No need to spend an arm and a leg on a cut of beef; marinades, cooking times and tenderizing can all help get the most bang for your buck.

James Beard honoree Greg Wade has launched a new production facility for his award-winning bread on the west side of Chicago. Publican Quality Bread is a town favorite, supplying whole-grain long-fermented loaves to over 100 of the city’s top chefs and restaurants and to many independent retailers. But now, as it expand to a 4,200-square-foot bakery, Publican Quality Bread will have the ability to offer bread and bakery treats directly to customers from a retail counter.

They’re the epitome of “doing good in the ‘hood.”

Chicago-based caterer Lisa Shaw draws inspiration from corn, using it as a backdrop for a cornucopia of fresh, summer flavors.

Three Chicago chefs serve up their favorite potato recipes, from sweet frites to au gratin and even a potato salad.

Top this herby potato salad recipe with your favorite protein to make it a main course, or serve it more traditionally as a side.

These decadent au gratin potatoes reflect the symmetry between chef Carlos Gaytán’s Mexican heritage and his French culinary technique.