William Rice

William Rice
Did you know?

Bill says it wasn’t until he was in college that he tasted a really great steak: “crisp, almost crunchy, on the surface and thick enough to be gloriously pink in the center. And juicy. Ah, how I loved that juice!”


William Rice
William's Featured Recipe
T-Bone Steak Dressed in the Posto Style

Click here for recipe

William Rice is a columnist, food writer, editor, and cookbook author. He was the food and wine columnist for the Chicago Tribune for a number of years and is known as one of the most respected authorities on his subjects.


Bill is the author of the Steak Lover’s Cookbook. He also edited three editions of Where to Eat in America, a national restaurant guide, and wrote Feasts of Wine and Food, which is a wine guide with accompanying recipes.


Bill was the editor in chief of Food & Wine Magazine and had also worked for the Washington Post before joining the Tribune. Bill has contributed to Travel and Leisure, GQ, Gourmet, Elle, and Connoisseur. He has been the chairman of the Restaurant Awards committee for the James Beard Foundation.


Bill lives in the Chicago area.


Latest Recipes

Asian Beef Salad with Cucumber

This wonderfully fresh-tasting salad is a very pleasing first course and can be served as a light entrée. Because the elements can be pre...

(1 Votes)

The Famous Fiorentina

It’s only a T-bone, but it put Florence on the steak map. The Tuscan region of Italy is justly famous for its wine, olive oil, beef, and ...

(1 Votes)

T-Bone Steak Dressed in the Posto Style

Beans and bacon are happy together, so are steak and red wine. But these classic pairings are elevated to elegance when a creative talent...

(1 Votes)

Sliced Porterhouse with Nicole Bergere’s Garlic Butter Sauce

This is the perfect choice for a big-deal dinner involving intimate friends. Beautiful slices of meaty porterhouse (be sure everyone gets...

(1 Votes)

Grilled Sirloin with Greek Olive Butter

The flavors of charcoal, black olives, and ouzo evoke the lively tavernas of Greece. To add to the culinary ambiance at home, offer ouzo ...

(1 Votes)

Orange Beef

Crispy orange beef is a Chinese culinary masterpiece, and like many masterpieces, it is deceptively simple. The traditional recipe has th...

(1 Votes)

Flank Steak with Shallots

Instead of a sauce, try your steak topped with shallots, the most flavorful member of the onion family. (Anything as difficult to peel as...

(1 Votes)

Three-Pepper Fajitas

Restaurant chains have populated their menus with pseudo-fajitas, made with chicken, shellfish, and even vegetables. The original was mad...

(1 Votes)

Tomato-Corn Salsa

As you might suspect, corn and beef have a great affinity. So do corn and tomatoes. Not so coincidentally, corn, tomatoes, and steak all ...

(1 Votes)

Spicy Skirt Steak

This pleasantly spiced, juicy steak is a treat anytime. But when I serve it with scrambled eggs and home-fried potatoes, it becomes the l...

(1 Votes)
Cookbooks, etc

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