Chef Amazing

The Best 100

One hundred dishes from restaurants worth traveling for, each with a home version you can cook this week. Start with the first ten.

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Pastrami SandwichWaffle with Fried ChickenLuger-BurgerBrown Butter Lobster RollHummus-TehinaPho BoMax's Mac & CheeseSpaghetti CarbonaraDuckfat PoutineTraditional Pizza

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Northeast

New York City 12 restaurants · 38 dishes

Cosme

GuacamoleCosme · New YorkChunky guacamole with charred jalapeno, bright lime, and fresh herbs, served with warm corn chips. Inspired by the guacamole at Cosme in New York.9 ingredients · 9 steps. 6 oz (170 g) corn tortilla chips; 1 jalapeno; 1/2 small red onion (about 3 oz), and 6 more.
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Serves 4 · 30 min

Ingredients

  • 6 oz (170 g) corn tortilla chips
  • 1 jalapeno
  • 1/2 small red onion (about 3 oz), finely diced
  • 4 ripe Hass avocados (about 1 1/2 lb), halved and pitted
  • 3 tbsp finely chopped fresh cilantro
  • 1 tbsp finely chopped fresh mint
  • 2 limes: 1 tsp zest and 1/4 cup juice
  • 1 tsp kosher salt
  • 1/4 tsp flaky sea salt, for the top

Method

  1. Heat the oven to 300F (150C) with a rack in the center. Spread the chips on a baking sheet and warm them for 5 minutes until crisp and fragrant.
  2. Heat a dry skillet over medium-high heat. Add the whole jalapeno and cook for 5 minutes, turning, until blistered and charred in spots.
  3. Move the jalapeno to a plate and let it cool for 5 minutes. Remove the stem and seeds if you want less heat, then mince the flesh finely.
  4. Put the diced onion in a bowl of cold water for 5 minutes, then drain well. This rinses off the harsh bite.
  5. Finely chop the cilantro and mint, then zest the limes before juicing them so you get the full 1 tsp zest and 1/4 cup juice.
  6. Scoop the avocado flesh into a mixing bowl. Add the kosher salt and half the lime juice, then mash with a fork until about half is creamy and half is in small chunks.
  7. Fold in the jalapeno, onion, cilantro, mint, lime zest, and the remaining lime juice. Stir just until combined.
  8. Taste with a chip and adjust: more salt if flat, more lime if heavy. Let it sit for 10 minutes so the flavors meld.
  9. Spoon into a serving bowl, sprinkle with the flaky salt, and serve with the warm chips.

Allergens: None

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Cosme. Not their recipe. See their menu
Pekin Duck CarnitasCosme · New YorkDuck braised in orange juice, cumin, and garlic until it falls off the bone, then shredded and crisped under the broiler. Piled into warm tortillas with radishes and quick-pickled onion. Inspired by the duck carnitas at Cosme in New York.17 ingredients · 12 steps. 1 whole Pekin duck (about 4.5 lb / 2 kg); 4 tsp kosher salt; 1 tbsp ground cumin, and 14 more.
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Serves 6 · 4 hr 40 min

Ingredients

  • 1 whole Pekin duck (about 4.5 lb / 2 kg), cut into 8 pieces, back and neck bones kept
  • 4 tsp kosher salt
  • 1 tbsp ground cumin
  • 1 tsp freshly ground black pepper
  • 1 tsp dried oregano
  • 4 garlic cloves, smashed
  • 1 large white onion (about 10 oz), cut into thick wedges
  • 2 oranges, one juiced (about 1/2 cup) and the other halved
  • 2 bay leaves
  • 1 cup (240 ml) water
  • 1 small red onion (about 5 oz), thinly sliced
  • 3 limes: 2 juiced (about 1/4 cup) and 1 cut into 6 wedges
  • 1/2 tsp sugar
  • 1/2 tsp kosher salt, for the pickle
  • 12 corn tortillas (6 inch)
  • 8 radishes, thinly sliced
  • 1/2 cup fresh cilantro leaves

Method

  1. Pat the duck dry. Mix the 4 tsp salt, cumin, pepper, and oregano and rub it all over the duck pieces and bones; if you have time, refrigerate uncovered for 2 hours.
  2. Heat the oven to 300F (150C) with a rack in the lower third. Prick the duck skin all over with a fork, without piercing the meat.
  3. Set the Dutch oven over medium heat and add the duck skin side down in two batches. Cook each batch for 8 minutes until the skin is deep golden and a lot of fat has rendered, then move to a plate.
  4. Pour all but 2 tbsp of the fat into a heatproof jar. Add the white onion and garlic to the pot and cook for 3 minutes, scraping up the browned bits.
  5. Return all the duck and bones to the pot, nestling them tightly. Add the orange juice, the orange halves, bay leaves, and water.
  6. Bring to a simmer, cover, and braise in the oven for 3 hours, until the thigh meat is falling off the bone and reads about 195F (90C).
  7. While the duck braises, toss the red onion with the lime juice, sugar, and 1/2 tsp salt in a small bowl. Press down so it is submerged, and let it pickle for at least 1 hour.
  8. Lift the duck onto a baking sheet and let it cool for 15 minutes. Strain the braising liquid, skim off the fat, and simmer the liquid in a skillet for 10 minutes until reduced to about 1/2 cup.
  9. Discard the bones and orange halves. Shred the meat and skin into bite-size pieces with two forks, toss with 1/4 cup of the reduced liquid, and spread over the baking sheet.
  10. Heat the broiler on high and set the rack 6 inches from the element. Broil for 5 minutes until the edges are crisp and browned, tossing once.
  11. Warm the tortillas one at a time in a dry skillet over medium-high heat for 30 seconds per side until pliable and lightly spotted, then stack in a towel.
  12. Serve the duck in tortillas topped with the pickled onion, radishes, cilantro, a squeeze of lime, and a spoonful of the remaining reduced liquid.

Allergens: None

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Cosme. Not their recipe. See their menu
Black Sea Hazelnut FlanCosme · New YorkA silky hazelnut custard baked over a pool of dark caramel. Chilled overnight and flipped onto a plate with chopped toasted nuts. Inspired by the hazelnut flan at Cosme in New York.9 ingredients · 10 steps. 3/4 cup (105 g) raw hazelnuts; 1/2 cup (100 g) granulated sugar; 2 tbsp water, and 6 more.
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Serves 8 · 9 hr 30 min

Ingredients

  • 3/4 cup (105 g) raw hazelnuts, divided
  • 1/2 cup (100 g) granulated sugar
  • 2 tbsp water
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 1 cup (240 ml) whole milk
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • about 6 cups boiling water, for the water bath

Method

  1. Heat the oven to 350F (175C) with a rack in the center. Toast the hazelnuts on a baking sheet for 10 minutes until fragrant and the skins crack.
  2. Wrap the hot nuts in a clean towel and rub for 1 minute to loosen the skins. Set 2 tbsp aside for garnish and lower the oven to 325F (165C).
  3. Put the kettle on to boil. In a small heavy saucepan, stir the sugar and water over medium heat until dissolved, then stop stirring and cook for 8 minutes, swirling, until deep amber.
  4. Pour the caramel into the cake pan right away and tilt to coat the bottom. Let it harden for 5 minutes.
  5. In a blender, blend the toasted nuts (except the reserved 2 tbsp) with the milk and condensed milk for 2 minutes until very smooth.
  6. Add the eggs, vanilla, and salt and blend for 20 seconds. Pour through a fine mesh strainer, pressing on the solids, into a pitcher or bowl.
  7. Pour the custard slowly over the caramel and pop any bubbles. Cover the pan tightly with foil.
  8. Set the pan in a roasting pan, and pour boiling water halfway up the sides. Bake for 55 minutes, until the edges are set and the center jiggles slightly like gelatin and reads 175F (80C).
  9. Lift the pan out of the water and cool on a rack for 30 minutes, then cover and refrigerate for at least 8 hours or overnight.
  10. Run a thin knife around the edge. Set a rimmed plate on top, flip firmly, and wait 1 minute for the caramel to release. Chop the reserved hazelnuts, sprinkle over the top, and slice.

Allergens: Tree nuts, Egg, Dairy

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Cosme. Not their recipe. See their menu

Don Angie

Stuffed Garlic FlatbreadDon Angie · New YorkTwo thin rounds of dough sealed around melted mozzarella and soft garlic butter, then baked until blistered and brushed with more butter. Inspired by the stuffed flatbread at Don Angie in New York.10 ingredients · 10 steps. 500 g (about 1 lb 2 oz) pizza dough; 2 tbsp all-purpose flour; 60 g (4 tbsp) unsalted butter, and 7 more.
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Serves 4 · 1 hr 5 min

Ingredients

  • 500 g (about 1 lb 2 oz) pizza dough, room temperature
  • 2 tbsp all-purpose flour, for dusting
  • 60 g (4 tbsp) unsalted butter
  • 8 garlic cloves, finely minced
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 tsp kosher salt
  • 1/4 tsp red pepper flakes
  • 200 g (about 2 cups) low-moisture mozzarella, shredded
  • 1 tbsp extra-virgin olive oil
  • 1/4 tsp flaky sea salt

Method

  1. Take the dough out of the fridge, cover it with a towel, and let it sit at room temperature for 30 minutes so it stretches without snapping back.
  2. Set a rack in the lower third of the oven, put a baking sheet or pizza stone on it, and heat the oven to 475F (245C). Let the sheet preheat for at least 20 minutes.
  3. Melt the butter in a small saucepan over low heat. Add the garlic and cook for 2 minutes, stirring, until fragrant and softened but not browned.
  4. Remove the pan from the heat and let it cool for 5 minutes. Stir in the parsley, kosher salt, and red pepper flakes, then pour about two thirds into a small bowl and keep the rest in the pan for brushing.
  5. Cut the dough in half and dust the counter with flour. Roll each half into a thin round about 11 inches (28 cm) across, working from the center out and letting the dough rest for a minute if it springs back.
  6. Lay one round on a sheet of parchment. Spread the garlic butter from the bowl over it, leaving a 1 inch (2.5 cm) border, then scatter the mozzarella evenly on top.
  7. Brush the border with water, lay the second round over the top, and press out any air. Roll and pinch the edges into a tight seal, then cut four small slits in the top so steam can escape and brush the surface with the olive oil.
  8. Slide the parchment and flatbread onto the hot sheet. Bake for 14 minutes, until the top is blistered, deep golden, and the edges lift easily from the parchment.
  9. Rewarm the remaining garlic butter over low heat for 30 seconds. Brush it over the hot flatbread and sprinkle with the flaky salt.
  10. Rest for 3 minutes so the cheese sets slightly, then cut into wedges with a pizza cutter and serve hot.

Allergens: Gluten, Dairy

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Don Angie. Not their recipe. See their menu
Our Lasagna for TwoDon Angie · New YorkSausage and tomato sauce, whipped ricotta, and plenty of melted mozzarella layered into a small square dish. Inspired by the lasagna for two at Don Angie in New York; it feeds two hungry people with leftovers, or four with a salad.20 ingredients · 10 steps. 2 tbsp olive oil; 300 g (10 oz) sweet Italian sausage; 1 medium yellow onion (about 8 oz), and 17 more.
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Serves 4 · 1 hr 55 min

Ingredients

  • 2 tbsp olive oil, plus more for the dish
  • 300 g (10 oz) sweet Italian sausage, casings removed
  • 1 medium yellow onion (about 8 oz), finely diced
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1/2 cup (120 ml) dry red wine or water
  • 500 g (about 2 cups) tomato passata
  • 1 tsp kosher salt, for the sauce
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 250 g (9 oz) dry lasagna sheets
  • 1 tbsp kosher salt, for the pasta water
  • 400 g (about 1 3/4 cups) whole-milk ricotta
  • 2 tbsp whole milk
  • 1 large egg
  • 100 g (1 cup) finely grated Parmesan, divided
  • 1/2 tsp kosher salt, for the ricotta
  • 1/4 tsp freshly ground black pepper
  • 200 g (about 2 cups) low-moisture mozzarella, shredded
  • 1/4 cup torn fresh basil leaves

Method

  1. Heat the 2 tbsp olive oil in a large skillet over medium-high heat. Add the sausage and cook for 8 minutes, breaking it into small pieces, until well browned with crisp edges.
  2. Add the onion and cook for 5 minutes until soft, then stir in the garlic, tomato paste, oregano, and red pepper flakes and cook for 2 minutes until the paste darkens to brick red.
  3. Pour in the wine and scrape up the browned bits. Add the passata and the 1 tsp salt, then simmer over medium-low heat for 20 minutes, stirring now and then, until thick enough that a spoon leaves a clear trail.
  4. While the sauce simmers, bring a large pot of water to a boil with the 1 tbsp salt and set a rack in the center of the oven. Heat the oven to 375F (190C).
  5. Boil the lasagna sheets for 7 minutes, stirring once so they do not stick, until flexible but still firm. Drain, lay them flat on a lightly oiled tray, and snip a few to fit the dish.
  6. In a food processor, blend the ricotta, milk, egg, half the Parmesan, the 1/2 tsp salt, and the pepper for 1 minute, until smooth, fluffy, and spoonable.
  7. Oil the baking dish lightly. Spread a thin layer of sauce on the bottom, cover with a layer of noodles, then dot with a third of the ricotta, a third of the mozzarella, and a third of the remaining sauce. Repeat twice more, finishing with sauce, the remaining mozzarella, and the remaining Parmesan.
  8. Cover the dish tightly with foil, set it on a baking sheet to catch drips, and bake for 30 minutes until bubbling at the edges.
  9. Remove the foil and bake for 15 minutes more, until the top is golden in spots and the center reads 165F (74C).
  10. Rest the lasagna for 15 minutes so the layers set, then scatter the basil on top and cut into squares.

Allergens: Gluten, Dairy, Egg

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Don Angie. Not their recipe. See their menu
Black Cocoa TiramisuDon Angie · New YorkCoffee-soaked ladyfingers under a cooked-yolk mascarpone cream, dusted with dark black cocoa and finished with caramel and a crunchy cornflake topping. Inspired by the black cocoa tiramisu at Don Angie in New York.13 ingredients · 10 steps. 3 large egg yolks; 1/3 cup (65 g) granulated sugar; 1/4 tsp kosher salt, and 10 more.
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Serves 8 · 7 hr 15 min

Ingredients

  • 3 large egg yolks
  • 1/3 cup (65 g) granulated sugar
  • 1/4 tsp kosher salt
  • 250 g (about 1 cup) mascarpone, cold
  • 1 cup (240 ml) heavy cream, cold
  • 1 tsp vanilla extract
  • 1 cup (240 ml) strong brewed coffee or espresso, cooled
  • 200 g (7 oz) crisp ladyfingers (savoiardi), about 24
  • 3 tbsp black cocoa powder, divided
  • 1 cup (30 g) plain cornflakes, lightly crushed
  • 1 tbsp unsalted butter
  • 1 tbsp granulated sugar, for the crunch
  • 1/2 cup (120 ml) thick caramel sauce

Method

  1. Bring 1 inch of water to a bare simmer in a saucepan. In a heatproof bowl that sits over, not in, the water, whisk the yolks, 1/3 cup sugar, and salt constantly for 6 minutes until pale, thick, and 160F (71C) on a thermometer.
  2. Take the bowl off the heat and whisk for 2 minutes more to cool slightly. Add the mascarpone and whisk until smooth, then set aside to cool for 10 minutes.
  3. In a separate bowl, whip the cold cream with the vanilla for 3 minutes until it holds medium-stiff peaks. Fold about a third into the mascarpone mixture to loosen it, then gently fold in the rest until no streaks remain.
  4. For the crunch, melt the butter in a small skillet over medium heat. Add the cornflakes and 1 tbsp sugar and stir for 3 minutes until they smell toasty and look lightly glazed, then spread on a plate to cool.
  5. Pour the coffee into a shallow dish. Dip each ladyfinger for 1 to 2 seconds per side so it is damp but not soggy, and line the bottom of the 8 inch dish with half of them, trimming to fit.
  6. Spread half the cream over the ladyfingers and smooth the top. Dust 1 tbsp of the black cocoa through a fine sieve over the cream.
  7. Dip and lay the remaining ladyfingers in a second layer, then cover with the rest of the cream and smooth the surface with a spatula.
  8. Cover and refrigerate for 6 hours, until the cream is firm enough to slice cleanly. Overnight is even better.
  9. Just before serving, sift the remaining 2 tbsp cocoa over the top in an even layer. Warm the caramel for 20 seconds in the microwave until pourable.
  10. Drizzle the caramel in zigzags over the cocoa, scatter the cooled cornflake crunch on top, and cut into squares with a hot, wiped knife.

Allergens: Gluten, Dairy, Egg

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Don Angie. Not their recipe. See their menu

Frenchette

Steak FritesFrenchette · New YorkA well-crusted hanger steak basted with garlic and thyme butter, served with double-fried fries that stay crisp. Inspired by the bistro classic at Frenchette, this is a home version, not their recipe.13 ingredients · 11 steps. 4 hanger steaks (about 8 oz each; 2 lb (900 g) russet potatoes; About 3 quarts cold water, and 10 more.
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Serves 4 · 1 hr 40 min

Ingredients

  • 4 hanger steaks (about 8 oz each, 1 inch thick), center membrane removed, or 4 sirloin steaks
  • 2 lb (900 g) russet potatoes, scrubbed and cut into 3/8-inch sticks (peeling is optional)
  • About 3 quarts cold water, for soaking the potatoes
  • 2 quarts (about 2 liters) peanut or canola oil, for frying
  • 2 tsp kosher salt, for the steaks
  • 1 tsp kosher salt, for the fries
  • 1 tsp freshly ground black pepper
  • 1 tbsp neutral oil such as canola, for searing
  • 2 tbsp unsalted butter, cold
  • 3 garlic cloves, smashed
  • 4 sprigs fresh thyme
  • 2 tbsp chopped fresh parsley
  • 1 tsp flaky sea salt, for finishing

Method

  1. Take the steaks out of the fridge. Pat them dry and season both sides with 2 tsp kosher salt and the pepper. Leave them on a plate at room temperature for 30 minutes.
  2. While the steaks sit, cut the potatoes into 3/8-inch sticks and drop them into a large bowl of cold water. Soak for 30 minutes to pull out surface starch.
  3. Drain the potatoes and dry them very well on towels. Wet fries spatter and will not crisp. Heat the oven to 200°F for holding the fries.
  4. Pour the frying oil into a 6-quart Dutch oven (it should come no more than halfway up) and heat over medium-high to 300°F. This takes about 10 minutes.
  5. Fry the potatoes in 3 batches at 300°F for 6 to 8 minutes per batch, until soft, pale and just beginning to blond. Lift them out and spread them on the wire rack set over a baking sheet. They can wait up to 2 hours at room temperature at this point.
  6. Heat the 12-inch cast-iron skillet over high heat for 3 minutes, until it just starts to smoke. Add the 1 tbsp oil and swirl.
  7. Lay the steaks in the pan, away from you, and sear without moving them for 3 minutes, until a dark brown crust forms.
  8. Flip the steaks and reduce the heat to medium-high. Add the butter, garlic and thyme. Tilt the pan and spoon the foaming butter over the steaks for 3 to 4 minutes, until a thermometer in the thickest part reads 120°F to 125°F.
  9. Move the steaks to a cutting board and rest for 8 minutes. They will climb to 130°F to 135°F for medium-rare. Meanwhile, raise the frying oil to 375°F, which takes about 5 minutes.
  10. Fry the potatoes again in 3 batches at 375°F for 3 to 4 minutes per batch, until deep golden and crisp. Drain them on the rack, then toss in a large bowl with 1 tsp kosher salt and the parsley. Keep finished batches warm in the 200°F oven.
  11. Slice the steaks against the grain into 1/2-inch slices. Spoon the garlic-thyme butter from the pan over the top, sprinkle with flaky salt, and serve right away with the fries.

Allergens: Milk

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Frenchette. Not their recipe. See their menu
Salade LyonnaiseFrenchette · New YorkBitter frisee in a warm bacon-mustard vinaigrette, with crisp lardons, garlicky croutons and a runny poached egg on top. Inspired by the bistro salad at Frenchette, this is a home version, not their recipe.15 ingredients · 11 steps. 6 oz frisee (about 2 small heads); 6 oz thick-cut bacon (about 5 slices); 2 oz day-old baguette (about 2 thick slices), and 12 more.
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Serves 4 · 45 min

Ingredients

  • 6 oz frisee (about 2 small heads), pale inner leaves only, torn into bite-size pieces
  • 6 oz thick-cut bacon (about 5 slices), cut crosswise into 1/2-inch pieces
  • 2 oz day-old baguette (about 2 thick slices), cut into 1/2-inch cubes (about 1 1/2 cups)
  • 2 tbsp olive oil, divided
  • 1 pinch kosher salt, for the croutons
  • 4 large eggs, cold
  • 1 tbsp distilled white vinegar, for the poaching water
  • 1/2 tsp kosher salt, for the poaching water
  • About 1 1/2 quarts water, for poaching
  • 1 small shallot, minced (about 2 tbsp)
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1/4 tsp kosher salt, for the dressing
  • 1/2 tsp freshly ground black pepper, divided
  • 1 tbsp finely chopped fresh chives

Method

  1. Heat the oven to 375°F with a rack in the center. Toss the bread cubes with 1 tbsp of the olive oil and a pinch of salt on a rimmed baking sheet.
  2. Bake the croutons for 10 minutes, shaking the pan once halfway, until golden and crisp. Set aside.
  3. Put the bacon in a cold 12-inch skillet and set it over medium-low heat. Cook for 10 to 12 minutes, stirring now and then, until the pieces are deep golden and crisp.
  4. Lift the bacon out with a slotted spoon onto a paper towel. Pour the fat into a heatproof measuring cup. You want about 3 tbsp, so top up with the remaining 1 tbsp olive oil if it falls short.
  5. Wash and dry the frisee thoroughly in a salad spinner, then pile it into a large mixing bowl.
  6. In a small bowl, whisk the shallot, red wine vinegar, mustard, 1/4 tsp salt and 1/4 tsp pepper. Slowly whisk in the warm bacon fat until the dressing is creamy. Leave it near the stove.
  7. Fill a 3-quart saucepan with about 3 inches of water, add the white vinegar and 1/2 tsp salt, and bring it to a bare simmer with tiny bubbles, around 180°F. Crack each egg into its own small bowl.
  8. Stir the water in a gentle circle, then slide in the eggs one at a time. Poach for 3 minutes, until the whites are set but the yolks still wobble.
  9. Lift the eggs out with a slotted spoon and rest them on a towel for a few seconds. Trim any ragged white with a paring knife.
  10. Rewarm the dressing for 30 seconds if the fat has firmed up, then pour it over the frisee. Add the bacon and croutons and toss well.
  11. Divide the salad among 4 plates, top each with a poached egg, and finish with chives and the remaining 1/4 tsp pepper. Serve at once, and break the yolk into the greens.

Allergens: Egg, wheat (gluten)

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Frenchette. Not their recipe. See their menu
Poulet RoleFrenchette · New YorkA dry-brined chicken with crackly skin and juicy meat, roasted over onion and garlic and finished with a quick pan sauce, next to buttery mashed potatoes. Inspired by the roast chicken at Frenchette, this is a home version, not their recipe.16 ingredients · 12 steps. 1 whole chicken (4 lb); 4 tsp Diamond Crystal kosher salt (or 2 1/2 tsp Morton); 2 tbsp unsalted butter, and 13 more.
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Serves 4 · 2 hr 30 min, plus overnight salting

Ingredients

  • 1 whole chicken (4 lb), giblets removed
  • 4 tsp Diamond Crystal kosher salt (or 2 1/2 tsp Morton), for the chicken
  • 2 tbsp unsalted butter, softened, for under the skin
  • 1 tsp fresh thyme leaves, plus 6 whole thyme sprigs
  • 1/2 tsp freshly ground black pepper, for the chicken
  • 1 large yellow onion (about 10 oz), cut into 1/2-inch thick rounds
  • 1 head garlic, halved crosswise
  • 1/4 cup dry white wine
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp cold unsalted butter, for the pan sauce
  • 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
  • About 2 quarts cold water, for boiling the potatoes
  • 1 tbsp kosher salt, for the potato water
  • 4 tbsp (1/2 stick) unsalted butter, cut into cubes, for the mash
  • 1 cup (240 ml) whole milk, warmed
  • 1/2 tsp white or black pepper, for the mash

Method

  1. The night before, pat the chicken very dry and rub the 4 tsp salt all over, including inside the cavity. Set it on a plate, uncovered, in the fridge for 12 to 24 hours so the skin dries out.
  2. About 1 hour before roasting, take the chicken out of the fridge to lose its chill. Heat the oven to 425°F with a rack in the lower third.
  3. Mash the softened butter with the thyme leaves and 1/2 tsp pepper. Loosen the skin over the breasts with your fingers and push the butter underneath. Tuck the thyme sprigs into the cavity and tie the legs together with twine.
  4. Spread the onion rounds and garlic halves (cut side down) in a 12-inch ovenproof skillet. Set the chicken on top, breast up. Roast for 30 minutes.
  5. While the chicken roasts, put the potatoes in a 5-quart pot with the cold water and 1 tbsp salt. Bring to a boil over high heat, then reduce to a steady simmer and cook for 20 minutes, until a knife slides in with no resistance.
  6. Rotate the skillet and roast the chicken another 25 to 30 minutes. It is done when the skin is deep golden and a thermometer in the thickest part of the thigh reads 165°F.
  7. Move the chicken to a carving board and rest it for 15 minutes, loosely tented with foil. Warm the milk in a small saucepan over low heat for 3 minutes.
  8. Drain the potatoes and return them to the empty pot over low heat for 2 minutes, shaking, to steam off moisture. Press through a ricer or mash until smooth.
  9. Fold the 4 tbsp butter into the potatoes until melted, then stir in the warm milk a little at a time until creamy. Season with the 1/2 tsp pepper and more salt to taste. Cover to keep warm.
  10. Pour off all but 1 tbsp of the fat from the skillet, leaving the onion and garlic. Set it over medium-high heat, add the wine, and scrape up the browned bits for 2 minutes until the wine is nearly gone.
  11. Add the broth and simmer for 4 minutes, until reduced by about half. Strain into a small pot, press the garlic to squeeze out the softened cloves, whisk in the cold 1 tbsp butter, and season.
  12. Carve the chicken, spoon the pan sauce over, and serve with the mashed potatoes.

Allergens: Milk

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Frenchette. Not their recipe. See their menu

Katz's Delicatessen

Pastrami SandwichKatz's Delicatessen · New YorkStore-bought corned beef gets a long simmer, a heavy pepper and coriander crust and a hot roast, then is steamed and piled on warm rye. Inspired by the New York deli classic, built for a home kitchen.11 ingredients · 12 steps. 2 lb (900 g) cured corned beef brisket flat; About 5 quarts cold water; 3 tbsp whole black peppercorns, and 8 more.
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Serves 4 · 4 hr 45 min

Ingredients

  • 2 lb (900 g) cured corned beef brisket flat, spice packet discarded
  • About 5 quarts cold water, divided for soaking and simmering
  • 3 tbsp whole black peppercorns, coarsely cracked in a mortar or under a heavy pan
  • 2 tbsp coriander seed, coarsely crushed
  • 1 tbsp light brown sugar, packed
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 5 tbsp deli-style brown mustard, divided (1 tbsp for the crust, 4 tbsp for the sandwiches)
  • 1/2 cup low-sodium beef broth, for steaming the slices
  • 8 slices rye bread
  • 4 dill pickle spears, for serving

Method

  1. Put the brisket in a large bowl or pot and cover with 2 quarts of cold water. Soak for 1 hour, swapping in fresh water once halfway through, to pull out some of the cure salt.
  2. Drain and rinse the brisket. Set it fat side up in a 6-quart Dutch oven, add 3 quarts of cold water so it is covered by about 1 inch, and bring to a boil over high heat, skimming off any gray foam.
  3. Reduce the heat to low, set the lid ajar, and hold a gentle simmer for 2 hours. The beef is ready when a fork slides in with little resistance and the thickest part reads about 195F.
  4. While it simmers, stir the cracked pepper, crushed coriander, brown sugar, smoked paprika and garlic powder together in a small bowl.
  5. When the brisket has 20 minutes of simmering left, set an oven rack in the center and heat the oven to 300F. Line a rimmed baking sheet with foil and set a wire rack on top.
  6. Lift the brisket onto the rack and pat it dry with paper towels. Brush all sides with 1 tbsp of the mustard, then press the spice mix on thickly, covering the top and sides.
  7. Roast on the center rack for 45 minutes. The crust should look dark, dry and set, and the center should read about 200F.
  8. Move the brisket to a cutting board, tent loosely with foil, and rest for 20 minutes so the juices settle.
  9. While the beef rests, wrap the rye bread in foil and warm it in the 300F oven for 10 minutes.
  10. Trim any thick cap of fat from the brisket. Slice about 1/4 inch thick against the grain, turning the meat if the grain changes direction.
  11. Pour the broth into a 12-inch skillet and bring to a simmer over medium heat. Add the slices in a loose pile, cover, and steam for 3 minutes until hot, glossy and relaxed.
  12. Spread the remaining 4 tbsp mustard over 4 slices of warm rye. Pile about 5 oz of hot pastrami on each, top with the remaining bread, cut in half, and serve with a pickle spear.

Allergens: Wheat, mustard

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Katz's Delicatessen. Not their recipe. See their menu
ReubenKatz's Delicatessen · New YorkWarm corned beef, Swiss, buttery sauerkraut and a tangy dressing between crisp griddled rye. Inspired by the New York deli classic.13 ingredients · 10 steps. 1 lb (450 g) thinly sliced deli corned beef; 8 slices seeded rye bread; 8 slices Swiss cheese (about 8 oz), and 10 more.
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Serves 4 · 45 min

Ingredients

  • 1 lb (450 g) thinly sliced deli corned beef
  • 8 slices seeded rye bread
  • 8 slices Swiss cheese (about 8 oz)
  • 1 1/2 cups sauerkraut (about 12 oz), drained and squeezed dry in a clean towel
  • 1/2 cup mayonnaise
  • 3 tbsp ketchup
  • 1 tbsp sweet pickle relish
  • 1 tsp prepared horseradish
  • 1 tsp fresh lemon juice
  • 1/2 tsp sweet paprika
  • 1/4 tsp black pepper
  • 4 tbsp unsalted butter, divided (1 tbsp for the sauerkraut, 3 tbsp softened for the bread)
  • 2 tbsp water, for steaming the beef

Method

  1. Stir the mayonnaise, ketchup, relish, horseradish, lemon juice, paprika and pepper together in a small bowl. Cover and refrigerate until needed.
  2. Heat the oven to 200F with a rimmed baking sheet on the middle rack, to keep finished sandwiches warm.
  3. Melt 1 tbsp butter in a small skillet over medium heat. Add the dry sauerkraut and cook for 4 minutes, stirring, until the moisture is gone and a few edges turn pale gold. Scrape into a bowl.
  4. Put the corned beef in a 12-inch skillet with the water. Cover and steam over medium heat for 3 minutes until hot and loosened, then move to a plate and wipe out the skillet.
  5. Spread the 3 tbsp softened butter over one side of each bread slice. Lay 4 slices butter side down on a board and top each with 1 slice Swiss.
  6. Pile a quarter of the beef on each, then a quarter of the sauerkraut, then 2 tbsp dressing. Top with the remaining Swiss and bread, butter side up.
  7. Heat the 12-inch skillet over medium-low. Place 2 sandwiches in the pan and cook for 4 minutes until the bottom is deep golden and crisp.
  8. Flip the sandwiches, cover the pan, and cook for 4 minutes more until the cheese is fully melted and the second side is golden. Move to the baking sheet in the oven.
  9. Wipe the skillet and repeat with the remaining 2 sandwiches, using the same timing.
  10. Rest the sandwiches for 2 minutes, then slice each in half on the diagonal. Serve with the leftover dressing for dipping.

Allergens: Wheat, dairy, egg

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Katz's Delicatessen. Not their recipe. See their menu
Matzo Ball SoupKatz's Delicatessen · New YorkLight, tender matzo balls in a clear chicken broth with carrots, celery and fresh dill. Inspired by the deli bowl, made in a home pot.14 ingredients · 9 steps. 1 cup (115 g) matzo meal; 4 large eggs; 5 tbsp schmaltz or neutral oil, and 11 more.
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Serves 6 · 1 hr 30 min

Ingredients

  • 1 cup (115 g) matzo meal
  • 4 large eggs
  • 5 tbsp schmaltz or neutral oil, divided (1/4 cup for the batter, 1 tbsp for the vegetables)
  • 1/4 cup plain seltzer
  • 1 1/2 tsp kosher salt, for the batter
  • 1/4 tsp black pepper
  • 1/4 cup chopped fresh dill, divided (2 tbsp in the batter, 2 tbsp for serving)
  • 4 quarts water, for cooking the matzo balls
  • 1 tbsp kosher salt, for the cooking water
  • 8 cups low-sodium chicken broth
  • 3 medium carrots (about 8 oz), peeled and sliced 1/4 inch thick
  • 2 celery ribs, sliced 1/4 inch thick
  • 1 small yellow onion (about 5 oz), finely diced
  • Kosher salt, to taste

Method

  1. Whisk the eggs, 1/4 cup schmaltz, seltzer, 1 1/2 tsp salt, pepper and 2 tbsp dill in a large bowl until blended.
  2. Stir in the matzo meal until no dry spots remain. Cover and refrigerate for 30 minutes, until the batter is thick and scoopable.
  3. While it chills, heat the remaining 1 tbsp fat in the 4-quart pot over medium heat. Cook the onion, carrots and celery for 5 minutes, stirring, until the onion turns translucent.
  4. Add the broth to the vegetables and bring to a boil over high heat. Reduce to low, cover, and keep at a bare simmer for 15 minutes until the carrots are tender.
  5. Bring the 4 quarts of water and 1 tbsp salt to a boil in the 6-quart pot, then lower to a steady simmer.
  6. Wet your hands and roll the chilled batter into 12 balls, about 2 tbsp each. Do not pack them tightly, because they will roughly double in size.
  7. Slide the balls into the simmering water, cover, and cook for 30 minutes at a gentle simmer. Cut one open to check that it is pale and tender all the way through.
  8. Lift the matzo balls out with a slotted spoon and add them to the soup pot. Warm them in the broth over low heat for 5 minutes so they soak up flavor.
  9. Taste the broth and add kosher salt as needed. Ladle into bowls with 2 matzo balls each and sprinkle with the remaining 2 tbsp dill.

Allergens: Egg, wheat, celery

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Katz's Delicatessen. Not their recipe. See their menu
Potato LatkesKatz's Delicatessen · New YorkShredded potato pancakes fried until lacy and crisp at the edges and tender inside. Served with cold sour cream and applesauce, inspired by the deli plate.10 ingredients · 10 steps. 2 lb (900 g) russet potatoes; 1 medium yellow onion (about 8 oz); 2 large eggs, and 7 more.
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Serves 4 · 55 min

Ingredients

  • 2 lb (900 g) russet potatoes, peeled
  • 1 medium yellow onion (about 8 oz), peeled
  • 2 large eggs, beaten
  • 3 tbsp all-purpose flour
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper
  • 1 1/2 cups neutral oil, such as canola, for frying
  • 1 cup sour cream
  • 1 cup applesauce
  • 2 tbsp chopped fresh chives, for serving

Method

  1. Heat the oven to 250F with a wire rack set on a rimmed baking sheet. This keeps the finished latkes warm and crisp.
  2. Grate the onion first on the large holes of a box grater into a large bowl. Grate the potatoes right after, so the onion keeps them from browning.
  3. Pile the mixture in the center of a clean kitchen towel, gather the corners, and twist hard over the sink to wring out as much liquid as you can.
  4. Tip the squeezed shreds into a dry bowl. Pour off the liquid from the sink bowl, leaving the white starch at the bottom, and scrape that starch into the shreds.
  5. Stir in the eggs, flour, 1/2 tsp salt and the pepper until evenly coated.
  6. Pour the oil into a 12-inch skillet, about 1/4 inch deep, and heat over medium-high for 3 minutes until it reaches 350F and a shred sizzles right away.
  7. Scoop about 1/4 cup of mixture per latke, flatten to 1/2 inch thick, and slide 4 into the oil without crowding. Fry for 4 minutes until the underside is deep golden.
  8. Flip with a slotted spatula and fry for 3 minutes more until crisp and golden on both sides.
  9. Lift onto the rack, sprinkle with a pinch of the remaining salt, and keep warm in the oven. Fry the remaining mixture in 2 more batches, adding oil if the pan looks dry.
  10. Serve hot, topped with sour cream, applesauce and chives.

Allergens: Egg, wheat, dairy

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Katz's Delicatessen. Not their recipe. See their menu
New York CheesecakeKatz's Delicatessen · New YorkA tall, dense, creamy cheesecake with a buttery graham crust and a hint of lemon. Baked gently in a water bath, then chilled overnight, inspired by the deli classic.12 ingredients · 14 steps. 1 1/2 lb (680 g) full-fat cream cheese; 1 cup (200 g) granulated sugar; 2 tbsp granulated sugar, and 9 more.
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Serves 12 · 13 hr

Ingredients

  • 1 1/2 lb (680 g) full-fat cream cheese, cut into chunks
  • 1 cup (200 g) granulated sugar, for the filling
  • 2 tbsp granulated sugar, for the crust
  • 4 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 tsp finely grated lemon zest (from 1 lemon)
  • 2 tbsp all-purpose flour
  • 1/4 tsp kosher salt
  • 1 1/2 cups (150 g) graham cracker crumbs (about 10 full sheets)
  • 6 tbsp unsalted butter, divided (5 tbsp melted for the crust, 1 tbsp softened for the pan)
  • About 4 cups boiling water, for the water bath

Method

  1. Set the cream cheese, eggs and sour cream out on the counter for 1 hour so everything comes to room temperature. Cold ingredients make a lumpy batter.
  2. Set an oven rack in the lower third and heat to 325F. Brush the springform with the 1 tbsp softened butter, then wrap the outside in two layers of heavy-duty foil so water cannot seep in.
  3. Mix the graham crumbs, 2 tbsp sugar and 5 tbsp melted butter until it clumps like wet sand. Press firmly over the bottom and 1 inch up the sides of the pan using the flat base of a glass.
  4. Bake the crust for 10 minutes until fragrant and set. Set it on a rack to cool while you make the filling, and leave the oven on.
  5. Beat the cream cheese with the paddle on medium-low for 3 minutes until completely smooth, scraping the bowl and paddle twice.
  6. Add the 1 cup sugar, flour and salt and beat on medium-low for 2 minutes until no grains remain.
  7. Beat in the sour cream, vanilla and lemon zest on low just until blended, about 30 seconds.
  8. Add the eggs one at a time on low speed, mixing only until each disappears. Over-beating adds air and causes cracks.
  9. Pour the batter into the crust and rap the pan gently on the counter to pop large bubbles. Set the springform in a roasting pan, then pour in boiling water to come about 1 inch up the sides.
  10. Bake for 1 hour 10 minutes. The edges should be set and the center 2 to 3 inches should wobble like gelatin, reading about 150F.
  11. Turn the oven off, prop the door open with a wooden spoon, and leave the cheesecake inside for 1 hour so it cools slowly.
  12. Lift the pan from the water bath, remove the foil, and run a thin knife around the edge. Cool on a wire rack at room temperature for 1 hour.
  13. Cover loosely and refrigerate for at least 8 hours, or overnight, until fully firm.
  14. Release the springform and slice with a long knife dipped in hot water and wiped clean between cuts.

Allergens: Wheat, egg, dairy

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Katz's Delicatessen. Not their recipe. See their menu

Lilia

Cacio e Pepe FrittelleLilia · BrooklynCrisp-edged fried bites loaded with sharp pecorino and toasted black pepper, dusted with more of each while hot. Inspired by the cacio e pepe flavors at Lilia in Brooklyn.9 ingredients · 9 steps. 1 cup (125 g) all-purpose flour; 1 cup finely grated Pecorino Romano (about 3 oz); 1/4 cup finely grated Pecorino Romano, and 6 more.
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Serves 4 · 40 min

Ingredients

  • 1 cup (125 g) all-purpose flour
  • 1 cup finely grated Pecorino Romano (about 3 oz), for the batter
  • 1/4 cup finely grated Pecorino Romano, for dusting
  • 2 tsp coarsely ground black pepper: 1 1/2 tsp for the batter, 1/2 tsp for dusting
  • 1 tsp baking powder
  • 2/3 cup (160 ml) whole milk
  • 1 large egg
  • 1/4 tsp kosher salt
  • 1 quart (4 cups) canola oil for frying

Method

  1. Toast 1 1/2 tsp of the black pepper in a small dry skillet over medium heat for 1 minute, until fragrant. Tip it onto a plate to cool.
  2. In a medium bowl, whisk the flour, 1 cup pecorino, baking powder, salt and the toasted pepper until evenly mixed.
  3. In a small bowl, whisk the milk and egg together. Pour into the dry ingredients and stir until just combined; the batter should be thick and fall from a spoon in a slow ribbon. If it is stiff, add 1 tbsp more milk.
  4. Let the batter rest for 10 minutes so the flour hydrates and the batter thickens slightly.
  5. Pour the oil into a 4-quart Dutch oven and heat over medium-high to 350F, about 8 minutes. Set a rack over a sheet pan and heat the oven to 200F for keeping fritters warm.
  6. Fry a test fritter: drop in 1 tablespoon of batter and fry for 2 to 3 minutes, turning once, until deep golden. Taste it and adjust the batter with a pinch of salt or pepper if needed.
  7. Fry the rest in batches of 6, dropping rounded tablespoons of batter into the oil. Fry for 2 to 3 minutes per batch, turning once, until deep golden and puffed. Keep the oil between 340F and 360F.
  8. Lift the fritters onto the rack and move them to the oven to stay hot while you fry the remaining batches.
  9. Mix the 1/4 cup dusting pecorino with the remaining 1/2 tsp black pepper. Sprinkle it over the hot fritters and serve at once.

Allergens: Wheat, dairy, egg

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Lilia. Not their recipe. See their menu
Rigatoni DiavolaLilia · BrooklynRigatoni tossed in a spicy, garlicky tomato sauce with fresh marjoram and a snowfall of pecorino. Inspired by the rigatoni diavola at Lilia in Brooklyn.12 ingredients · 9 steps. 1 lb (450 g) rigatoni; 1 can (28 oz) whole peeled San Marzano tomatoes; 4 garlic cloves, and 9 more.
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Serves 4 · 45 min

Ingredients

  • 1 lb (450 g) rigatoni
  • 1 can (28 oz) whole peeled San Marzano tomatoes, with juices
  • 4 garlic cloves, thinly sliced
  • 2 tsp crushed red pepper flakes (use 1 tsp for medium heat)
  • 3 tbsp extra-virgin olive oil, for the sauce
  • 1 tbsp extra-virgin olive oil, for finishing
  • 2 tbsp tomato paste
  • 1/2 cup water, to rinse the can
  • 1 tsp fresh marjoram leaves, chopped (or 1/2 tsp dried oregano)
  • 1/2 cup (about 1 1/2 oz) finely grated Pecorino Romano, plus more for serving
  • 2 tbsp kosher salt, for the pasta water (about 5 quarts water)
  • 1/2 tsp kosher salt, for the sauce

Method

  1. Pour the tomatoes and their juices into a bowl and crush each tomato with your hands into small, rough pieces. Pour the 1/2 cup water into the empty can, swirl, and set it aside.
  2. Heat 3 tbsp olive oil in the 12-inch skillet over medium-low heat. Add the sliced garlic and cook for 2 to 3 minutes, until fragrant and pale gold. Do not let it brown or it will turn bitter.
  3. Stir in the red pepper flakes and tomato paste and cook for 1 minute, until the paste darkens slightly.
  4. Add the crushed tomatoes and the swirled can water, plus 1/2 tsp salt. Bring to a bubble, then lower the heat.
  5. Simmer the sauce for 20 minutes, stirring occasionally, until thick, deep red, and the oil glistens at the edges.
  6. While the sauce simmers, bring 5 quarts of water to a boil in the large pot and add 2 tbsp salt.
  7. Cook the rigatoni for 2 minutes less than the package says, usually 9 to 10 minutes, until bendy but still firm in the center. Scoop out 1 cup of the pasta water, then drain.
  8. Add the pasta to the sauce with 1/2 cup of the pasta water. Cook over medium heat for 2 minutes, tossing, until the sauce clings to every tube; add more water by the splash if it looks tight.
  9. Off the heat, stir in the pecorino and marjoram. Drizzle with the finishing oil and serve in warm bowls with extra pecorino.

Allergens: Wheat, dairy

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Lilia. Not their recipe. See their menu
Leek FocacciaLilia · BrooklynA tall, dimpled focaccia with a crisp olive oil bottom, topped with soft buttery leeks and brushed with garlic herb butter. Inspired by the leek focaccia at Lilia in Brooklyn.12 ingredients · 11 steps. 3 cups (400 g) all-purpose flour; 1 1/4 cups (300 g) lukewarm water; 1 tsp instant yeast, and 9 more.
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Serves 8 · 14 hr 30 min

Ingredients

  • 3 cups (400 g) all-purpose flour
  • 1 1/4 cups (300 g) lukewarm water
  • 1 tsp instant yeast
  • 2 tsp kosher salt
  • 6 tbsp extra-virgin olive oil: 2 tbsp for the dough, 3 tbsp for the pan, 1 tbsp for drizzling
  • 2 leeks (about 12 oz total), white and light green parts only, halved lengthwise, sliced 1/4 inch thick and rinsed well
  • 2 tbsp unsalted butter, for the leeks
  • 1/4 tsp kosher salt, for the leeks
  • 2 tbsp unsalted butter, for the garlic butter
  • 2 garlic cloves, finely minced
  • 1 tbsp chopped fresh parsley
  • 1 tsp flaky sea salt

Method

  1. In a large bowl, stir the flour, yeast and kosher salt. Add the water and 2 tbsp olive oil and stir with a wet hand or spatula for 2 minutes, until no dry flour remains and the dough is shaggy and sticky.
  2. Cover the bowl and let it rest at room temperature for 30 minutes.
  3. With a wet hand, grab the edge of the dough, stretch it up and fold it to the center. Turn the bowl and repeat 4 times. Cover tightly and refrigerate for 12 hours (up to 24 hours).
  4. The next day, pour 3 tbsp olive oil into the 9x13-inch pan. Slide the cold dough in, turn it once to coat, and gently press it toward the corners. If it springs back, rest it for 10 minutes and press again.
  5. Cover the pan and let the dough rise at room temperature for 1 hour, until puffy and jiggly with visible bubbles.
  6. While the dough rises, melt 2 tbsp butter in the 12-inch skillet over medium-low heat. Add the leeks and 1/4 tsp salt and cook for 10 to 12 minutes, stirring, until soft and silky but not browned. Let cool.
  7. Set a rack in the lower third of the oven and heat it to 450F, about 30 minutes before the end of the rise.
  8. Oil your fingers and press deep dimples all over the dough. Scatter the cooled leeks on top and press them lightly in, then drizzle with the last 1 tbsp olive oil.
  9. Bake for 25 minutes, until the top is deep golden and the bottom is crisp when you lift an edge. If the leeks darken too fast, tent with foil after 15 minutes.
  10. While it bakes, melt 2 tbsp butter in a small saucepan over low heat. Add the garlic and cook for 1 minute, until fragrant. Stir in the parsley.
  11. Brush the garlic butter over the hot focaccia and sprinkle with flaky salt. Cool in the pan for 5 minutes, then lift out onto a rack for 10 minutes before cutting.

Allergens: Wheat, dairy

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Lilia. Not their recipe. See their menu
Ricotta GnocchiLilia · BrooklynLight, tender ricotta dumplings tossed in a bright broccoli and basil pesto and topped with toasted pistachios. Inspired by the ricotta gnocchi at Lilia in Brooklyn.16 ingredients · 11 steps. 1 lb (450 g) whole-milk ricotta; 1 large egg; 1 cup (125 g) all-purpose flour, and 13 more.
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Serves 4 · 2 hr 15 min

Ingredients

  • 1 lb (450 g) whole-milk ricotta
  • 1 large egg
  • 1 cup (125 g) all-purpose flour, plus 1/4 cup for dusting
  • 1/2 cup (about 1 1/2 oz) finely grated Pecorino Romano, for the dough
  • 1/2 tsp kosher salt, for the dough
  • 1/8 tsp freshly grated nutmeg
  • 3 cups broccoli florets (about 8 oz), cut into small pieces
  • 1/2 cup packed fresh basil leaves
  • 1 small garlic clove
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup (about 3/4 oz) finely grated Pecorino Romano, for the pesto, plus more for serving
  • 1 tbsp fresh lemon juice
  • 1/2 tsp kosher salt, for the pesto
  • 1/4 cup shelled unsalted pistachios: 2 tbsp for the pesto, 2 tbsp toasted and chopped for serving
  • 2 tbsp kosher salt, for the boiling water (about 5 quarts water)
  • Ice water, for the broccoli

Method

  1. Line a sieve with cheesecloth, set it over a bowl, and spoon in the ricotta. Cover and refrigerate for 1 hour to drain the water, which keeps the gnocchi light.
  2. Toast the pistachios in a dry skillet over medium heat for 3 to 4 minutes, stirring, until fragrant. Cool, then chop 2 tbsp for serving and leave the other 2 tbsp whole for the pesto.
  3. In a large bowl, mix the drained ricotta, egg, 1/2 cup pecorino, 1/2 tsp salt and nutmeg. Sprinkle in 1 cup flour and fold with a spatula just until a soft, slightly sticky dough forms. Do not overwork it.
  4. Flour the counter lightly and divide the dough into 4 pieces. Roll each into a 3/4-inch rope with floured hands, cut into 1-inch pieces with a bench scraper, and set on the parchment-lined sheet pan.
  5. Chill the shaped gnocchi in the fridge for 15 minutes to firm up.
  6. Bring 5 quarts of water to a boil with 2 tbsp salt, and fill a bowl with ice water. Boil the broccoli for 2 minutes, until bright green and tender. Scoop it into the ice water, then drain well. Keep the water at a boil for the gnocchi.
  7. Blend the broccoli, basil, garlic, olive oil, 1/4 cup pecorino, lemon juice, 1/2 tsp salt and the 2 tbsp whole pistachios in a food processor until nearly smooth, scraping down as needed. Taste and adjust the salt and lemon.
  8. Test one gnocchi: lower it into the boiling water, reduce to a gentle simmer, and cook until it floats, 2 to 3 minutes. Taste; if it falls apart, mix 1 more tbsp flour into the dough.
  9. Cook the gnocchi in 2 batches. Once they float, give them 1 more minute, then lift out with a slotted spoon, reserving 1/2 cup of the cooking water.
  10. In the 12-inch skillet over medium-low heat, warm the pesto with 1/4 cup of the reserved water for 1 minute. Add the gnocchi and toss gently for 1 minute, adding more water by the splash if the sauce is thick.
  11. Divide among warm bowls and top with the chopped pistachios and extra pecorino.

Allergens: Wheat, egg, dairy, tree nuts

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Lilia. Not their recipe. See their menu

Minetta Tavern

AligotMinetta Tavern · New YorkSilky mashed potatoes whipped with garlic, cream and two cheeses until they stretch into long ribbons. Inspired by the aligot at Minetta Tavern, this is a home version, not their recipe.11 ingredients · 10 steps. 2 lb (900 g) Yukon Gold potatoes; About 2 quarts cold water; 1 tbsp kosher salt, and 8 more.
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Serves 6 · 1 hr 10 min

Ingredients

  • 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
  • About 2 quarts cold water, for boiling the potatoes
  • 1 tbsp kosher salt, for the potato water
  • 3 garlic cloves, peeled
  • 1/2 cup (120 ml) heavy cream
  • 4 tbsp (1/2 stick) unsalted butter, cut into cubes
  • 8 oz Gruyere cheese, shredded (about 2 cups)
  • 8 oz low-moisture mozzarella, shredded (about 2 cups)
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp white pepper
  • 1 pinch freshly grated nutmeg

Method

  1. Shred the Gruyere and mozzarella, toss them together in a bowl, and let them sit out for 20 minutes. Cheese that is not ice cold melts smoothly.
  2. Put the potatoes and garlic in a 5-quart pot, cover with the cold water, and add 1 tbsp salt. Bring to a boil over high heat, about 10 minutes.
  3. Reduce to a steady simmer and cook for 15 to 20 minutes, until a knife slides into a potato with no resistance.
  4. While the potatoes finish, warm the cream and butter in a small saucepan over low heat for 3 minutes, just until the butter melts. Do not let it boil.
  5. Drain the potatoes and garlic well, then return them to the empty pot over low heat for 2 minutes, shaking, to dry them out.
  6. Press the potatoes and garlic through a ricer or food mill back into the pot. Avoid a blender or food processor, which turns them gluey.
  7. Set the pot over low heat and beat in the warm cream and butter with a sturdy wooden spoon for 2 minutes, until smooth and glossy.
  8. Add the cheese a handful at a time, stirring vigorously in one direction and waiting until each addition melts before adding more. This takes about 5 minutes, and the mixture will tighten and turn stretchy.
  9. Keep beating for 2 minutes more, until it pulls into long ribbons when you lift the spoon. Season with 1/2 tsp salt, the white pepper and nutmeg, and add more salt to taste.
  10. Serve immediately in a warm bowl while it is still stretchy.

Allergens: Milk

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Minetta Tavern. Not their recipe. See their menu
Dry-Aged BurgerMinetta Tavern · New YorkA thick, loosely packed beef burger seared in cast iron, piled with sweet jammy onions on a toasted bun, with crisp oven fries on the side. Inspired by the richer, steakhouse-style burger at Minetta Tavern, this is a home version, not their recipe.16 ingredients · 11 steps. 1 1/2 lb (680 g) ground beef; 1 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper, and 13 more.
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Serves 4 · 1 hr 20 min

Ingredients

  • 1 1/2 lb (680 g) ground beef, cold, 80/20 blend of chuck and boneless short rib (ask the butcher to grind it coarsely)
  • 1 1/2 tsp kosher salt, for the patties
  • 1/2 tsp freshly ground black pepper
  • 1 tsp neutral oil, for the cast-iron pan
  • 4 brioche buns, split
  • 2 tbsp unsalted butter, softened, for the buns
  • 2 large yellow onions (about 1 lb), halved and thinly sliced
  • 2 tbsp unsalted butter, for the onions
  • 1 tbsp neutral oil, for the onions
  • 1/2 tsp kosher salt, for the onions
  • 1/4 cup water, for the onions
  • 1 tsp fresh thyme leaves
  • 1 tsp red wine vinegar
  • 1 1/2 lb (680 g) russet potatoes, scrubbed and cut into 1/4-inch sticks
  • 3 tbsp neutral oil, for the fries
  • 1 tsp kosher salt, for the fries

Method

  1. Heat the oven to 450F with racks in the upper and lower thirds. Toss the potato sticks with the 3 tbsp oil and 1 tsp salt on two rimmed baking sheets, spreading them in a single layer so they do not steam.
  2. Roast the fries for 20 minutes, then flip them with a spatula and swap the pans between racks. Roast 15 to 20 minutes more, until golden brown and crisp at the edges.
  3. Meanwhile, melt the 2 tbsp butter with 1 tbsp oil in a 12-inch skillet over medium heat. Add the onions and 1/2 tsp salt and cook for 10 minutes, stirring, until wilted.
  4. Reduce the heat to medium-low and add the 1/4 cup water. Cook for 20 minutes, stirring every few minutes, until the onions are soft, golden brown and jammy. Stir in the thyme and vinegar and keep warm.
  5. Divide the beef into 4 equal portions (6 oz each). Without packing it, gently shape each into a patty about 4 inches wide and 3/4 inch thick, and press a shallow dimple in the center. Chill on a plate for 15 minutes.
  6. Spread the 2 tbsp softened butter on the cut sides of the buns. Toast them butter-side down in the 12-inch cast-iron skillet over medium heat for 2 minutes, until golden. Set them aside and wipe the pan.
  7. Season both sides of the patties with 1 1/2 tsp salt and the pepper right before cooking. Heat the cast-iron skillet over high heat for 3 minutes, until very hot, and add 1 tsp oil.
  8. Lay the patties in the pan and sear without moving for 4 minutes, until a dark brown crust forms.
  9. Flip and cook for 4 minutes more, until the center reaches 160F on an instant-read thermometer. For a pinker center, pull at 145F, though 160F is the safe temperature for ground beef.
  10. Rest the burgers on a plate for 3 minutes. Set each on a bun bottom, top with a pile of warm onions, and close with the bun top.
  11. Serve with the hot fries right away.

Allergens: Wheat (gluten), milk, egg

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Minetta Tavern. Not their recipe. See their menu
Crepes SuzetteMinetta Tavern · New YorkThin, tender crepes folded into a warm butter-orange sauce, topped with toasted almonds and a scoop of vanilla ice cream. Inspired by the classic dessert at Minetta Tavern, this is a home version, not their recipe.15 ingredients · 11 steps. 1 cup (125 g) all-purpose flour; 2 large eggs; 1 cup (240 ml) whole milk, and 12 more.
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Serves 4 · 1 hr 20 min, including 30 min batter rest

Ingredients

  • 1 cup (125 g) all-purpose flour
  • 2 large eggs
  • 1 cup (240 ml) whole milk
  • 1/4 cup (60 ml) water
  • 2 tbsp unsalted butter, melted, for the batter
  • 1 tbsp granulated sugar, for the batter
  • 1/4 tsp kosher salt
  • 1 tsp pure vanilla extract
  • 1 tbsp unsalted butter, for greasing the crepe pan
  • 4 large oranges, 2 zested, then all 4 juiced (about 1 cup juice)
  • 1/4 cup (50 g) granulated sugar, for the sauce
  • 6 tbsp (3/4 stick) unsalted butter, cut into cubes, for the sauce
  • 2 tbsp orange liqueur (Grand Marnier or Cointreau)
  • 1/3 cup (35 g) sliced almonds
  • 1 pint vanilla ice cream

Method

  1. Blend the flour, eggs, milk, water, melted butter, 1 tbsp sugar, salt and vanilla until smooth, about 30 seconds. Scrape the sides and blend again briefly.
  2. Pour the batter into a bowl and let it rest for 30 minutes at room temperature. This relaxes the gluten so the crepes are tender. The batter can sit in the fridge up to 24 hours.
  3. Toast the almonds in a small dry skillet over medium-low heat for 4 minutes, shaking often, until golden and fragrant. Tip them onto a plate to cool.
  4. Zest 2 oranges with a fine zester, then juice all 4 oranges and strain out the seeds. Rub the zest into the 1/4 cup sugar with your fingers until it smells strongly of orange.
  5. Heat the 8-inch nonstick skillet over medium heat for 2 minutes. Brush lightly with a little of the 1 tbsp butter. Pour in about 3 tbsp of batter and tilt the pan to coat the bottom evenly.
  6. Cook the first side for 1 minute, until the edges lift and turn golden and the top looks dry. Flip with a spatula and cook the other side briefly, about 15 seconds. Slide onto a plate and repeat, buttering the pan every second or third crepe.
  7. Stack the crepes with parchment between them and cover with a clean towel to keep them warm. You should have about 12 crepes.
  8. Pour the orange juice and the orange sugar into the 12-inch skillet. Simmer over medium heat for 6 to 8 minutes, until reduced to about 3/4 cup and syrupy enough to coat a spoon.
  9. Lower the heat to low. Whisk in the 6 tbsp butter a few cubes at a time for 2 minutes, until the sauce is glossy and smooth. Stir in the orange liqueur and simmer 1 minute to cook off the alcohol.
  10. Fold each crepe in half, then in half again to make a triangle. Nestle them into the sauce, overlapping, and spoon sauce over the top. Warm for 3 minutes, turning once.
  11. Put 3 crepes on each plate, spoon extra sauce over, and sprinkle with the toasted almonds. Add a scoop of vanilla ice cream and serve immediately.

Allergens: Wheat (gluten), egg, milk, tree nuts (almonds)

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Minetta Tavern. Not their recipe. See their menu

Pastis

Onion SoupPastis · New YorkDeeply caramelized onions simmered in beef stock and white wine, topped with toasted bread and a blanket of broiled Gruyere. Inspired by the bistro onion soup at Pastis, this is a home version, not their recipe.15 ingredients · 11 steps. 3 lb yellow onions (about 5 large); 4 tbsp (1/2 stick) unsalted butter; 1 tbsp olive oil, and 12 more.
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Serves 6 · 2 hr 30 min

Ingredients

  • 3 lb yellow onions (about 5 large), halved and sliced 1/4 inch thick
  • 4 tbsp (1/2 stick) unsalted butter
  • 1 tbsp olive oil
  • 1 tsp kosher salt, for the onions
  • 1/4 cup water, for deglazing, plus more as needed
  • 1/2 cup dry white wine
  • 6 cups beef stock
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp sherry vinegar
  • 1/2 tsp freshly ground black pepper
  • 6 slices baguette, 1/2 inch thick
  • 1 garlic clove, halved
  • 2 cups (8 oz) shredded Gruyere cheese
  • Kosher salt, to taste

Method

  1. Halve and slice the onions. The pile will look huge but cooks down to about 1 1/2 cups.
  2. Melt the butter with the olive oil in a 6-quart Dutch oven over medium-high heat. Add the onions and 1 tsp salt, stir, cover, and cook for 10 minutes, until wilted and sitting in their own liquid.
  3. Uncover and reduce the heat to medium. Cook for 40 to 50 minutes, stirring every 5 minutes and scraping the bottom, until the onions are the color of dark brown sugar and jammy. If they stick or scorch, add a splash of the 1/4 cup water and scrape.
  4. Pour in the wine and scrape up the browned layer on the bottom of the pot. Simmer for 2 minutes, until the wine has almost evaporated.
  5. Add the stock, thyme, bay leaves and pepper. Bring to a boil, then reduce to a gentle simmer, partly covered, for 30 minutes. The broth should taste rich and slightly sweet.
  6. While the soup simmers, heat the oven to 350°F. Lay the baguette slices on a baking sheet and toast for 12 minutes, flipping once, until dry and crisp. Rub one side of each with the cut garlic.
  7. Discard the thyme stems and bay leaves. Stir in the sherry vinegar, then taste and add salt as needed. Beef stock varies a lot in salt, so season at the end.
  8. Move an oven rack about 6 inches from the broiler and turn the broiler to high. Set the oven-safe bowls on a rimmed baking sheet and ladle in the hot soup, leaving 1/2 inch of space.
  9. Float a toasted baguette slice on each bowl and pile on the Gruyere, letting it drape over the rim a little.
  10. Broil for 4 to 6 minutes, watching closely, until the cheese is bubbling and browned in spots.
  11. Let the bowls stand for 5 minutes, since the cheese and soup are extremely hot, and serve with a spoon and knife for cutting through the cheese.

Allergens: Milk, wheat (gluten)

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Pastis. Not their recipe. See their menu
Croque MonsieurPastis · New YorkHam and Gruyere sandwiched between buttery toasted bread, blanketed in creamy bechamel and more cheese, then baked until bubbling. Add a fried egg on top and it becomes a Croque Madame. Inspired by the sandwich at Pastis, this is a home version, not their recipe.13 ingredients · 10 steps. 8 slices sandwich bread (pain de mie or white sandwich bread); 4 tbsp (1/2 stick) unsalted butter; 2 tbsp unsalted butter, and 10 more.
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Serves 4 · 55 min

Ingredients

  • 8 slices sandwich bread (pain de mie or white sandwich bread), about 1/2 inch thick
  • 4 tbsp (1/2 stick) unsalted butter, softened, for the bread
  • 2 tbsp unsalted butter, for the bechamel
  • 2 tbsp all-purpose flour
  • 1 cup (240 ml) whole milk, warmed
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly grated nutmeg
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp Dijon mustard
  • 8 oz thinly sliced good-quality ham (like Jambon de Paris)
  • 10 oz Gruyere cheese, shredded (about 2 1/2 cups), divided: 5 oz for inside, 5 oz for the top
  • 4 large eggs, for Croque Madame (optional)
  • 1 tbsp unsalted butter, for frying the eggs (optional)

Method

  1. Heat the oven to 425°F with a rack in the upper third. Line a rimmed baking sheet with parchment. Shred all of the Gruyere and split it into two equal piles.
  2. Warm the milk in a small pot or the microwave for 2 minutes until steaming. Warm milk keeps the bechamel from going lumpy.
  3. Spread the 4 tbsp softened butter on one side of each bread slice. Lay the slices butter-side up on the sheet and bake for 6 minutes, until lightly golden.
  4. Meanwhile, melt the 2 tbsp butter in a 2-quart saucepan over medium-low heat. Whisk in the flour and cook for 2 minutes, whisking, until it smells nutty but has not browned.
  5. Pour in the warm milk a splash at a time, whisking smooth after each addition. Simmer for 4 to 5 minutes, whisking, until it coats the back of a spoon. Stir in the salt, nutmeg and pepper and remove from the heat.
  6. Take the bread out and flip 4 slices toasted-side down on the sheet. Spread each with Dijon, then layer on 2 oz of ham and one quarter of the first pile of cheese.
  7. Close each sandwich with a second slice, toasted-side up. Spoon about 3 tbsp of bechamel on top of each, spreading to the edges, and scatter with the remaining cheese.
  8. Bake for 10 to 12 minutes, until the sauce is bubbling and the cheese is melted. Switch the oven to broil and cook 2 minutes more, until flecked with brown.
  9. For Croque Madame, melt 1 tbsp butter in a 10-inch nonstick skillet over medium heat while the sandwiches bake. Fry the eggs for 2 to 3 minutes, until the whites are set and the yolks are still runny.
  10. Rest the sandwiches for 3 minutes, set a fried egg on each if using, and serve with a knife and fork.

Allergens: Wheat (gluten), milk, egg

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Pastis. Not their recipe. See their menu
Boeuf BourguignonPastis · New YorkChuck roast braised for hours in red wine with bacon, carrots and onion until it falls apart, finished with browned mushrooms and served over potatoes. Inspired by the stew at Pastis, this is a home version, not their recipe.21 ingredients · 13 steps. 3 lb boneless beef chuck; 1 1/2 tsp kosher salt; 1 tsp freshly ground black pepper, and 18 more.
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Serves 6 · 4 hr 30 min

Ingredients

  • 3 lb boneless beef chuck, trimmed and cut into 1 1/2-inch cubes
  • 1 1/2 tsp kosher salt, for the beef
  • 1 tsp freshly ground black pepper
  • 6 oz thick-cut bacon (about 5 slices), cut into 1/2-inch pieces
  • 1 tbsp olive oil, if needed for browning
  • 2 medium carrots (about 8 oz), peeled and cut into 1/2-inch rounds
  • 1 large yellow onion (about 10 oz), diced
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 1 bottle (750 ml) dry red wine such as Pinot Noir or Burgundy
  • 2 cups beef stock
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 8 oz cremini mushrooms, trimmed and quartered
  • 2 tbsp unsalted butter, for the mushrooms
  • 1/4 tsp kosher salt, for the mushrooms
  • 1 1/2 lb small waxy potatoes, halved
  • About 2 quarts cold water, for the potatoes
  • 1 tbsp kosher salt, for the potato water
  • 2 tbsp chopped fresh parsley

Method

  1. Heat the oven to 325°F with a rack in the lower third. Pat the beef very dry with paper towels, then season with 1 1/2 tsp salt and the pepper. Let it stand for 30 minutes at room temperature.
  2. Cook the bacon in a 6-quart Dutch oven over medium heat for 8 minutes, stirring, until crisp. Lift it out onto a plate and leave the fat in the pot.
  3. Raise the heat to medium-high. Brown the beef in 3 batches, about 8 minutes per batch, turning only when each side releases easily and is deep brown. Do not crowd the pot. Move each batch to the plate with the bacon, adding the 1 tbsp olive oil if the pot looks dry.
  4. Reduce the heat to medium. Add the carrots and onion to the pot and cook for 6 minutes, stirring, until the onion is soft and starting to color. Add the garlic and tomato paste and cook 1 minute more.
  5. Sprinkle the flour over the vegetables and stir for 2 minutes, until no dry flour remains and it turns pasty.
  6. Pour in the wine, scraping up all the browned bits. Boil over high heat for 10 minutes, until reduced by about a third. Stir in the stock.
  7. Return the beef and bacon to the pot with any juices. Tuck in the thyme and bay leaves, bring to a simmer, then cover with the lid.
  8. Braise in the oven for 2 hours. Check at the halfway point, stirring and making sure the liquid is barely bubbling.
  9. Melt the butter in a 12-inch skillet over medium-high heat. Cook the mushrooms with 1/4 tsp salt for 8 minutes, stirring now and then, until browned and their liquid has cooked off.
  10. Start the potatoes in a medium pot with the cold water and 1 tbsp salt. Bring to a boil, then simmer for 20 minutes, until tender. Drain and keep warm.
  11. Take the pot out, stir in the mushrooms, and return it to the oven uncovered for 20 minutes. The beef should be fork-tender (about 195°F inside) and the sauce glossy and thick enough to coat a spoon.
  12. Fish out the thyme stems and bay leaves and skim any fat off the top. Taste and adjust the salt, then rest the stew for 10 minutes.
  13. Spoon the stew over the potatoes in wide bowls and sprinkle with parsley.

Allergens: Wheat (gluten), milk

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Pastis. Not their recipe. See their menu

Peter Luger Steak House

Luger-BurgerPeter Luger Steak House · BrooklynA thick half-pound chuck burger seared hard in cast iron, then piled with thick bacon and slow-cooked onions on a buttered sesame bun. Inspired by the Brooklyn steakhouse burger.11 ingredients · 11 steps. 1 1/2 lb (680 g) ground chuck; 8 slices thick-cut bacon (about 8 oz); 1 large yellow onion (about 10 oz), and 8 more.
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Serves 4 · 55 min

Ingredients

  • 1 1/2 lb (680 g) ground chuck, 80/20
  • 8 slices thick-cut bacon (about 8 oz)
  • 1 large yellow onion (about 10 oz), halved and thinly sliced
  • 3 tbsp unsalted butter, divided (1 tbsp for the onions, 2 tbsp softened for the buns)
  • 1/2 tsp kosher salt, for the onions
  • 2 tbsp water, as needed for the onions
  • 4 sesame seed buns, split
  • 4 slices American or sharp cheddar cheese
  • 1 1/2 tsp kosher salt, for the patties
  • 1 tsp black pepper
  • 1 tsp neutral oil, for the skillet

Method

  1. Set an oven rack in the middle and heat the oven to 400F. Line a rimmed baking sheet with foil and set a wire rack on top.
  2. Lay the bacon in a single layer on the rack and bake for 20 minutes until deep brown and crisp at the edges.
  3. While the bacon bakes, melt 1 tbsp butter in a 10-inch skillet over medium-low. Add the onion and 1/2 tsp salt and cook for 20 minutes, stirring every few minutes, until soft and deep golden. Add the water, 1 tbsp at a time, if they stick.
  4. Divide the beef into four 6-oz (170 g) portions. Shape each loosely into a patty about 4 1/2 inches wide and 3/4 inch thick, press a shallow dimple in the center, and refrigerate on a plate.
  5. Move the bacon to a paper-towel-lined plate and turn off the oven. Spread the 2 tbsp softened butter on the cut sides of the buns.
  6. Toast the buns cut side down in the 12-inch cast-iron skillet over medium heat for 2 minutes until golden. Set aside and wipe the pan out.
  7. Heat the empty skillet over high heat for 4 minutes until it just starts to smoke. Season the patties on both sides with 1 1/2 tsp salt and the pepper, add the oil to the pan, and set the patties in.
  8. Sear without moving for 4 minutes until a dark crust forms.
  9. Flip and cook for 3 minutes. Lay a cheese slice on each patty.
  10. Cover the pan and cook for 1 minute until the cheese melts and the centers read 160F. Move the burgers to a plate and rest for 2 minutes.
  11. Set each burger on a bottom bun, add 2 slices of bacon broken in half and a pile of onions, and close with the top bun. Serve right away.

Allergens: Wheat, dairy, sesame

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Peter Luger Steak House. Not their recipe. See their menu
Porterhouse Steak for TwoPeter Luger Steak House · BrooklynA thick porterhouse dry-brined, seared hard in cast iron, finished in the oven and basted with garlic-thyme butter. Sliced off the bone to share, inspired by the Brooklyn steakhouse classic.8 ingredients · 10 steps. One 2 1/2 lb (1.1 kg) porterhouse steak; 1 tbsp coarse kosher salt; 1 tsp coarsely ground black pepper, and 5 more.
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Serves 3 · 1 hr 45 min

Ingredients

  • One 2 1/2 lb (1.1 kg) porterhouse steak, 2 inches thick
  • 1 tbsp coarse kosher salt
  • 1 tsp coarsely ground black pepper
  • 1 tbsp avocado or other high-heat oil
  • 4 tbsp (1/2 stick) unsalted butter
  • 4 garlic cloves, smashed
  • 4 sprigs fresh thyme
  • 1 tsp flaky sea salt, for finishing

Method

  1. Pat the steak very dry. Coat all sides, including the edges, with the kosher salt, set it on a rack over a plate, and leave it uncovered at room temperature for 1 hour.
  2. When 20 minutes remain, set an oven rack in the center and heat the oven to 450F.
  3. Heat a 12-inch cast-iron skillet over high heat for 5 minutes until it is smoking hot. Press the pepper onto the steak, then add the oil to the pan.
  4. Stand the steak on its fat edge with tongs and sear for 2 minutes to render the fat and brown the edge.
  5. Lay the steak flat and sear without moving for 4 minutes until a deep brown crust forms.
  6. Flip the steak and sear the second side for 4 minutes.
  7. Move the skillet to the oven and roast for 8 to 10 minutes. Pull when a thermometer in the thickest part of the strip side, away from the bone, reads 120F to 125F.
  8. Set the skillet back on a burner over medium-low heat with a towel on the hot handle. Add the butter, garlic and thyme, and when the butter foams, tilt the pan and spoon it over the steak for 1 minute.
  9. Move the steak to a cutting board and rest for 10 minutes, tented loosely with foil. The temperature will climb to 130F to 135F for medium-rare.
  10. Cut the strip and the tenderloin away from the bone, then slice each about 1/2 inch thick against the grain. Fan the slices back around the bone, spoon over the pan butter and board juices, and sprinkle with flaky salt.

Allergens: Dairy

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Peter Luger Steak House. Not their recipe. See their menu
Creamed SpinachPeter Luger Steak House · BrooklynSpinach wilted, squeezed dry and simmered in a velvety cream sauce with shallot, garlic and nutmeg. A rich side that goes with steak, inspired by the Brooklyn steakhouse favorite.11 ingredients · 8 steps. 1 1/2 lb (680 g) fresh flat-leaf spinach; 1/2 cup water; 2 tbsp unsalted butter, and 8 more.
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Serves 4 · 40 min

Ingredients

  • 1 1/2 lb (680 g) fresh flat-leaf spinach, thick stems trimmed and washed
  • 1/2 cup water, for wilting
  • 2 tbsp unsalted butter
  • 1 medium shallot (about 2 oz), finely minced
  • 1 garlic clove, minced
  • 2 tbsp all-purpose flour
  • 1/2 cup whole milk
  • 1 cup heavy cream
  • 1/4 tsp freshly grated nutmeg
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper

Method

  1. Bring the water to a boil in a 6-quart pot over high heat. Add the spinach by the handful, pushing it down as it wilts, and cook for 3 minutes until all of it is dark and collapsed.
  2. Tip the spinach into a colander and cool for 10 minutes until you can handle it.
  3. Wrap the spinach in a clean towel and twist hard to squeeze out as much liquid as possible, until you have about 1 cup of dense spinach. Chop it fine.
  4. Melt the butter in a 3-quart saucepan over medium heat. Add the shallot and cook for 3 minutes until soft and translucent, then stir in the garlic for 30 seconds.
  5. Sprinkle in the flour and whisk for 1 minute to cook out the raw taste, without letting it brown.
  6. Whisk in the milk, then the cream, a little at a time to keep it smooth. Simmer for 4 minutes, whisking, until it thickens enough to coat a spoon.
  7. Fold in the chopped spinach, nutmeg, salt and pepper. Simmer over low heat for 5 minutes, stirring, until creamy and bubbling gently.
  8. Taste and adjust the salt, then serve hot.

Allergens: Dairy, wheat

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Peter Luger Steak House. Not their recipe. See their menu
Holy Cow Hot Fudge SundaePeter Luger Steak House · BrooklynCold vanilla ice cream under thick, glossy hot fudge, fresh whipped cream and a cherry. Inspired by the classic steakhouse finish.12 ingredients · 8 steps. 1 qt (about 4 cups) vanilla ice cream; 1/2 cup heavy cream; 3 tbsp light brown sugar, and 9 more.
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Serves 4 · 35 min

Ingredients

  • 1 qt (about 4 cups) vanilla ice cream
  • 1/2 cup heavy cream, for the fudge
  • 3 tbsp light brown sugar, packed
  • 1 tbsp unsweetened cocoa powder
  • 4 oz (115 g) dark chocolate (60 to 70 percent), finely chopped
  • 2 tbsp unsalted butter
  • 1/2 tsp vanilla extract, for the fudge
  • Pinch of kosher salt
  • 1 cup cold heavy cream, for whipping
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract, for the whipped cream
  • 4 maraschino cherries with stems, for topping

Method

  1. Put the sundae glasses and the mixing bowl for the whipped cream in the freezer for 15 minutes.
  2. Pour the 1 cup cold cream, powdered sugar and 1/2 tsp vanilla into the chilled bowl. Whip for 3 minutes until soft peaks form, then refrigerate.
  3. Set the ice cream on the counter for 5 minutes so it scoops easily.
  4. For the fudge, whisk the 1/2 cup cream, brown sugar and cocoa in a small saucepan over medium heat. Bring just to a simmer, about 2 minutes, whisking until smooth.
  5. Remove the pan from the heat, add the chopped chocolate, and let it sit for 1 minute. Whisk until glossy.
  6. Whisk in the butter, 1/2 tsp vanilla and the salt until smooth. Let the sauce cool for 3 minutes until warm and pourable.
  7. Scoop 2 generous scoops of ice cream into each chilled glass.
  8. Pour the warm fudge over the ice cream, then top with whipped cream and a cherry. Serve right away.

Allergens: Dairy, egg, soy

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Peter Luger Steak House. Not their recipe. See their menu

Semma

Ghee Roast Lamb ChopsSemma · New YorkRib chops coated in a toasted Kashmiri chili and yogurt paste, seared in ghee and finished in the oven. Served over a gently spiced vegetable pulao with a warm coconut tomato salna. Inspired by the dish at Semma, not their recipe.26 ingredients · 14 steps. 8 lamb rib chops (about 2 1/2 lb / 1.1 kg); 8 dried Kashmiri chilies (about 1/2 oz / 14 g); 1 tbsp coriander seeds, and 23 more.
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Serves 4 · 2 hr 15 min

Ingredients

  • 8 lamb rib chops (about 2 1/2 lb / 1.1 kg), 1 inch thick, trimmed of excess fat
  • 8 dried Kashmiri chilies (about 1/2 oz / 14 g), stemmed and shaken free of seeds
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp whole black peppercorns
  • 1/2 cup plain whole-milk yogurt (120 g)
  • 6 garlic cloves, peeled (3 grated, 3 minced)
  • 2 inches fresh ginger (about 1 oz), peeled (1 inch grated, 1 inch minced)
  • 8 tbsp ghee (1 stick), divided: 2 tbsp for the marinade, 1 for the salna, 2 for the pulao, 2 for searing, 1 for brushing
  • 2 tsp kosher salt, for the marinade
  • 1 1/2 cups basmati rice (300 g)
  • 1 small yellow onion (about 5 oz), thinly sliced, for the pulao
  • 1 cup mixed diced vegetables (carrot, green beans, peas; about 5 oz)
  • 2 green cardamom pods, lightly crushed
  • 1 cinnamon stick (2 inches)
  • 3 whole cloves
  • 2 cups water, for the pulao
  • 3/4 tsp kosher salt, for the pulao
  • 1 medium yellow onion (about 8 oz), finely chopped, for the salna
  • 2 medium ripe tomatoes (about 10 oz), chopped
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 2 tbsp unsweetened shredded coconut
  • 1 1/2 cups water, for the salna
  • 1 tsp kosher salt, for the salna
  • 1/4 cup chopped fresh cilantro, for the pulao

Method

  1. Toast the chilies, coriander seeds, cumin seeds, and peppercorns in a dry 10-inch skillet over medium-low heat for 2 minutes, shaking the pan, until fragrant and the chilies darken slightly.
  2. Tip the spices onto a plate and let them cool for 5 minutes. Grind to a fine powder in a spice grinder.
  3. Melt 2 tbsp of the ghee. Whisk it with the ground spices, yogurt, grated garlic, grated ginger, and 2 tsp salt into a thick paste. Pat the chops dry, coat them on every side, and marinate at room temperature for 1 hour (or refrigerate up to 12 hours and let them sit out while the oven heats).
  4. While the chops marinate, melt 1 tbsp ghee in a 3-quart saucepan over medium heat. Add the chopped onion and cook for 8 minutes, stirring, until soft and golden at the edges.
  5. Stir in the minced garlic, minced ginger, ground coriander, and turmeric for 1 minute. Add the tomatoes, coconut, 1 1/2 cups water, and 1 tsp salt, then simmer partly covered over medium-low heat for 20 minutes until the tomatoes have fallen apart.
  6. Blend the salna with an immersion blender until mostly smooth but still a little rustic. Cover and keep warm over the lowest heat.
  7. Rinse the rice in a bowl under cold water until the water runs nearly clear. Soak in fresh cold water for 20 minutes, then drain well.
  8. Melt 2 tbsp ghee in a 3-quart pot over medium heat. Add the cardamom, cinnamon, and cloves for 30 seconds, then the sliced onion, and cook for 5 minutes until golden.
  9. Add the diced vegetables and drained rice and stir for 1 minute to coat in the ghee. Pour in 2 cups water, add 3/4 tsp salt, and bring to a boil. Cover tightly, drop the heat to its lowest setting, and cook for 12 minutes without lifting the lid.
  10. Heat the oven to 425°F with a rack in the upper third. Scrape most of the marinade off the chops so only a thin coat remains.
  11. Take the pulao off the heat and let it rest, covered, for 10 minutes. Meanwhile heat 2 tbsp ghee in a 12-inch oven-safe cast iron skillet over medium-high heat until shimmering, then sear the chops for 2 minutes per side until a deep brick-red crust forms.
  12. Transfer the skillet to the oven and roast for 4 minutes, until an instant-read thermometer in the thickest part reads 130°F for medium-rare (it will reach 135°F while resting; use 140°F for medium).
  13. Move the chops to a plate, brush with 1 tbsp melted ghee, tent loosely with foil, and rest for 5 minutes.
  14. Fluff the pulao with a fork and fold in the cilantro. Spoon the warm salna into shallow bowls, mound the pulao alongside, and set 2 chops on top of each.

Allergens: Milk

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Semma. Not their recipe. See their menu
Dindigul BiryaniSemma · New YorkTender goat cooked in a peppery yogurt masala, layered with herbed rice and fried onions, then steamed until fragrant. Served with a cool cucumber raita. Inspired by the Dindigul style at Semma, not their recipe.28 ingredients · 13 steps. 2 lb (900 g) bone-in goat shoulder; 1 cup plain whole-milk yogurt (240 g); 3 tbsp ginger-garlic paste, and 25 more.
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Serves 6 · 4 hr 30 min

Ingredients

  • 2 lb (900 g) bone-in goat shoulder, cut into 2-inch pieces (lamb shoulder works too)
  • 1 cup plain whole-milk yogurt (240 g), for the marinade
  • 3 tbsp ginger-garlic paste, divided: 2 tbsp for the marinade, 1 tbsp for the gravy
  • 1 tbsp garam masala
  • 1 tsp Kashmiri chili powder
  • 1 tsp freshly ground black pepper
  • 2 tsp kosher salt, for the marinade
  • 2 large yellow onions (about 1 lb / 450 g), thinly sliced
  • 3 tbsp ghee, for frying the onions
  • 1/4 cup neutral oil, for frying the onions
  • 1 tbsp ghee, melted, for drizzling over the rice
  • 2 bay leaves
  • 4 green cardamom pods
  • 4 whole cloves
  • 1 cinnamon stick (2 inches)
  • 3 green chilies, slit lengthwise
  • 2 ripe tomatoes (about 8 oz), chopped
  • 1 cup packed mint and cilantro leaves (1/2 cup each), roughly chopped and divided
  • 1 cup water, for the goat
  • 1 tsp kosher salt, for the gravy
  • 2 cups seeraga samba or basmati rice (about 380 g)
  • 3 quarts water, for boiling the rice
  • 1 tbsp kosher salt, for the rice water
  • 2 tbsp fresh lemon juice, for the rice water
  • 1 cup plain yogurt (240 g), for the raita
  • 1 English cucumber (about 8 oz), coarsely grated and squeezed dry
  • 1/4 tsp ground cumin, for the raita
  • 1/2 tsp kosher salt, for the raita

Method

  1. Combine the goat, 1 cup yogurt, 2 tbsp ginger-garlic paste, garam masala, chili powder, pepper, and 2 tsp salt in a large bowl. Turn to coat, cover, and refrigerate for 2 hours (up to overnight).
  2. Heat 3 tbsp ghee and the 1/4 cup oil in a 5-quart Dutch oven over medium-high heat for 2 minutes. Add the sliced onions and fry, stirring every minute or two, for 15 to 18 minutes until deep golden brown.
  3. Lift half the onions out with a slotted spoon onto a paper towel-lined plate and set aside for layering. Lower the heat to medium and add the bay leaves, cardamom, cloves, cinnamon, remaining 1 tbsp ginger-garlic paste, and slit chilies, stirring for 1 minute until fragrant.
  4. Add the chopped tomatoes and cook for 6 minutes, mashing with a spoon, until jammy and the oil separates at the edges.
  5. Raise the heat to medium-high. Add the goat with all its marinade, half the herbs, 1 cup water, and 1 tsp salt, and bring to a simmer. Cover, reduce to low, and cook for 1 hour, stirring occasionally, until the goat is nearly fork-tender (about 180°F) and the gravy is thick. If it is soupy, uncover for the last 10 minutes.
  6. While the goat simmers, rinse the rice in several changes of cold water until it runs clear. Soak it in cold water for 30 minutes, then drain well.
  7. Stir the grated cucumber, 1 cup yogurt, cumin, and 1/2 tsp salt together for the raita. Refrigerate until serving.
  8. Heat the oven to 300°F with a rack in the lower third. Bring 3 quarts water, 1 tbsp salt, and the lemon juice to a rolling boil in a large pot.
  9. Add the drained rice to the boiling water and cook for 5 minutes, until the grains have lengthened but still snap with a firm white core (about 70 percent cooked). Drain at once and reserve 1/4 cup of the hot rice water.
  10. Level the goat gravy in the Dutch oven and taste it, since it should be slightly salty and thick. Spread the rice over it in an even layer, then scatter on the reserved fried onions and remaining herbs. Drizzle with the 1 tbsp melted ghee and the reserved 1/4 cup rice water.
  11. Cover the pot with a sheet of foil pressed down around the rim, then set the lid on tightly. Bake for 25 minutes.
  12. Remove from the oven and rest, still covered, for 10 minutes. The goat should read at least 185°F and be completely tender.
  13. Fluff gently with a large spoon, scooping from the bottom so the goat, rice, and onions mix. Serve with the cold raita.

Allergens: Milk

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Semma. Not their recipe. See their menu

Sylvia's Restaurant

Down Home Fried ChickenSylvia's Restaurant · New York (Harlem)Buttermilk-brined chicken in a seasoned double crust, fried in hot oil until crackly and juicy inside. Inspired by the classic Southern fried chicken at Sylvia's Restaurant in Harlem.10 ingredients · 9 steps. 3 lb (1.4 kg) bone-in; 2 cups (480 ml) buttermilk; 1 tbsp kosher salt, and 7 more.
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Serves 4 · 9 hr 15 min

Ingredients

  • 3 lb (1.4 kg) bone-in, skin-on chicken pieces, about 8 pieces with breasts cut in half
  • 2 cups (480 ml) buttermilk
  • 1 tbsp kosher salt, for the brine
  • 1 tbsp hot sauce
  • 2 cups (250 g) all-purpose flour
  • 2 tsp kosher salt, for the flour
  • 1 tsp freshly ground black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 6 cups (about 1.4 L) peanut or vegetable oil, for frying

Method

  1. Combine the buttermilk, 1 tbsp salt, and hot sauce in a large bowl or bag. Add the chicken and turn to coat, then refrigerate for 8 hours or overnight.
  2. Take the chicken out of the fridge 30 minutes before frying. Set a rack on a baking sheet for the coated pieces and a second rack for the cooked ones, and heat the oven to 200F (95C).
  3. In a shallow dish, whisk the flour, 2 tsp salt, pepper, paprika, and garlic powder until even.
  4. Lift each piece from the buttermilk, let the excess drip off, and press into the flour. Dip it briefly back in the buttermilk, then press into the flour again for a thick craggy crust.
  5. Place the coated pieces on the first rack and rest for 15 minutes so the coating hydrates and clings.
  6. Pour the oil into the skillet to a depth of about 1 1/2 inches and heat over medium heat to 325F (165C), about 10 minutes.
  7. Fry the first half, skin side down, for 14 to 18 minutes, turning every 5 minutes, until deep golden brown. Thighs and drumsticks should read 175F (80C) and breast pieces 165F (74C).
  8. Move to the clean rack in the warm oven. Let the oil return to 325F (165C), then fry the second half the same way.
  9. Rest the chicken for 5 minutes before serving so the juices settle and the crust crisps.

Allergens: Gluten, Dairy

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Sylvia's Restaurant. Not their recipe. See their menu
Waffle with Fried ChickenSylvia's Restaurant · New York (Harlem)Crisp buttermilk fried chicken stacked on a golden waffle with butter and warm maple syrup. Inspired by the chicken and waffle at Sylvia's Restaurant in Harlem.21 ingredients · 11 steps. 3 lb (1.4 kg) bone-in; 2 cups (480 ml) buttermilk; 1 tbsp kosher salt, and 18 more.
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Serves 4 · 9 hr 40 min

Ingredients

  • 3 lb (1.4 kg) bone-in, skin-on chicken pieces, about 8 pieces (thighs and drumsticks)
  • 2 cups (480 ml) buttermilk
  • 1 tbsp kosher salt, for the brine
  • 1 tbsp hot sauce
  • 2 cups (250 g) all-purpose flour, for the dredge
  • 2 tsp kosher salt, for the dredge
  • 1 tsp freshly ground black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 6 cups (about 1.4 L) vegetable oil, for frying
  • 2 cups (250 g) all-purpose flour, for the waffles
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt, for the waffles
  • 2 large eggs
  • 1 3/4 cups (420 ml) whole milk
  • 1/2 cup (115 g) unsalted butter, melted, for the batter
  • 1 tsp vanilla extract
  • nonstick cooking spray, for the waffle iron
  • 4 tbsp (60 g) unsalted butter, softened, for serving
  • 1 cup (240 ml) pure maple syrup

Method

  1. Combine the buttermilk, 1 tbsp salt, and hot sauce in a large bowl. Add the chicken, turn to coat, cover, and refrigerate for 8 hours or overnight.
  2. Take the chicken out 30 minutes before cooking. Heat the oven to 200F (95C) and set a rack on a baking sheet for the coated chicken and another for the finished chicken and waffles.
  3. Whisk the dredge flour with 2 tsp salt, pepper, paprika, and garlic powder in a shallow dish. Dredge each piece in flour, dip briefly in the buttermilk, then press into the flour again.
  4. Set the coated chicken on the first rack for 15 minutes. While it rests, whisk the waffle flour, sugar, baking powder, and 1/2 tsp salt in a large bowl.
  5. In a second bowl, whisk the eggs, milk, melted butter, and vanilla, then pour into the dry mixture and stir just until combined, with a few lumps. Let the batter stand for 10 minutes.
  6. Pour the oil into the pot to a depth of about 1 1/2 inches and heat over medium heat to 325F (165C), about 10 minutes.
  7. Fry the first half of the chicken for 14 to 18 minutes, turning every 5 minutes, until deep golden. Thighs and drumsticks should read 175F (80C).
  8. Move the cooked chicken to the clean rack in the oven. Fry the second half the same way, letting the oil recover to 325F (165C) first.
  9. Heat the waffle iron for 5 minutes and coat it with cooking spray. Pour in the batter and cook each waffle for 4 minutes, until deep golden and steam slows.
  10. Keep finished waffles in a single layer on the rack in the oven. While the last waffle cooks, warm the syrup in a small saucepan over low heat for 3 minutes.
  11. Set a waffle on each plate, top with two pieces of chicken, add a pat of softened butter, and pass the warm syrup at the table.

Allergens: Gluten, Dairy, Egg

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Sylvia's Restaurant. Not their recipe. See their menu
Braised OxtailsSylvia's Restaurant · New York (Harlem)Oxtails browned, then braised in stock, tomato, and thyme until the meat slides off the bone, in a rich gravy over fluffy rice. Inspired by the braised oxtails at Sylvia's Restaurant in Harlem.19 ingredients · 11 steps. 3 lb (1.4 kg) oxtails; 2 tsp kosher salt; 1 tsp freshly ground black pepper, and 16 more.
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Serves 4 · 4 hr 30 min

Ingredients

  • 3 lb (1.4 kg) oxtails, trimmed of excess fat
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp neutral oil
  • 1 large yellow onion (about 10 oz), diced
  • 2 carrots (about 6 oz), peeled and diced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 4 cups (960 ml) low-sodium beef stock
  • 1 tsp dried thyme
  • 2 bay leaves
  • 2 tbsp all-purpose flour
  • 3 tbsp cold water
  • 1 tbsp apple cider vinegar
  • 1 1/2 cups (300 g) long-grain white rice
  • 2 1/4 cups (540 ml) water, for the rice
  • 1/2 tsp kosher salt, for the rice
  • 1 tbsp neutral oil, for the rice
  • 2 tbsp chopped fresh parsley

Method

  1. Pat the oxtails dry and season on all sides with the 2 tsp salt and pepper. Heat the oven to 325F (165C) with a rack in the lower third.
  2. Heat the 2 tbsp oil in the Dutch oven over medium-high heat. Brown the oxtails in two batches for 10 minutes each, turning, until deeply browned on every side, then move to a plate.
  3. Pour off all but 1 tbsp of fat. Add the onion and carrots and cook for 6 minutes until soft and lightly browned, scraping up the bits from the bottom.
  4. Stir in the garlic and tomato paste and cook for 2 minutes until the paste darkens to brick red.
  5. Pour in the stock, add the thyme and bay leaves, and return the oxtails with any juices. Bring to a simmer, cover, and braise in the oven for 3 hours, until the meat is tender and pulls easily from the bone.
  6. Check at the 2 hour 30 minute mark; the meat is ready at about 200F (93C) and a fork slides in with no resistance. Add 30 minutes if it is still firm.
  7. Rinse the rice in a strainer until the water runs clear. Combine with the 2 1/4 cups water, rice salt, and 1 tbsp oil in a saucepan, bring to a boil, cover, and cook over low heat for 15 minutes.
  8. Let the rice stand covered for 10 minutes off the heat, then fluff with a fork.
  9. Move the oxtails to a plate. Skim the fat from the top of the sauce and discard the bay leaves.
  10. Whisk the flour with the cold water until smooth, then stir into the sauce and simmer on the stovetop for 10 minutes until thick enough to coat a spoon. Stir in the vinegar.
  11. Return the oxtails to the gravy to warm through, then serve over the rice with parsley sprinkled on top.

Allergens: Gluten

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Sylvia's Restaurant. Not their recipe. See their menu
Peach CobblerSylvia's Restaurant · New York (Harlem)Juicy spiced peaches bake under a tender, buttery batter that rises up around the fruit and turns golden and crisp at the edges. Inspired by the Southern-style cobbler served at Sylvia's in Harlem, this is a home version, not their recipe.18 ingredients · 11 steps. 3 lb ripe peaches (about 6 large); Water; Ice, and 15 more.
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Serves 8 · 1 hr 40 min

Ingredients

  • 3 lb ripe peaches (about 6 large), for peeling and slicing
  • Water, for blanching (about 3 quarts)
  • Ice, for an ice bath (about 4 cups)
  • 1/3 cup (67 g) granulated sugar, for the peaches
  • 1 tbsp fresh lemon juice (from about 1/2 lemon)
  • 2 tsp cornstarch
  • 1 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1 tsp pure vanilla extract
  • 1/4 tsp kosher salt, for the peaches
  • 1/2 cup (1 stick, 113 g) unsalted butter, cut into 8 pieces
  • 1 cup (125 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar, for the batter
  • 1 1/2 tsp baking powder
  • 1/2 tsp kosher salt, for the batter
  • 1 cup (240 ml) whole milk, at room temperature
  • 1 tbsp turbinado or coarse sugar, for the top
  • Vanilla ice cream, for serving (about 1 pint)

Method

  1. Heat the oven to 375°F with a rack in the center. It needs about 20 minutes to preheat. Set a 9x13-inch baking dish on a rimmed baking sheet to catch any drips.
  2. Bring a large pot of water to a boil over high heat, and fill a large bowl with ice and cold water. While the water heats, cut a shallow X in the bottom of each peach.
  3. Lower the peaches into the boiling water for 1 minute, then move them to the ice bath with a slotted spoon. The skins should slip off easily with your fingers.
  4. Peel, halve and pit the peaches, then cut each half into 3/4-inch slices. Toss them in a large bowl with the 1/3 cup sugar, lemon juice, cornstarch, cinnamon, nutmeg, vanilla and 1/4 tsp salt. Let them sit for 15 minutes so they release their juices.
  5. Whisk the flour, 1/2 cup sugar, baking powder and 1/2 tsp salt together in a medium bowl. Add the milk and whisk just until smooth, with no dry pockets of flour. The batter will be thin, like pancake batter.
  6. Put the butter pieces in the baking dish and slide it into the oven for 5 minutes. The butter should be melted and foamy but not browned.
  7. Pull the dish out and pour the batter over the hot butter in one even pour. Do not stir. The butter will pool around the edges, and that is what makes the crisp crust.
  8. Spoon the peaches and all of their juices evenly over the batter. Do not stir or press them in. Sprinkle the turbinado sugar over the top.
  9. Bake on the baking sheet for 45 to 55 minutes. It is done when the top is deep golden, the batter has puffed up around the peaches, the juices are bubbling thickly at the edges, and a wooden skewer inserted into the batter comes out clean.
  10. Cool the cobbler on a wire rack for 20 minutes. The juices thicken as it cools, and it will be too loose to scoop if you cut in right away.
  11. Scoop into bowls, making sure each serving gets some crisp edge and some peaches, and top with a scoop of vanilla ice cream.

Allergens: Wheat (gluten), milk

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Sylvia's Restaurant. Not their recipe. See their menu

The Odeon

Chicken Pot PieThe Odeon · New YorkTender chicken thighs and browned oyster mushrooms in a creamy thyme sauce, finished under a lid of golden puff pastry. Inspired by the chicken and mushroom pot pie at The Odeon in New York.18 ingredients · 12 steps. 1 1/2 lb (680 g) boneless; 2 tsp kosher salt; 3/4 tsp freshly ground black pepper, and 15 more.
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Serves 6 · 1 hr 55 min

Ingredients

  • 1 1/2 lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat
  • 2 tsp kosher salt, divided
  • 3/4 tsp freshly ground black pepper, divided
  • 2 tbsp neutral oil, such as canola, divided
  • 12 oz (340 g) oyster mushrooms, torn into bite-size pieces
  • 1 large yellow onion (about 10 oz), cut into 1/2-inch dice
  • 2 medium carrots (about 6 oz), peeled and cut into 1/4-inch dice
  • 2 celery ribs, cut into 1/4-inch dice
  • 3 garlic cloves, minced
  • 4 tbsp (57 g) unsalted butter
  • 1/3 cup (45 g) all-purpose flour, plus 1 tbsp for dusting
  • 2 cups low-sodium chicken stock
  • 1/2 cup heavy cream
  • 1 tbsp fresh thyme leaves
  • 1 tsp fresh lemon juice
  • 1/2 cup frozen peas
  • 1 sheet (about 9 to 10 oz) frozen puff pastry, thawed in the refrigerator overnight or on the counter for 40 minutes
  • 1 large egg beaten with 1 tbsp water, for the egg wash

Method

  1. Take the puff pastry out of the freezer to thaw for 40 minutes if it is not already thawed. Pat the chicken dry and season with 1 tsp of the salt and 1/4 tsp of the pepper. Dice the onion, carrots and celery, mince the garlic, and tear the mushrooms.
  2. Heat 1 tbsp of the oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken in one layer and sear for 5 minutes without moving it, until deep golden underneath. Flip and cook for 5 minutes more, until the thickest piece reads 175°F.
  3. Move the chicken to a cutting board to rest for 10 minutes. Leave the browned bits in the skillet.
  4. Return the skillet to high heat and add the remaining 1 tbsp oil. Add the mushrooms in one layer, working in two batches if they crowd, and cook for 7 minutes, stirring only every minute or so, until browned and the liquid has cooked off. Season with 1/2 tsp of the salt and scrape into a bowl.
  5. Melt the butter in a 4-quart pot over medium heat. Add the onion, carrots, celery and 1/2 tsp of the salt, and cook for 8 minutes, stirring, until soft but not browned. Stir in the garlic and thyme and cook for 1 minute.
  6. Sprinkle in the 1/3 cup flour and stir constantly for 2 minutes, until the paste smells nutty and looks pale blond. Slowly whisk in the stock, scraping the bottom of the pot, then whisk in the cream.
  7. Heat the oven to 400°F with one rack in the center and a rimmed baking sheet on the rack below to catch drips. Bring the sauce to a simmer over medium heat and cook for 7 minutes, stirring often, until thick enough to coat the back of a spoon.
  8. While the sauce simmers, shred or chop the rested chicken into 3/4-inch pieces. Off the heat, stir the chicken, any juices from the cutting board, the mushrooms, peas, lemon juice, and the remaining 1/4 tsp salt and 1/2 tsp pepper into the sauce. Taste and add a pinch more salt if needed.
  9. Pour the filling into the baking dish and let it cool for 15 minutes. Warm filling will melt the pastry before it can puff.
  10. Dust the counter with the 1 tbsp flour and roll the pastry into a rectangle about 11 by 15 inches, 1/8 inch thick. Drape it over the dish, trim to leave a 1-inch overhang, and press the edge against the rim. Cut 4 slits in the top and brush all over with the egg wash.
  11. Bake on the center rack for 30 minutes, until the pastry is deep golden and puffed and the filling bubbles through the slits (the filling should read at least 165°F). If the top browns too fast, tent it loosely with foil.
  12. Let the pot pie rest for 10 minutes so the sauce settles, then serve in wide bowls.

Allergens: Gluten, Dairy, Egg

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by The Odeon. Not their recipe. See their menu
Bucatini CarbonaraThe Odeon · New YorkBucatini in a glossy egg and Parmesan sauce with crisp pancetta and a splash of savory broth for depth. Inspired by the carbonara at The Odeon in New York.9 ingredients · 9 steps. 1 lb (454 g) bucatini; 2 tbsp kosher salt; 6 oz (170 g) pancetta, and 6 more.
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Serves 4 · 40 min

Ingredients

  • 1 lb (454 g) bucatini
  • 2 tbsp kosher salt, for the pasta water
  • 6 oz (170 g) pancetta, cut into 1/4-inch cubes
  • 4 large egg yolks
  • 1 large whole egg
  • 1 1/4 cups (about 4 oz or 115 g) finely grated Parmesan, divided: 1 cup for the sauce, 1/4 cup for serving
  • 2 tsp freshly cracked black pepper, divided
  • 1 cup low-sodium ham or chicken broth
  • 5 quarts water

Method

  1. Bring 5 quarts of water to a boil in an 8-quart pot over high heat, which takes about 15 minutes. Stir in the 2 tbsp salt just before the pasta goes in.
  2. While the water heats, cut the pancetta into 1/4-inch cubes and grate the Parmesan. Set out a large bowl and a ladle.
  3. Whisk the egg yolks, whole egg, 1 cup of the Parmesan and 1 tsp of the pepper in the large bowl into a thick paste. Set it aside near the stove.
  4. Put the pancetta in a cold 12-inch deep skillet and set it over medium-low heat. Cook for 10 minutes, stirring occasionally, until the fat has rendered and the pieces are crisp at the edges. Lift the pancetta out with a slotted spoon onto a plate, leaving about 3 tbsp fat in the pan.
  5. Add the remaining 1 tsp pepper to the fat and toast for 30 seconds. Pour in the broth, bring to a simmer, and cook for 4 minutes, until reduced by about one third. Turn the heat to low.
  6. Drop the bucatini into the boiling water and cook for 8 minutes, about 2 minutes short of the package time, stirring in the first minute. Scoop out 1 1/2 cups of pasta water, then drain.
  7. Add the drained pasta to the skillet with the broth. Toss over medium heat for 2 minutes, until the broth is mostly absorbed and the strands look glossy. Take the pan off the heat and wait 1 minute so it stops sizzling.
  8. Whisk 1/4 cup of the hot pasta water into the egg paste to loosen and warm it. Pour it over the pasta and toss constantly with tongs for 1 minute, adding more pasta water 2 tbsp at a time until the sauce is creamy and clings to the noodles. Fold in the pancetta.
  9. Divide among warm bowls right away. Top with the remaining 1/4 cup Parmesan and a few more cracks of pepper.

Allergens: Gluten, Dairy, Egg

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by The Odeon. Not their recipe. See their menu
Buffalo Chicken DumplingsThe Odeon · New YorkPan-fried and steamed chicken dumplings tossed in buttery hot sauce, served with a cool blue cheese dip and celery. Inspired by the buffalo chicken dumplings at The Odeon in New York.15 ingredients · 9 steps. 1 lb (454 g) ground chicken; 1/3 cup Frank's-style cayenne hot sauce; 3 scallions, and 12 more.
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Serves 4 · 1 hr 5 min

Ingredients

  • 1 lb (454 g) ground chicken, preferably thigh meat
  • 1/3 cup Frank's-style cayenne hot sauce, divided: 2 tbsp for the filling, the rest for the glaze
  • 3 scallions, thinly sliced, divided: 2 for the filling, 1 for garnish
  • 1/2 tsp garlic powder
  • 2 tsp cornstarch
  • 1 tsp kosher salt, divided
  • 24 round wonton or gyoza wrappers (about 3 1/2 inches wide)
  • 1 cup water, divided: 1/3 cup for sealing, 2/3 cup for steaming
  • 3 tbsp neutral oil, divided
  • 3 tbsp unsalted butter
  • 1/2 cup (about 2 1/2 oz) crumbled blue cheese
  • 1/2 cup sour cream
  • 1 tbsp fresh lemon juice
  • 1/4 tsp freshly ground black pepper
  • 3 celery ribs, cut into 3-inch sticks

Method

  1. Make the dip first so it can chill. Mash the blue cheese with the sour cream, lemon juice, pepper and 1/4 tsp of the salt, leaving a few small blue cheese chunks. Cover and refrigerate.
  2. Mix the chicken, 2 tbsp hot sauce, 2 of the scallions, garlic powder, cornstarch and the remaining 3/4 tsp salt in a bowl. Stir in one direction for 1 minute, until the mixture turns tacky and holds together.
  3. Set a wrapper in your palm, put a heaping tablespoon of filling in the center, and wet the edge with a fingertip of water. Fold into a half moon, press out the air, and pleat the edge if you like. Place on the parchment-lined sheet and cover with a damp towel. Repeat for all 24, which takes about 20 minutes.
  4. Warm the remaining hot sauce (about 2 tbsp plus 2 tsp) and the butter in a small saucepan over low heat for 2 minutes, whisking, until smooth and glossy. Turn off the heat and cover to keep warm.
  5. Heat 1 1/2 tbsp of the oil in the 12-inch skillet over medium-high heat. Add 12 dumplings flat side down and cook for 3 minutes, until the bottoms are deep golden.
  6. Pour in 1/3 cup of the steaming water, which will spatter, and cover at once. Lower the heat to medium and steam for 4 minutes, until the wrappers look translucent and the filling reads 165°F. Uncover and cook for 1 minute more to crisp the bottoms again.
  7. Slide the dumplings into a bowl, add half the hot sauce glaze, and toss gently to coat. Move them to a plate and cover loosely with foil. Wipe out the skillet.
  8. Repeat with the remaining 1 1/2 tbsp oil, 12 dumplings and 1/3 cup water, frying for 3 minutes and steaming for 4 minutes. Toss with the rest of the glaze.
  9. Sprinkle with the remaining scallion. Serve hot with the blue cheese dip and celery sticks.

Allergens: Gluten, Dairy, Egg

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by The Odeon. Not their recipe. See their menu

Totonno's

Traditional PizzaTotonno's · Brooklyn (Coney Island)A thin, blistered 14-inch pie with hand-crushed tomato, fresh mozzarella, sharp grated cheese and olive oil. Inspired by the coal-oven style pizza at Totonno's in Coney Island, Brooklyn.12 ingredients · 9 steps. 2 cups plus 2 tbsp (270 g) bread flour; 3/4 cup (175 g) lukewarm water (about 90°F); 1/2 tsp instant yeast, and 9 more.
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Serves 3 · 4 hr 15 min

Ingredients

  • 2 cups plus 2 tbsp (270 g) bread flour, plus 1/4 cup for dusting
  • 3/4 cup (175 g) lukewarm water (about 90°F)
  • 1/2 tsp instant yeast
  • 1 tsp fine sea salt
  • 1 tsp olive oil, for the bowl
  • 1 cup (about 8 oz) canned whole peeled tomatoes, drained of excess liquid
  • 1/2 tsp kosher salt
  • 8 oz (225 g) fresh mozzarella, drained
  • 1/4 cup (about 3/4 oz) finely grated pecorino Romano or Parmesan, divided
  • 2 tbsp extra-virgin olive oil, divided
  • 6 fresh basil leaves
  • 1 tbsp semolina or cornmeal, for the peel

Method

  1. Whisk the 270 g flour, yeast and fine salt in a large bowl. Add the water and stir until a shaggy dough forms. Turn it out and knead for 8 minutes, until smooth, elastic and slightly tacky.
  2. Rub the bowl with the 1 tsp olive oil, add the dough, and cover with plastic wrap. Let it rise at room temperature for 2 hours, until nearly doubled. If it is still dense, give it 30 more minutes.
  3. Tear the mozzarella into 1-inch pieces and set on a paper towel-lined plate, then cover with another towel to blot for 30 minutes. Crush the tomatoes by hand in a bowl with the kosher salt until chunky, and leave them unstrained so they stay loose.
  4. Place a baking steel or stone on a rack about 6 inches from the top of the oven. Heat the oven to its highest setting, at least 500°F, for 45 minutes.
  5. Turn the dough out onto a floured counter and press from the center out, leaving a 1-inch rim. Stretch over your knuckles to a 14-inch round, 1/8 inch thick. Dust a peel with the semolina and lay the dough on it. Shake the peel to be sure the dough slides.
  6. Spoon the tomatoes over the dough in a thin layer, leaving a 1-inch border. Scatter the mozzarella, then half of the grated cheese, and drizzle with 1 tbsp of the olive oil.
  7. Slide the pizza onto the hot steel and bake for 8 minutes. Turn it around at 5 minutes, then bake until the crust is blistered with charred spots and the cheese is bubbling.
  8. Slide the peel under the pizza and move it to a cutting board. Tear the basil over the top, scatter the remaining grated cheese and drizzle with the remaining 1 tbsp oil.
  9. Rest for 3 minutes so the cheese sets, then cut into slices and serve right away.

Allergens: Gluten, Dairy

Cook it in Chef Amazing →Eat there: New York City guide →Our home version, inspired by Totonno's. Not their recipe. See their menu

Philadelphia 3 restaurants · 5 dishes

Dalessandro's Steaks & Hoagies

Cheese SteakDalessandro's Steaks & Hoagies · PhiladelphiaThin-sliced rib-eye chopped on a hot skillet with soft onions, then buried in melted cheese on a warm roll. Inspired by the Philadelphia cheesesteak tradition at Dalessandro's.9 ingredients · 10 steps. 1 1/2 lb boneless rib-eye steak; 1 large yellow onion (about 10 oz); 2 tbsp neutral oil, and 6 more.
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Serves 4 · 1 hr

Ingredients

  • 1 1/2 lb boneless rib-eye steak, trimmed of large fat caps
  • 1 large yellow onion (about 10 oz), chopped into 1/4-inch pieces
  • 2 tbsp neutral oil, for the onions
  • 2 tbsp neutral oil, for the beef
  • 1 1/4 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper
  • 8 slices white American or mild provolone cheese (about 8 oz)
  • 4 soft hoagie rolls (8 inches), split but still hinged
  • 1 tbsp unsalted butter, softened

Method

  1. Wrap the rib-eye and freeze it for 30 minutes, until very firm but not rock hard. This makes paper-thin slicing easy.
  2. Set a rack in the middle of the oven and heat it to 300F. Chop the onion.
  3. Heat 2 tbsp oil in the 12-inch skillet over medium heat. Add the onion and 1/4 tsp salt and cook for 12 to 15 minutes, stirring often, until soft and golden at the edges. Scrape into a bowl and wipe out the skillet.
  4. While the onion cooks, slice the chilled steak across the grain as thinly as you can, about 1/8 inch, and toss with 1 tsp salt and the pepper.
  5. Spread the cut sides of the rolls with the butter, wrap them in foil, and warm in the oven for 8 minutes while you cook the beef.
  6. Heat the empty skillet over high heat for 3 minutes, until it just starts to smoke. Add 1 tbsp of the beef oil, then half the steak spread in a single layer.
  7. Sear the first batch for 2 to 3 minutes, using two spatulas to flip and chop the beef into small pieces, until no pink remains and the edges are browned. Transfer to a plate, add the remaining oil and cook the second batch the same way.
  8. Return all the beef and the onions to the skillet and toss over medium heat for 1 minute to combine and rewarm.
  9. Divide the meat into 4 long piles in the skillet. Lay 2 slices of cheese over each pile, cover with a lid or a sheet pan for 1 minute, until the cheese is fully melted.
  10. Slide a spatula under each pile and scoop it into a warm roll in one motion. Serve right away with plenty of napkins.

Allergens: Wheat, dairy

Cook it in Chef Amazing →Eat there: Philadelphia guide →Our home version, inspired by Dalessandro's Steaks & Hoagies. Not their recipe. See their menu

Tony Luke's

Roast Pork ItalianTony Luke's · PhiladelphiaGarlic and fennel roast pork shoulder, braised until tender, sliced thin and piled on a crusty roll with garlicky broccoli rabe, sharp provolone and jus. Inspired by the roast pork sandwiches of Philadelphia and Tony Luke's.15 ingredients · 13 steps. 2 lb boneless pork shoulder (Boston butt); 6 garlic cloves; 1 tbsp fennel seed, and 12 more.
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Serves 4 · 4 hr 45 min

Ingredients

  • 2 lb boneless pork shoulder (Boston butt), tied or left whole
  • 6 garlic cloves, minced into a paste, for the rub
  • 1 tbsp fennel seed, toasted and coarsely crushed
  • 2 tsp kosher salt, for the pork
  • 1 tsp freshly ground black pepper
  • 1 tbsp olive oil, for searing
  • 1 medium yellow onion (about 6 oz), quartered
  • 2 cups low-sodium chicken stock
  • 1 large bunch broccoli rabe (about 1 lb), tough stem ends trimmed
  • 2 tbsp kosher salt, for the blanching water (about 4 quarts water)
  • 4 garlic cloves, thinly sliced, for the rabe
  • 3 tbsp olive oil, for the rabe
  • 1/2 tsp red pepper flakes
  • 8 slices sharp provolone (about 8 oz)
  • 4 crusty Italian rolls (8 inches), split

Method

  1. Toast the fennel seed in a dry skillet over medium heat for 1 to 2 minutes, until fragrant, then crush it. Mash it with the minced garlic, 2 tsp salt and the black pepper, and rub the paste all over the pork. Let it sit at room temperature for 1 hour (or refrigerate overnight).
  2. Set a rack in the lower third of the oven and heat to 325F.
  3. Heat 1 tbsp olive oil in the Dutch oven over medium-high heat. Sear the pork for about 12 minutes in total, turning every 3 minutes, until browned on all sides.
  4. Tuck the onion around the pork and pour in the stock. Bring to a simmer, cover with the lid, and move the pot to the oven.
  5. Roast covered for 2 hours, until the pork is very tender when poked.
  6. Remove the lid and roast for 30 minutes more, until the top is browned and a thermometer in the center reads 190F. If it is below 190F, roast uncovered in 15-minute extensions.
  7. Move the pot to a rack and let the pork rest in its juices for 20 minutes. Meanwhile, bring 4 quarts of water and 2 tbsp salt to a boil in a large pot, and fill a bowl with ice water.
  8. Blanch the broccoli rabe for 2 minutes, until bright green. Lift it into the ice water, drain well, squeeze out the water, and cut into 2-inch pieces.
  9. Heat 3 tbsp olive oil in the 12-inch skillet over medium heat. Add the sliced garlic and red pepper flakes and cook for 1 minute, until fragrant but not browned. Add the rabe and cook for 5 minutes, stirring, until tender and glossy. Season with salt to taste and keep warm.
  10. Strain the pot juices into a small saucepan, discarding the onion. Skim off the fat, then simmer for 8 minutes over medium heat until slightly reduced. Taste and season with salt.
  11. Heat the broiler with a rack 6 inches from the element. Slice the pork against the grain into 1/8-inch slices and slip the slices into the warm jus for 5 minutes to soak.
  12. Set the open rolls on a sheet pan and pile each with pork, a spoonful of jus and a quarter of the rabe. Top each with 2 slices of provolone and broil for 1 to 2 minutes, until the cheese is melted and bubbling.
  13. Close the sandwiches and serve at once, with a small cup of jus for dipping.

Allergens: Wheat, dairy

Cook it in Chef Amazing →Eat there: Philadelphia guide →Our home version, inspired by Tony Luke's. Not their recipe. See their menu

Zahav

Hummus-TehinaZahav · PhiladelphiaA very smooth hummus built on a whipped lemony tahini sauce, with a pool of olive oil on top. Warm pita on the side for scooping. Inspired by the opening hummus at Zahav, not their recipe.13 ingredients · 10 steps. 1 can (15 oz) chickpeas; 1/2 tsp baking soda; 1 cup water, and 10 more.
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Serves 4 · 50 min

Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 tsp baking soda
  • 1 cup water, for simmering the chickpeas
  • 3 tbsp fresh lemon juice (from 1 large lemon)
  • 1 small garlic clove, finely grated
  • 1/2 cup well-stirred tahini (120 g)
  • 3/4 tsp kosher salt
  • 1/4 cup ice water, plus 1 to 3 tbsp more as needed
  • 1/2 tsp ground cumin
  • 3 tbsp extra-virgin olive oil, divided
  • 1/2 tsp sweet paprika, for garnish
  • 1 tbsp chopped fresh flat-leaf parsley, for garnish
  • 4 pita breads (6-inch), for serving

Method

  1. Grate the garlic into the lemon juice in a small bowl and let it sit for 10 minutes. This softens the raw garlic bite.
  2. Put the chickpeas, baking soda, and 1 cup water in a small saucepan. Bring to a boil over medium-high heat, then simmer for 15 minutes until the skins loosen and a chickpea mashes easily between your fingers.
  3. Heat the oven to 350°F with a rack in the middle. Drain the chickpeas and set aside 2 tbsp of the best-looking whole ones for garnish.
  4. In a food processor, blend the tahini, the lemon-garlic mixture, and salt for 1 minute. It will look stiff and clumpy, which is normal.
  5. With the machine running, stream in 1/4 cup ice water and process for 1 minute more until the tehina turns pale, smooth, and fluffy. Scrape the bowl.
  6. Add the warm chickpeas, the rest of the drained chickpeas, and the cumin. Process for 3 minutes, scraping down halfway, until perfectly smooth. Add ice water 1 tbsp at a time if it is too stiff; it should fall from a spoon in a thick ribbon.
  7. Taste and add a pinch more salt or a squeeze of lemon if needed. Let the hummus rest for 15 minutes so the flavors settle.
  8. Wrap the pitas in foil and warm them on the oven rack for 8 minutes until soft and steamy.
  9. Spoon the hummus into a shallow bowl and swirl it with the back of a spoon to make a wide well. Pour 2 tbsp olive oil into the well, scatter the reserved chickpeas around it, and dust with paprika and parsley.
  10. Drizzle the remaining 1 tbsp olive oil over the pitas or the edge of the bowl and serve right away.

Allergens: Sesame, Wheat

Cook it in Chef Amazing →Eat there: Philadelphia guide →Our home version, inspired by Zahav. Not their recipe. See their menu
Pomegranate Lamb ShoulderZahav · PhiladelphiaLamb shoulder braised until it falls apart in pomegranate juice, onions, and cumin, served over garlicky greens with a crispy-bottomed rice cake. Inspired by the slow-cooked lamb at Zahav, not their recipe.17 ingredients · 13 steps. 3 lb (1.4 kg) boneless lamb shoulder; 2 tsp kosher salt; 1/2 tsp freshly ground black pepper, and 14 more.
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Serves 6 · 5 hr 15 min

Ingredients

  • 3 lb (1.4 kg) boneless lamb shoulder, trimmed and cut into 3 large pieces
  • 2 tsp kosher salt, for the lamb
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 2 large yellow onions (about 1 1/4 lb), sliced 1/4 inch thick
  • 6 garlic cloves, smashed
  • 1 tbsp ground cumin
  • 1 cup unsweetened pomegranate juice
  • 1 cup water, for the braise
  • 1 tbsp fresh lemon juice
  • 1 large bunch collard greens or chard (about 12 oz), stems removed, leaves cut into 1-inch ribbons
  • 1/2 tsp kosher salt, for the greens
  • 1 1/2 cups basmati rice (300 g), rinsed until the water runs clear
  • 2 1/4 cups water, for the rice
  • 1 tsp kosher salt, for the rice
  • 3 tbsp unsalted butter
  • 1/3 cup pomegranate seeds, for garnish

Method

  1. Pat the lamb very dry. Rub it with 2 tsp salt and the pepper and let it sit at room temperature for 1 hour. (You can do this the night before and refrigerate.)
  2. Heat the oven to 300°F with a rack in the lower third. Slice the onions and smash the garlic while the oven heats.
  3. Heat the olive oil in a 5- to 6-quart Dutch oven over medium-high heat until it shimmers. Sear the lamb for about 12 minutes total, turning every 3 to 4 minutes, until deeply browned on all sides. Move it to a plate.
  4. Pour off all but 2 tbsp of the fat. Add the onions and cook over medium heat for 10 minutes, stirring, until soft and golden at the edges.
  5. Add the garlic and cumin and stir for 1 minute. Pour in the pomegranate juice and 1 cup water and scrape up the browned bits. Return the lamb and its juices, bring to a simmer, and cover.
  6. Braise in the oven for 3 hours, turning the lamb once at the halfway point, until a fork slides in with no resistance and the meat reads about 200°F.
  7. Remove from the oven and let the lamb rest in its liquid, covered, for 20 minutes. Bring 2 1/4 cups water, 1 tsp salt, and the rice to a boil in a medium saucepan, stir once, cover, and reduce the heat to the lowest setting.
  8. Cook the rice for 15 minutes, then turn off the heat and leave it covered for 10 minutes without lifting the lid.
  9. Lift the lamb to a board and tent with foil. Skim the fat from the braising liquid, then ladle 1 cup of the liquid with onions into a 12-inch skillet, add the greens and 1/2 tsp salt, cover, and cook over medium heat for 8 minutes until tender.
  10. Boil the remaining braising liquid in the Dutch oven over medium-high heat for 10 minutes until reduced by about half and glossy enough to coat a spoon. Stir in the lemon juice.
  11. Melt the butter in a 10-inch nonstick skillet over medium heat. Press the cooked rice firmly into an even cake with the back of a spatula and cook over medium-low heat for 10 minutes until the bottom is deep golden and the edges release from the pan.
  12. Place a plate over the skillet, flip the rice cake out, and cut it into wedges.
  13. Pull the lamb into large chunks. Spoon the greens onto a platter, top with the lamb and the reduced sauce, scatter with pomegranate seeds, and serve with the crispy rice.

Allergens: Milk

Cook it in Chef Amazing →Eat there: Philadelphia guide →Our home version, inspired by Zahav. Not their recipe. See their menu
Twice-Cooked EggplantZahav · PhiladelphiaEggplants charred until smoky and collapsed, then cooked down again with garlic and paprika until thick and silky. Finished with lemon and parsley. Inspired by the eggplant at Zahav, not their recipe.8 ingredients · 10 steps. 2 large globe eggplants (about 2 1/2 lb / 1.1 kg total); 3 tbsp olive oil; 3 garlic cloves, and 5 more.
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Serves 4 · 1 hr 10 min

Ingredients

  • 2 large globe eggplants (about 2 1/2 lb / 1.1 kg total)
  • 3 tbsp olive oil, for cooking
  • 3 garlic cloves, thinly sliced
  • 1 tsp sweet paprika
  • 3/4 tsp kosher salt, plus more to taste
  • 2 tbsp fresh lemon juice
  • 2 tbsp chopped fresh flat-leaf parsley
  • 1 tbsp olive oil, for drizzling

Method

  1. Set a rack 4 inches below the broiler and heat the broiler to high. Line a rimmed sheet pan with foil and prick each eggplant 6 to 8 times with a fork.
  2. Broil the eggplants for 30 minutes, turning with tongs every 10 minutes, until the skin is blackened and blistered and the flesh has collapsed. (On a gas stove, you can char them directly on the burner flame instead, turning often, for 15 minutes.)
  3. Transfer the eggplants to a bowl and cover tightly with plastic wrap or a plate. Steam for 15 minutes so the skins loosen.
  4. While they steam, squeeze the lemon, slice the garlic, and chop the parsley.
  5. Split the eggplants open and scoop the soft flesh into a colander, leaving the burnt skin behind. Drain for 10 minutes, pressing gently now and then to release the bitter liquid.
  6. Chop the drained flesh roughly with a knife into a coarse pulp.
  7. Heat 3 tbsp olive oil in a 12-inch skillet over medium-low heat. Add the garlic and cook for 2 minutes until pale gold, not brown, then stir in the paprika for 20 seconds.
  8. Add the eggplant and 3/4 tsp salt. Raise the heat to medium and cook for 8 minutes, mashing and stirring with a spatula, until thick, jammy, and the oil shimmers at the edges.
  9. Off the heat, stir in the lemon juice and half the parsley. Taste and add salt if needed.
  10. Spoon into a shallow bowl, drizzle with the remaining 1 tbsp olive oil, and scatter on the rest of the parsley.

Allergens: None

Cook it in Chef Amazing →Eat there: Philadelphia guide →Our home version, inspired by Zahav. Not their recipe. See their menu

Cambridge 1 restaurant · 3 dishes

Oleana

Whipped FetaOleana · CambridgeFeta whipped with Greek yogurt until light and creamy, topped with roasted sweet red pepper and quick-pickled Fresno chile. Served with warm seeded crackers. Inspired by the whipped feta at Oleana, not their recipe.14 ingredients · 9 steps. 1 large red bell pepper (about 8 oz); 4 tbsp extra-virgin olive oil; 1 Fresno chile, and 11 more.
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Serves 6 · 50 min

Ingredients

  • 1 large red bell pepper (about 8 oz)
  • 4 tbsp extra-virgin olive oil, divided: 1 tbsp for the pepper, 2 tbsp for the feta, 1 tbsp for finishing
  • 1 Fresno chile, thinly sliced or minced (seeded for less heat)
  • 1 tbsp red wine vinegar
  • 1/2 tsp sugar
  • 1 pinch kosher salt
  • 8 oz (225 g) block feta in brine, drained and crumbled
  • 1/2 cup full-fat Greek yogurt (120 g)
  • 1 tsp fresh lemon juice
  • 1/2 small garlic clove, finely grated
  • 1 to 2 tbsp cold water, as needed
  • 1 tsp honey
  • 1 tbsp finely chopped fresh mint
  • 6 oz (170 g) seeded crackers

Method

  1. Set a rack 4 inches below the broiler and heat the broiler to high. Put the whole red pepper on a foil-lined sheet pan.
  2. Broil the pepper for 14 minutes, turning every 4 to 5 minutes, until blistered and charred on all sides.
  3. Move the hot pepper to a bowl, cover tightly, and steam for 10 minutes. Meanwhile, stir the sliced Fresno, vinegar, sugar, and a pinch of salt in a small bowl and let it pickle.
  4. Peel the skin off the pepper, remove the stem and seeds, and pat dry. Dice into 1/4-inch pieces and toss with 1 tbsp olive oil.
  5. Put the feta, yogurt, lemon juice, garlic, and 2 tbsp olive oil in a food processor. Blend for 2 minutes, scraping the bowl twice, until completely smooth and fluffy. Add 1 to 2 tbsp cold water if it looks stiff.
  6. Transfer to a bowl and chill for 20 minutes so it firms up slightly.
  7. Heat the oven to 300°F. Spread the crackers on a sheet pan and warm for 5 minutes.
  8. Spread the feta in a shallow bowl, swooping it with the back of a spoon. Top with the roasted pepper and drained pickled chile, drizzle with honey and the last 1 tbsp olive oil, and scatter with mint.
  9. Serve with the warm crackers.

Allergens: Milk, Wheat, Sesame

Cook it in Chef Amazing →Eat there: Boston guide →Our home version, inspired by Oleana. Not their recipe. See their menu
Sultan's DelightOleana · CambridgeBeef braised in a sweet-tart tamarind sauce, reduced to a sticky glaze, and served over a smoky eggplant puree enriched with Parmesan. Fresh basil finishes it. Inspired by the dish at Oleana, not their recipe.18 ingredients · 13 steps. 1 1/2 lb (680 g) boneless beef short rib or chuck; 1 tsp kosher salt; 1/2 tsp black pepper, and 15 more.
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Serves 4 · 3 hr 30 min

Ingredients

  • 1 1/2 lb (680 g) boneless beef short rib or chuck, cut into 1 1/2-inch cubes
  • 1 tsp kosher salt, for the beef
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 medium yellow onion (about 6 oz), diced
  • 2 garlic cloves, minced
  • 1 tbsp tomato paste
  • 2 tbsp tamarind paste or concentrate (seedless)
  • 2 tbsp packed brown sugar
  • 2 cups low-sodium beef stock
  • 3 medium eggplants (about 2 1/2 lb / 1.1 kg total)
  • 1 tbsp fresh lemon juice
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk, warmed
  • 1/2 cup finely grated Parmesan (about 1 1/2 oz / 45 g)
  • 1/2 tsp kosher salt, for the puree
  • 1/2 cup small fresh basil leaves, torn, for garnish

Method

  1. Pat the beef dry and season with 1 tsp salt and the pepper. Heat 2 tbsp oil in a 5-quart Dutch oven over medium-high heat until shimmering.
  2. Brown the beef in two batches for 4 minutes per batch, turning once, until a deep crust forms. Move it to a plate.
  3. Reduce the heat to medium. Add the onion and cook for 5 minutes, scraping up the browned bits, until soft. Stir in the garlic and tomato paste for 1 minute.
  4. Stir in the tamarind, brown sugar, and stock until dissolved. Return the beef and its juices, bring to a simmer, and cover. Simmer over low heat for 2 hours, stirring occasionally, until the beef is fork-tender (about 195°F).
  5. About 45 minutes before the beef is done, set a rack 4 inches under the broiler and heat the broiler to high. Prick the eggplants all over with a fork and set them on a foil-lined sheet pan.
  6. Broil the eggplants for 30 minutes, turning every 10 minutes, until the skins are black and blistered and the flesh has collapsed. Cover them with a bowl and steam for 10 minutes.
  7. Scoop the flesh into a colander, discard the skins, and drain for 10 minutes, pressing gently. Chop the flesh coarsely and toss with the lemon juice.
  8. Melt the butter in a 3-quart saucepan over medium-low heat. Whisk in the flour for 2 minutes without letting it color.
  9. Whisk in the warm milk slowly, then cook for 4 minutes, stirring, until thick like pudding. Stir in the eggplant and 1/2 tsp salt and cook for 5 minutes, mashing, until thick and smooth.
  10. Off the heat, stir in the Parmesan until melted. Cover and keep warm.
  11. Lift the beef into a bowl with a slotted spoon. Boil the sauce in the Dutch oven over medium-high heat for 8 minutes until syrupy and reduced to about 3/4 cup.
  12. Return the beef and toss for 2 minutes until glazed and glossy.
  13. Spread the puree on warm plates, spoon the beef and glaze on top, and scatter with basil.

Allergens: Milk, Wheat

Cook it in Chef Amazing →Eat there: Boston guide →Our home version, inspired by Oleana. Not their recipe. See their menu
Cheese BorekOleana · CambridgeCrisp phyllo cigars filled with feta and mozzarella, served over mashed sweet potato swirled with brown butter. Topped with toasted pecans and pomegranate seeds. Inspired by the borek at Oleana, not their recipe.14 ingredients · 11 steps. 1 large sweet potato (about 1 lb / 450 g); 1 tbsp olive oil; 8 oz (225 g) feta, and 11 more.
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Serves 4 · 1 hr 30 min

Ingredients

  • 1 large sweet potato (about 1 lb / 450 g), halved lengthwise
  • 1 tbsp olive oil
  • 8 oz (225 g) feta, crumbled
  • 4 oz (115 g) low-moisture mozzarella, shredded (about 1 cup)
  • 1 large egg, beaten (reserve 1 tbsp for the egg wash)
  • 2 tbsp chopped fresh parsley
  • 1/4 tsp black pepper
  • 8 sheets (9x14 inch) phyllo dough, thawed overnight in the refrigerator
  • 6 tbsp unsalted butter, divided: 3 tbsp melted for the phyllo, 3 tbsp for the brown butter
  • 1 tsp water, for the egg wash
  • 1/2 tsp kosher salt, for the sweet potato
  • 1 tsp fresh lemon juice
  • 1/3 cup pecans (about 1 1/2 oz), roughly chopped
  • 1/2 cup pomegranate seeds

Method

  1. Heat the oven to 400°F with a rack in the middle. Rub the cut sides of the sweet potato with the olive oil, place cut side down on a parchment-lined sheet pan, and roast for 35 minutes until very soft and caramelized underneath.
  2. While it roasts, mix the feta, mozzarella, all but 1 tbsp of the beaten egg, parsley, and pepper in a bowl.
  3. Melt 3 tbsp of the butter. Unroll the phyllo, cover it with a damp towel, and work with one stack at a time.
  4. Lay 1 phyllo sheet on a board, brush lightly with melted butter, and top with a second sheet. Cut the stack in half crosswise to make two 9x7-inch rectangles. Repeat to make 8 rectangles.
  5. Spoon about 3 tbsp filling along a short edge of each rectangle, fold in the sides, and roll up like a cigar. Set seam side down on a second parchment-lined sheet pan.
  6. Whisk the reserved 1 tbsp egg with 1 tsp water and brush over the borek. Chill for 10 minutes to set the shape.
  7. When the potato is done, take it out and slide the borek into the oven. Bake for 20 minutes until deep golden and the edges lift easily from the pan.
  8. Scoop the sweet potato flesh into a bowl, add the 1/2 tsp salt, and mash until mostly smooth.
  9. Melt the remaining 3 tbsp butter in a small light-colored saucepan over medium heat. Cook for 4 minutes, swirling, until it smells nutty and brown specks form, then stir into the sweet potato along with the lemon juice.
  10. Toast the pecans in a dry small skillet over medium heat for 4 minutes until fragrant, shaking the pan.
  11. Rest the borek for 5 minutes on the pan. Spread warm sweet potato on plates, set 2 borek on each, and scatter with pecans and pomegranate seeds.

Allergens: Milk, Egg, Wheat, Tree nuts

Cook it in Chef Amazing →Eat there: Boston guide →Our home version, inspired by Oleana. Not their recipe. See their menu

Portland, Maine 3 restaurants · 6 dishes

Duckfat

Duckfat PoutineDuckfat · PortlandCrisp twice-fried fries piled with squeaky cheese curds and a savory duck fat gravy, finished with chives. Inspired by the poutine at Duckfat in Portland, Maine, and built for a home kitchen.14 ingredients · 13 steps. 2 lb (900 g) russet potatoes (about 3 large); 2 quarts (8 cups) canola oil for frying; 1 1/2 tsp fine sea salt, and 11 more.
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Serves 4 · 1 hr 40 min

Ingredients

  • 2 lb (900 g) russet potatoes (about 3 large), scrubbed and cut into 3/8-inch sticks, skin on
  • 2 quarts (8 cups) canola oil for frying
  • 1 1/2 tsp fine sea salt, for the fries
  • 8 oz (225 g) fresh white cheese curds (about 1 1/2 cups), at room temperature
  • 3 tbsp duck fat (or unsalted butter)
  • 1 medium shallot (about 2 oz), minced
  • 3 tbsp (24 g) all-purpose flour
  • 2 1/2 cups low-sodium chicken stock, warmed
  • 1 tsp fresh thyme leaves
  • 1 tsp apple cider vinegar
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp kosher salt, for the gravy
  • 2 tbsp chives, thinly sliced
  • Ice water, to cover the potatoes

Method

  1. Cut the potatoes into 3/8-inch sticks and drop them into a large bowl of cold water as you go. Soak for 30 minutes to pull out surface starch, which is what makes them crisp.
  2. While the potatoes soak, set the cheese curds on the counter so they come to room temperature. Mince the shallot, slice the chives, and measure the stock into a small pot to warm over low heat.
  3. Make the gravy: melt the duck fat in a 3-quart saucepan over medium heat. Add the shallot and cook for 3 minutes, stirring, until soft and translucent.
  4. Sprinkle in the flour and whisk constantly for 2 minutes, until the paste turns the color of peanut butter and smells nutty.
  5. Pour in the warm stock a splash at a time, whisking out lumps after each addition. Add the thyme, pepper and 1/2 tsp kosher salt, bring to a boil, then lower to a steady simmer.
  6. Simmer the gravy for 12 minutes, whisking now and then, until it coats the back of a spoon. Stir in the vinegar, taste for salt, and turn the heat to its lowest setting to keep it hot.
  7. Drain the potatoes and dry them completely with clean towels. Wet fries spatter and steam instead of crisping, so take your time here.
  8. Pour the oil into a 5-quart Dutch oven (it should be no more than half full) and heat over medium-high to 300F. Set a wire rack over a sheet pan beside the stove.
  9. First fry: lower half the potatoes into the oil and cook for 6 to 8 minutes, until soft and pale blond with no color. Lift them onto the rack, return the oil to 300F, and fry the second half the same way.
  10. Let the blanched fries rest on the rack for 15 minutes. You can hold them at room temperature for up to 2 hours at this point.
  11. Raise the oil to 375F. Second fry: cook half the fries for 3 to 4 minutes, until deep golden and crisp, then drain on the rack and fry the rest.
  12. Sprinkle the hot fries right away with the 1 1/2 tsp fine sea salt and toss to coat.
  13. Bring the gravy back to a gentle bubble. Divide the fries among 4 warm bowls, scatter the curds over the top, and ladle the piping hot gravy on so the curds soften without fully melting. Finish with chives and eat immediately.

Allergens: Dairy, wheat

Cook it in Chef Amazing →Our home version, inspired by Duckfat. Not their recipe. See their menu
Belgian FritesDuckfat · PortlandHand-cut fries fried twice until shatteringly crisp outside and fluffy within, served with garlic mayo and a spicy chili mayo. Inspired by the frites at Duckfat in Portland, Maine, and made for home.10 ingredients · 10 steps. 2 lb (900 g) russet potatoes (about 3 large); 2 quarts (8 cups) canola oil for frying; 2 tsp fine sea salt, and 7 more.
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Serves 4 · 1 hr 15 min

Ingredients

  • 2 lb (900 g) russet potatoes (about 3 large), scrubbed and cut into 3/8-inch sticks, skin on
  • 2 quarts (8 cups) canola oil for frying
  • 2 tsp fine sea salt, for the fries
  • 1/2 cup mayonnaise, for the garlic mayo
  • 2 garlic cloves, grated on a microplane
  • 2 tsp fresh lemon juice
  • 1/8 tsp kosher salt, for the garlic mayo
  • 1/2 cup mayonnaise, for the chili mayo
  • 2 tbsp Asian-style chili sauce (such as sriracha)
  • Cold water, to cover the potatoes

Method

  1. Cut the potatoes into 3/8-inch sticks and drop them into a large bowl of cold water as you go. Soak for 30 minutes to remove surface starch.
  2. Make the garlic mayo: in a small bowl, stir together 1/2 cup mayonnaise, the grated garlic, lemon juice and 1/8 tsp kosher salt. Cover and chill.
  3. Make the chili mayo: in a second small bowl, stir 1/2 cup mayonnaise with the chili sauce until evenly pink. Cover and chill.
  4. Drain the potatoes and dry them thoroughly with clean towels, pressing gently. Any water left on them will spatter in the oil and keep them from crisping.
  5. Pour the oil into a 5-quart Dutch oven (no more than half full) and heat over medium-high to 300F. Set a wire rack over a sheet pan next to the stove.
  6. First fry: add half the potatoes and cook for 6 to 8 minutes, until soft and pale blond. Lift them to the rack, bring the oil back to 300F, and fry the second half.
  7. Rest the blanched fries on the rack for 15 minutes. They can sit at room temperature for up to 2 hours.
  8. Raise the oil to 375F. Second fry: cook half the fries for 3 to 4 minutes, until deep golden brown and crisp, then drain on the rack. Fry the remaining half the same way.
  9. Salt the fries with the 2 tsp fine sea salt while they are still glistening and toss well.
  10. Pile the fries into a paper cone or bowl and serve right away with both dips on the side.

Allergens: Egg

Cook it in Chef Amazing →Our home version, inspired by Duckfat. Not their recipe. See their menu

Eventide Oyster Co.

Brown Butter Lobster RollEventide Oyster Co. · PortlandSweet lobster chunks dressed in nutty brown butter and lemon, piled into a buttery toasted split-top bun. Inspired by the brown butter lobster roll at Eventide Oyster Co. in Portland, Maine.7 ingredients · 8 steps. 1 lb (454 g) cooked lobster meat (from about 4 lobsters; 8 tbsp (1 stick or 113 g) unsalted butter; 1 lemon: zest of the whole lemon (about 1 tsp), and 4 more.
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Serves 4 · 35 min

Ingredients

  • 1 lb (454 g) cooked lobster meat (from about 4 lobsters, or purchased), in claw and knuckle chunks
  • 8 tbsp (1 stick or 113 g) unsalted butter
  • 1 lemon: zest of the whole lemon (about 1 tsp), 1 tbsp juice, and the rest cut into wedges
  • 1/2 tsp flaky sea salt
  • 1/4 tsp freshly ground black pepper
  • 4 split-top (New England-style) hot dog buns
  • 2 tbsp snipped fresh chives

Method

  1. Take the lobster out of the refrigerator and let it sit for 20 minutes to take off the chill. Pat it dry and cut any large pieces into 3/4-inch chunks.
  2. Zest the lemon, squeeze 1 tbsp of juice, and cut the rest into wedges. Snip the chives.
  3. Melt the butter in a light-colored saucepan over medium heat. Cook for 6 minutes, swirling, until the foam subsides and the milk solids turn amber and smell nutty (about 250°F).
  4. Pour the butter and all the brown bits into a heatproof bowl right away to stop the cooking. Let it cool for 5 minutes.
  5. Spoon 4 tbsp of the brown butter into a medium bowl for the lobster. Whisk in the lemon zest, lemon juice, salt and pepper. Leave the rest for the buns.
  6. Brush the cut sides of the buns generously with the remaining brown butter. Heat the 12-inch skillet over medium heat. Toast the buns for 2 minutes per side, in two batches if needed, until deep golden.
  7. Tip the lobster into the seasoned brown butter and turn gently to coat. Warm in a clean skillet over low heat for 2 minutes, stirring, until just warm (about 110°F), and no more.
  8. Fill each bun with a quarter of the lobster, spooning any butter in the bowl over the top. Sprinkle with chives and serve with the lemon wedges.

Allergens: Shellfish, Dairy, Gluten

Cook it in Chef Amazing →Our home version, inspired by Eventide Oyster Co.. Not their recipe. See their menu
Fried Oyster BunEventide Oyster Co. · PortlandCrisp cornmeal-crusted oysters in a soft steamed bun with homemade tartar sauce and quick pickled vegetables. Inspired by the fried oyster bun at Eventide Oyster Co. in Portland, Maine.23 ingredients · 9 steps. 1 small carrot (about 3 oz); 1 Persian cucumber (about 4 oz); 1/2 cup rice vinegar, and 20 more.
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Serves 4 · 1 hr 10 min

Ingredients

  • 1 small carrot (about 3 oz), peeled and cut into thin matchsticks
  • 1 Persian cucumber (about 4 oz), thinly sliced
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 1 tbsp sugar
  • 1 tsp kosher salt, for the pickling brine
  • 1/2 cup mayonnaise
  • 1 tbsp finely chopped cornichons
  • 1 tbsp capers, rinsed and chopped
  • 1 tbsp minced shallot
  • 1 tbsp chopped fresh parsley
  • 2 tsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 12 large shucked oysters, drained and patted dry
  • 1/2 cup all-purpose flour
  • 1 large egg beaten with 1 tbsp water
  • 1 cup (150 g) fine yellow cornmeal
  • 1/2 tsp kosher salt, for the coating
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp cayenne pepper
  • 2 cups neutral oil, such as canola
  • 4 store-bought steamed bao buns (or soft potato rolls)
  • 1 inch of water, for the steamer

Method

  1. Pack the carrot and cucumber into a jar. Heat the vinegar, 1/2 cup water, sugar and 1 tsp salt in a small saucepan for 2 minutes, just until the sugar dissolves. Pour over the vegetables and let stand for 30 minutes.
  2. Stir the mayonnaise, cornichons, capers, shallot, parsley, lemon juice and mustard together in a bowl. Refrigerate for at least 20 minutes.
  3. Heat the oven to 200°F with a rack in the center to hold the oysters. Line up three dishes: flour in the first, the egg and water in the second, and the cornmeal mixed with 1/2 tsp salt, black pepper and cayenne in the third. Pat the oysters dry again.
  4. Pour the oil into the 10-inch skillet to a depth of 1/2 inch. Heat over medium-high heat for 5 minutes until a thermometer reads 375°F.
  5. Dredge each oyster in flour and shake off the excess, dip in the egg, and press firmly into the cornmeal. Set them on the wire rack for 5 minutes so the coating sets.
  6. Fry 6 oysters for 2 minutes, turning once, until deep golden and the edges ruffle. Lift to the rack with a spider or slotted spoon, sprinkle with salt, and keep warm in the oven. Drop the heat to medium to hold the oil at 350°F.
  7. Set the steamer over 1 inch of simmering water, add the buns, cover, and steam for 5 minutes, until soft and hot.
  8. Bring the oil back to 375°F, which takes about 2 minutes, and fry the remaining 6 oysters for 2 minutes, until golden. Drain on the rack.
  9. Split the buns and spread each with tartar sauce. Add 3 oysters per bun and top with drained pickled vegetables. Serve right away.

Allergens: Shellfish, Egg, Gluten, Mustard

Cook it in Chef Amazing →Our home version, inspired by Eventide Oyster Co.. Not their recipe. See their menu
New England Clam ChowderEventide Oyster Co. · PortlandA thick, peppery potato chowder built on salt pork, fresh steamed clams and cream, served with plenty of saltines. Inspired by the clam chowder at Eventide Oyster Co. in Portland, Maine.16 ingredients · 10 steps. 24 littleneck clams (about 3 lb); 1 cup water; 4 oz (115 g) salt pork, and 13 more.
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Serves 6 · 1 hr 10 min

Ingredients

  • 24 littleneck clams (about 3 lb), scrubbed
  • 1 cup water
  • 4 oz (115 g) salt pork, rind removed, cut into 1/4-inch dice
  • 1 tbsp unsalted butter
  • 1 large yellow onion (about 10 oz), cut into 1/2-inch dice
  • 1 celery rib, cut into 1/4-inch dice
  • 2 tbsp all-purpose flour
  • 2 cups bottled clam juice
  • 2 bay leaves
  • 1 tsp fresh thyme leaves
  • 3 medium Yukon Gold potatoes (about 1 1/4 lb), peeled and cut into 1/2-inch dice
  • 2 cups heavy cream
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp kosher salt, plus more to taste
  • 2 tbsp snipped fresh chives
  • 1 sleeve saltine crackers, for serving

Method

  1. Put the clams and 1 cup water in the Dutch oven, cover, and cook over high heat for 7 minutes, shaking the pot once, until the shells open. Lift the clams out with tongs into a bowl and discard any that stay closed.
  2. Pour the broth through a fine strainer lined with a paper towel into a measuring cup, leaving the grit behind. Add enough bottled clam juice to total 3 1/2 cups. Wipe the pot clean.
  3. Pick the clams from their shells and chop the meat into 1/2-inch pieces. Refrigerate in a bowl.
  4. Cook the salt pork in the clean pot over medium heat for 9 minutes, stirring, until golden and crisp. Remove with a slotted spoon to a paper towel and leave 2 tbsp fat in the pot, pouring off the extra.
  5. Add the butter, onion and celery to the pot. Cook over medium-low heat for 8 minutes, until soft and translucent but not browned.
  6. Sprinkle in the flour and stir for 2 minutes. Slowly whisk in the clam broth, scraping up the browned bits. Add the potatoes, bay leaves and thyme.
  7. Bring to a boil, then lower to a gentle simmer, partly covered. Cook for 14 minutes, until a fork slides easily into a potato. Press about a quarter of the potatoes against the side of the pot to thicken the broth.
  8. Stir in the cream and pepper and heat for 5 minutes until steaming, but do not let it boil. Add the clams and half the pork bits, and cook for 2 minutes just to warm the clams. Taste, add up to 1/4 tsp salt, and remove the bay leaves.
  9. Take the pot off the heat and let the chowder rest for 10 minutes so it thickens and the flavors meld.
  10. Ladle into bowls and top with the remaining pork bits and chives. Serve with the saltines.

Allergens: Shellfish, Dairy, Gluten

Cook it in Chef Amazing →Our home version, inspired by Eventide Oyster Co.. Not their recipe. See their menu

Fore Street

Wood-Roasted Mussels with Garlic Almond ButterFore Street · PortlandMussels roasted in a very hot oven with vermouth and a garlic, almond and parsley butter, served with toasted bread for the juices. Inspired by the wood-roasted mussels at Fore Street in Portland, Maine.11 ingredients · 9 steps. 3 lb (1.4 kg) mussels; 1/3 cup (about 2 oz) whole raw almonds; 6 tbsp (85 g) unsalted butter, and 8 more.
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Serves 4 · 50 min

Ingredients

  • 3 lb (1.4 kg) mussels
  • 1/3 cup (about 2 oz) whole raw almonds
  • 6 tbsp (85 g) unsalted butter, softened
  • 4 garlic cloves, minced
  • 3 tbsp finely chopped flat-leaf parsley, divided: 2 tbsp for the butter, 1 tbsp for finishing
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 lemon: 1 tsp juice for the butter, the rest cut into wedges
  • 1/2 cup dry vermouth
  • 1 baguette (about 8 oz), cut into 1/2-inch slices
  • 2 tbsp olive oil, for the bread

Method

  1. Place one rack in the upper third and one in the lower third of the oven. Put the roasting pan on the upper rack and heat the oven to 475°F for 20 minutes.
  2. Toast the almonds in a small dry skillet over medium heat for 5 minutes, shaking often, until fragrant and light brown. Cool for 5 minutes, then chop fine.
  3. Mash the butter with the almonds, garlic, 2 tbsp of the parsley, salt, pepper and 1 tsp lemon juice until combined. Chill for 10 minutes to firm slightly.
  4. Rinse the mussels in cold water. Pull off any beards and discard any with cracked shells or that stay open when tapped on the counter.
  5. Arrange the baguette slices on a baking sheet, brush with the olive oil, and toast on the lower rack for 4 minutes, until golden at the edges. Move the sheet to the counter.
  6. Carefully pull the hot roasting pan out and add the mussels. Pour in the vermouth and dot with spoonfuls of the garlic almond butter.
  7. Roast on the upper rack for 9 minutes, shaking the pan at the halfway point, until most of the shells have opened wide.
  8. Pull the pan out and discard any mussels that stayed closed. Toss the open ones in the juices with the remaining 1 tbsp parsley.
  9. Serve right away in warm bowls with the toasted bread and lemon wedges, spooning the buttery juices over the top.

Allergens: Shellfish, Tree nuts, Dairy, Gluten, Sulfites

Cook it in Chef Amazing →Our home version, inspired by Fore Street. Not their recipe. See their menu

Burlington, Vermont 1 restaurant · 2 dishes

Hen of the Wood

Parker House RollsHen of the Wood · BurlingtonSoft, buttery, pillowy folded rolls brushed with butter and finished with flaky salt, served warm with cultured butter. Inspired by the rolls at Hen of the Wood in Burlington, Vermont.11 ingredients · 11 steps. 1 cup (240 ml) whole milk; 1 packet (2 1/4 tsp) active dry yeast; 1/4 cup (50 g) granulated sugar, and 8 more.
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Serves 8 · 2 hr 45 min

Ingredients

  • 1 cup (240 ml) whole milk, warmed to 110F
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/4 cup (50 g) granulated sugar
  • 3 1/2 cups (440 g) all-purpose flour, plus about 1/4 cup for dusting
  • 1 1/2 tsp kosher salt
  • 1 large egg, at room temperature
  • 6 tbsp (85 g) unsalted butter, melted and slightly cooled: 4 tbsp for the dough, 2 tbsp for brushing the folds
  • 1 tbsp unsalted butter, softened, for the bowl and pan
  • 2 tbsp unsalted butter, melted, for brushing after baking
  • 1/2 tsp flaky sea salt
  • 1/2 cup cultured butter, softened, to serve

Method

  1. Pour the warm milk into the bowl of a stand mixer. Stir in the yeast and the sugar and let stand for 5 minutes, until foamy on top. If nothing happens, the yeast is dead or the milk was too hot, so start over.
  2. Add the flour, kosher salt, egg and 4 tbsp of the melted butter. Mix with the dough hook on medium-low for 8 minutes, until the dough is smooth, elastic and just tacky. By hand, knead on a floured counter for 10 minutes. Add up to 2 tbsp more flour only if it sticks to your fingers like glue.
  3. Rub a large bowl with the softened butter, put the dough in, turn once to coat, and cover with a towel. Let rise in a warm spot for 1 hour, until doubled.
  4. Butter the 9x13-inch pan. Turn the dough onto a floured counter, press out the air, and roll it to a 1/2-inch thickness.
  5. Cut out 3-inch rounds with the cutter. Gather and re-roll the scraps once to get 16 rounds in all.
  6. Brush each round with some of the remaining 2 tbsp melted butter. Press a chopstick or spoon handle across each round just off-center, then fold the larger side over the smaller so it overhangs, and press the fold gently.
  7. Stand the rolls in the pan in 2 rows, overlapping slightly like fallen dominoes. Cover loosely and let rise for 30 minutes, until puffy.
  8. About 20 minutes into that rise, set a rack in the middle of the oven and heat it to 375F.
  9. Brush the tops with any leftover butter from the folding step. Bake for 18 to 22 minutes, until deep golden and the center roll reads 195F.
  10. Brush the hot rolls with the 2 tbsp melted butter for finishing and sprinkle with the flaky salt. Cool in the pan for 10 minutes.
  11. Serve warm, with the cultured butter on the table.

Allergens: Wheat, dairy, egg

Cook it in Chef Amazing →Our home version, inspired by Hen of the Wood. Not their recipe. See their menu
Mushroom ToastHen of the Wood · BurlingtonThick grilled bread piled with browned mushrooms and crisp bacon, topped with a soft poached egg. Inspired by the mushroom toast at Hen of the Wood in Burlington, Vermont.14 ingredients · 10 steps. 4 thick slices country bread (about 1 inch thick); 2 tbsp olive oil; 1 garlic clove, and 11 more.
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Serves 4 · 45 min

Ingredients

  • 4 thick slices country bread (about 1 inch thick)
  • 2 tbsp olive oil, for brushing the bread
  • 1 garlic clove, halved
  • 4 strips thick-cut bacon (about 4 oz), cut crosswise into 1/2-inch pieces
  • 12 oz maitake or mixed mushrooms (cremini, oyster), torn into bite-size pieces
  • 2 tbsp unsalted butter
  • 1 tsp fresh thyme leaves
  • 1/2 tsp kosher salt, for the mushrooms
  • 1/4 tsp freshly ground black pepper
  • 4 large eggs, cold from the fridge
  • 1 tbsp distilled white vinegar, for the poaching water
  • 1/4 tsp kosher salt, for the eggs
  • 1 tbsp chopped fresh parsley
  • 3 inches of water, for poaching (about 6 cups)

Method

  1. Tear the mushrooms and cut the bacon. Fill a 3-quart saucepan with 3 inches of water, add the vinegar, and bring to a bare simmer over medium heat while you cook the bacon.
  2. Cook the bacon in the 12-inch skillet over medium heat for 8 to 10 minutes, stirring now and then, until browned and crisp. Lift the bacon out with a slotted spoon onto paper towels.
  3. Leave about 2 tbsp of bacon fat in the skillet (pour off the rest) and raise the heat to medium-high. Add the mushrooms in a single layer and cook undisturbed for 4 minutes, until the bottoms are deep brown.
  4. Stir the mushrooms and cook for another 4 minutes, until browned all over and the edges are crisp. Add the butter, thyme, 1/2 tsp salt and the pepper and cook for 1 minute more. Slide the pan off the heat and stir the bacon back in.
  5. Heat a grill pan over medium-high heat (or heat the broiler with a rack 4 inches from the element). Brush the bread on both sides with the olive oil.
  6. Grill the bread for 2 to 3 minutes per side, until deeply marked and crisp at the edges. Rub one side of each slice with the cut garlic and move the toasts to plates.
  7. Crack each egg into its own ramekin. Check the poaching water: it should show tiny bubbles on the bottom but no rolling boil, around 190F.
  8. Stir the water into a gentle swirl and slip in the eggs one at a time. Poach for 3 minutes, until the whites are set and the yolks still wobble.
  9. Lift the eggs out with a slotted spoon, blot on paper towels, and sprinkle with 1/4 tsp salt.
  10. Spoon the warm mushroom and bacon mixture over each toast, top with a poached egg, and finish with parsley and black pepper. Serve at once.

Allergens: Wheat, egg, dairy

Cook it in Chef Amazing →Our home version, inspired by Hen of the Wood. Not their recipe. See their menu

Hartford 1 restaurant · 2 dishes

Max Downtown

Max's Mac & CheeseMax Downtown · HartfordElbow macaroni in a smooth sharp cheddar sauce with a buttery, crunchy breadcrumb crust. Inspired by the baked macaroni at Max Downtown in Hartford, Connecticut.13 ingredients · 10 steps. 1 lb (454 g) elbow macaroni; 1 tbsp kosher salt; 4 qt water, and 10 more.
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Serves 8 · 1 hr

Ingredients

  • 1 lb (454 g) elbow macaroni
  • 1 tbsp kosher salt, for the pasta water
  • 4 qt water
  • 5 tbsp unsalted butter, divided: 1 tsp to grease the dish, 4 tbsp for the roux
  • 1/3 cup (45 g) all-purpose flour
  • 3 1/2 cups whole milk, warmed
  • 1/2 tsp dry mustard
  • 1/2 tsp smoked paprika
  • 1/2 tsp freshly ground black pepper
  • 1 tsp kosher salt, for the sauce
  • 1 lb (454 g) sharp cheddar, grated on the large holes (about 4 cups), divided: 3 cups for the sauce, 1 cup for the topping
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted, for the topping

Method

  1. Heat the oven to 400°F with a rack in the center. Grease a 9 by 13 inch baking dish with 1 tsp of the butter. Grate the cheddar and divide it into 3 cups and 1 cup.
  2. Bring 4 quarts of water to a boil in a 6-quart pot and stir in 1 tbsp salt. Add the macaroni and cook for 6 minutes, about 2 minutes short of the package time, until bendy but still firm in the center. Drain without rinsing.
  3. Warm the milk in a microwave-safe cup for 3 minutes, or in a small pot until steaming. Warm milk keeps the sauce from lumping.
  4. Melt the 4 tbsp butter in the 4-quart saucepan over medium heat. Whisk in the flour and cook for 2 minutes, whisking constantly, until it smells nutty and looks pale blond.
  5. Pour in the warm milk in three additions, whisking smooth after each. Simmer over medium heat for 6 minutes, stirring often, until it coats the back of a spoon and a finger drawn across it leaves a clear line.
  6. Take the pot off the heat. Stir in the mustard, paprika, pepper and 1 tsp salt, then add the 3 cups cheddar a handful at a time, stirring until each addition melts. Taste and adjust salt.
  7. Fold the drained macaroni into the sauce until every piece is coated. Scrape into the prepared baking dish and smooth the top.
  8. Toss the panko with the 2 tbsp melted butter and the remaining 1 cup cheddar in a bowl. Scatter evenly over the macaroni.
  9. Bake for 20 minutes, until the sauce bubbles at the edges and the top is golden. If the crumbs are pale, broil for 1 minute, watching closely.
  10. Let it rest for 10 minutes so the sauce thickens, then scoop and serve.

Allergens: Dairy, Gluten

Cook it in Chef Amazing →Our home version, inspired by Max Downtown. Not their recipe. See their menu
Charred Bulgogi Maitake Bao BunsMax Downtown · HartfordMaitake mushrooms charred in a hot skillet and glazed with sweet-savory bulgogi marinade, tucked into soft bao with whipped goat cheese and lemon butter. Inspired by the bao at Max Downtown in Hartford, Connecticut.17 ingredients · 9 steps. 12 oz (340 g) maitake mushrooms; 1/4 cup soy sauce; 2 tbsp packed brown sugar, and 14 more.
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Serves 4 · 50 min

Ingredients

  • 12 oz (340 g) maitake mushrooms, torn into 1-inch clusters
  • 1/4 cup soy sauce
  • 2 tbsp packed brown sugar
  • 1 tbsp toasted sesame oil
  • 3 garlic cloves, grated
  • 2 tsp grated fresh ginger
  • 2 tbsp grated Asian pear or apple
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp neutral oil, for the pan
  • 4 oz (113 g) goat cheese, softened
  • 1 tbsp warm water, for the goat cheese
  • 1 lemon, zested (about 1 tbsp) and juiced (about 3 tbsp)
  • 2 tbsp unsalted butter
  • 8 store-bought bao buns (about 2 oz each), fresh or frozen
  • 2 scallions, thinly sliced
  • 1 tsp toasted sesame seeds
  • 1 inch of water, for the steamer

Method

  1. Whisk the soy sauce, brown sugar, sesame oil, garlic, ginger, pear and pepper in a large bowl until the sugar dissolves. Add the mushrooms and toss to coat. Marinate for 15 minutes, tossing once.
  2. While the mushrooms marinate, mash the goat cheese with the 1 tbsp warm water, 2 tsp of the lemon juice and a pinch of pepper until smooth and spreadable. Slice the scallions and zest the lemon.
  3. Set the steamer over 1 inch of water with the heat off. Put the skillet over medium-high heat for 4 minutes until very hot, and add the neutral oil.
  4. Lift the mushrooms out of the marinade with tongs, letting excess drip off, and keep the marinade. Spread them in the skillet in one layer, working in two batches if crowded. Press down with a spatula and cook for 4 minutes without moving, until dark and charred underneath.
  5. Flip and cook for 3 minutes more, until the edges are crisp and deeply browned. Pour in the reserved marinade and boil for 1 minute, until it turns to a sticky glaze. Remove the pan from the heat.
  6. Melt the butter in a small saucepan over medium heat for 1 minute, until foamy. Stir in 2 tbsp of the lemon juice and the zest, swirl for 30 seconds and take it off the heat.
  7. Bring the steamer water to a boil. Add the buns, cover, and steam for 6 minutes if thawed or 10 minutes if frozen, until puffed, soft and hot throughout.
  8. Open each bun and spread with goat cheese. Fill with glazed mushrooms and spoon the lemon butter on top.
  9. Finish with scallions and sesame seeds and serve right away.

Allergens: Soy, Dairy, Gluten, Sesame

Cook it in Chef Amazing →Our home version, inspired by Max Downtown. Not their recipe. See their menu

Mid-Atlantic

Baltimore 1 restaurant · 1 dishes

Ekiben

Little Morsels of Braised PorkEkiben · BaltimorePork shoulder braised until tender in soy, ginger and star anise, then seared in the reduced glaze until the edges crisp. Piled with a bright cabbage and herb slaw. Inspired by the Ekiben dish, not their recipe.19 ingredients · 9 steps. 2 lb (900 g) boneless pork shoulder; 1 teaspoon kosher salt; 2 tablespoons neutral oil, and 16 more.
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Serves 6 · 3 hr 30 min

Ingredients

  • 2 lb (900 g) boneless pork shoulder, trimmed of thick fat and cut into 1 1/2-inch cubes
  • 1 teaspoon kosher salt, for the pork
  • 2 tablespoons neutral oil, such as canola, for browning
  • 1/4 cup soy sauce
  • 3 tablespoons packed brown sugar
  • 4 cloves garlic, smashed
  • 1 piece fresh ginger (1 inch), sliced into coins
  • 2 whole star anise
  • 2 tablespoons rice vinegar, for the braise
  • 2 cups water
  • 1 tablespoon neutral oil, for searing
  • 2 cups finely shredded green cabbage (about 5 oz)
  • 1 cup loosely packed mixed fresh herbs (cilantro, mint and basil leaves), roughly torn
  • 2 scallions, thinly sliced
  • 1 tablespoon fresh lime juice
  • 1 tablespoon rice vinegar, for the slaw
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon kosher salt, for the slaw

Method

  1. Heat the oven to 325F with a rack in the lower third. Pat the pork cubes very dry and toss with 1 teaspoon salt.
  2. Heat 2 tablespoons oil in the Dutch oven over medium-high heat until shimmering. Brown the pork in 2 batches for 6 to 8 minutes per batch, turning only once or twice, until a deep brown crust forms. Move each batch to a plate.
  3. Pour off the fat, leaving a thin film. Return all the pork to the pot and add the soy sauce, brown sugar, garlic, ginger, star anise, 2 tablespoons rice vinegar and the water. The liquid should come about three-quarters of the way up the pork.
  4. Bring to a simmer over medium heat, cover, and slide the pot into the oven. Braise for 2 hours, stirring once at the 1-hour mark, until a piece shreds easily with a fork and the center reads 195F or higher.
  5. Using a slotted spoon, lift the pork onto a plate. Strain the braising liquid into a large skillet, discarding the ginger, garlic and star anise, and skim off the visible fat.
  6. Boil the strained liquid over medium-high heat for 10 to 12 minutes, until reduced to about 1/2 cup of syrupy glaze that coats a spoon. Scrape it into a small bowl and wipe out the skillet.
  7. Make the slaw while the glaze reduces or just after. Whisk the lime juice, 1 tablespoon rice vinegar, sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon salt in a large bowl, then add the cabbage, herbs and scallions and toss. Leave it uncovered for now.
  8. Heat 1 tablespoon oil in the clean 12-inch skillet over high heat until it just begins to smoke. Sear the pork pieces in a single layer in 2 batches for 3 to 4 minutes per batch, until browned and crisp at the edges.
  9. Return all the pork to the skillet, add the glaze, and toss over medium heat for 1 minute, until every piece is lacquered. Pile the pork onto a platter and top with the slaw. Serve right away.

Allergens: Soy, sesame, pork

Cook it in Chef Amazing →Our home version, inspired by Ekiben. Not their recipe. See their menu

Washington, DC 2 restaurants · 3 dishes

Ben's Chili Bowl

Half-smokeBen's Chili Bowl · WashingtonA split, well-browned smoked sausage in a soft toasted bun, with mustard, raw onion and a spoonful of spicy beef chili. Messy in the best way. Inspired by the Ben's Chili Bowl classic, not their recipe.19 ingredients · 9 steps. 1 tablespoon vegetable oil; 1 lb (450 g) ground beef; 1 medium yellow onion (about 8 oz), and 16 more.
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Serves 4 · 1 hr

Ingredients

  • 1 tablespoon vegetable oil, for the chili
  • 1 lb (450 g) ground beef, 80% lean
  • 1 medium yellow onion (about 8 oz), finely chopped, for the chili
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon tomato paste
  • 1 can (8 oz) tomato sauce
  • 1 cup low-sodium beef broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 half-smokes or smoked pork-and-beef sausages (about 6 oz each)
  • 1 tablespoon vegetable oil, for the sausages
  • 4 sturdy hot dog or sub-style buns, split
  • 1 tablespoon unsalted butter, softened, for the buns
  • 1/4 cup yellow mustard
  • 1 small yellow onion (about 4 oz), finely chopped, for topping

Method

  1. Heat 1 tablespoon oil in a 3-quart saucepan over medium-high heat. Add the ground beef and cook for 8 to 10 minutes, breaking it into small crumbles with a wooden spoon, until no pink remains and the pan juices have mostly cooked off.
  2. Add the chopped onion for the chili and cook for 5 minutes, stirring, until soft and translucent. Spoon off all but 1 tablespoon of fat if the pan looks greasy.
  3. Stir in the garlic, chili powder, cumin, smoked paprika, cayenne and tomato paste. Cook for 1 minute, stirring constantly, until the paste darkens and smells toasty.
  4. Pour in the tomato sauce and beef broth, add the salt and black pepper, and scrape up any browned bits. Bring to a boil, then reduce to a low simmer.
  5. Simmer the chili partly covered for 30 minutes, stirring every 10 minutes, until thick and spoonable with no watery edge. Add a splash of water if it gets too thick, and taste for salt.
  6. While the chili simmers, finely chop the small onion for topping and set it in a bowl. Slit each sausage lengthwise about halfway through, or score it in a few places, so it browns on more surface.
  7. Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook the sausages for 8 to 10 minutes, turning every 2 minutes, until deeply browned and crisp at the edges and 165F in the center.
  8. Move the sausages to a plate. Wipe the skillet, spread the softened butter on the cut sides of the buns, and toast them cut side down over medium heat for 1 to 2 minutes, until golden.
  9. Set a sausage in each bun. Squiggle on mustard, pile on the raw onion, and ladle the hot chili over the top. Serve immediately with napkins.

Allergens: Gluten, dairy, beef, pork

Cook it in Chef Amazing →Our home version, inspired by Ben's Chili Bowl. Not their recipe. See their menu

Rose's Luxury

Pork & lychee saladRose's Luxury · WashingtonGarlicky ground pork tossed with sweet lychee, lime, fish sauce, mint, cilantro and chilies, then spooned into cold lettuce cups with peanuts. A home version inspired by the Washington, DC dish, not the restaurant's recipe.15 ingredients · 9 steps. 1 lb (450 g) ground pork; 1 tbsp neutral oil; 2 garlic cloves, and 12 more.
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Serves 4 · 40 min

Ingredients

  • 1 lb (450 g) ground pork
  • 1 tbsp neutral oil
  • 2 garlic cloves, minced
  • 1 tbsp finely grated fresh ginger
  • 1/2 tsp kosher salt
  • 2 tbsp fish sauce
  • 3 tbsp fresh lime juice (from 2 limes)
  • 1 tsp granulated sugar
  • 1 large shallot (about 2 oz), thinly sliced
  • 2 red Thai chilies or 1 jalapeno, thinly sliced
  • 1/2 cup loosely packed fresh mint leaves
  • 1/2 cup loosely packed fresh cilantro leaves and tender stems
  • One 15 oz can lychees in syrup, drained and halved
  • 1/4 cup unsalted roasted peanuts, coarsely chopped
  • 1 head butter lettuce, leaves separated, washed and dried

Method

  1. Toast the peanuts in a small dry skillet over medium heat for 3 minutes, shaking often, until fragrant and light gold. Tip onto a plate.
  2. Whisk the fish sauce, lime juice and sugar in a large bowl until the sugar dissolves. Add the shallot and chilies and let them sit for 10 minutes to mellow.
  3. Meanwhile, heat the oil in a 12-inch skillet over medium-high heat for 2 minutes until shimmering. Add the pork and salt, breaking it into small crumbles.
  4. Cook the pork for 7 minutes, stirring now and then, until browned in spots and cooked through to 160F.
  5. Add the garlic and ginger and stir for 1 minute until fragrant.
  6. Spoon the pork into a bowl, leaving behind the fat, and let it cool for 10 minutes until warm but not hot.
  7. Tear the mint and cilantro into the dressing bowl, add the warm pork, and toss to coat. Gently fold in the lychees.
  8. Taste for balance and add more lime or fish sauce if needed.
  9. Spoon into lettuce leaves, scatter with the peanuts, and serve right away.

Allergens: Fish, peanuts

Cook it in Chef Amazing →Our home version, inspired by Rose's Luxury. Not their recipe. See their menu
Japanese eggplant parm & miso-Caesar saladRose's Luxury · WashingtonCrisp panko-fried Japanese eggplant layered with spicy tomato sauce and fresh mozzarella, baked until bubbling and finished with pickled ginger. A salty, savory miso Caesar on crunchy romaine keeps it fresh. Inspired by the Rose's Luxury dish, not their recipe.26 ingredients · 13 steps. 4 Japanese eggplants (about 1 1/2 lb / 680 g); 1 tablespoon kosher salt; 2 tablespoons olive oil, and 23 more.
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Serves 4 · 2 hr

Ingredients

  • 4 Japanese eggplants (about 1 1/2 lb / 680 g), sliced on a slight bias into 1/2-inch rounds
  • 1 tablespoon kosher salt, for salting the eggplant
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 can (28 oz) whole peeled tomatoes, crushed by hand
  • 1/2 teaspoon kosher salt, for the sauce
  • 1/2 teaspoon granulated sugar
  • 6 fresh basil leaves, torn
  • 1 cup all-purpose flour (125 g)
  • 3 large eggs, beaten with 1 tablespoon water in a shallow dish
  • 2 cups panko breadcrumbs (100 g)
  • 1/2 cup finely grated Parmesan (about 1 1/2 oz), for the breading
  • 1/2 teaspoon freshly ground black pepper, for the breading
  • 1 1/2 cups neutral oil, such as canola, for shallow frying
  • 8 oz fresh mozzarella, torn into 1-inch pieces and patted dry
  • 1/4 cup finely grated Parmesan (about 3/4 oz), for the top of the bake
  • 3 tablespoons pickled ginger, drained and roughly chopped
  • 1 tablespoon white miso
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, finely grated
  • 1 tablespoon cold water
  • 2 romaine hearts (about 10 oz), cut into 1-inch pieces, washed and spun dry
  • 1/4 cup shaved Parmesan (about 3/4 oz), for the salad
  • Freshly ground black pepper, for the salad

Method

  1. Toss the eggplant rounds with 1 tablespoon kosher salt in a large colander set in the sink or over a bowl. Let them sweat for 30 minutes, until beads of liquid show on the surface.
  2. While the eggplant sweats, make the sauce. Warm the olive oil in a 3-quart saucepan over medium heat, add the garlic and red pepper flakes, and cook for 1 minute, stirring, until fragrant but not browned.
  3. Stir in the crushed tomatoes, 1/2 teaspoon salt and the sugar. Bring to a bubble, reduce the heat to medium-low, and simmer for 20 minutes, stirring now and then, until the sauce is thick enough to mound on a spoon. Stir in the basil and set aside.
  4. Set up the breading station: flour in the first dish, the egg mixture in the second, and the panko mixed with 1/2 cup Parmesan and the black pepper in the third. Set a wire rack over a sheet pan beside the stove for the fried slices.
  5. Rinse the salted eggplant briefly, then press the rounds between clean towels until quite dry. Dredge each round in flour, dip in egg, then press firmly into the panko so it is fully coated.
  6. Heat the oven to 425F with a rack in the upper third. Pour the neutral oil into a 12-inch heavy skillet and heat over medium-high to 350F, or until a pinch of panko sizzles at once.
  7. Fry the eggplant in 3 batches, laying the rounds in without crowding, for 2 to 3 minutes per side, until deep golden. Drain each batch on the rack and sprinkle with a pinch of salt. Keep the oil at 350F between batches.
  8. Spread 1 cup of the sauce over the bottom of a 9x13-inch baking dish. Arrange half of the fried eggplant over it in a shingled layer, dot with half of the mozzarella, and spoon over 1 cup more sauce.
  9. Repeat with the remaining eggplant, then the rest of the sauce, then the rest of the mozzarella. Scatter 1/4 cup Parmesan over the top.
  10. Bake on the upper rack for 18 to 20 minutes, until the sauce bubbles at the edges and the cheese is melted with browned spots.
  11. While the eggplant bakes, make the dressing. Whisk the miso, mayonnaise, lemon juice, grated garlic and cold water in a large bowl until smooth and pourable. Taste and add a little more lemon if you want it brighter.
  12. Let the eggplant rest for 5 minutes out of the oven so the layers set. Scatter the chopped pickled ginger over the top.
  13. Add the romaine and shaved Parmesan to the dressing and toss until every leaf is coated. Finish with plenty of black pepper and serve right away alongside the eggplant.

Allergens: Gluten, egg, dairy, soy

Cook it in Chef Amazing →Our home version, inspired by Rose's Luxury. Not their recipe. See their menu

South

Asheville 1 restaurant · 4 dishes

Cúrate Tapas Bar

Tortilla EspañolaCúrate Tapas Bar · AshevilleA thick potato and onion omelette cooked slowly in olive oil until the center is just barely set and creamy. Served in wedges with sweet piquillo peppers and a sharp garlic mayo. Inspired by the Cúrate tapas dish, not their recipe.12 ingredients · 10 steps. 1 lb 2 oz (500 g) waxy potatoes; 1 medium yellow onion (about 8 oz); 1/2 cup extra-virgin olive oil, and 9 more.
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Serves 6 · 1 hr 15 min

Ingredients

  • 1 lb 2 oz (500 g) waxy potatoes, such as Yukon Gold, peeled and sliced 1/8 inch thick
  • 1 medium yellow onion (about 8 oz), halved and thinly sliced
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon kosher salt, for the potatoes
  • 6 large eggs
  • 1/2 teaspoon kosher salt, for the eggs
  • 6 jarred piquillo peppers (about 1/2 cup), drained, patted dry and torn into strips
  • 1/2 cup mayonnaise
  • 1 small garlic clove, finely grated
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon water
  • 1 tablespoon chopped flat-leaf parsley

Method

  1. Slice the potatoes and onion. Toss them together in a bowl with 1 teaspoon salt.
  2. Warm the olive oil in the 10-inch nonstick skillet over medium heat for about 2 minutes, until a potato slice sizzles gently. Add the potatoes and onion and turn to coat in the oil.
  3. Reduce the heat to medium-low and cook for 25 minutes, turning the slices gently every 5 minutes with a spatula, until the potatoes are completely tender and break when pressed but have no browning.
  4. While the potatoes cook, make the garlic mayo. Stir the mayonnaise, grated garlic, lemon juice and water in a small bowl until smooth. Refrigerate until serving.
  5. Set a fine-mesh strainer over a bowl and tip in the potatoes and onion to drain. Reserve the oil, and wipe out the skillet.
  6. Beat the eggs with 1/2 teaspoon salt in a large bowl until no streaks remain. Gently fold in the warm potatoes, pressing so they are mostly submerged, and let the mixture stand for 10 minutes so the eggs soak in.
  7. Heat 1 tablespoon of the reserved oil in the skillet over medium heat. Pour in the egg mixture, spread it flat, and cook for 6 to 8 minutes, shaking the pan now and then, until the bottom is set and golden and the edges lift easily.
  8. Place a large plate upside down over the skillet. Holding it firmly with a towel, flip the skillet and plate together so the tortilla lands on the plate, cooked side up.
  9. Add 1 teaspoon of the reserved oil to the skillet, slide the tortilla back in, and tuck in the edges with a spatula. Cook for 3 minutes, until the underside is golden and the center is just set and about 160F.
  10. Slide the tortilla onto a clean plate and let it rest for 15 minutes. Serve warm or at room temperature in wedges, topped with the piquillo strips, a spoonful of garlic mayo and parsley.

Allergens: Egg

Cook it in Chef Amazing →Our home version, inspired by Cúrate Tapas Bar. Not their recipe. See their menu
Gambas al AjilloCúrate Tapas Bar · AshevilleShrimp sizzled in olive oil with plenty of sliced garlic, a dried chili and a splash of dry sherry. Serve it in the pan with crusty toasted bread for the oil. Inspired by the Cúrate tapas dish, not their recipe.11 ingredients · 8 steps. 1 lb (450 g) large shrimp (16 to 20 count); 1 teaspoon kosher salt; 1 baguette (about 8 oz), and 8 more.
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Serves 4 · 35 min

Ingredients

  • 1 lb (450 g) large shrimp (16 to 20 count), peeled and deveined, tails left on, patted very dry
  • 1 teaspoon kosher salt, for the shrimp
  • 1 baguette (about 8 oz), cut into 3/4-inch slices
  • 2 tablespoons olive oil, for the bread
  • 1/3 cup extra-virgin olive oil, for the shrimp
  • 6 large cloves garlic, sliced paper-thin
  • 1 dried chile de arbol or guindilla, snapped in half (or 1/2 teaspoon red pepper flakes)
  • 1/4 cup dry sherry, such as fino
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons chopped flat-leaf parsley
  • Flaky sea salt, for finishing

Method

  1. Heat the oven to 400F with a rack in the center. Toss the dry shrimp with 1 teaspoon kosher salt in a bowl and refrigerate for 15 minutes.
  2. Brush the baguette slices on both sides with 2 tablespoons olive oil and lay them on a sheet pan. Bake for 8 minutes, flipping once halfway, until golden and crisp at the edges.
  3. While the bread bakes, slice the garlic as thin as you can and chop the parsley. Keep the garlic in a small pile where you can grab it, because it moves fast.
  4. Set the 10-inch skillet over medium-low heat and add the 1/3 cup extra-virgin olive oil, the garlic and the chile. Cook for 3 to 4 minutes, stirring, until the garlic is pale gold and the oil smells sweet. Do not let it brown.
  5. Raise the heat to medium-high. Add the shrimp in a single layer and cook for 1 minute, until the underside turns pink and opaque.
  6. Flip the shrimp and cook for 1 minute more, until C-shaped and opaque, around 120F inside. They will finish cooking in the hot oil.
  7. Pour in the sherry and let it bubble for 1 minute, stirring, until the sharp smell cooks off and the oil turns slightly cloudy.
  8. Take the pan off the heat. Stir in the lemon juice and parsley, sprinkle with flaky salt, and bring the sizzling pan straight to the table with the warm toasts for dunking.

Allergens: Shellfish, gluten

Cook it in Chef Amazing →Our home version, inspired by Cúrate Tapas Bar. Not their recipe. See their menu
Patatas BravasCúrate Tapas Bar · AshevillePotatoes parboiled then fried until the edges are craggy and crisp, spooned with a smoky spicy tomato sauce and a cool garlic mayo. A bar snack worth making at home. Inspired by the Cúrate tapas dish, not their recipe.20 ingredients · 9 steps. 2 lb 3 oz (1 kg) Yukon Gold potatoes; 3 quarts water; 1 tablespoon kosher salt, and 17 more.
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Serves 6 · 1 hr 15 min

Ingredients

  • 2 lb 3 oz (1 kg) Yukon Gold potatoes, peeled and cut into 1 1/4-inch cubes
  • 3 quarts water
  • 1 tablespoon kosher salt, for the boiling water
  • 1/2 teaspoon baking soda
  • 3 cups neutral oil, such as canola, for frying
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 cup canned tomato sauce
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt, for the sauce
  • 2 tablespoons water, for the sauce
  • 1/2 cup mayonnaise
  • 1 small garlic clove, finely grated
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon water, for the mayo
  • 1/2 teaspoon flaky sea salt, for finishing
  • 1 tablespoon chopped flat-leaf parsley

Method

  1. Combine the potatoes, 3 quarts water, 1 tablespoon kosher salt and the baking soda in a large pot. Bring to a boil over high heat, then reduce to a steady simmer.
  2. Simmer the potatoes for 8 minutes, until the edges are soft and a knife meets slight resistance in the center. Drain gently in a colander so the edges stay intact.
  3. Spread the potatoes on a wire rack over a sheet pan and let them steam dry for 15 minutes, until the surface looks matte and chalky. Use this time to make the sauces.
  4. For the bravas sauce, heat the olive oil in a small saucepan over medium heat. Add the minced garlic, smoked paprika and cayenne and stir for 30 seconds, until fragrant.
  5. Add the tomato sauce, sherry vinegar, sugar, 1/2 teaspoon salt and 2 tablespoons water. Simmer over medium-low heat for 12 minutes, stirring occasionally, until thick and brick red. Keep warm.
  6. Stir the mayonnaise, grated garlic, lemon juice and 1 tablespoon water together in a small bowl until pourable. Refrigerate until needed.
  7. Pour the frying oil into the Dutch oven and heat over medium-high to 360F. Clip on the thermometer and check that the oil is at least 2 inches deep.
  8. Fry the potatoes in 2 batches for 8 to 10 minutes per batch, turning occasionally, until deep golden, crisp and craggy. Lift out with a slotted spoon onto a clean rack, and let the oil recover to 360F between batches.
  9. Sprinkle the hot potatoes with the flaky salt. Pile them onto a platter, spoon the warm bravas sauce over, drizzle with the garlic mayo, and finish with parsley. Serve at once.

Allergens: Egg

Cook it in Chef Amazing →Our home version, inspired by Cúrate Tapas Bar. Not their recipe. See their menu
Croquetas de TemporadaCúrate Tapas Bar · AshevilleLittle logs of ultra-creamy ham béchamel under a crisp golden crumb. Make the filling a day ahead and fry them just before serving. Inspired by the Cúrate tapas dish, not their recipe.13 ingredients · 11 steps. 4 tablespoons (57 g) unsalted butter; 1/2 small yellow onion (about 3 oz); 1/2 cup (65 g) all-purpose flour, and 10 more.
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Serves 6 · 5 hr

Ingredients

  • 4 tablespoons (57 g) unsalted butter
  • 1/2 small yellow onion (about 3 oz), minced
  • 1/2 cup (65 g) all-purpose flour, for the béchamel
  • 2 cups whole milk, warmed
  • 1 cup finely diced cooked ham or Serrano ham (about 5 oz)
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup all-purpose flour, for dredging
  • 2 large eggs, beaten with 1 tablespoon water
  • 1 cup fine dry plain breadcrumbs
  • 6 cups neutral oil, such as canola, for frying
  • Flaky sea salt, for finishing

Method

  1. Melt the butter in a 3-quart saucepan over medium heat. Add the minced onion and cook for 4 minutes, stirring, until soft and translucent but not colored.
  2. Add the 1/2 cup flour for the béchamel and stir constantly for 2 minutes, until the paste smells nutty and looks smooth and pale.
  3. Pour in the warm milk about 1/2 cup at a time, whisking hard after each addition until smooth before adding more. Bring to a gentle bubble.
  4. Cook the sauce for 8 to 10 minutes over medium-low heat, stirring constantly with a spatula along the bottom, until it is very thick and pulls away from the pan sides in one mass.
  5. Stir in the ham, nutmeg, 1/2 teaspoon salt and the black pepper. Taste and adjust the salt, since the ham varies.
  6. Scrape the mixture into an 8x8-inch dish, spread flat, and press plastic wrap onto the surface. Refrigerate for at least 3 hours, up to overnight, until completely cold and firm enough to cut.
  7. Set up three dishes: 1/2 cup flour, the egg mixture and the breadcrumbs. Scoop level 2-tablespoon portions of the cold béchamel and roll each into a 2-inch log with floured hands.
  8. Roll each log in flour, then egg, then breadcrumbs, pressing so the crumbs cover every spot. Place on a sheet pan and refrigerate for 30 minutes so the coating sets.
  9. Heat the oven to 200F for keeping the croquetas warm, and set a wire rack over a sheet pan. Heat the frying oil in the 4-quart pot over medium-high to 350F.
  10. Fry 6 to 8 croquetas at a time for 2 to 3 minutes, turning once, until deep golden and a thermometer in the center reads 165F. Lift onto the rack, sprinkle with flaky salt, and hold in the oven while you fry the rest.
  11. Serve hot, within 15 minutes, while the centers are still molten.

Allergens: Gluten, dairy, egg, pork

Cook it in Chef Amazing →Our home version, inspired by Cúrate Tapas Bar. Not their recipe. See their menu

Charleston 1 restaurant · 3 dishes

Leon's Oyster Shop

The Chicken SandwichLeon's Oyster Shop · CharlestonButtermilk-marinated fried chicken thighs with a craggy crust, crunchy slaw, pickles and hot mayo on a toasted bun. A home version inspired by the chicken sandwich at Leon's Oyster Shop.19 ingredients · 10 steps. 4 boneless; 1 1/2 cups buttermilk; 1 tbsp kosher salt, and 16 more.
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Serves 4 · 5 hr

Ingredients

  • 4 boneless, skinless chicken thighs (about 6 oz each, 1 1/2 lb total), pounded to an even 3/4 inch thick
  • 1 1/2 cups buttermilk
  • 1 tbsp kosher salt, for the marinade
  • 1 tbsp plus 1 tsp hot sauce, divided: 1 tbsp for the marinade, 1 tsp for the hot mayo
  • 1 1/2 cups (190 g) all-purpose flour
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • 1 tsp kosher salt, for the flour
  • 1 tsp freshly ground black pepper, divided: 3/4 tsp for the flour, 1/4 tsp for the slaw
  • 6 cups (1.4 L) neutral frying oil, such as peanut or vegetable
  • 3 cups (about 8 oz/225 g) shredded green cabbage and carrot slaw mix
  • 1/4 cup mayonnaise, for the slaw
  • 1 tbsp apple cider vinegar
  • 1 tsp granulated sugar
  • 1/4 tsp kosher salt, for the slaw
  • 3 tbsp mayonnaise, for the hot mayo
  • 16 dill pickle chips, drained and patted dry
  • 4 brioche buns, split
  • 2 tbsp unsalted butter, melted

Method

  1. Whisk the buttermilk, 1 tbsp salt and 1 tbsp hot sauce in a large bowl. Add the pounded chicken thighs, turn to coat, cover, and refrigerate for 4 hours, or up to 12 hours.
  2. About 1 hour before frying, stir the slaw mix, 1/4 cup mayonnaise, vinegar, sugar, 1/4 tsp salt and 1/4 tsp pepper together in a bowl. Cover and chill for 30 minutes, then taste and adjust.
  3. Stir the remaining 1 tsp hot sauce into the 3 tbsp mayonnaise for the hot mayo and refrigerate. Pat the pickle chips dry on paper towels and set aside.
  4. Take the chicken out of the fridge and leave it in the marinade on the counter for 20 minutes. Meanwhile, whisk the flour, garlic powder, paprika, 1 tsp salt and 3/4 tsp pepper in a shallow dish. Drizzle in 3 tbsp of the marinade and rub it in with your fingertips until the flour looks shaggy and clumpy.
  5. Heat the oven to 200°F with a rack in the middle, and set a wire rack on a baking sheet. Pour the oil into a 5-quart Dutch oven (it should be about 2 inches deep) and heat over medium-high to 350°F, about 8 minutes.
  6. Lift one thigh out of the marinade and let the excess drip off. Press it firmly into the flour on both sides, then set it on a plate. Repeat with the rest, and let them sit for 5 minutes so the coating sticks.
  7. Fry the first 2 thighs for 8 to 10 minutes, turning once halfway, until the crust is deep golden and crisp and a thermometer in the thickest part reads 175°F. Keep the oil between 325°F and 350°F by adjusting the heat. Move to the wire rack in the oven.
  8. Bring the oil back to 350°F, which takes about 3 minutes. Fry the other 2 thighs for 8 to 10 minutes the same way, until deep golden and 175°F inside.
  9. While the second batch fries, brush the cut sides of the buns with the melted butter. Toast them cut-side down in a 12-inch skillet over medium heat for 1 to 2 minutes, until golden and crisp. Do this just after the thighs go in so it finishes together.
  10. Let the chicken rest on the rack for 5 minutes. Spread hot mayo on both halves of each bun, then layer the bottom with 4 pickle chips, a chicken thigh and a big pile of slaw, and close with the top bun. Serve right away.

Allergens: Gluten, dairy, egg

Cook it in Chef Amazing →Our home version, inspired by Leon's Oyster Shop. Not their recipe. See their menu
Leon's Fish FryLeon's Oyster Shop · CharlestonA fried seafood platter of cornmeal-crusted catfish, shrimp and clam strips with hush puppies, tartar sauce and lemon. A home version inspired by the fish fry at Leon's Oyster Shop.27 ingredients · 10 steps. 14 oz (400 g) catfish fillets; 7 oz (200 g) large shrimp; 7 oz (200 g) clam strips, and 24 more.
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Serves 4 · 1 hr 30 min

Ingredients

  • 14 oz (400 g) catfish fillets, cut into 2-inch strips
  • 7 oz (200 g) large shrimp, peeled and deveined, tails removed
  • 7 oz (200 g) clam strips, drained
  • 1 1/2 cups buttermilk, for soaking the seafood
  • 2 tsp kosher salt, for the soak
  • 1 tbsp hot sauce
  • 1 cup (140 g) fine yellow cornmeal, for the seafood dredge
  • 1/2 cup (65 g) all-purpose flour, for the seafood dredge
  • 1 tbsp seafood seasoning, such as Old Bay
  • 1 tsp kosher salt, for the dredge
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp cayenne pepper
  • 1 cup (140 g) fine yellow cornmeal, for the hush puppies
  • 1/2 cup (65 g) all-purpose flour, for the hush puppies
  • 1 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt, for the hush puppies
  • 3/4 cup buttermilk, for the hush puppy batter
  • 1 large egg
  • 3 scallions, thinly sliced (about 1/3 cup)
  • 1/4 cup finely minced yellow onion (about 2 oz)
  • 2 quarts (8 cups) peanut or vegetable oil, for frying
  • 1/2 cup mayonnaise
  • 2 tbsp dill pickle relish
  • 2 lemons: 1 juiced (1 tbsp for the tartar sauce), 1 cut into wedges
  • 1/2 tsp flaky sea salt, for finishing

Method

  1. Whisk 1 1/2 cups buttermilk, 2 tsp salt and the hot sauce in a large bowl. Add the catfish, shrimp and clam strips, stir gently, cover, and refrigerate for 30 minutes. Do not soak longer than 1 hour or the shrimp turn mushy.
  2. Stir the mayonnaise, pickle relish, 1 tbsp lemon juice and a pinch of the black pepper together for the tartar sauce. Cut the other lemon into wedges. Refrigerate both.
  3. For the hush puppies, whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/2 tsp salt in a large bowl. In another bowl, whisk the egg with 3/4 cup buttermilk, then stir in the scallions and minced onion.
  4. Pour the wet mixture into the dry and stir just until combined. Let the batter rest for 10 minutes, until thick like a loose muffin batter. Heat the oven to 200°F and set a wire rack on a baking sheet.
  5. Pour the frying oil into a 6-quart Dutch oven (about 2 inches deep). Heat over medium-high to 350°F, about 10 minutes. Whisk the seafood dredge ingredients (cornmeal, flour, seafood seasoning, 1 tsp salt, pepper, cayenne) in a shallow dish.
  6. Fry the hush puppies first. Drop in rounded tablespoons of batter, 6 at a time, and fry for 3 to 4 minutes, turning once, until deep golden and puffed. Drain on the rack in the oven and repeat with the rest of the batter, letting the oil return to 350°F between batches.
  7. Drain the seafood in a colander for 2 minutes, shaking off the excess buttermilk. Press the catfish strips into the cornmeal dredge on all sides, shake off extra, and lay on a plate.
  8. Fry the catfish in 2 batches for 4 to 5 minutes per batch, until deep golden, floating, and a thermometer reads 145°F. Move to the rack in the oven and sprinkle with a little flaky salt right away.
  9. Bring the oil back to 350°F. Dredge the shrimp and clam strips just before they go in. Fry for 2 to 3 minutes, until the crust is golden and the shrimp are pink, curled and opaque. Drain on the rack and salt.
  10. Pile everything onto a platter with the tartar sauce and lemon wedges and serve while hot.

Allergens: Fish, shellfish, gluten, dairy, egg

Cook it in Chef Amazing →Our home version, inspired by Leon's Oyster Shop. Not their recipe. See their menu
Sea Island Peel 'N Eat ShrimpLeon's Oyster Shop · CharlestonShell-on shrimp boiled in a lemony Old Bay broth, chilled, and served with a tangy comeback sauce. A home version inspired by the peel and eat shrimp at Leon's Oyster Shop.15 ingredients · 9 steps. 2 lb (900 g) large shell-on shrimp (16 to 20 count); 4 quarts (16 cups) water; 3 tbsp seafood seasoning, and 12 more.
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Serves 6 · 55 min

Ingredients

  • 2 lb (900 g) large shell-on shrimp (16 to 20 count)
  • 4 quarts (16 cups) water
  • 3 tbsp seafood seasoning, such as Old Bay, plus 1 tsp for dusting
  • 2 tbsp kosher salt
  • 2 lemons: 1 halved for the pot, 1 cut into wedges for serving
  • 4 garlic cloves, smashed
  • 6 cups ice cubes, plus 4 cups cold water, for the ice bath
  • 1/2 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tsp hot sauce
  • 1 tbsp fresh lemon juice (from a lemon wedge or half)
  • 1 tsp prepared horseradish
  • 1 small garlic clove, finely grated
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp chopped fresh parsley

Method

  1. Stir the mayonnaise, ketchup, hot sauce, 1 tbsp lemon juice, horseradish, grated garlic and pepper together in a small bowl. Cover and refrigerate for at least 30 minutes so the flavors blend. It keeps for 3 days.
  2. Make the ice bath by filling a large bowl with 6 cups ice and 4 cups cold water. Cut one lemon into wedges and keep the other for the pot.
  3. Rinse the shrimp. If you like, snip down the back of each shell with kitchen shears and pull out the dark vein, leaving the shell on. This also makes them easier to peel later.
  4. Combine the 4 quarts water, 3 tbsp Old Bay, salt, smashed garlic and the juice of the halved lemon in a 6-quart pot, dropping the squeezed halves in. Bring to a boil over high heat, about 12 minutes.
  5. Reduce the heat to medium and simmer the broth for 5 minutes so the seasoning and lemon infuse the water. Taste it. It should be salty and peppery like good sea water.
  6. Raise the heat to high, and when the broth boils, add the shrimp and stir once. Cook for 2 to 3 minutes, until the shrimp are pink, opaque and curled into a loose C, and register 140°F to 145°F in the thickest part.
  7. Immediately lift the shrimp out with a spider and plunge them into the ice bath. Chill for 5 minutes, until cold all the way through, then drain well and pat dry.
  8. Toss the chilled shrimp with the extra 1 tsp Old Bay. Refrigerate for 15 minutes, up to 4 hours, on a platter.
  9. Serve the shrimp on a platter with the comeback sauce, lemon wedges and a sprinkle of parsley, and set out a bowl for the shells.

Allergens: Shellfish, egg, celery

Cook it in Chef Amazing →Our home version, inspired by Leon's Oyster Shop. Not their recipe. See their menu

Savannah 1 restaurant · 3 dishes

Mrs. Wilkes' Dining Room

Fried ChickenMrs. Wilkes' Dining Room · SavannahChicken soaked in seasoned buttermilk, dredged in peppery flour and fried until the crust is deep golden and craggy. Juicy inside, crunchy outside, built for a family-style table. Inspired by Mrs. Wilkes' Dining Room, not their recipe.11 ingredients · 9 steps. 3 1/3 lb (1.5 kg) bone-in; 2 cups buttermilk; 1 tablespoon kosher salt, and 8 more.
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Serves 6 · 5 hr 15 min

Ingredients

  • 3 1/3 lb (1.5 kg) bone-in, skin-on chicken pieces (2 breasts halved crosswise, 2 thighs, 2 drumsticks, 2 wings)
  • 2 cups buttermilk
  • 1 tablespoon kosher salt, for the soak
  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons kosher salt, for the flour
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 2 tablespoons of the buttermilk soak, reserved for the flour
  • 6 cups vegetable oil or shortening, for frying
  • 1/2 teaspoon flaky sea salt, for finishing

Method

  1. Whisk the buttermilk and 1 tablespoon kosher salt in a large bowl. Add the chicken, turn to coat, cover, and refrigerate for 4 hours, up to 12 hours.
  2. Take the chicken out of the fridge 30 minutes before frying so it is not ice cold. Heat the oven to 250F with a rack in the center and set a wire rack over a sheet pan for finished pieces.
  3. Whisk the flour, 2 teaspoons salt, pepper, paprika and garlic powder in a wide dish. Drizzle 2 tablespoons of the soak into the flour and rub with your fingertips to make small shaggy clumps.
  4. Lift each piece of chicken from the buttermilk, let the excess drip off, and press it into the flour, packing it on firmly. Place on a rack and let the coating hydrate for 15 minutes.
  5. Pour the oil into the Dutch oven. It should come about halfway up the chicken. Heat over medium-high to 350F, then reduce to medium to hold between 320F and 340F.
  6. Fry the breast pieces and wings first, skin side down. Cook for 12 to 15 minutes, turning once halfway, until deep golden and the breast reads 160F and wings 175F in the thickest part.
  7. Transfer the first batch to the rack, sprinkle with flaky salt, and keep it warm in the oven. Let the oil return to 340F, about 2 minutes.
  8. Fry the thighs and drumsticks for 14 to 18 minutes, turning once halfway, until the crust is deep golden and the meat reads 175F near the bone.
  9. Drain the second batch on the rack and rest all the chicken for 10 minutes before serving. The crust sets crisp, and the juices settle.

Allergens: Gluten, dairy

Cook it in Chef Amazing →Our home version, inspired by Mrs. Wilkes' Dining Room. Not their recipe. See their menu
Macaroni & CheeseMrs. Wilkes' Dining Room · SavannahBaked macaroni with a set, creamy cheddar custard and a browned cheesy top. Sliceable and rich, in the style of a Southern family-style table. Inspired by Mrs. Wilkes' Dining Room, not their recipe.12 ingredients · 9 steps. 3 cups (12 oz / 340 g) sharp cheddar; 2 tablespoons unsalted butter; 1 teaspoon unsalted butter, and 9 more.
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Serves 8 · 1 hr 10 min

Ingredients

  • 3 cups (12 oz / 340 g) sharp cheddar, freshly grated from a block, divided
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon unsalted butter, softened, for the dish
  • 3 quarts water
  • 1 tablespoon kosher salt, for the pasta water
  • 300 g (10 1/2 oz) elbow macaroni
  • 2 cups whole milk
  • 2 large eggs
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon kosher salt, for the custard
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika, for the top

Method

  1. Heat the oven to 350F with a rack in the center. Grease the 9x13-inch dish with 1 teaspoon softened butter.
  2. Grate the cheddar and divide it into 2 cups for the custard and 1 cup for the top. Freshly grated cheese melts far smoother than bagged.
  3. Bring 3 quarts water and 1 tablespoon salt to a boil in a large pot. Cook the macaroni for 6 minutes, about 2 minutes short of the package time, until bendy but still firm in the center.
  4. Drain the pasta and return it to the hot pot. Toss with the 2 tablespoons butter until melted and glossy.
  5. Whisk the milk, eggs, dry mustard, 1/2 teaspoon salt and black pepper in a bowl until no streaks of egg remain.
  6. Stir 2 cups of the cheddar into the buttered pasta, then pour in the milk mixture and stir to combine. Scrape everything into the baking dish and smooth the top.
  7. Scatter the remaining 1 cup cheddar evenly over the top and dust with the paprika.
  8. Bake for 30 minutes, until the edges bubble, the top is golden with browned spots, and the center jiggles only slightly and reads 160F.
  9. Let it rest for 10 minutes before serving, so the custard sets and you can cut clean squares.

Allergens: Gluten, dairy, egg

Cook it in Chef Amazing →Our home version, inspired by Mrs. Wilkes' Dining Room. Not their recipe. See their menu
Collard GreensMrs. Wilkes' Dining Room · SavannahCollards simmered low and slow with a smoky ham hock until silky, then brightened with a splash of vinegar. The broth, called pot liquor, is the best part. Inspired by Mrs. Wilkes' Dining Room, not their recipe.9 ingredients · 9 steps. 1 tablespoon vegetable oil; 1 smoked ham hock (about 1 lb); 1 large yellow onion (about 10 oz), and 6 more.
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Serves 6 · 2 hr 15 min

Ingredients

  • 1 tablespoon vegetable oil
  • 1 smoked ham hock (about 1 lb)
  • 1 large yellow onion (about 10 oz), chopped
  • 4 cups water
  • 2 lb (900 g) collard greens (about 2 large bunches)
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon apple cider vinegar

Method

  1. Fill a clean sink or large bowl with cold water. Wash the collard leaves in 2 or 3 changes of water, swishing to loosen grit, until the water stays clear.
  2. Strip the leaves from the thick stems by folding each leaf and pulling the stem away. Stack 5 or 6 leaves, roll them up, and slice into 1-inch ribbons.
  3. Heat the oil in the pot over medium heat. Cook the chopped onion for 5 minutes, stirring, until soft and translucent.
  4. Add the ham hock and water and bring to a boil over high heat. Reduce to a low simmer, cover, and cook for 45 minutes, until the broth is smoky and the hock is beginning to soften.
  5. Add the greens in 3 handfuls, stirring each in until it wilts before adding the next. Stir in the red pepper flakes, salt and black pepper.
  6. Cover and simmer over medium-low heat for 45 minutes, stirring every 15 minutes, until the greens are silky and dark and a rib bends with no resistance.
  7. Lift the hock onto a plate and let it cool for 5 minutes. Pull off the meat, discard the skin and bones, shred the meat, and return it to the pot.
  8. Stir in the vinegar and simmer for 2 minutes. Taste and add salt if needed.
  9. Serve the greens in bowls with plenty of the pot liquor spooned over.

Allergens: Pork

Cook it in Chef Amazing →Our home version, inspired by Mrs. Wilkes' Dining Room. Not their recipe. See their menu

Memphis 1 restaurant · 2 dishes

Central BBQ

RibsCentral BBQ · MemphisMemphis-style dry-rub ribs baked low and slow, wrapped to turn tender, then glazed with a tangy homemade sauce. A home oven version inspired by the ribs at Central BBQ.21 ingredients · 10 steps. 2 racks St. Louis-style pork spareribs (2 1/2 to 3 lb each); 2 tbsp yellow mustard; 3 tbsp packed light brown sugar, and 18 more.
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Serves 6 · 3 hr 50 min

Ingredients

  • 2 racks St. Louis-style pork spareribs (2 1/2 to 3 lb each)
  • 2 tbsp yellow mustard, as a binder
  • 3 tbsp packed light brown sugar, for the rub
  • 2 tbsp smoked paprika
  • 1 tbsp kosher salt
  • 2 tsp freshly ground black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp chili powder
  • 1 tsp dry mustard powder
  • 1/2 tsp cayenne pepper
  • 1/2 cup apple juice, divided: 1/4 cup per rack in the wrap
  • 2 tbsp unsalted butter, cut in 4 pieces
  • 1 cup ketchup, for the sauce
  • 1/4 cup apple cider vinegar
  • 3 tbsp packed light brown sugar, for the sauce
  • 1 tbsp molasses
  • 1 tsp hot sauce
  • 1/2 tsp garlic powder, for the sauce
  • 1/2 tsp freshly ground black pepper, for the sauce
  • 1/4 cup water

Method

  1. Pat the ribs dry. On the back of each rack, slide a butter knife under the thin membrane at one end, grab it with a paper towel, and pull it off in one piece. Removing it lets the rub in and makes the ribs easier to eat.
  2. Mix all the rub ingredients (brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, chili powder, mustard powder and cayenne) in a bowl. Smear the yellow mustard over both sides of each rack, then coat generously with the rub, saving 1 tbsp for the end.
  3. Set the ribs meat-side up on wire racks over foil-lined baking sheets. Rest at room temperature for 30 minutes, or refrigerate uncovered overnight and let them sit out for 30 minutes before baking.
  4. Heat the oven to 275°F with racks in the upper and lower thirds. Bake the ribs uncovered, rotating the sheets top to bottom after 1 hour, for 2 hours total, until the rub has set into a dark, dry crust.
  5. While the ribs bake, combine the ketchup, vinegar, brown sugar, molasses, hot sauce, garlic powder, pepper and water in a small saucepan. Simmer over medium-low heat for 15 minutes, stirring, until thick enough to coat a spoon.
  6. Tear off 2 long sheets of heavy-duty foil per rack. Lay each rack meat-side up on a double layer of foil, scatter 2 butter pieces and pour 1/4 cup of the apple juice over each, and crimp the foil into a tight packet.
  7. Return the packets to the oven on the sheets and bake for 1 hour. The wrapped ribs steam to tender.
  8. Check for doneness by opening one packet. The meat should have pulled back about 1/4 inch from the bone ends, a probe should slide in with almost no resistance at 195°F to 203°F, and the rack should bend and crack on its surface when lifted with tongs. If not, rewrap and cook 20 more minutes.
  9. Raise the oven to 425°F. Open the foil, brush the ribs with about half the sauce, and bake uncovered on the sheets for 10 minutes, until the glaze is tacky and slightly caramelized.
  10. Rest the ribs for 10 minutes, sprinkle with the reserved 1 tbsp rub, and slice between the bones. Serve with the rest of the sauce.

Allergens: Pork, dairy, mustard

Cook it in Chef Amazing →Our home version, inspired by Central BBQ. Not their recipe. See their menu
Pulled Pork PlateCentral BBQ · MemphisA bone-in pork shoulder rubbed overnight, roasted low until it shreds, then tossed with a tangy vinegar-tomato sauce. A home oven version inspired by the pulled pork plate at Central BBQ.17 ingredients · 9 steps. 1 bone-in pork shoulder (Boston butt); 2 tbsp yellow mustard; 3 tbsp packed light brown sugar, and 14 more.
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Serves 10 · 8 hr 30 min

Ingredients

  • 1 bone-in pork shoulder (Boston butt), about 4 1/2 lb (2 kg)
  • 2 tbsp yellow mustard
  • 3 tbsp packed light brown sugar, for the rub
  • 2 tbsp smoked paprika
  • 1 tbsp kosher salt, for the rub
  • 2 tsp freshly ground black pepper, for the rub
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 1/2 cups apple cider vinegar, divided: 1/2 cup for the spritz, 1 cup for the sauce
  • 1/2 cup water, for the spritz
  • 1 cup water, for the roasting pan
  • 1/2 cup ketchup
  • 1/4 cup packed light brown sugar, for the sauce
  • 1 tbsp hot sauce
  • 1 tsp kosher salt, for the sauce
  • 1/2 tsp freshly ground black pepper, for the sauce

Method

  1. The night before, pat the pork dry and rub all over with the yellow mustard. Mix the rub ingredients (brown sugar, paprika, salt, pepper, garlic powder, onion powder, cayenne) and press them on firmly. Wrap tightly and refrigerate for 8 hours, up to 24 hours.
  2. Take the pork out of the fridge 1 hour before roasting. Heat the oven to 275°F with a rack in the lower third. Mix 1/2 cup vinegar and 1/2 cup water in a spray bottle.
  3. Set the pork fat-side up on a rack in a roasting pan and pour 1 cup water into the bottom of the pan. Roast uncovered for 3 hours, spritzing the surface once after the first 90 minutes, until the crust is deep mahogany and the center reads about 165°F.
  4. While the pork roasts, simmer the remaining 1 cup vinegar, ketchup, 1/4 cup brown sugar, hot sauce, 1 tsp salt and 1/2 tsp pepper in a small saucepan over medium-low heat for 10 minutes, until slightly thickened. Cool and set aside.
  5. Remove the pan from the oven and wrap the pork tightly in 2 layers of heavy-duty foil, pouring about 1/4 cup of the leftover spritz liquid in before sealing. Set it back in the pan.
  6. Return the wrapped pork to the oven for 2 1/2 hours. It is done when a probe slides in like it is going into soft butter and the internal temperature reads 200°F to 205°F, so check at 2 hours, then every 20 minutes.
  7. Rest the pork, still wrapped, on the counter for 45 minutes. This lets the juices redistribute and makes shredding easy.
  8. Unwrap over a bowl to catch the juices. Pull out the bone, discard large pieces of fat, and shred the meat with 2 forks or your hands into bite-size strands, keeping some crusty bark pieces.
  9. Skim the fat from the juices. Toss the pork with 1/2 cup of the sauce and about 1/2 cup of the juices until moist but not soupy, then taste and add salt if needed. Serve on plates with the remaining sauce on the side.

Allergens: Pork, mustard

Cook it in Chef Amazing →Our home version, inspired by Central BBQ. Not their recipe. See their menu

Nashville 1 restaurant · 2 dishes

Rolf and Daughters

StracciatellaRolf and Daughters · NashvilleSoft, creamy stracciatella piled on a platter with sweet peas, silky prosciutto, mint and lemon. A home version inspired by the dish at Rolf and Daughters, served with olive oil toast.12 ingredients · 10 steps. 9 oz (250 g) stracciatella; 1 1/2 cups (200 g) shelled fresh or frozen peas; 4 cups water, and 9 more.
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Serves 4 · 35 min

Ingredients

  • 9 oz (250 g) stracciatella, cold from the fridge, drained in a sieve for 10 minutes
  • 1 1/2 cups (200 g) shelled fresh or frozen peas
  • 4 cups water, for blanching
  • 1 tbsp kosher salt, for the blanching water
  • 2 cups ice cubes, for the ice bath
  • 6 thin slices prosciutto (about 3 oz/85 g)
  • 3 tbsp extra-virgin olive oil, divided: 1 tbsp for the toast, 2 tbsp for the dressing
  • 1 lemon, zested (about 1 tsp zest), then juiced (about 1 tbsp juice needed)
  • 1/4 cup (about 15) fresh mint leaves, large leaves torn, small ones left whole
  • 4 slices crusty country bread, about 1/2 inch thick (about 4 oz/115 g)
  • 1/4 tsp flaky sea salt
  • 1/4 tsp freshly ground black pepper

Method

  1. Set the stracciatella in a fine-mesh sieve over a bowl and let it drain in the fridge for 10 minutes. Then leave it on the counter for 20 minutes so it loses its chill. Cold cheese tastes flat and stiff.
  2. Fill a large bowl with 4 cups cold water and the 2 cups ice cubes. Zest the lemon into a small bowl first, then squeeze 1 tbsp juice into a second small bowl.
  3. Bring 4 cups water and the kosher salt to a boil in a 2-quart saucepan over high heat. This takes about 6 minutes. Arrange an oven rack 6 inches below the broiler and heat the broiler to high.
  4. Add the peas to the boiling water and cook for 1 to 2 minutes for fresh peas or 2 to 3 minutes for frozen, until bright green and just tender. Scoop them into the ice bath with a slotted spoon.
  5. Let the peas chill in the ice bath for 2 minutes, then drain them well and spread them on a clean towel. Pat them very dry so they do not water down the cheese.
  6. Lay the bread on a baking sheet and brush the tops with 1 tbsp of the olive oil. Broil on the upper rack for 2 to 3 minutes, until the edges are deep golden and the center is just crisp. Watch closely because broilers vary.
  7. Whisk the remaining 2 tbsp olive oil with the lemon juice, the black pepper and 1/2 tsp of the lemon zest in a small bowl. Toss the dry peas with about half of this dressing.
  8. Tear the stracciatella gently into a shallow, wide platter, keeping it in loose, soft heaps with plenty of its creamy liquid. Do not stir or smooth it.
  9. Scatter the dressed peas around and over the cheese. Tear the prosciutto into wide ribbons and drape them over the top so they stay airy rather than flat.
  10. Drizzle with the remaining dressing, scatter on the mint, finish with the flaky salt and a little more lemon zest, and serve right away with the warm toast.

Allergens: Dairy, pork, gluten

Cook it in Chef Amazing →Our home version, inspired by Rolf and Daughters. Not their recipe. See their menu
RigatoniRolf and Daughters · NashvilleRigatoni tossed with a slow-simmered pork ragù, finished with butter and plenty of Parmesan. A home version inspired by the pork ragù rigatoni at Rolf and Daughters.20 ingredients · 12 steps. 2 tbsp olive oil; 1 lb (450 g) ground pork; 2 1/2 tsp kosher salt for the ragù, and 17 more.
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Serves 6 · 2 hr 20 min

Ingredients

  • 2 tbsp olive oil
  • 1 lb (450 g) ground pork, not lean
  • 2 1/2 tsp kosher salt for the ragù, divided: 1 tsp on the pork, 1/2 tsp on the vegetables, 1 tsp with the tomatoes
  • 1 large yellow onion (about 10 oz), finely diced
  • 2 medium carrots (about 6 oz), peeled and finely diced
  • 2 celery ribs (about 4 oz), finely diced
  • 4 garlic cloves, minced
  • 1 tsp fennel seeds, lightly crushed
  • 2 tbsp tomato paste
  • 1/2 cup dry white wine
  • 1 can (28 oz) whole peeled tomatoes, crushed by hand
  • 1 cup water
  • 1 bay leaf
  • 1/2 tsp freshly ground black pepper
  • 14 oz (400 g) rigatoni
  • 5 quarts water, for the pasta
  • 2 tbsp kosher salt, for the pasta water
  • 2 tbsp unsalted butter
  • 1 cup (about 3 oz/85 g) finely grated Parmesan, divided, plus extra for the table
  • 1/4 cup chopped fresh flat-leaf parsley

Method

  1. Finely dice the onion, carrots and celery into pieces about 1/4 inch. Mince the garlic and crush the fennel seeds. Smaller pieces melt into the sauce, so take your time here.
  2. Heat the olive oil in a 5-quart Dutch oven over medium-high heat for 2 minutes. Add the pork, sprinkle with 1 tsp salt, and press it into an even layer.
  3. Brown the pork for 10 minutes, breaking it up as it cooks and stirring only now and then, until it is deeply browned with crisp edges and the liquid has cooked off.
  4. Add the onion, carrot, celery and 1/2 tsp salt. Reduce the heat to medium and cook for 8 minutes, stirring often, until the vegetables are soft and starting to turn golden at the edges.
  5. Stir in the garlic, fennel seeds and tomato paste. Cook for 2 minutes, stirring constantly, until the paste darkens to brick red and smells sweet.
  6. Pour in the wine and scrape up every browned bit from the bottom of the pot. Simmer for 2 minutes, until the wine has nearly disappeared.
  7. Add the crushed tomatoes with their juice, the water, bay leaf, pepper and the remaining 1 tsp salt. Bring to a bubble, then reduce the heat to low, partly cover the pot, and simmer for 75 minutes, stirring every 20 minutes, until the pork is very tender and a layer of orange oil pools on top.
  8. While the ragù simmers, grate the Parmesan and chop the parsley. When the ragù is done, remove the bay leaf, taste, and add salt or pepper as needed. It should be thick enough to mound on a spoon.
  9. Bring 5 quarts water and the 2 tbsp salt to a boil in a large pot over high heat. This takes about 15 minutes.
  10. Cook the rigatoni for about 10 minutes, or 2 minutes less than the package says, until firm to the bite. Scoop out 1 cup of pasta water, then drain.
  11. Return the pasta to the pot over medium heat. Add 3 cups of the ragù, the butter, 1/2 cup of the Parmesan and a 1/4 cup of pasta water. Toss for 2 minutes, adding splashes of pasta water as needed, until the sauce clings and looks glossy.
  12. Divide among warm bowls, spoon extra ragù on top, and finish with the remaining Parmesan and the parsley.

Allergens: Gluten, dairy, pork

Cook it in Chef Amazing →Our home version, inspired by Rolf and Daughters. Not their recipe. See their menu

New Orleans 2 restaurants · 5 dishes

Cochon

Louisiana CochonCochon · New OrleansPork shoulder rubbed and cured overnight, then braised until it falls apart, with turnips and cabbage cooked in the drippings and crushed cracklings on top. Inspired by the slow-cooked pork at Cochon in New Orleans.17 ingredients · 10 steps. 4 lb (1.8 kg) boneless pork shoulder (Boston butt); 2 tablespoons kosher salt (Diamond Crystal); 1 tablespoon freshly ground black pepper, and 14 more.
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Serves 8 · 13 hr (includes 8 hr cure)

Ingredients

  • 4 lb (1.8 kg) boneless pork shoulder (Boston butt), cut in half so each piece is about 2 lb
  • 2 tablespoons kosher salt (Diamond Crystal)
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 large yellow onion (about 10 oz), cut into 8 wedges
  • 6 garlic cloves, smashed
  • 2 bay leaves
  • 4 medium turnips (about 1 1/2 lb), peeled and quartered
  • 1 cup chicken stock
  • 1 medium head green cabbage (about 2 lb), halved, cored and cut into 1-inch ribbons
  • 1/2 teaspoon kosher salt for the cabbage
  • 2 tablespoons apple cider vinegar
  • 1 cup (about 1 oz) pork rinds, plus a little extra for the table
  • 2 tablespoons chopped fresh parsley

Method

  1. Mix the salt, black pepper, paprika, garlic powder, cayenne and thyme in a small bowl. Pat the pork dry and rub the mix all over every surface, pressing it in.
  2. Place the pork on a plate, cover loosely, and refrigerate for 8 hours or overnight. This dry cure seasons the meat deeply and helps it hold moisture.
  3. Heat the oven to 300 degrees F with a rack in the lower third. Take the pork out of the refrigerator while the oven heats, about 30 minutes.
  4. Scatter the onion wedges, smashed garlic and bay leaves in the bottom of the Dutch oven and set the pork on top. Cover with the lid, set in the oven, and cook for 3 hours.
  5. Scatter the turnips around the pork and pour the stock over everything. Cover and return to the oven for 1 hour more, until the turnips are tender and the pork reads 195 to 200 degrees F and a fork twists in with no resistance.
  6. Move the pork to the baking sheet, tent it loosely with foil, and rest for 20 minutes. Use a slotted spoon to move the turnips to a bowl, and increase the oven to 375 degrees F.
  7. Skim 3 tablespoons of the fat from the surface of the pot juices into the skillet and set it over medium-high heat. Spoon the remaining juices into a measuring cup and keep warm.
  8. Add the cabbage and 1/2 teaspoon salt to the skillet and cook for 10 minutes, stirring often, until wilted with browned edges. Stir in the vinegar and 1/3 cup of the juices and cook 1 minute more.
  9. Spread the pork rinds on a baking sheet and warm in the 375 degree F oven for 5 minutes, until hot and crisp. Crush them coarsely with your hands.
  10. Shred the pork with two forks, discarding any large pieces of fat, and moisten with 1/2 cup of the warm juices. Pile the cabbage and turnips on a platter, mound the pork over them, and top with the crushed cracklings and parsley.

Allergens: None (contains pork)

Cook it in Chef Amazing →Eat there: New Orleans guide →Our home version, inspired by Cochon. Not their recipe. See their menu
Oyster and Bacon SandwichCochon · New OrleansCornmeal-crusted fried oysters, crisp oven bacon, lettuce and a homemade remoulade on a toasted bun. Inspired by the oyster and bacon sandwich at Cochon in New Orleans.25 ingredients · 10 steps. 8 slices thick-cut bacon (about 8 oz); 1 pint (about 16 large) freshly shucked oysters; 3/4 cup (110 g) fine yellow cornmeal, and 22 more.
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Serves 4 · 1 hr

Ingredients

  • 8 slices thick-cut bacon (about 8 oz)
  • 1 pint (about 16 large) freshly shucked oysters, drained and patted dry
  • 3/4 cup (110 g) fine yellow cornmeal
  • 1/2 cup (65 g) all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup (120 ml) buttermilk
  • 1 large egg
  • 3 cups (700 ml) peanut or vegetable oil for frying
  • 1/2 cup (115 g) mayonnaise
  • 1 tablespoon Creole mustard or whole-grain mustard
  • 1 tablespoon drained capers, chopped
  • 1 tablespoon chopped fresh parsley
  • 1 small scallion, thinly sliced
  • 1 small garlic clove, finely grated
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon hot sauce, such as Crystal or Tabasco
  • 1/2 teaspoon paprika for the remoulade
  • 4 soft brioche or potato buns
  • 2 tablespoons unsalted butter, melted
  • 4 leaves butter lettuce or 1 cup shredded iceberg
  • Lemon wedges for serving

Method

  1. Heat the oven to 400 degrees F with a rack in the center. Line the baking sheet with foil, set a wire rack on top, and lay the bacon in a single layer.
  2. Bake the bacon for 18 to 22 minutes, until deep mahogany and crisp at the thick end. Move to a paper towel-lined plate.
  3. While the bacon bakes, stir the mayonnaise, mustard, capers, parsley, scallion, grated garlic, lemon juice, hot sauce and 1/2 teaspoon paprika together in a bowl. Cover and refrigerate; it improves as it sits.
  4. Whisk the cornmeal, flour, 2 teaspoons paprika, garlic powder, cayenne, salt and black pepper in a shallow dish. Whisk the buttermilk and egg in a second dish, and set a clean plate or rack at the end.
  5. Pat the oysters very dry. Dip each in the buttermilk mix, then press firmly into the cornmeal mix to coat on all sides, and set on the rack for 10 minutes so the coating sticks.
  6. Pour the frying oil into the skillet to a depth of about 1 1/2 inches. Heat over medium-high heat to 360 degrees F, about 6 minutes.
  7. Brush the cut sides of the buns with the melted butter. Toast them cut side down in the 12-inch skillet over medium heat for 2 minutes, until golden. Set aside.
  8. Fry the oysters in 2 batches of 8, 1 1/2 to 2 minutes total, turning once, until deep golden and the edges curl. Lift out with the spider, drain on paper towels, and sprinkle with a pinch of salt.
  9. Spread remoulade generously on both halves of each bun. Layer lettuce, 4 fried oysters and 2 bacon slices (broken in half if needed) on the bottoms, then close with the tops.
  10. Serve right away with lemon wedges, while the oysters are still crackling.

Allergens: shellfish, wheat, egg, milk, mustard

Cook it in Chef Amazing →Eat there: New Orleans guide →Our home version, inspired by Cochon. Not their recipe. See their menu
Butterscotch PuddingCochon · New OrleansA silky stovetop butterscotch pudding made from dark brown sugar, butter and cream, topped with buttery pecan shortbread crumbs. Inspired by the butterscotch pudding at Cochon in New Orleans.12 ingredients · 11 steps. 1/3 cup (40 g) pecan halves; 3/4 cup (150 g) packed dark brown sugar; 3 tablespoons (45 g) unsalted butter, and 9 more.
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Serves 4 · 5 hr 15 min (includes 4 hr chill)

Ingredients

  • 1/3 cup (40 g) pecan halves
  • 3/4 cup (150 g) packed dark brown sugar
  • 3 tablespoons (45 g) unsalted butter
  • 1/2 teaspoon kosher salt
  • 1/2 cup (120 ml) heavy cream
  • 2 cups (480 ml) whole milk, divided
  • 3 tablespoons (24 g) cornstarch
  • 3 large egg yolks
  • 2 teaspoons vanilla extract
  • 6 shortbread cookies (about 3 oz), such as Walkers
  • 1 tablespoon unsalted butter, melted, for the topping
  • Pinch of flaky sea salt

Method

  1. Heat the oven to 350 degrees F with a rack in the center. Spread the pecans on the baking sheet and toast for 7 to 8 minutes, until fragrant and a shade darker. Cool, then chop coarsely.
  2. Whisk the cornstarch, egg yolks and 1/2 cup of the milk in a medium bowl until completely smooth with no lumps. Set a fine-mesh strainer over a pitcher nearby.
  3. Melt the 3 tablespoons butter in the saucepan over medium heat. Stir in the brown sugar and kosher salt and cook for 3 to 4 minutes, stirring, until the mixture bubbles, thickens, and smells like toffee.
  4. Stand back, pour in the cream, and whisk for 1 minute until the caramel smooths out. It will sputter at first and may seize; keep whisking and it will melt back together.
  5. Whisk in the remaining 1 1/2 cups milk. Heat for 5 minutes, whisking occasionally, until steaming with small bubbles at the edge.
  6. Slowly whisk 1 cup of the hot butterscotch milk into the yolk mixture to warm it, then pour everything back into the saucepan, whisking constantly.
  7. Cook over medium-low heat for 3 to 4 minutes, whisking constantly and reaching the corners, until thick like pudding with a few slow bubbles breaking the surface and a thermometer reads 175 degrees F or more. Cook 1 minute more to cook out the starch.
  8. Remove from the heat, stir in the vanilla, and pour through the strainer into the pitcher. Divide among the ramekins.
  9. Press plastic wrap directly onto the surface of each pudding to prevent a skin. Refrigerate for 4 hours until fully set and cold.
  10. Crush the shortbread into coarse crumbs in a bowl. Toss with the chopped pecans, 1 tablespoon melted butter and the flaky salt, and keep in a jar at room temperature.
  11. Peel back the plastic and scatter a generous handful of the pecan shortbread over each pudding right before serving so it stays crisp.

Allergens: milk, egg, wheat, tree nuts

Cook it in Chef Amazing →Eat there: New Orleans guide →Our home version, inspired by Cochon. Not their recipe. See their menu

Dooky Chase's Restaurant

Fried ChickenDooky Chase's Restaurant · New OrleansButtermilk-soaked chicken with a seasoned, craggy flour crust fried to a deep gold. Juicy inside, crisp outside, with a little Creole kick. Inspired by the Creole fried chicken tradition at Dooky Chase's, not their recipe.11 ingredients · 10 steps. 3 lb bone-in; 2 cups buttermilk; 2 tsp kosher salt, and 8 more.
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Serves 4 · 13 hr (includes overnight marinade)

Ingredients

  • 3 lb bone-in, skin-on chicken pieces (2 split breasts cut in half crosswise, 2 thighs, 2 drumsticks; 8 pieces total)
  • 2 cups buttermilk
  • 2 tsp kosher salt, for the marinade
  • 1 tbsp Louisiana-style hot sauce
  • 1 1/2 cups all-purpose flour (190 g)
  • 1 1/2 tsp kosher salt, for the dredge
  • 1 tsp black pepper
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • About 4 cups (1 L) peanut or vegetable oil, enough for 1 inch of depth in the skillet

Method

  1. The night before, whisk the buttermilk, 2 tsp salt, and hot sauce in a large bowl. Add the chicken, turn to coat, cover, and refrigerate for 12 hours (up to 24).
  2. Take the chicken out of the refrigerator 30 minutes before frying. Set a wire rack over a sheet pan for the dredged chicken and set a second rack over another sheet pan for the fried chicken.
  3. Whisk the flour, 1 1/2 tsp salt, pepper, paprika, garlic powder, and cayenne in a wide bowl. Drizzle in 2 tbsp of the buttermilk marinade and rub it in with your fingers to make small shaggy clumps; these become the craggy bits.
  4. Lift each piece out of the marinade, letting the excess drip off. Press it firmly into the flour, turn, and press again, then shake off the loose flour and set it on the first rack.
  5. Let the coated chicken rest for 20 minutes so the crust hydrates and clings during frying.
  6. Heat the oven to 250°F with a rack in the middle. Pour the oil into a 12-inch cast iron skillet and heat over medium-high heat for about 8 minutes until it reaches 325°F.
  7. Fry the thighs and drumsticks first. Lower them in skin side down and fry for 8 minutes, then turn and fry for 8 minutes more, adjusting the heat to hold the oil at 300 to 325°F, until deep golden and 175°F in the thickest part.
  8. Move the dark meat to the clean rack and keep it warm in the oven. Let the oil return to 325°F.
  9. Fry the breast pieces skin side down for 6 minutes, then turn and fry for 6 minutes more until deep golden and 165°F in the thickest part.
  10. Drain on the rack for 5 minutes, then serve hot with extra hot sauce.

Allergens: Milk, Wheat

Cook it in Chef Amazing →Eat there: New Orleans guide →Our home version, inspired by Dooky Chase's Restaurant. Not their recipe. See their menu
Chicken CreoleDooky Chase's Restaurant · New OrleansChicken thighs browned and simmered in a tomato sauce built on onion, green pepper, and celery. Served over fluffy white rice. Inspired by the Creole cooking at Dooky Chase's, not their recipe.20 ingredients · 10 steps. 6 bone-in; 1 1/2 tsp kosher salt; 1/2 tsp black pepper, and 17 more.
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Serves 4 · 1 hr 20 min

Ingredients

  • 6 bone-in, skin-on chicken thighs (about 2 1/2 lb / 1.1 kg)
  • 1 1/2 tsp kosher salt, for the chicken
  • 1/2 tsp black pepper
  • 2 tbsp neutral oil
  • 1 large yellow onion (about 10 oz), diced
  • 1 large green bell pepper (about 8 oz), diced
  • 2 celery stalks, diced
  • 1/2 tsp kosher salt, for the vegetables
  • 4 garlic cloves, minced
  • 1 tsp dried thyme
  • 1 tsp sweet paprika
  • 1/2 tsp cayenne pepper
  • 1 can (28 oz) crushed tomatoes
  • 1 cup low-sodium chicken broth
  • 1 bay leaf
  • 1 1/2 cups long-grain white rice
  • 2 1/4 cups water, for the rice
  • 1/2 tsp kosher salt, for the rice
  • 3 green onions, thinly sliced, for garnish
  • 2 tbsp chopped fresh parsley, for garnish

Method

  1. Pat the thighs very dry. Season with 1 1/2 tsp salt and the black pepper, then let them sit while you chop the onion, pepper, celery, and garlic, about 15 minutes.
  2. Heat the oil in a 12-inch deep sauté pan over medium-high heat until it shimmers. Brown the thighs skin side down for 7 minutes without moving them until deep golden, then flip and brown for 2 minutes. Move to a plate.
  3. Pour off all but 2 tbsp of the fat. Add the onion, green pepper, celery, and 1/2 tsp salt, then cook over medium heat for 7 minutes, stirring, until soft.
  4. Stir in the garlic, thyme, paprika, and cayenne for 1 minute until fragrant.
  5. Add the tomatoes, broth, and bay leaf and scrape up the browned bits. Bring to a simmer.
  6. Nestle the chicken back into the sauce skin side up so the skin stays above the liquid. Cover with the lid slightly ajar and simmer over medium-low heat for 35 minutes until the chicken reads 175°F in the thickest part.
  7. About 25 minutes before the chicken is done, combine the rice, 2 1/4 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil, stir once, cover, and cook on the lowest heat for 15 minutes.
  8. Turn off the rice and leave it covered for 10 minutes, then fluff with a fork.
  9. Uncover the chicken and simmer for 10 minutes more until the sauce thickens enough to coat a spoon. Fish out the bay leaf and taste for salt and heat.
  10. Spoon rice into shallow bowls, ladle over the chicken and sauce, and finish with green onions and parsley.

Allergens: None

Cook it in Chef Amazing →Eat there: New Orleans guide →Our home version, inspired by Dooky Chase's Restaurant. Not their recipe. See their menu

Miami 2 restaurants · 6 dishes

Mandolin Aegean Bistro

KöfteMandolin Aegean Bistro · MiamiJuicy grilled beef meatballs seasoned with cumin, onion and parsley, served with garlicky yogurt, a crisp tomato salad and warm pita. A home version inspired by the köfte at Mandolin Aegean Bistro.23 ingredients · 10 steps. 1 1/2 lb (700 g) ground sirloin; 1 medium yellow onion (about 8 oz); 3 garlic cloves, and 20 more.
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Serves 4 · 55 min

Ingredients

  • 1 1/2 lb (700 g) ground sirloin
  • 1 medium yellow onion (about 8 oz), grated on a box grater and squeezed dry in a towel
  • 3 garlic cloves, minced
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 2 tsp ground cumin
  • 1 tsp sweet paprika
  • 1/3 cup (25 g) fine dry breadcrumbs
  • 2 tbsp cold water
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp olive oil, for the meat
  • 2 tbsp olive oil, for the pan
  • 1 cup (240 g) whole-milk Greek yogurt
  • 1 small garlic clove, finely grated
  • 1 lemon: 1 tbsp juice for the yogurt, 1 tbsp juice for the salad
  • 1 tbsp olive oil, for the yogurt
  • 1/2 tsp kosher salt, for the yogurt
  • 2 medium tomatoes (about 12 oz), cut into 1/2-inch dice
  • 1/2 English cucumber, diced
  • 1/4 red onion, sliced very thin
  • 2 tbsp olive oil, for the salad
  • 1/4 tsp kosher salt, for the salad
  • 4 pita breads

Method

  1. Grate the yellow onion and squeeze it hard in a clean towel until it stops dripping. Mince the garlic and chop the parsley.
  2. In a large bowl, combine the sirloin, onion, minced garlic, parsley, cumin, paprika, breadcrumbs, water, 1 1/2 tsp salt, pepper and 1 tbsp olive oil. Knead with your hands for 2 minutes until the mixture is sticky and holds together.
  3. Cover the bowl and refrigerate for 20 minutes. Chilling helps the köfte hold their shape and lets the salt and spices work in.
  4. While the meat rests, stir the yogurt with the grated garlic, 1 tbsp lemon juice, 1 tbsp olive oil and 1/2 tsp salt. Toss the tomatoes, cucumber and red onion with the other 1 tbsp lemon juice, 2 tbsp olive oil and 1/4 tsp salt, and let it sit.
  5. With wet hands, shape the meat into 16 ovals, about 3 inches long and 3/4 inch thick (roughly 2 oz each). Press a shallow fingertip dent in each to help them cook evenly.
  6. Heat the 2 tbsp pan olive oil in a 12-inch cast-iron skillet over medium-high heat for 3 minutes, until it shimmers and just starts to smoke. If grilling, heat to medium-high and oil the grates.
  7. Cook half the köfte for 3 to 4 minutes per side, turning once, until deep brown with a crust and 160°F in the center. Move to a plate and cover loosely with foil.
  8. Wipe out any burnt bits and cook the second batch the same way for 3 to 4 minutes per side, until 160°F.
  9. Warm the pita in the empty pan over medium heat for 30 seconds per side, until soft and flecked with brown. Wrap in a towel.
  10. Rest the köfte for 3 minutes. Serve on a platter with the garlicky yogurt, the tomato salad and the warm pita.

Allergens: Gluten, dairy

Cook it in Chef Amazing →Eat there: Miami guide →Our home version, inspired by Mandolin Aegean Bistro. Not their recipe. See their menu
Ali NazikMandolin Aegean Bistro · MiamiSmoky charred eggplant folded into garlicky yogurt and topped with spiced ground lamb and paprika butter. A home version inspired by the Ali Nazik at Mandolin Aegean Bistro.18 ingredients · 11 steps. 3 medium globe eggplants (about 2 1/2 lb/1.1 kg total); 1 cup (240 g) whole-milk Greek yogurt; 4 garlic cloves: 2 finely grated for the yogurt, and 15 more.
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Serves 4 · 1 hr 10 min

Ingredients

  • 3 medium globe eggplants (about 2 1/2 lb/1.1 kg total)
  • 1 cup (240 g) whole-milk Greek yogurt, at room temperature
  • 4 garlic cloves: 2 finely grated for the yogurt, 2 minced for the lamb
  • 1 lemon, juiced (about 1 tbsp)
  • 1 tsp kosher salt, for the eggplant yogurt
  • 1 tbsp olive oil
  • 1 medium yellow onion (about 8 oz), finely diced
  • 3/4 tsp kosher salt, for the lamb
  • 14 oz (400 g) ground lamb
  • 1 tsp sweet paprika, for the lamb
  • 1/2 tsp ground cumin
  • 1 tbsp tomato paste
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup water
  • 2 tbsp unsalted butter
  • 1/2 tsp sweet paprika, for the butter
  • 1/4 cup chopped fresh flat-leaf parsley
  • 4 pita breads

Method

  1. Heat the broiler to high with a rack 4 inches from the element, and line a baking sheet with foil. Prick each eggplant 6 times with a fork and set them on the sheet.
  2. Broil the eggplants for 25 to 30 minutes, turning every 8 to 10 minutes, until the skins are blackened and blistered and the flesh has collapsed completely. Over a gas flame, turn them every 3 minutes for 15 minutes.
  3. Move the eggplants to a colander set over a bowl, cover loosely with foil, and let them drain and cool for 15 minutes. Turn the oven down to 300°F.
  4. While they cool, finely dice the onion, mince 2 garlic cloves, grate 2 garlic cloves, and chop the parsley. Squeeze the lemon.
  5. Slit each eggplant open and scoop out the soft flesh, leaving the burnt skin behind. Chop it fine and press out excess liquid. Fold into the yogurt with the grated garlic, lemon juice and 1 tsp salt until creamy. Keep it at room temperature.
  6. Heat the olive oil in a 12-inch skillet over medium-high heat for 1 minute. Add the onion and 1/4 tsp salt and cook for 5 minutes, stirring, until soft and golden at the edges.
  7. Add the lamb and the remaining 1/2 tsp salt. Cook for 6 to 8 minutes, breaking it into small crumbles, until deeply browned with no pink left and 160°F inside.
  8. Stir in the minced garlic, 1 tsp paprika, cumin, tomato paste and pepper. Cook for 2 minutes, then add the water and simmer for 1 minute, until saucy.
  9. Wrap the pita in foil and warm in the 300°F oven for 8 minutes, until soft and steamy.
  10. Melt the butter with the 1/2 tsp paprika in a small saucepan over medium heat for 2 minutes, until foamy and brick red. Take it off the heat before it browns.
  11. Spread the eggplant yogurt onto a platter or four plates, spoon the lamb on top, drizzle with the paprika butter, and finish with parsley. Serve with the pita.

Allergens: Dairy, gluten

Cook it in Chef Amazing →Eat there: Miami guide →Our home version, inspired by Mandolin Aegean Bistro. Not their recipe. See their menu
Baked FetaMandolin Aegean Bistro · MiamiA block of feta baked until soft and golden over juicy heirloom tomatoes, finished with sumac, parsley and toasted bread. A home version inspired by the baked feta at Mandolin Aegean Bistro.11 ingredients · 8 steps. 10 1/2 oz (300 g) block of feta in brine; 14 oz (400 g) assorted heirloom tomatoes; 2 garlic cloves, and 8 more.
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Serves 4 · 40 min

Ingredients

  • 10 1/2 oz (300 g) block of feta in brine, drained and patted dry
  • 14 oz (400 g) assorted heirloom tomatoes, cut into 1/2-inch wedges
  • 2 garlic cloves, thinly sliced
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 tsp dried oregano, divided: 1 tsp with the tomatoes, 1 tsp on the feta
  • 1 tsp red wine vinegar
  • 4 tbsp extra-virgin olive oil, divided: 2 tbsp with the tomatoes, 1 tbsp over the feta, 1 tbsp for the bread
  • 4 slices crusty bread, about 1/2 inch thick (about 4 oz/115 g)
  • 1 tsp ground sumac
  • 2 tbsp chopped fresh flat-leaf parsley

Method

  1. Heat the oven to 425°F with a rack in the middle. Lift the feta from its brine and set it on paper towels, patting it dry on all sides.
  2. Cut the tomatoes into wedges and slice the garlic. In the baking dish, toss the tomatoes with the garlic, salt, pepper, 1 tsp oregano, the vinegar and 2 tbsp of the oil. Spread them in an even layer.
  3. Nestle the feta block in the center of the tomatoes, pressing it down slightly. Sprinkle with the remaining 1 tsp oregano and drizzle with 1 tbsp of the oil.
  4. Bake for 18 to 20 minutes, until the tomatoes have slumped and their juices bubble around the edges and the feta is soft when pressed and golden at the corners.
  5. While the feta bakes, brush the bread on both sides with the remaining 1 tbsp oil. Toast in a 12-inch skillet over medium heat for 2 minutes per side, until crisp and golden.
  6. For extra color, switch the oven to broil on high and broil the dish for 2 minutes, until the top of the feta has golden spots. Watch it closely.
  7. Rest the dish on a trivet for 3 minutes. The juices will settle and the cheese will firm up enough to scoop.
  8. Dust the feta with the sumac, scatter over the parsley, and serve hot with the toast, spooning the tomato juices over the bread.

Allergens: Dairy, gluten

Cook it in Chef Amazing →Eat there: Miami guide →Our home version, inspired by Mandolin Aegean Bistro. Not their recipe. See their menu

Versailles

Elena Ruz SandwichVersailles · MiamiSliced roasted turkey, tangy cream cheese and strawberry jam on a soft sweet roll, buttered and pressed until golden. A home take inspired by the Cuban sandwich served at Versailles in Miami.7 ingredients · 10 steps. 4 soft sweet rolls; 4 oz (115 g) cream cheese; 1/3 cup (100 g) strawberry jam, and 4 more.
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Serves 4 · 35 min

Ingredients

  • 4 soft sweet rolls, such as challah or Cuban sweet rolls (about 3 oz each), split horizontally
  • 4 oz (115 g) cream cheese, softened at room temperature
  • 1/3 cup (100 g) strawberry jam, preferably with some fruit pieces
  • 8 oz (225 g) sliced roasted turkey breast, deli style
  • 3 tablespoons (45 g) unsalted butter, softened
  • 1/8 teaspoon kosher salt
  • Dill pickle chips or potato sticks for serving (optional, 1 cup)

Method

  1. Set the cream cheese on the counter for 30 minutes so it spreads without tearing the bread. Stir the jam well in its jar and spoon it into a small bowl.
  2. Beat the softened cream cheese with the salt in a small bowl until smooth and spreadable, about 1 minute with a fork. This lightly seasons it so it does not taste flat against the sweet jam.
  3. Split each roll horizontally with a serrated knife, leaving a small hinge if you can. Lay the rolls open on a cutting board.
  4. Spread 1 tablespoon of cream cheese over the cut side of each bottom half, all the way to the edges. Spread about 1 1/2 tablespoons of jam over the cut side of each top half.
  5. Fold the turkey into loose ruffles and pile 2 oz onto each bottom half. Close the sandwiches so the jam half sits on top of the turkey.
  6. Spread the softened butter thinly over the outside of the tops and bottoms of each roll, edge to edge. This is what browns the bread, so do not skip the corners.
  7. Heat the skillet over medium-low heat for 2 minutes. Place 2 sandwiches in the dry pan and set a heavy skillet or lid on top to press them gently.
  8. Toast for 3 to 4 minutes per side, pressing lightly, until the bread is deep golden and the cream cheese is warm and soft. Lower the heat if the bread browns before the center warms.
  9. Move the toasted sandwiches to a plate and repeat with the remaining 2 sandwiches. Let all of them rest for 2 minutes so the jam settles and does not run out.
  10. Cut each sandwich in half on the diagonal and serve warm, with pickle chips or potato sticks on the side if you like.

Allergens: wheat, milk, egg

Cook it in Chef Amazing →Eat there: Miami guide →Our home version, inspired by Versailles. Not their recipe. See their menu
Black Bean SoupVersailles · MiamiA thick, savory Cuban-style black bean soup built on a slow-cooked sofrito of onion, green pepper and garlic, finished with a splash of vinegar. Serve it over fluffy white rice. Inspired by the black beans at Versailles in Miami.17 ingredients · 11 steps. 1 lb (454 g; 10 cups water; 2 bay leaves, and 14 more.
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Serves 6 · 10 hr 30 min (includes 8 hr soak)

Ingredients

  • 1 lb (454 g, about 2 1/4 cups) dried black beans, picked over and rinsed
  • 10 cups water, divided (6 cups for soaking, 8 cups for cooking, minus a little to top up as needed)
  • 2 bay leaves
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 1 large yellow onion (about 10 oz), finely diced (about 1 1/2 cups)
  • 1 large green bell pepper (about 8 oz), seeded and finely diced (about 1 1/4 cups)
  • 6 garlic cloves, minced (about 2 tablespoons)
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons kosher salt, plus more to taste
  • 2 tablespoons red wine vinegar
  • 1 1/2 cups (300 g) long-grain white rice
  • 3 cups water for the rice
  • 1/2 teaspoon kosher salt for the rice
  • 1/2 cup finely diced raw white onion for garnish
  • 2 tablespoons extra-virgin olive oil for drizzling

Method

  1. Put the beans in the Dutch oven with 6 cups of the water and soak for 8 hours or overnight on the counter. They will swell to about double their size.
  2. Drain the soaked beans and return them to the pot with 8 cups fresh water and the bay leaves. Bring to a boil over high heat, about 10 minutes, then skim off any foam.
  3. Reduce the heat so the beans barely bubble, partly cover the pot, and simmer for 1 hour 15 minutes. Add a splash of hot water if the beans are no longer covered by 1 inch of liquid.
  4. While the beans simmer, heat the 1/4 cup olive oil in the skillet over medium heat. Add the diced onion and green pepper and cook for 10 to 12 minutes, stirring often, until very soft and the onion is translucent but not browned.
  5. Stir the garlic, cumin, oregano and black pepper into the skillet and cook for 1 minute, until fragrant. Scrape this sofrito into the pot of beans, rinsing the skillet with 1/4 cup of the bean liquid and pouring that in too.
  6. Add the 2 teaspoons salt to the pot and stir. Simmer, partly covered, for 45 minutes more, stirring now and then, until the beans are completely creamy-tender when pressed between your fingers.
  7. Meanwhile, rinse the rice in a colander until the water runs mostly clear. Combine it in the saucepan with the 3 cups water and 1/2 teaspoon salt and bring to a boil over high heat.
  8. Cover the rice, turn the heat to the lowest setting, and cook for 18 minutes without lifting the lid. Remove from the heat and let it stand covered for 5 minutes, then fluff with a fork.
  9. Fish out the bay leaves. Mash about 1 cup of the beans against the side of the pot with a potato masher, or pulse a few times with an immersion blender, until the soup thickens to a spoonable stew.
  10. Simmer the thickened soup uncovered for 10 minutes, stirring, until it coats the back of a spoon. Stir in the vinegar and taste, adding more salt until the flavor is bright and round.
  11. Let the pot rest off the heat for 10 minutes so the flavors settle. Spoon rice into bowls, ladle the soup on top, and finish with the raw onion and a drizzle of olive oil.

Allergens: None

Cook it in Chef Amazing →Eat there: Miami guide →Our home version, inspired by Versailles. Not their recipe. See their menu
Mariquitas con MojoVersailles · MiamiPaper-thin green plantain chips fried until shatter-crisp and served with a warm garlic and citrus mojo for dipping. Inspired by the plantain chips served at Versailles in Miami.10 ingredients · 9 steps. 3 large green plantains (about 1 3/4 lb total); 4 cups (950 ml) neutral oil such as peanut or vegetable oil; 1 teaspoon fine sea salt, and 7 more.
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Serves 4 · 50 min

Ingredients

  • 3 large green plantains (about 1 3/4 lb total), very firm and fully green
  • 4 cups (950 ml) neutral oil such as peanut or vegetable oil, for frying
  • 1 teaspoon fine sea salt, for the chips
  • 6 garlic cloves, mashed to a paste with 1/2 teaspoon kosher salt
  • 1/2 cup (120 ml) extra-virgin olive oil
  • 1/4 cup (60 ml) fresh orange juice
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh cilantro for garnish (optional)

Method

  1. Mash the garlic and 1/2 teaspoon kosher salt together on a cutting board with the flat of a knife until it forms a smooth paste. Scrape it into the small saucepan.
  2. Pour the olive oil over the garlic and warm over low heat for 3 to 4 minutes. It should bubble very gently and smell sweet and fragrant, never browned, so slide the pan off the heat if it sizzles hard.
  3. Take the pan off the heat and let it cool for 2 minutes. Stand back and pour in the orange juice and lime juice, which will spit, then stir in the cumin and pepper. Set the mojo aside to steep.
  4. Cut both ends off each plantain, then slice a shallow lengthwise cut through the skin along one ridge. Pry the peel off with your thumbs, working in strips, since green plantain skin is stiff.
  5. Slice the peeled plantains crosswise into 1/16-inch rounds on a mandoline, or on a long diagonal if you prefer longer chips. Spread the slices on a towel and pat dry; any water will make the oil spatter.
  6. Pour the frying oil into the Dutch oven so it is about 2 inches deep. Heat over medium-high heat to 350 degrees F, 8 to 10 minutes, and set the wire rack over the sheet pan beside the stove.
  7. Fry the first batch of about 1 cup of slices for 2 to 3 minutes, stirring gently with the spider so they do not stick together, until pale gold and the bubbling slows. Lift them out and spread on the rack.
  8. Salt each batch right away with a light pinch of the 1 teaspoon sea salt while still hot. Return the oil to 350 degrees F between batches, and fry the remaining slices in 5 more batches.
  9. Let the chips cool on the rack for 5 minutes; they crisp as they cool. Stir the mojo, scatter cilantro over it if using, and serve with the chips for dipping.

Allergens: None

Cook it in Chef Amazing →Eat there: Miami guide →Our home version, inspired by Versailles. Not their recipe. See their menu

Houston 1 restaurant · 4 dishes

Le Colonial

Goi CuonLe Colonial · HoustonChilled rice paper rolls filled with poached shrimp, rice vermicelli, cucumber and fresh herbs, served with a warm peanut-hoisin dipping sauce. Inspired by the fresh rolls at Le Colonial in Houston.17 ingredients · 11 steps. 12 large shrimp (21 to 25 count; 1 teaspoon kosher salt; 4 oz (115 g) dried rice vermicelli, and 14 more.
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Serves 4 · 50 min

Ingredients

  • 12 large shrimp (21 to 25 count, about 12 oz), peeled and deveined
  • 1 teaspoon kosher salt, for the cooking water
  • 4 oz (115 g) dried rice vermicelli
  • 8 rice paper rounds (8 1/2-inch)
  • 8 leaves butter lettuce, ribs trimmed so leaves lie flat
  • 1 small English cucumber (about 6 oz), cut into thin 4-inch matchsticks
  • 1 medium carrot (about 3 oz), peeled and cut into thin matchsticks
  • 1 cup fresh mint leaves
  • 1 cup fresh Thai basil or basil leaves
  • 1/3 cup (85 g) creamy peanut butter
  • 2 tablespoons hoisin sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon rice vinegar
  • 1 small garlic clove, finely grated
  • 1 teaspoon sriracha, plus more to taste
  • 3 to 4 tablespoons warm water, to thin the sauce
  • 2 tablespoons roasted peanuts, chopped, for the sauce

Method

  1. Fill the large saucepan with 2 quarts water, add the salt, and bring to a boil over high heat, about 8 minutes. Set the bowl of ice water nearby.
  2. Drop in the shrimp, turn off the heat, and let them sit for 3 minutes, until pink, opaque and curled loosely into a C. Lift out with a slotted spoon into the ice water for 3 minutes, keeping the cooking water hot.
  3. Return the water to a boil, add the vermicelli, and cook for 4 minutes, until tender with no hard center. Drain, rinse under cold water until cool, and drain very well so the noodles are not wet.
  4. Drain and pat the shrimp dry, then slice each one in half lengthwise to make 24 pieces.
  5. Whisk the peanut butter, hoisin, lime juice, vinegar, garlic and sriracha in the small bowl. Whisk in the warm water 1 tablespoon at a time until it looks like thick cream, then top with the chopped peanuts.
  6. Arrange your station in order: shrimp, noodles, lettuce, cucumber, carrot, mint and basil, with the soaking dish filled with warm tap water and a damp towel for the papers.
  7. Slide 1 rice paper into the warm water for 10 to 15 seconds, just until pliable but still a little firm. Lay it on the damp towel.
  8. Set a lettuce leaf on the lower third of the wrapper, then top with a small handful of noodles, a pinch each of cucumber and carrot, and a few mint and basil leaves.
  9. Lay 3 shrimp halves cut side up on the paper above the filling, rinsed side facing out. Roll the bottom edge over the filling, fold in both sides, and roll up tightly like a burrito.
  10. Place the finished roll on a plate under a damp towel and repeat with the remaining 7 papers, leaving a little space so rolls do not stick.
  11. Serve the rolls whole or halved on the diagonal, with the peanut sauce for dipping.

Allergens: shellfish, peanuts, soy, wheat

Cook it in Chef Amazing →Our home version, inspired by Le Colonial. Not their recipe. See their menu
Pho BoLe Colonial · HoustonA clear, fragrant beef broth simmered for hours with charred onion, ginger and warm spices, poured over rice noodles and paper-thin raw beef. Inspired by the beef noodle soup at Le Colonial in Houston.23 ingredients · 11 steps. 2 lb (900 g) beef oxtail; 2 lb (900 g) beef marrow or knuckle bones; 2 medium yellow onions (about 1 lb), and 20 more.
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Serves 6 · 4 hr 30 min

Ingredients

  • 2 lb (900 g) beef oxtail, cut in sections
  • 2 lb (900 g) beef marrow or knuckle bones
  • 2 medium yellow onions (about 1 lb), halved and left unpeeled
  • 4-inch piece fresh ginger (about 3 oz), halved lengthwise
  • 3 whole star anise
  • 1 cinnamon stick (3 inches)
  • 4 whole cloves
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 5 quarts (4.7 liters) cold water, plus more for parboiling
  • 3 tablespoons fish sauce, plus more to taste
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • 1 lb (450 g) dried flat rice noodles (banh pho)
  • 8 oz (225 g) beef tenderloin, trimmed and sliced paper thin
  • 1 small white onion, very thinly sliced
  • 2 scallions, thinly sliced
  • 2 cups bean sprouts
  • 1 cup Thai basil leaves
  • 1/2 cup cilantro sprigs
  • 1 jalapeno, thinly sliced
  • 3 limes, cut into wedges
  • Hoisin sauce and sriracha for the table (3 tablespoons each)

Method

  1. Put the oxtail and bones in the stockpot, cover with cold water by 2 inches, and bring to a boil over high heat. Boil hard for 10 minutes while gray scum rises, then drain and rinse every piece under cold water. Scrub out the pot.
  2. Heat the broiler with a rack 4 inches from the element. Broil the onion halves and ginger on the baking sheet for 10 minutes, turning once, until blackened in spots and soft. Cool, peel off the loose skin, and rinse.
  3. Toast the star anise, cinnamon, cloves, coriander and fennel in the dry skillet over medium heat for 2 minutes, until fragrant. Tie them into cheesecloth.
  4. Return the bones to the clean pot with the 5 quarts cold water, charred onion, ginger and the spice bundle. Bring to a boil over high heat, about 20 minutes, skimming off foam.
  5. Reduce the heat to low so the surface barely trembles. Simmer partly covered for 3 hours, skimming now and then, and lift out the spice bundle after the first hour so it does not turn bitter.
  6. Lift the oxtail onto a plate. When cool enough to handle, pull the meat off the bones in large pieces and set aside, returning the bones to the pot.
  7. Strain the broth through the fine-mesh strainer into a clean pot, pressing lightly. Skim fat from the top with a ladle, then stir in the fish sauce, salt and sugar and taste, adding fish sauce until savory with a slight sweetness. Keep at a bare simmer.
  8. About 40 minutes before serving, wrap the beef tenderloin and freeze it for 20 minutes to firm it up. Soak the dried noodles in warm tap water for 30 minutes, until pliable and white.
  9. Slice the chilled beef against the grain as thin as paper. Arrange the sliced onion, scallions, sprouts, basil, cilantro, jalapeno and lime wedges on a platter.
  10. Boil a large pot of water and cook the soaked noodles for 1 to 2 minutes, until tender but still springy. Drain and divide among 6 large bowls, then lay the shredded oxtail and raw beef slices on top.
  11. Bring the broth to a rolling boil, then ladle at least 1 1/2 cups over each bowl; the heat cooks the raw beef to a blush pink within a minute. Serve with the garnish platter, hoisin and sriracha.

Allergens: fish, soy, wheat

Cook it in Chef Amazing →Our home version, inspired by Le Colonial. Not their recipe. See their menu
Bo Luc LacLe Colonial · HoustonSeared cubes of filet mignon with garlic and soy, served over peppery watercress with a lime, salt and black pepper dip. Inspired by the shaking beef at Le Colonial in Houston.18 ingredients · 10 steps. 1 1/2 lb (680 g) filet mignon or beef tenderloin; 2 tablespoons soy sauce; 1 tablespoon oyster sauce, and 15 more.
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Serves 4 · 50 min

Ingredients

  • 1 1/2 lb (680 g) filet mignon or beef tenderloin, trimmed and cut into 1-inch cubes
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 3 garlic cloves, minced (about 1 tablespoon)
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon neutral oil, for the marinade
  • 2 tablespoons avocado or vegetable oil, for searing, divided
  • 1 tablespoon unsalted butter
  • 4 cups (about 4 oz) loosely packed watercress, thick stems trimmed
  • 1/2 medium red onion, very thinly sliced
  • 2 plum tomatoes, cut into wedges
  • 3 limes
  • 1 tablespoon neutral oil, for the dressing
  • 1 teaspoon sugar, for the dressing
  • 1/4 teaspoon kosher salt, for the dressing
  • 1 teaspoon kosher salt, for the dip
  • 1 teaspoon coarsely cracked black pepper, for the dip

Method

  1. Pat the beef cubes dry. In the large bowl, mix them with the soy sauce, oyster sauce, 1 teaspoon sugar, garlic, 1 teaspoon pepper and 1 tablespoon neutral oil until evenly coated.
  2. Marinate at room temperature for 30 minutes. Do not leave it longer, since the soy will begin to cure the meat.
  3. Squeeze 2 of the limes into a small bowl (about 1/4 cup juice) and set it out for the dip. In another small bowl, combine the 1 teaspoon salt and the cracked pepper.
  4. Juice the third lime into a large bowl and whisk in 1 tablespoon oil, 1 teaspoon sugar and 1/4 teaspoon salt. Add the sliced red onion and let it soften in the dressing for 10 minutes.
  5. Arrange the watercress and tomato wedges on a platter. Spoon the onion with its dressing over the top just before serving.
  6. Heat the skillet over high heat for 3 minutes, until a drop of water vanishes instantly. Add 1 tablespoon of the searing oil and swirl.
  7. Add half of the beef in a single layer with space between pieces. Sear without moving for 1 minute, then shake the pan and turn the cubes every 30 seconds for 2 minutes more, until deep brown on all sides and a thermometer reads 125 to 130 degrees F for medium-rare.
  8. Tip the first batch onto a plate, wipe out any burnt bits, and repeat with the remaining oil and beef. Return the first batch to the pan.
  9. Add the butter and toss over the heat for 20 seconds, until the beef is glossy. Spoon the beef onto the watercress right away.
  10. Serve with the lime juice in one bowl and the salt and pepper in the other, so each bite of beef can be dipped in the lime juice, then pressed into the salt and pepper.

Allergens: soy, wheat, shellfish, milk

Cook it in Chef Amazing →Our home version, inspired by Le Colonial. Not their recipe. See their menu
Cha GioLe Colonial · HoustonCrisp, blistered spring rolls filled with shrimp, pork, glass noodles and carrot, wrapped in lettuce and herbs and dipped in sweet-sour chili-lime sauce. Inspired by the cha gio at Le Colonial in Houston.21 ingredients · 10 steps. 2 oz (55 g) dried glass noodles (mung bean vermicelli); 8 oz (225 g) raw shrimp; 8 oz (225 g) ground pork, and 18 more.
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Serves 5 · 1 hr 15 min

Ingredients

  • 2 oz (55 g) dried glass noodles (mung bean vermicelli)
  • 8 oz (225 g) raw shrimp, peeled, deveined and finely chopped
  • 8 oz (225 g) ground pork
  • 1 medium carrot (about 3 oz), peeled and coarsely grated
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 1 large egg, lightly beaten
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 10 rice paper wrappers (8 1/2-inch)
  • 4 cups (950 ml) vegetable oil for frying
  • 10 leaves green leaf lettuce
  • 1 cup fresh mint leaves
  • 3 tablespoons fish sauce, for the dipping sauce
  • 3 tablespoons sugar
  • 1/4 cup (60 ml) fresh lime juice
  • 1/2 cup (120 ml) warm water
  • 2 garlic cloves, minced, for the sauce
  • 1 to 2 Thai chilies, thinly sliced

Method

  1. Soak the glass noodles in a bowl of hot tap water for 10 minutes, until translucent and soft. Drain well, then cut into 1-inch pieces with scissors.
  2. Make the dipping sauce first. Stir the 3 tablespoons fish sauce, 3 tablespoons sugar, lime juice and warm water until the sugar dissolves, then add the 2 garlic cloves and chilies. Set aside.
  3. In the large bowl, combine the noodles, shrimp, pork, carrot, shallot, 3 garlic cloves, egg, 1 tablespoon fish sauce, 1 teaspoon sugar, salt and pepper. Mix with your hands for 1 minute, until the filling is sticky and cohesive.
  4. Refrigerate the filling for 15 minutes so it firms up and is easier to roll.
  5. Fill the shallow dish with warm tap water. Dip 1 rice paper for 5 to 10 seconds, just until it starts to soften, and lay it on a dry work surface or damp towel.
  6. Spoon about 3 tablespoons of filling in a log on the lower third. Fold the bottom edge over, fold in both sides, and roll up tightly, then set it seam side down on a dry plate. Repeat for 10 rolls, keeping them apart so they do not stick.
  7. Pour the frying oil into the Dutch oven, about 2 inches deep. Heat over medium heat to 350 degrees F, about 8 minutes, and set the wire rack nearby. Heat the oven to 200 degrees F to keep the batches warm.
  8. Fry 4 to 5 rolls at a time for 7 to 8 minutes, turning occasionally, until deep golden, blistered and crisp. Hold the oil at 340 to 350 degrees F, lowering the heat if the wrappers brown too quickly.
  9. Lift the rolls onto the rack, and cut one open to check that the pork is cooked through, with no pink and a thermometer reading 160 degrees F. Keep finished rolls on a rack in the warm oven while you fry the rest.
  10. Let the rolls cool for 3 minutes before serving. Cut them in half and serve with the lettuce, mint and dipping sauce, wrapping each piece in lettuce with a few mint leaves before dipping.

Allergens: shellfish, egg, fish, pork

Cook it in Chef Amazing →Our home version, inspired by Le Colonial. Not their recipe. See their menu

Midwest

Kansas City 3 restaurants · 5 dishes

Affare

JagerschnitzelAffare · Kansas CityCrisp breaded pork cutlets under a creamy mushroom sauce, with buttery homemade spaetzle on the side. A home version inspired by the Jagerschnitzel at Affare in Kansas City.27 ingredients · 10 steps. 1 1/2 cups (190 g) all-purpose flour (for the spaetzle); 3 large eggs (for the spaetzle); 1/2 cup whole milk, and 24 more.
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Serves 4 · 1 hr 30 min

Ingredients

  • 1 1/2 cups (190 g) all-purpose flour (for the spaetzle)
  • 3 large eggs (for the spaetzle)
  • 1/2 cup whole milk
  • 1/4 cup water
  • 1 teaspoon kosher salt (for the spaetzle batter)
  • 1/4 teaspoon freshly grated nutmeg
  • 4 boneless pork loin cutlets (about 5 oz each, 1/2 inch thick)
  • 1 teaspoon kosher salt (for the pork)
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup (125 g) all-purpose flour (for dredging)
  • 2 large eggs, beaten with 1 tablespoon water
  • 1 1/2 cups (about 6 oz) fine dry breadcrumbs
  • 8 oz cremini mushrooms, thickly sliced
  • 3 tablespoons unsalted butter, divided (1 tablespoon for the mushrooms, 2 tablespoons for the spaetzle)
  • 1 medium shallot, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon all-purpose flour (for the sauce)
  • 1/4 cup dry white wine
  • 1/2 cup beef broth
  • 1 cup heavy cream
  • 1/2 teaspoon fresh thyme leaves
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon kosher salt (for the sauce)
  • 1/2 cup neutral oil, for frying
  • 1 tablespoon kosher salt, for the spaetzle water
  • 4 quarts water, for the spaetzle
  • 1 tablespoon chopped fresh parsley, for garnish

Method

  1. Make the spaetzle batter. Whisk 1 1/2 cups flour, 3 eggs, milk, 1/4 cup water, 1 teaspoon salt, and nutmeg in a bowl until smooth and thick like pancake batter. Cover and let it rest for 20 minutes.
  2. While the batter rests, trim the pork cutlets and place between sheets of plastic wrap. Pound with a mallet or heavy skillet to an even 1/4 inch thickness. Season both sides with 1 teaspoon salt and the pepper.
  3. Make the mushroom sauce. Heat 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add the mushrooms in one layer and cook, without stirring, for 3 minutes, then stir and cook for 5 minutes more until browned and their liquid has evaporated.
  4. Add the shallot and thyme and cook for 2 minutes. Stir in the tomato paste and 1 tablespoon flour for 1 minute, then pour in the wine and scrape up the browned bits until nearly evaporated, about 1 minute.
  5. Add the broth and cream, bring to a boil, then lower the heat to medium-low and simmer for 10 minutes until the sauce is thick enough to coat a spoon. Stir in the lemon juice and 1/2 teaspoon salt. Cover and keep warm over the lowest heat.
  6. Bread the cutlets. Set up three dishes with the 1 cup flour, the 2 beaten eggs, and the breadcrumbs. Dredge each cutlet in flour, dip in egg, then press into breadcrumbs. Rest on a wire rack for 10 minutes so the coating adheres. Heat the oven to 200 degrees F.
  7. Bring 4 quarts water and 1 tablespoon salt to a boil in a large pot. Working in batches, press the batter through a large-hole colander or spaetzle maker into the boiling water. Cook for 2 minutes until the spaetzle float, then lift out with a slotted spoon into a bowl. Toss with the 2 tablespoons butter, melted, and keep warm in the oven.
  8. Heat the oil in a second 12-inch skillet over medium-high heat for about 3 minutes until it shimmers, about 350 degrees F. Fry 2 cutlets for 3 minutes per side, until deep golden brown and the center reaches 145 degrees F. Drain on a wire rack, season lightly with salt, and keep warm in the oven.
  9. Fry the remaining 2 cutlets the same way, adding a little oil if the pan looks dry, 3 minutes per side. Rewarm the sauce for 2 minutes if needed and stir in the parsley.
  10. Set the cutlets on warm plates, spoon the mushroom sauce over half of each schnitzel so the crust stays crisp, and serve with the buttered spaetzle.

Allergens: egg, dairy (milk), gluten (wheat)

Cook it in Chef Amazing →Our home version, inspired by Affare. Not their recipe. See their menu
SauerbratenAffare · Kansas CityBeef marinated for 3 days in spiced red wine vinegar, braised until tender, and served with a sweet-sour gingersnap and raisin gravy over potato dumplings. A home version inspired by the sauerbraten at Affare in Kansas City.27 ingredients · 12 steps. 3 lb (1.4 kg) boneless beef bottom round or chuck roast; 1 cup red wine vinegar; 1 cup dry red wine, and 24 more.
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Serves 6 · 3 days 4 hr 30 min

Ingredients

  • 3 lb (1.4 kg) boneless beef bottom round or chuck roast, tied if loose
  • 1 cup red wine vinegar
  • 1 cup dry red wine
  • 1 cup water
  • 1 large yellow onion (about 10 oz), sliced
  • 1 medium carrot, peeled and sliced into 1/4-inch rounds
  • 1 celery rib, sliced
  • 3 bay leaves
  • 8 whole cloves
  • 10 whole black peppercorns
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt (for the marinade)
  • 2 tablespoons neutral oil, for browning
  • 1 teaspoon kosher salt (for seasoning the beef)
  • 1 cup beef broth
  • 10 ginger snap cookies (about 2 oz), crushed
  • 1/2 cup raisins
  • 1 tablespoon light brown sugar
  • 1 teaspoon red wine vinegar (to finish the sauce)
  • 2 lb russet potatoes (about 3 large), scrubbed, skins on
  • 1 large egg, beaten
  • 3/4 cup (95 g) all-purpose flour
  • 1 teaspoon kosher salt (for the dumpling dough)
  • 1/4 teaspoon freshly grated nutmeg
  • 1 tablespoon kosher salt, for the dumpling water
  • 3 quarts water, for the dumplings
  • 1 tablespoon chopped fresh parsley, for garnish

Method

  1. Three days ahead, make the marinade. Combine the vinegar, wine, 1 cup water, onion, carrot, celery, bay leaves, cloves, peppercorns, sugar, and 1 tablespoon salt in a saucepan. Bring to a simmer over medium heat and cook for 5 minutes, stirring, until the sugar and salt dissolve. Cool completely, about 1 hour.
  2. Put the beef in a non-reactive container or large zip-top bag and pour the cooled marinade over it, making sure the beef is mostly submerged. Refrigerate for 3 days, turning the beef once a day.
  3. On day 3, heat the oven to 325 degrees F with a rack in the lower-middle position. Lift the beef from the marinade and pat it very dry with paper towels, then let it stand for 15 minutes. Strain the marinade, keeping both the liquid and the vegetables. Season the beef with 1 teaspoon salt.
  4. Heat the oil in a 5-quart Dutch oven over medium-high heat until shimmering. Brown the beef for 10 minutes total, turning every 2 to 3 minutes, until deeply browned on all sides. Remove to a plate.
  5. Add the marinated vegetables to the pot and cook for 5 minutes, scraping up the browned bits, until they begin to color. Pour in the strained marinade and the broth and bring to a boil. Return the beef to the pot and cover.
  6. Braise in the oven for 2 hours 30 minutes, turning the beef halfway through, until a fork slides in easily and the center reads about 200 degrees F. About 1 hour before it is done, move on to the dumplings.
  7. Boil the potatoes whole in their skins in salted water for 35 minutes, until a knife slips in easily. Drain, peel while still warm, and press through a ricer or grate on a box grater. Cool for 15 minutes.
  8. Mix the potatoes with the egg, flour, 1 teaspoon salt, and nutmeg until a soft dough forms; do not overwork. With floured hands, shape into 8 balls about 2 1/2 inches wide. Boil a pot of 3 quarts water with 1 tablespoon salt, reduce to a gentle simmer, and cook the dumplings for 18 minutes until they float and are firm throughout. Cook in two batches if the pot is crowded.
  9. Move the beef to a cutting board, tent loosely with foil, and rest for 20 minutes.
  10. Make the gravy. Strain the braising liquid into a medium saucepan, pressing on the vegetables, and skim off the fat. Boil for 10 minutes until reduced to about 2 cups. Whisk in the crushed ginger snaps and simmer for 5 minutes, until thickened and smooth.
  11. Stir in the raisins, brown sugar, and 1 teaspoon vinegar and simmer for 5 minutes until the raisins plump. Taste and balance the sweet and sour, adding a pinch of sugar or a splash of vinegar.
  12. Slice the beef across the grain into 1/2-inch slices. Serve with dumplings and plenty of gravy, sprinkled with parsley.

Allergens: gluten (wheat), egg

Cook it in Chef Amazing →Our home version, inspired by Affare. Not their recipe. See their menu

Q39

Best Wings on the PlanetQ39 · Kansas CityCrackly, smoky oven wings finished in a tangy, glossy barbecue glaze. A low roast cooks them through and a hot blast crisps the skin, no fryer needed. Inspired by the wings at Q39 in Kansas City.16 ingredients · 10 steps. 3 lb (1.4 kg) chicken wings; 1 tbsp aluminum-free baking powder; 1 tbsp kosher salt, and 13 more.
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Serves 4 · 3 hr 30 min

Ingredients

  • 3 lb (1.4 kg) chicken wings, split into drumettes and flats, tips discarded (about 24 pieces)
  • 1 tbsp aluminum-free baking powder
  • 1 tbsp kosher salt
  • 1 tbsp smoked paprika
  • 1 tbsp packed light brown sugar
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp freshly ground black pepper
  • 1/2 tsp cayenne pepper
  • 1 tsp neutral oil, for greasing the rack
  • 1/2 cup (120 ml) tomato-based barbecue sauce
  • 2 tbsp unsalted butter, cut into small pieces
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp hot sauce
  • 2 scallions, thinly sliced, for garnish

Method

  1. Pat the wings very dry with paper towels, pressing into every crevice. Dry skin is what lets them crisp later, so do not skip this.
  2. In a small bowl, stir together the salt, smoked paprika, brown sugar, garlic powder, onion powder, black pepper, and cayenne until no brown sugar clumps remain.
  3. Put the wings in a large bowl and sprinkle the baking powder over them. Toss until every wing has a thin, even, slightly chalky coat, then add the spice rub and toss again until evenly coated.
  4. Line a rimmed baking sheet with foil, set the wire rack on top, and brush the rack with the oil. Arrange the wings skin side up in a single layer with a little space between each, then refrigerate uncovered for 2 hours so the skin dries out.
  5. About 20 minutes before the wings finish chilling, set an oven rack in the center and heat the oven to 250F (120C).
  6. Slide the tray into the oven and roast for 45 minutes. The wings will look pale and the fat will start to render; the thickest drumettes should read 165F (74C).
  7. While the wings roast, combine the barbecue sauce, butter, vinegar, honey, and hot sauce in a small saucepan over medium-low heat. Simmer, stirring, for 4 minutes until the butter melts and the sauce is glossy, then turn off the heat.
  8. Raise the oven to 425F (220C) and let it come up to temperature, about 10 minutes, with the wings staying inside. Roast for 25 minutes, flipping each wing once at the halfway point, until the skin is deep golden, blistered, and crisp and the thickest pieces reach 190F (88C).
  9. Let the wings rest on the rack for 5 minutes so the skin sets. Rewarm the sauce for 1 minute over low heat if it has thickened.
  10. Tip the wings into the large bowl and pour the warm sauce over them. Toss to coat, pile onto a platter, scatter the scallions on top, and serve right away.

Allergens: Dairy

Cook it in Chef Amazing →Our home version, inspired by Q39. Not their recipe. See their menu

Westport Cafe and Bar

Grandma's GnocchiWestport Cafe and Bar · Kansas CityLight, pillowy choux gnocchi poached in salted water, baked in a nutmeg-scented Gruyere cream sauce, and topped with crunchy candied walnuts. A home version inspired by the gnocchi at Westport Cafe and Bar in Kansas City.18 ingredients · 11 steps. 1/4 cup (30 g) walnut halves; 2 tablespoons granulated sugar; 1 teaspoon water, and 15 more.
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Serves 4 · 1 hr 15 min

Ingredients

  • 1/4 cup (30 g) walnut halves
  • 2 tablespoons granulated sugar
  • 1 teaspoon water
  • 1 cup (240 ml) water (for the dough)
  • 4 tablespoons (57 g) unsalted butter, cut into pieces (for the dough)
  • 1/2 teaspoon kosher salt (for the dough)
  • 1 cup (125 g) all-purpose flour
  • 3 large eggs, at room temperature
  • 1 tablespoon unsalted butter, softened, for the baking dish
  • 2 tablespoons unsalted butter (for the sauce)
  • 2 tablespoons all-purpose flour (for the sauce)
  • 1 1/4 cups whole milk
  • 1 cup (about 4 oz) shredded Gruyere
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon kosher salt (for the sauce)
  • 1/8 teaspoon white or black pepper
  • 3 quarts water, for poaching
  • 1 tablespoon kosher salt, for the poaching water

Method

  1. Heat the oven to 400 degrees F with a rack in the upper-middle position. Butter the baking dish with the softened tablespoon of butter.
  2. Make the candied walnuts. Combine the walnuts, 2 tablespoons sugar, and 1 teaspoon water in a small skillet over medium heat. Stir for 4 minutes until the sugar melts and turns amber and coats the nuts. Scrape onto parchment and spread in a single layer to cool.
  3. Make the choux dough. Combine 1 cup water, 4 tablespoons butter, and 1/2 teaspoon salt in a 2-quart saucepan over medium-high heat. When the butter has melted and the water boils, add 1 cup flour all at once and stir hard with a wooden spoon. Keep stirring for 2 minutes until the dough forms a smooth ball and a thin film coats the bottom of the pan.
  4. Scrape the dough into a bowl and cool for 5 minutes so it will not cook the eggs. Beat in the eggs one at a time, mixing completely after each addition, until the dough is smooth and glossy. It should hold a soft peak and slowly fall off a spoon in a thick ribbon.
  5. Make the cheese sauce. Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute. Slowly whisk in the milk, then simmer for 5 minutes, whisking, until thick enough to coat a spoon.
  6. Take the sauce off the heat and stir in the Gruyere until melted and smooth. Season with the nutmeg, 1/4 teaspoon salt, and pepper. Pour about 1/3 of the sauce into the baking dish and keep the rest warm.
  7. Bring 3 quarts of water and 1 tablespoon salt to a gentle simmer in a wide pot, about 8 minutes. Spoon the dough into a pastry bag or zip-top bag and snip the tip to make a 3/4-inch opening.
  8. Pipe the dough over the simmering water, cutting it into 1-inch pieces with kitchen scissors. Poach the first half in a single layer for 3 minutes, until they float and feel firm and springy. Lift out with a slotted spoon onto a clean towel and repeat with the second half.
  9. Arrange the drained gnocchi in the baking dish, nestled in a single layer, and pour the remaining sauce over them.
  10. Bake on the upper-middle rack for 15 minutes until the sauce is bubbling around the edges. Then switch the oven to broil and cook for 2 minutes, watching closely, until the top is speckled golden brown.
  11. Let the gnocchi rest for 5 minutes so the sauce settles. Scatter the candied walnuts on top and serve hot.

Allergens: dairy (milk), egg, gluten (wheat), tree nuts (walnuts)

Cook it in Chef Amazing →Our home version, inspired by Westport Cafe and Bar. Not their recipe. See their menu
Lamb KeftaWestport Cafe and Bar · Kansas CitySpiced lamb meatballs seared and finished in the oven, served with lemony tahini sauce, chopped dates, toasted almonds, and quick pickled onions. A home version inspired by the lamb kefta at Westport Cafe and Bar in Kansas City.23 ingredients · 9 steps. 1 small red onion (about 5 oz); 1/2 cup red wine vinegar; 1/2 cup water, and 20 more.
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Serves 4 · 1 hr 10 min

Ingredients

  • 1 small red onion (about 5 oz), very thinly sliced
  • 1/2 cup red wine vinegar
  • 1/2 cup water
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt (for the pickles)
  • 1/4 cup (1 1/2 oz) whole almonds
  • 1 lb (450 g) ground lamb
  • 1 small yellow onion (about 4 oz), coarsely grated and squeezed dry
  • 3 garlic cloves, finely grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon smoked paprika
  • 1 1/4 teaspoons kosher salt (for the lamb)
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley, divided
  • 1 tablespoon olive oil
  • 1/4 cup tahini
  • 3 tablespoons fresh lemon juice (from about 1 lemon)
  • 3 to 4 tablespoons cold water (for the tahini)
  • 1 small garlic clove, finely grated (for the tahini)
  • 1/4 teaspoon kosher salt (for the tahini)
  • 6 Medjool dates (about 1/4 cup chopped), pitted and chopped

Method

  1. Make the pickled onions. Combine the vinegar, 1/2 cup water, sugar, and 1 teaspoon salt in a small saucepan and warm over medium heat for 2 minutes, stirring, just until the sugar and salt dissolve. Pour over the sliced red onion in a jar or bowl and let it sit for 30 minutes, until bright pink and softened.
  2. Heat the oven to 400 degrees F with a rack in the middle. Spread the almonds on a baking sheet and toast for 6 minutes until fragrant and light golden. Let cool, then chop coarsely.
  3. Make the kefta mixture. Put the lamb, grated onion, 3 grated garlic cloves, cumin, coriander, cinnamon, paprika, 1 1/4 teaspoons salt, pepper, and 1 tablespoon of the parsley in a bowl. Mix gently with your hands for 1 minute until just combined.
  4. Shape the mixture into 12 ovals, about 2 1/2 oz each and 3 inches long, with slightly tapered ends. Place on a plate and refrigerate for 15 minutes so they hold their shape while searing.
  5. Make the tahini sauce. Whisk the tahini, lemon juice, 1 small grated garlic clove, and 1/4 teaspoon salt in a bowl; it will seize up and thicken. Whisk in cold water 1 tablespoon at a time until smooth and pourable, like thick cream.
  6. Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until it shimmers. Sear half of the kefta for 3 minutes per side, until deeply browned on at least two sides. Move to a plate and sear the rest the same way.
  7. Return all the kefta to the skillet and roast in the oven for 8 minutes, until the center reads 160 degrees F on an instant-read thermometer.
  8. Rest the kefta for 5 minutes. Meanwhile, drain the pickled onions and chop the dates.
  9. Spread the tahini sauce across a platter or four plates, set the kefta on top, and scatter with the dates, almonds, pickled onions, and the remaining 1 tablespoon parsley. Serve warm.

Allergens: sesame, tree nuts (almonds)

Cook it in Chef Amazing →Our home version, inspired by Westport Cafe and Bar. Not their recipe. See their menu

Detroit 1 restaurant · 3 dishes

Slows Bar BQ

Smoked BBQ WingsSlows Bar BQ · DetroitDry-rubbed wings slow-roasted until the fat renders, then blasted hot until crisp and tossed in warm barbecue sauce. A home version inspired by the smoked wings at Slows Bar BQ in Detroit.14 ingredients · 10 steps. 3 lb chicken wings; 1 tablespoon vegetable oil; 1 teaspoon aluminum-free baking powder, and 11 more.
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Serves 4 · 2 hr 30 min

Ingredients

  • 3 lb chicken wings, split into flats and drumettes (about 24 pieces), wing tips removed
  • 1 tablespoon vegetable oil
  • 1 teaspoon aluminum-free baking powder
  • 2 tablespoons light brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup barbecue sauce
  • 2 tablespoons unsalted butter
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon hot sauce
  • 2 scallions, thinly sliced, for garnish

Method

  1. Pat the wings very dry with paper towels. Dry skin is the secret to crispy skin. Place them in a large bowl.
  2. Mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and baking powder in a small bowl. Toss the wings with the oil, then toss with the rub until every piece is evenly coated.
  3. Arrange the wings in a single layer, not touching, on wire racks set inside foil-lined rimmed baking sheets. Refrigerate, uncovered, for 1 hour to dry the skin and let the rub settle in.
  4. About 15 minutes before the hour is up, heat the oven to 250 degrees F with one rack in the center and one in the upper third. Put the sheets in the oven, one on each rack.
  5. Roast for 1 hour, switching the sheets between racks halfway through, until the skin looks dry and the fat has begun to render. The wings will be cooked but pale-golden.
  6. Raise the oven temperature to 425 degrees F and let it come up fully, about 10 minutes, leaving the wings inside.
  7. Roast for 20 minutes, flipping the wings and swapping the sheets after 10 minutes, until the skin is deep golden brown and crisp and the thickest part reads at least 185 degrees F on an instant-read thermometer.
  8. While the wings crisp, warm the barbecue sauce, butter, vinegar, and hot sauce in a small saucepan over low heat for 5 minutes, stirring, until the butter melts and the sauce is loose and glossy.
  9. Transfer the hot wings to a clean large bowl, pour about 3/4 of the sauce over them, and toss until lightly coated. Slow's style is lightly sauced, so you want a glaze, not a soak.
  10. Let the wings rest for 3 minutes so the sauce tightens, then pile onto a platter. Sprinkle with scallions and serve the remaining sauce on the side.

Allergens: dairy (milk)

Cook it in Chef Amazing →Our home version, inspired by Slows Bar BQ. Not their recipe. See their menu
Shawarma Spiced Street CornSlows Bar BQ · DetroitCharred corn rubbed with a warm shawarma spice blend, brushed with a creamy aji amarillo sauce, and finished with crumbly queso fresco, cilantro, and lime. A home version inspired by the street corn at Slows Bar BQ in Detroit.18 ingredients · 8 steps. 4 ears fresh corn; 2 teaspoons ground cumin; 1 teaspoon ground coriander, and 15 more.
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Serves 4 · 40 min

Ingredients

  • 4 ears fresh corn, husks and silk removed
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt, divided (1/2 teaspoon for the spice, 1/4 teaspoon for the sauce, 1/4 teaspoon for finishing)
  • 2 tablespoons olive oil
  • 1/3 cup mayonnaise
  • 1 tablespoon aji amarillo paste
  • 1 tablespoon fresh lime juice
  • 1 small garlic clove, finely grated
  • 1/2 cup (about 2 1/2 oz) queso fresco, crumbled
  • 2 tablespoons chopped fresh cilantro
  • 2 limes, cut into wedges

Method

  1. Make the shawarma spice by stirring together the cumin, coriander, paprika, turmeric, cinnamon, allspice, cayenne, garlic powder, and 1/2 teaspoon of the salt in a small bowl.
  2. Heat a gas or charcoal grill to medium-high (about 450 degrees F) and oil the grates. Alternatively, heat a large cast-iron skillet over medium-high heat for 3 minutes. Allow about 10 minutes for the grill to heat.
  3. While the grill heats, make the aji sauce. Whisk the mayonnaise, aji amarillo paste, lime juice, grated garlic, and 1/4 teaspoon of the salt in a small bowl until smooth. Taste and add a pinch more aji paste for more heat.
  4. Rub the corn all over with the olive oil, then sprinkle and rub in the spice mix, turning each ear to coat it evenly.
  5. Grill the corn for 12 minutes, turning every 3 minutes, until the kernels are tender and charred in spots with some deep brown, almost black, patches. In a skillet, cook the same way, turning often.
  6. Move the hot corn to a platter. Brush each ear generously with the aji sauce while it is still hot, so the sauce loosens a little and clings to the kernels.
  7. Crumble the queso fresco over the corn, pressing lightly so it sticks, then sprinkle with the cilantro and the remaining 1/4 teaspoon salt.
  8. Serve right away with lime wedges for squeezing over each ear.

Allergens: egg, dairy (milk)

Cook it in Chef Amazing →Our home version, inspired by Slows Bar BQ. Not their recipe. See their menu
Pit-Smoked Baked BeansSlows Bar BQ · DetroitSweet, tangy beans baked slowly with bacon, onion, molasses, and barbecue sauce until thick and glossy. A home version inspired by the baked beans at Slows Bar BQ in Detroit.13 ingredients · 9 steps. 6 slices (about 6 oz) thick-cut bacon; 1 medium yellow onion (about 8 oz); 3 garlic cloves, and 10 more.
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Serves 6 · 2 hr 15 min

Ingredients

  • 6 slices (about 6 oz) thick-cut bacon, cut into 1/2-inch pieces
  • 1 medium yellow onion (about 8 oz), finely diced
  • 3 garlic cloves, minced
  • 2 cans (15 oz each) pinto or navy beans, drained and rinsed
  • 1/2 cup barbecue sauce
  • 1/4 cup molasses
  • 1 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon light brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 cup water
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt

Method

  1. Heat the oven to 325 degrees F and set a rack in the lower-middle position. Drain and rinse the beans in a colander and let them drain well.
  2. Cook the bacon in a 3-quart oven-safe Dutch oven over medium heat for 8 minutes, stirring now and then, until crisp and the fat has rendered. Lift the bacon out with a slotted spoon onto a plate and leave about 2 tablespoons of fat in the pot.
  3. Add the onion to the bacon fat and cook over medium heat for 6 minutes, stirring, until soft and lightly golden at the edges. Add the garlic and cook for 1 minute until fragrant.
  4. Stir in the barbecue sauce, molasses, mustard, vinegar, brown sugar, paprika, water, pepper, and salt. Bring to a simmer and cook for 3 minutes, stirring, until smooth and slightly thickened.
  5. Fold in the beans and about two-thirds of the cooked bacon. Keep the rest of the bacon aside for the top. Stir to coat the beans well.
  6. Cover and bake on the lower-middle rack for 45 minutes. Remove the lid, stir, and make sure the beans are mostly submerged in the sauce.
  7. Bake, uncovered, for 40 to 45 minutes more, stirring once halfway, until the sauce is thick and glossy, bubbling at the edges, and clings to the beans.
  8. Remove from the oven and let the beans rest for 15 minutes. They will thicken as they cool. Taste for salt and sweet-tangy balance, adding a splash of vinegar if too sweet.
  9. Scatter the reserved bacon over the top and serve warm.

Allergens: None

Cook it in Chef Amazing →Our home version, inspired by Slows Bar BQ. Not their recipe. See their menu

Minneapolis 1 restaurant · 3 dishes

Bar la Grassa

AranciniBar la Grassa · MinneapolisCrisp, golden risotto balls with a pocket of melted mozzarella, served with a quick garlicky marinara. A home version inspired by the fried risotto balls at Bar la Grassa in Minneapolis.22 ingredients · 13 steps. 1 tablespoon extra-virgin olive oil (for the marinara); 2 garlic cloves; 1 can (14.5 oz) crushed tomatoes, and 19 more.
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Serves 4 · 2 hr

Ingredients

  • 1 tablespoon extra-virgin olive oil (for the marinara)
  • 2 garlic cloves, minced
  • 1 can (14.5 oz) crushed tomatoes
  • 1/2 teaspoon kosher salt (for the marinara)
  • 1 pinch sugar
  • 4 fresh basil leaves, torn
  • 3 1/2 cups low-sodium chicken stock
  • 2 tablespoons extra-virgin olive oil (for the risotto)
  • 1/2 small yellow onion (about 3 oz), finely diced
  • 1 cup (200 g) arborio rice
  • 1/2 cup dry white wine
  • 2 tablespoons unsalted butter
  • 3/4 cup (about 2 oz) finely grated Parmesan, divided (1/2 cup and 1/4 cup)
  • 3/4 teaspoon kosher salt (for the risotto)
  • 1/4 teaspoon freshly ground black pepper
  • 1 large egg, lightly beaten (for the rice mixture)
  • 4 oz low-moisture mozzarella, cut into 12 cubes about 1/2 inch each
  • 1/2 cup (65 g) all-purpose flour
  • 2 large eggs, beaten with 1 tablespoon water (for coating)
  • 1 1/2 cups panko breadcrumbs
  • 6 cups neutral oil such as canola, for frying
  • 1 tablespoon chopped fresh parsley, for garnish

Method

  1. Make the marinara first. Warm 1 tablespoon olive oil in a medium saucepan over medium-low heat, add the garlic, and cook for 1 minute until fragrant but not browned. Add the crushed tomatoes, 1/2 teaspoon salt, and the sugar, then simmer gently, partly covered, for 20 minutes until slightly thickened. Stir in the basil, turn off the heat, and set aside.
  2. While the marinara simmers, pour the chicken stock into a separate small saucepan and keep it at a bare simmer over low heat. Warm stock keeps the rice cooking evenly.
  3. Heat 2 tablespoons olive oil in a 3-quart saucepan over medium heat. Add the onion and cook for 4 minutes, stirring, until soft and translucent. Add the rice and stir for 2 minutes until the edges of the grains turn translucent and smell nutty.
  4. Pour in the wine and stir for about 1 minute until it has almost completely evaporated. Add the warm stock 1/2 cup at a time, stirring often and waiting until each addition is mostly absorbed before adding the next. Keep the heat at medium-low and cook for 18 minutes total, until the rice is tender with a slight bite and the risotto is thick and creamy.
  5. Take the pan off the heat and stir in the butter, 1/2 cup of the Parmesan, 3/4 teaspoon salt, and the pepper. The risotto should be thick enough to hold a spoon upright. Taste and add a pinch more salt if needed.
  6. Spread the risotto in an even layer on a rimmed baking sheet and cool at room temperature for 10 minutes, then refrigerate for 30 minutes until completely cold and firm. This is the step that keeps the balls from falling apart in the oil. You can also chill it overnight, covered.
  7. Scrape the cold risotto into a bowl and stir in the remaining 1/4 cup Parmesan and the 1 beaten egg. Scoop about 1/3 cup (roughly 2 1/2 oz) into damp hands and flatten into a disk. Press one mozzarella cube into the center, close the rice around it, and roll into a smooth ball about 2 inches wide. Make 12 balls.
  8. Set up a breading station with three shallow bowls: flour in the first, the 2 eggs beaten with water in the second, and panko in the third. Roll each ball in flour and shake off the excess, dip in egg, then roll in panko, pressing gently so it coats evenly. Set the balls on a tray.
  9. Chill the breaded balls in the refrigerator, uncovered, for 20 minutes so the coating sets. While they chill, line a wire rack with paper towels and set it over a baking sheet. Heat the oven to 200 degrees F to keep fried batches warm.
  10. Pour the frying oil into a 5-quart Dutch oven (it should be about 2 inches deep) and heat over medium-high heat for about 8 minutes until a thermometer reads 350 degrees F. Keep the thermometer in the oil and adjust the burner to hold 350 to 360 degrees F.
  11. Fry the first 4 balls for 4 minutes, turning once or twice with a slotted spoon, until deep golden brown and crisp. Lift them out onto the rack, sprinkle with a pinch of salt, and move the rack to the warm oven. Let the oil return to 350 degrees F before the next batch.
  12. Fry the remaining balls in two more batches of 4, 4 minutes each, until deep golden. Cut into one ball to check that the mozzarella is molten. Meanwhile, rewarm the marinara over low heat for 3 minutes.
  13. Serve the arancini hot, sprinkled with parsley, with the warm marinara alongside for dipping. Break one open and let the cheese stretch.

Allergens: egg, dairy (milk), gluten (wheat)

Cook it in Chef Amazing →Our home version, inspired by Bar la Grassa. Not their recipe. See their menu
Spaghetti CarbonaraBar la Grassa · MinneapolisSpaghetti coated in a silky sauce of egg yolk, sharp Pecorino and rendered guanciale, with plenty of black pepper. A home version inspired by the carbonara at Bar la Grassa in Minneapolis.8 ingredients · 9 steps. 6 oz (170 g) guanciale or pancetta; 4 large egg yolks; 1 large egg, and 5 more.
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Serves 4 · 35 min

Ingredients

  • 6 oz (170 g) guanciale or pancetta, cut into 1/4-inch thick strips about 1 inch long
  • 4 large egg yolks
  • 1 large egg
  • 1 cup (about 3 oz) finely grated Pecorino Romano, plus 1/4 cup for serving
  • 2 teaspoons freshly ground black pepper, divided, plus more for serving
  • 1 lb (450 g) spaghetti
  • 2 tablespoons kosher salt, for the pasta water
  • 4 quarts water

Method

  1. Bring 4 quarts of water to a boil in a 6-quart pot over high heat, about 12 minutes. While it heats, grate the Pecorino finely so it melts smoothly, and cut the guanciale into strips.
  2. Put the guanciale in a cold 12-inch skillet, set it over medium-low heat, and cook for 10 to 12 minutes, stirring now and then, until much of the fat has rendered and the pieces are golden and crisp at the edges but still a little chewy in the middle. Turn off the heat and leave the guanciale and its fat in the pan.
  3. In a large heatproof bowl, whisk the 4 yolks, the whole egg, 1 cup Pecorino, and 1 1/2 teaspoons of the pepper into a thick, paste-like mixture. Set it near the stove.
  4. Add 2 tablespoons salt to the boiling water, then add the spaghetti. Cook for 9 to 10 minutes, stirring in the first minute, until al dente (tender with a firm center). Pasta cooks a minute more in the sauce, so lean toward the shorter time.
  5. Just before draining, scoop out 1 1/2 cups of the starchy pasta water. Whisk 1/4 cup of the hot water into the egg mixture to loosen it and warm it gently.
  6. Use tongs to lift the spaghetti straight from the pot into the skillet with the guanciale, bringing a little water along. Toss for 1 minute over low heat to coat every strand in the pork fat, then slide the pan off the heat and let it sit for 1 minute so it is hot but not sizzling.
  7. Pour the spaghetti and guanciale into the bowl with the egg mixture, or pour the egg mixture over the pasta in the skillet, and toss constantly with tongs for 1 to 2 minutes. Add pasta water a splash at a time, about 1/4 cup in total, until the sauce turns glossy, creamy, and clings to the noodles. The residual heat cooks the eggs. Never return the pan to the burner.
  8. Taste and add pasta water or more pepper as needed. The sauce should be loose and silky, not thick. The Pecorino and guanciale are salty, so you will rarely need more salt.
  9. Divide among 4 warm bowls right away. Finish with the remaining 1/4 cup Pecorino and the remaining 1/2 teaspoon pepper, and serve immediately while the sauce is at its best.

Allergens: egg, dairy (milk), gluten (wheat)

Cook it in Chef Amazing →Our home version, inspired by Bar la Grassa. Not their recipe. See their menu
MeatballBar la Grassa · MinneapolisOne big, tender beef and pork meatball, browned and then simmered in a simple garlicky tomato sauce. A home version inspired by the meatball at Bar la Grassa in Minneapolis.17 ingredients · 9 steps. 1/2 cup (30 g) panko breadcrumbs; 1/3 cup whole milk; 12 oz (340 g) ground beef, and 14 more.
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Serves 4 · 1 hr 25 min

Ingredients

  • 1/2 cup (30 g) panko breadcrumbs
  • 1/3 cup whole milk
  • 12 oz (340 g) ground beef, 80 percent lean
  • 12 oz (340 g) ground pork
  • 1 large egg, beaten
  • 1/2 cup (about 1 1/2 oz) finely grated Parmesan, plus 1/4 cup for serving
  • 3 garlic cloves, finely grated (for the meatballs)
  • 2 tablespoons finely chopped fresh parsley
  • 1 1/2 teaspoons kosher salt (for the meatballs)
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil, divided (2 tablespoons for browning, 1 tablespoon for the sauce)
  • 1/2 medium yellow onion (about 4 oz), finely diced
  • 3 garlic cloves, thinly sliced (for the sauce)
  • 1 can (28 oz) crushed tomatoes
  • 1/2 teaspoon kosher salt (for the sauce)
  • 1 pinch red pepper flakes
  • 4 fresh basil leaves, torn

Method

  1. Stir the panko and milk together in a large bowl and let it sit for 10 minutes until the crumbs have absorbed the milk and turned into a soft paste. This keeps the meatballs tender.
  2. While the crumbs soak, start the sauce. Heat 1 tablespoon olive oil in a 4-quart saucepan or Dutch oven over medium heat. Cook the onion for 5 minutes until soft, then add the sliced garlic and red pepper flakes and cook for 1 minute until fragrant.
  3. Add the crushed tomatoes and 1/2 teaspoon salt to the pan, scraping up any browned bits. Bring to a bare simmer, then turn the heat to low and let it cook, uncovered, for 10 minutes while you shape the meatballs.
  4. Add the beef, pork, egg, 1/2 cup Parmesan, grated garlic, parsley, 1 1/2 teaspoons salt, and pepper to the soaked crumbs. Mix gently with your hands for about 1 minute, just until combined. Overmixing makes them dense.
  5. Divide the mixture into 4 equal portions (about 6 oz each) and roll each into a smooth ball. Wet hands help. Set them on a plate.
  6. Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until it shimmers. Brown the meatballs for 8 minutes total, turning every 2 minutes, until deeply browned on all sides. They will not be cooked through yet.
  7. Pour the tomato sauce into the skillet around the meatballs (it should come about halfway up the sides). Bring to a simmer, then reduce the heat to low, cover, and cook for 30 minutes, turning the meatballs once halfway, until the center reads 160 degrees F on an instant-read thermometer.
  8. Remove the lid for the last 5 minutes if the sauce looks thin. Stir in the torn basil, taste the sauce, and add salt if needed. Turn off the heat and let the meatballs rest in the sauce for 5 minutes.
  9. Serve one meatball per person in a shallow bowl with plenty of sauce and a generous shower of the remaining 1/4 cup Parmesan.

Allergens: egg, dairy (milk), gluten (wheat)

Cook it in Chef Amazing →Our home version, inspired by Bar la Grassa. Not their recipe. See their menu

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