What Do Pro Chefs Cook at Home?

You don’t need to watch The Bear to know that working in a restaurant is different than cooking at home. Chefs order ingredients at a (much!) larger scale than the average supermarket carries. They’ll fire the same dish again and again, no matter how much they might crave something new. A team of line cooks and dishwashers assist them with every step from prep to cleanup. But at the end of the day, chefs go home—where they need to feed themselves, of course, and maybe a kid or partner too. So we asked them: What do you cook when you’re not on the line?For breakfast: Korean Street Toast Breakfast SandwichThe first time I visited South Korea as an adult, in 2006, I became obsessed with the toast sandwiches sold from street carts in the mornings. Watching vendors work quickly over portable griddles, crisping buttery bread while simultaneously cooking a thin vegetable-packed omelet, was mesmerizing. What surprised me most was how distinct the breakfast sandwich tasted, despite using ingredients like American cheese, ketchup, and white bread. The cabbage, onion, carrot, and tiny sprinkle of sugar make it unmistakably Korean. Using bagged coleslaw mix will cut down on slicing time—an invaluable gift on my busiest mornings. —Beverly Kim, chef and co-owner of Parachute and Anelya, ChicagoFor the kids: Buckwheat Crepes With Banana-Sesame JamBuckwheat crepes are one of those rare items that are both practical to make and feel like a flex. Tell another parent that you cook crepes for your kids on school days and just watch the confusion rise in their eyes. It sounds fancy, but they really do make sense for the busy parent who loves to cook. You don’t need a special pan—any nonstick will do—and each pancake takes just a couple minutes. Like many parents, I’m always looking for ways to boost nutrition for my family. Buckwheat is high in fiber and nutrient-dense, and has a low glycemic index. I love its earthy flavor, especially paired with butter browning in the pan. You can make the batter up to 3 days in advance, or if you’re in a rush, even 5 minutes is enough to hydrate the buckwheat. Because they’re barely sweetened, the crepes can cover multiple meals, skewing savory with a filling of melty cheese or cooked vegetables; or sweet, like this one, with jammy fruit. —Julia Sherman, chef, New York City, and author of Arty Parties and Salad for PresidentFor date night: Mussels DijonnaiseWe find mussels to be a romantic dish. Eating them with your hands adds to the experience, and soaking up the broth with a charred and crusty baguette—well, there’s nothing better. Early on in our relationship, when we wanted to have a “date,” we’d squeeze it in right before the end of service at our restaurant. We’d sit at the bar and order mussels, a beet salad (we always have beets on the menu), and sparkling wine. The combination was quite enchanting. This version of classic steamed mussels, adorned with Pernod-infused butter and a Dijon-enriched broth, briefly transports us back to those corner stools, no matter where we make it. —Claire Wadsworth and Nikki Hill, chefs and co-owners of La Copine, Yucca Valley, CA, and authors of La Copine: New California Cooking from an Oasis in the DesertFor entertaining: Creole Sausage Roll-UpsWhen I was at Kith/Kin, my former restaurant in DC, I saw first hand how much public policy is decided over hors d’oeuvres. Everyone’s favorite party snack—on the left, on the right, young, old—is pigs in a blanket. The flakiness of the crust, the juicy snap of the hot dog, it’s what unites us. That’s why these roll-ups are a staple at my own parties, plus some sort of chips with dip and, of course, drinks (a tequila neat is my go-to). When I host, I like to keep things simple. I channel the joy of cocktail weenies with the rich, spicy, smoky flavors of andouille sausage—way more flavor than regular hot dogs—wrapped in puff pastry. Instead of ketchup, I serve them with homemade hot honey mustard. I like to save any excess puff pastry and make my own version of a Hot Pocket with extra sausages and mustard sauce. —Kwame Onwuachi, chef and co-owner Dōgon, Washington, DC, and Tatiana, New York City, and author of All Hours: Crazy Good Food for Whatever, WheneverFor dessert: Pear Tarta De SantiagoI’m fascinated by the North African influence on Spanish cuisine. Take traditional flourless almond cake, or Tarta de Santiago, which some lore claims is a by-product of increased almond cultivation and culinary traditions during Spain’s Moorish era. It’s a popular option at bakeries and cafés throughout Spain, particularly in the Galicia region, during the Feast of St. James. And it was—and still is—ordered by travelers of the Camino de Santiago as a traditional reward when they reach Santiago de Compostela. A slice is perfectly suited for a relaxed breakfast, afternoon tea, or evening treat. At the restaurant I would spread the batter into a sheet pan, but at home a round cake pan works perfectly. After the cake has cooled, I like to rest it in the fridge to let it develop a softer, fluffier texture. There it waits, ready to be enjoyed at my leisure. —James Martin, chef and and co-owner of Bocadillo Market, Chicago