On nights when you ’re committed to staying in , thinking of a recipe to cook or cooking at all can seem like more campaign than it ’s worth . What if you could train a restaurant - level repast with minimum ingredients and steps ? We ask eight of Chicago ’s top chefs to come up with their best five - ingredient recipes that even the novice cook can prepare at home . With chorizo rice , pasta with jalapeños and bacon , heirloom tomato salad , and jest at peaches with pancetta , you may never give home again .

Chorizo rice with lentils

" On interfering nights , I love permit my rice cooker do most of the heavy lifting . This is n’t quite a set - it - and - forget - it recipe , but it ’s easy , approachable and really , really good . ” -Rick Bayless , executive chef atFrontera Grill , Topolobampo , Xoco , Leña Brava , andCervecería Cruz Blanca

Vanilla bean yogurt

“ Sweet and tonic . This yogurt is heavy when process along with barbeque sauce for a mellisonant and lemonlike combination ! Also a large recipe to employ with a spicy blimp if you ’re grill for Labor Day . We apply this recipe with Szechuan butt sausage at the restaurants , but chorizo would also be tasty!”- Stephanie Izard , executive chef atGirl & the Goat , Duck Duck Goat , andLittle Goat

Mighty vine tomato salad with basil kimchi pesto

“ When recent summertime number around , I think of two thing : Watermelon and Tomatoes . This refreshing dish with fresh fixings reminds me of summertime . ”- Bill Kim , chef atUrbanbelly , bellyQ , andBelly Shack

Roasted poblano chimichurri

“ I use this recipe on our bruschetta flatbread , empanadas , and with the steak tartare at MAD Social . I bed chimichurris because you may play with the recipe and tot up or subtract ingredient as need . It can be used in so many applications , fish , core , veggies – literally anything ! It ’s always bursting with tang and it adds a gracious signature to any dish . ”- Mariela Bolaños , executive chef atMAD Social

Pasta with jalapeños and bacon

" Ben and I are huge pasta fanatics , so we are invariably playact around with our NINA pasta auto at Giant to make different types of noodles . At home , we use dried alimentary paste to make life easier . This formula is cheer by one of our favorite dishes at Giant , a risque and deep combination of jalapeños and bacon because everything is respectable with a fiddling bacon , right?”- Jason Vincent and Ben Lustbader , chef / partners atGiant

Heirloom tomato salad, with farm arugula, fresh pulled mozzarella, 20 year balsamic vinegar, extra virgin olive oil

“ While this dish is relatively a standard combination in summertime , when the love apple and arugula are at the peak of their seasonality , it ’s hard to beat . ”- Jared Wentworth , chef / partnerDusek’s , Longman & Eagle , The Promontory , andSaint Lou ’s meeting place

Mac & cheese

" I am a chef who like a challenge . I wanted to make a mac & high mallow that is creamy and less ' floury , ' that is even better than Kraft ’s and can be made over the stove , à la minute . ”- Mindy Segal , chef / owner atMindy ’s Hot Chocolate

Peaches and pancetta

“ The bulk of the ingredient – being , peaches , melrose pepper , mint & ghost pepper are all sourced from the Green City Market ! The mantrap itself , is adorable – the sweetness of the stunner is beautifully balance by the salinity of the pancetta and give depth from the pepper elements!"- Art Smith , executive chef and co - owner , Blue Door Kitchen & Garden , and pitmaster atChicago q

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Rick Bayless

Chorizo rice with lentils|Courtesy of Rick Bayless

Galdones Photography

Galdones Photography

MAD Social

MAD Social

Galdones Photography

Galdones Photography

16” on Center

16” on Center

Blue Door Kitchen & Garden

Blue Door Kitchen & Garden