rick bayless

• Add this poutine burger to your bucket list. — A Hamburger Today
• Taco Bell's CEO: "If Chipotle's BMW, then we're Hyundai." — Consumerist
• Food pyramids from around the world. — Food Republic
• Curtis Stone shows Conan O'Brien how to make a very romantic dinner. — Eater
• Top dog Vienna Beef sues another company for stealing its recipe. — Grub Street CHI
• The ladies of DC Cupcakes offer a low-fat version of their famous recipe. — TLC
• Rick Bayless's two important steps toward brighter, fresher Mexican food. — Yahoo! Shine
• A look at the new aerated milk chocolate from Hershey's. — Huffington Post Food

• Rick Bayless shares on the cuisine of Tijuana. — Grub Street SF
• How to make the perfect steak sandwich. — Yahoo Shine
• The most common ingredients in fast food. — TLC
• An inside look at a dinner party hosted by Martha Stewart. — The Martha Blog
• Breastaurants growth shows no sign of stopping. — Huffington Post Food
• The saddest comic you'll ever read about oysters. — Gilt Taste
• If you have a food dehydrator, you can make watermelon prosciutto! — The Kitchn
• A brief history of the expensive burger. — Food Republic
• Wolfgang Puck has launched his own wine label. — Eater

Never thought you'd see your lil one pick up a green bean and eat it? Maybe it was never properly prepared! In honor of St. Patrick's Day, we're lining up a menu of green vegetable dishes that tots will actually want to eat! We asked award-winning chef, Top Chef Masters champion, and father of one Rick Bayless to share a tot-friendly green vegetable dish with us for the holiday. He's created a balsamic green beans recipe meant to entice kids with its sweet and sour taste.

I know this recipe looks uninspiringly simple — but it's exceptionally good. It offers everything green beans need: enough cooking to mellow their flavor, garlic to give them a tantalizing aroma, and balsamic vinegar's dark, syrupy, sweet-sour glaze to draw you back bite after bite.

Keep reading to get Rick's delicious balsamic green beans recipe.

The International Association of Culinary Professionals (IACP) has just announced the list of finalists for their 2011 Cookbook Awards. Like the James Beards, the IACP winners are regarded as the best of the best in the food world. This year marks the 25th anniversary of the cookbook honors and finalists include Michael Chiarello, Rick Bayless, and Amanda Hesser.

The IACP awards have the following categories: American; Baking: Savory or Sweet; Chefs & Restaurants; Children, Youth, and Family; Compilations; Culinary History; First Book; Food Photography and Styling; Food Reference; General; Health and Special Diet; International; Library Food Writing; Professional Kitchens; Single Subject; and Wine, Beer & Spirits. To find out which notable cookbooks have been included and to share your favorite cookbook, read more.

Last Friday night as he prepared for the BubbleQ event at the 10th annual South Beach Wine and Food Festival, chef Rick Bayless took a quick minute to speak with us. The Top Chef Master wasn't in the chattiest of moods, but we did manage to ask him a few questions about his view of authentic Mexican cuisine. At the barbecue-centric party, which was hosted by Bobby Flay, Bayless was serving barbecued suckling pig with a spicy slaw. To see what he had to say, keep reading.

Taco night is a regular thing in my house since they are an easy weeknight dinner. However, I've gotten bored eating the same filling, so I started exploring more authentic options on Rick Bayless's website. The first one to catch my eye was this quick chicken recipe with a variety of greens including chard, spinach, and arugula — all topped with Mexican sour cream and freshly roasted poblanos. The recipe only calls for two chicken breasts, but the onions, greens, and poblanos bulk up the filling. There was plenty for my party of four and a little left over. I topped the tacos with chopped scallions and a squeeze of lime juice; next time I'll add cilantro. Spice up your taco night with this scrumptious soft taco filling and use the leftovers for amazing quesadillas or enchiladas. Get the recipe and see how the quesadilla turned out by reading more.

Recently I came across a really interesting Rick Bayless recipe for bacon guacamole. At first I thought, that can't be right. Rick Bayless doesn't really seem like an everything-tastes-better-with-bacon sort of guy. However, there it was in my inbox: bacon guacamole by Rick Bayless. I was skeptical as to whether or not it would work, but considering that I love both bacon and guacamole, I decided to give it a try. And guess what? It totally works!It's actually ingenious — an addictive and amazingly scrumptious dip. It's a good thing I made it for guests because had I been alone in my apartment, I would have shoveled the entire bowl down my throat in a matter of minutes. The smokiness of the bacon is enhanced by the addition of chipotle chiles in adobo. With juicy tomato, creamy guacamole, and crunchy bacon, each bite is a taste explosion! It's perfect for tailgating season, so get the recipe now.

• Rick Bayless is hosting a food contest via Twitter. — Grub Street CHI
• Find out just how much money a chef makes. — Huffington Post Food
• What wine to drink with a burger. — Chow
• Would you buy a vampire-themed cookbook?— The Epi-Log
• British children are consuming an appalling amount of junk food. — Eater
• Taste testing Wendy's new salads. — Serious Eats
• A closer look at New York City's latest Shake Shack. — Feast

From Giada to Mario to Morimoto, there was no shortage of big food names at the Food & Wine Classic. But no one was more popular than regional Mexican expert Rick Bayless. When I attended his seminar one afternoon, I sat shoulder to shoulder with literally hundreds of attendees crowded under the cooking tent just to see the Top Chef Master in action. The affable TV host captivated the crowd by preparing ayocotes, or runner beans, in coloradito, a Oaxacan chocolate sauce. He explained that the Mexican region of Oaxaca is known as the "land of the seven molés" for its many indigenous sauces made by blending chiles with nuts or seeds. As he worked on the dish, Bayless also offered a primer on dried chiles. Learn how to better utilize them when you read on.