious James Beard Awards will be returning to Chicago to honor the best restaurants and chefs in America on June 5, 2023. The list of Chicago semifinalist contenders include:
One of the James Beard Awards’ highest honors, Outstanding Restaurant recognizes establishments that “demonstrate consistent excellence in food, atmosphere, and hospitality.” Helmed by husband-and-wife duo John Shields and Karen Urie Shields, this tasting menu spot is grounded in pristine products and produce grown in close collaboration with small farms. The menu, which evolves constantly, is served in a welcoming atmosphere with an open kitchen, so guests can watch the chef’s creativity in action.
Last year, executive chef Erick Williams of Virtue took from the James Beard Award for Best Chef: Great Lakes. This year, his chef de cuisine Damarr Brown is being recognized for displaying “exceptional talent, character, and leadership ability”. Brown, a fan favorite on Top Chef, has been demonstrating his culinary expertise in Virtue’s kitchen in the Hyde Park neighborhood, composing elegant versions of classic Southern American dishes.
A hidden gem no more, Khmai has received local and national acclaim for its authentic Cambodian cuisine. Executive chef Mona Sang draws on her Cambodian heritage to compose the restaurant’s weekly menus, which are all served family style for the entire table to enjoy. Khmai is located in the Rogers Park neighborhood — be sure to make a reservation before you go.
Chicago is home to a plethora of excellent French restaurants, but Obélix has still managed to stand out from the pack. The intimate space in River North serves up elevated takes on modern French fare. Diners will find favorites like French onion soup, escargots, and steak frites, alongside creative dishes like foie gras macarons, lobster crepes, and confit squab.
A longtime favorite in the West Loop neighborhood, this venerable institution has earned this nomination for “fostering a sense of hospitality among its customers and staff that serves as a beacon for the community”. The menu melds rustic and refined elements in a way that’s both classic and approachable. The four-course tasting menu offers various options, including sourdough cavatelli, truffle fried chicken, dry-aged beef striploin, and more.
This funky space in the West Town neighborhood is a jack of all trades — wine shop, cheese counter, intimate restaurant, and community gathering space. You can grab some small plates at happy hour, enjoy a weekend brunch, load up on ingredients for the perfect charcuterie board, or just kick back with a glass of wine and enjoy the laidback vibes.
These regional accolades recognize chefs who set high standards in their culinary skills and leadership abilities, while contributing positively to their broader community. The following Chicago chefs have been nominated for Best Chef: Great Lakes in 2023:
For more than 30 years, the James Beard Awards, among the nation’s most prestigious honors, have recognized leaders in the culinary and food media industries. This summer, nominees and Award winners will be honored through a weekend of events sure to be the industry’s and food lovers’ highlight of the year, gathering nearly 1,500 of the country’s top chefs, restaurateurs, food media, and culinary enthusiasts in Chicago with millions more tuning in live and on TV. More than 70 Awards will recognize excellence in the categories of restaurants and chefs, books, broadcast media, journalism, leadership, and lifetime achievements.
Join us as we celebrate excellence and community while recognizing our rich and diverse culinary heritage and those who tell its story.
James Beard Media Awards Saturday, June 3 at 5:00 P.M. CT, Columbia College Chicago
A theater-style seated awards ceremony honoring broadcast media, cookbook, and journalism nominees from around the country. A reception will immediately follow the ceremony, highlighting chefs and other luminaries, including those from the Chicago culinary scene. 400 guests are expected.
James Beard Restaurant and Chef Awards Monday, June 5 at 6:00 P.M. CT, Lyric Opera of Chicago
This Academy Awards-style event will feature red carpet arrivals and an awards ceremony honoring the best of the best in the restaurant and chef industry. This premier event will be broadcast live. 1,650 guests are expected.
James Beard Post-Awards Celebration Monday, June 5 at 9:00 P.M. CT, Chicago Union Station
A walk-around tasting reception held at Union Station will immediately follow the James Beard Restaurant and Chef Awards. Attended by over 1,600 chefs, restaurateurs, food media, and culinary enthusiasts, the event will feature food and beverage stations highlighting chefs from around the country.
Reservation Policy: All reservations are non-refundable.
The James Beard Foundation is a nonprofit organization with a mission to celebrate, support, and elevate the people behind America’s food culture and champion a standard of good food anchored in talent, equity, and sustainability.
In honor of the occasion, Choose Chicago, Illinois Restaurant Association, and Here Here Marketcollaborate on curated boxes in honor of Chicago’s James Beard Award-nominated chefs.
The Celebrate JBF Chicago Alumni Collection boxes bring together a dream team of Chicago chefs in take-away form. Purchases will directly support both acclaimed local chefs and up-and-coming culinary talent through a dedicated scholarship offered by the James Beard Foundation. Imagine the ultimate foodie day with Mott St.’s Miso Caramel drizzled over waffles, followed by a bowl of Monteverde Gnocchetti for lunch’ Then it’s time for a munching intermission of Luella’s addictively crunchy Baye’s Mix Popcorn in between a Charles Joly-inspired happy hour and a fish taco dinner made with Chef Stephanie Izard’s This Little Goat Yucatan Everything Sauce or a yummy noodle dish featuring Mott St.’s sweet and savory Everything Sauce.
The James Beard Awards weekend in Chicago provides a particularly proud opportunity to celebrate the city’s vibrant hospitality community through a wide array of public events, including cross-country restaurant collaborations, education sessions, special menus, backyard BBQs, and now Here Here Market’s exclusive Celebrate JBF Chicago Alumni Collection boxes.
About Choose Chicago
JBF Sauce, Spice & Everything Nice
Choose Chicago is the official sales and marketing organization responsible for promoting Chicago as a global visitor and meetings destination, leveraging the city’s unmatched assets to ensure the economic vitality of the city and its member business community. For more information, visit www.choosechicago.com and follow @choosechicago on Facebook, Instagram and Twitter. #CaptureChicagoExcitement
About Illinois Restaurant Association
Founded in 1914, the Illinois Restaurant Association is a non-profit organization dedicated to promoting, protecting, educating and improving the restaurant industry in Illinois. The IRA owns and produces Chicago Gourmet – the annual food and wine festival uniting hundreds of restaurants, chefs and beverage experts for a weekend filled with food and drink tastings, entertainment and more. For more information, visit www.illinoisrestaurants.org and follow @illinoisrestaurants on Facebook, Twitter and Instagram.
About Here Here Market
Bill Kim, Mott St.
Here Here Market is an online marketplace for food and drink enthusiasts to discover and buy specialty products from chef-preneurs, small-batch artisans, and local product makers, delivered right to your door nationwide. Launched in 2021, Here Here Market’s mission is to support and enable culinary creators at any point in their journey through a platform to share their talent and products with the world. Co-founded by Disha Gulati and Nicholas Florek, Here Here Market is a woman, minority, and LGBTQ+ company based in Chicago with a goal to uplift a diverse community of culinary creators. For more information, visit www.hereheremarket.com and follow @hereheremkt on Facebook and Instagram.
About the James Beard Foundation
The James Beard Foundation (JBF) celebrates and supports the people behind America’s food culture, while pushing for new standards in the restaurant industry to create a future where all have the opportunity to thrive. Established over 30 years ago, the Foundation has highlighted the centrality of food culture in our daily lives and is committed to supporting a resilient and flourishing industry that honors its diverse communities. By amplifying new voices, celebrating those leading the way, and supporting those on the path to do so, the Foundation is working to create a more equitable and sustainable future—what we call Good Food for Good™.
As a 501c3 non-profit organization, JBF brings its mission to life through annual Awards, industry and community-focused initiatives and programs, advocacy, and events. Current programs include the Open For Good Campaign, Chef’s Bootcamp for Policy and Change, Beard House Fellows, Legacy Network, Scholarship Programs, Smart Catch, and Women’s Leadership Programs. In addition, JBF celebrates the chefs and local independent restaurants at the heart of our communities with numerous events and partnerships nationwide throughout the year—including the Taste America culinary tour, JBF Greens events for foodies under 40, the soon-to-open Pier 57 Market Hall, food festivals, and more. For more information, subscribe to the digital newsletter Beard Bites and follow @beardfoundation on Facebook, Twitter, Instagram, TikTok, LinkedIn, and Clubhouse.
Chef Sarah Grueneberg’s Gnocchetti con Pesto
Serves 4
1 pound Monteverde Gnocchetti Pasta
2 tablespoons Kosher Salt
4 Tbs cold butter, unsalted, cubed
handful basil leaves
1 cup Basil Pesto
1/2 cup whole ricotta
1/4 cup grated pecorino, for garnish
2 tablespoons toasted pine nuts, preferably Italian
Bring a large pot of water to boil, season with kosher salt. Add the pasta to the water and cook 1 minute less than directions specify. Using a skimmer, remove cooked pasta from pot and place in a large sauce pot or sauté pan, along with a 1/4 cup of the pasta water over medium heat. Stir cubed butter into the sauce until thickened.
Add basil leaves and serve in bowls, then drizzle basil pesto on top (about 1/4 cup per bowl). Garnish each bowl with a few spoonfuls of ricotta, grated pecorino and toasted pine nuts.
1/2 cup fruity, mild extra-virgin olive oil (plus a touch more if needed)
1/2 teaspoon flaky sea salt, like Maldon
1/3 cup freshly grated Parmigiano-Reggiano cheese
1⁄4 cup freshly grated Pecorino Romano cheese
Place blender jar in freezer to chill. Meanwhile, submerge the herbs in a large bowl of cold water add a few ice cubes; let stand 5 minutes.
Using hands, gently lift leaves from water. Repeat again, using fresh cold water. Let soak for 15 minutes. Remove blender jar from freezer. Place the garlic, salt and oil in the blender and blend until smooth.
Working in batches, lift herbs from water, shaking excess but not all water from leaves (a bit of water will make a smooth pesto) add to blender. Blend using short pulses for each addition, just to breakdown the larger leaves (do not over-blend.)
Finally, add the cheeses, and blend on medium high until smooth. Remove and place over an ice bath and chill until cold. Reserve for drizzling over your favorite pasta.
“Herby and garlicky, with a bright jolt of sumac, this is everything you want in a one-pan meal,” says Christine Sahadi Whelan about her recipe for Sheet Pan Chicken with Sumac and Winter Squash.
Whelan, a fourth-generation co-owner of Sahadi’s and a lifelong Brooklyn resident, grew up in the James Beard Award-winning specialty grocery store that first opened in 1898. A graduate of NYU with a Degree in Finance and International Business she also trained at the Institute for Culinary Education, she also made mamoul with Martha Stewart. She brings all this to the table as Sahadi’s Culinary Director and now with her new book, Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredientswith its more than 120 recipes. The flavors of the Middle East are just steps away from your kitchen with this book.
Sahadi’s is truly a family affair. Both her children as well as her husband work at the store which is an integral part of their neighborhood and the city of New York as well. Their excellence was recognized as a true American Classic by the James Beard Foundation.
Whelan notes that the ingredients in her Sheet Pan Chicken like many of the recipes in the book can easily be substituted.
“Kabocha and delicata squash are good options because they don’t need to be peeled, but acorn squash or butternut work, too,” she says. “I sometimes use a couple of different kinds for visual interest. Either way, you’ll have folks wanting to eat directly from the pan the second you take this out of the oven.”
The book is an amazing introduction to the wide variety of ingredients such as sumac, pomegranate molasses, aleppo black pepper, and halvah that are best sellers in the store. Whelan shows us how to use them in easily her accessible recipes that are a great way to learn the nuances of Middle Eastern cookery.
Warm Roasted Cauliflower with Tahini-Yogurt Dressing
“We are always happy to share recipes with customers who want to try their hand at our family favorites at home, but we love it even more when customers return the favor! This recipe is a variation on one that came to us from longtime patron Steve Marcus, who devised a hearty cauliflower side dish incorporating all his preferred Sahadi’s staples,” writes Whelan in the introduction to this recipe. “It’s well-spiced and tangy, with a hint of sweetness from dried apricots, and a nice cold-weather option when there aren’t a lot of fresh green veggies to choose from.”
SERVES 6 TO 8
1 head cauliflower
½ cup extra-virgin olive oil
2 Tbsp za’atar
1 tsp fine sea salt
1 tsp Aleppo pepper
¼ cup tahini
¼ cup plain Greek yogurt, full or low fat
2 Tbsp fresh lemon juice
½ tsp ground white pepper
¼ cup chopped fresh parsley
¼ cup chopped Turkish apricots
Preheat the oven to 425°F.
Cut the cauliflower into 2 in [5 cm] florets and mound on a large rimmed baking sheet. Toss with ¼ cup of the oil and the za’atar, ½ tsp of the salt, and the Aleppo pepper. Spread the cauliflower in a
single layer and roast, turning once or twice as it cooks, until golden brown, 25 to 30 minutes.
While the cauliflower is roasting, whisk together the tahini, yogurt, remaining ¼ cup of olive oil, and the lemon juice in a large bowl. Season with the remaining ½ tsp of salt and the white pepper. Add 2
Tbsp of water to thin to drizzling consistency, adding more by the tsp as needed.
Add the warm cauliflower and toss to coat with the dressing. Gently stir in the parsley and apricots to distribute evenly. Serve warm.
Sheet Pan Chicken with Sumac and Winter Squash
SERVES 6
4 lb. chicken pieces, any combination
3 Tbsp sumac
1 tsp fine sea salt
½ tsp dried thyme
½ tsp dried oregano
2 garlic cloves, grated with a rasp
1 cup [240 ml] extra-virgin olive oil
1 kabocha squash (or ½ kabocha squash and 1 acorn squash)
1 bunch fresh oregano or thyme
3 red onions, peeled and quartered
1 lemon, thinly sliced
Pat the chicken pieces dry and, if you are using breasts, cut each in half to make 2 smaller pieces.
Whisk together 2 Tbsp of the sumac with the salt, dried thyme, dried oregano, and garlic in a large bowl. Add the oil and stir until well blended. Add the chicken pieces to the bowl, turning to coat them with the mixture, then cover with plastic wrap and refrigerate for 1 to 2 hours or up to overnight.
Preheat the oven to 350°F. Cut the squash in half through the stem end and remove the seeds. Cut the squash into ½ inch thick slices and arrange them in a single layer (or overlapping slightly) on a large baking sheet. Scatter the herb sprigs on top, reserving a few for serving. Arrange the chicken on top of the squash, skin-side up, leaving a bit of room between the pieces and tucking in red onion chunks here and there. Dot the lemon slices around the pan. Pour any remaining marinade over everything.
Roast in the center of the oven for 30 minutes. Baste the chicken and squash with pan juices and continue to cook for 15 minutes, or until the skin is browned and the chicken is cooked through. Sprinkle with the remaining 1 tablespoon of sumac and the reserved herb sprigs. Serve directly from the baking sheet.
“One of the best parts of working in this business is that I always have top quality nuts available for snacking or baking,” says Whelan. “This is a fun way I like to use them that also doubles as a nice holiday gift.
Preheat the oven to 300°F. Spray a rimmed baking sheet with nonstick spray.
On a separate rimmed baking sheet, spread the nuts in a single layer and toast in the oven for 5 minutes. Transfer the nuts to a large bowl and cover to keep warm. (Warming the nuts helps the caramel flowover them more readily.)
In a 1 quart saucepan, combine the sugar, amaretto, honey, and butter. Attach a candy thermometer to the side of the pan. Heat over medium heat until the butter melts and the sugar dissolves, then continue to boil until the mixture reaches 300°F (hard crack stage).
Carefully pour the sugar mixture over the nuts and mix quickly with a silicone spatula or wooden spoon, coating all the nuts. Immediately pour onto the prepared baking sheet and spread in a thin layer.
Sprinkle with the Aleppo pepper and salt. Let cool completely, then break into pieces and store in an airtight container.
