Top Chefs Share Recipes for Signature Dishes
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2 cups water2 cups milk2 teaspoons salt, or more to taste1 cup stone-ground white grits2 cups grated sharp white cheddar cheese1/2 teaspoon cayenne pepper Chef's tip: For an extra-rich result, substitute heavy cream for milk. And, please, for the love of all things Southern, no instant grits, she says. 1. Bring water, milk and salt to a hard boil in a heavy 2- to 4-quart pot with a lid. 2. Add grits, reduce heat and stir until they come back to a simmer and the starch begins to develop. Cover the grits and lower the heat as low as possible. Cook for about 30 to 40 minutes. Check them occasionally to make sure they don't scorch on the bottom, but don't stir too frequently. 3. Remove from heat. Add the cheese and cayenne, and taste for salt. Courtesy of The Ivy Hotel
Ingredients 2 tablespoons of butter2 slices rye bread2 tablespoons garlic aioli2 slices Fontina cheese1 8-ounce ground beef pattySalt and fine ground black pepper2 tablespoons caramelized onions 1. Melt a tablespoon of butter on a griddle. Add 2 slices of rye bread. Spread 1 tablespoon of garlic aioli on each and divide Fontina cheese evenly between slices, in the center, leaving a 1/4-inch gap around the edges. 2. Cook until golden brown, crisp and the cheese is melted. 3. Season the patty on both sides with salt and pepper, then pat it flat to be wider than the bread. 4. Melt 1 tablespoon butter on the griddle and add patty. Cook without moving until dark brown crust forms on the outside, about 1-1/2 minutes. Flip burger and cook on other side without moving until crust develops, about 1-1/2 minutes. Cook to medium. 5. Assemble sandwich, topping the patty with the onions. Slice in half and serve immediately. Zack Bent
6 of America s Top Chefs Share Recipes for Signature Dishes
Easy delicious crowd-pleasing ideas you can make at home
Creamy cheese grits from Chef Ouita Michel Holly Hill Inn As many restaurant dining rooms are closed or operating at restricted capacity during social distancing restrictions to thwart the coronavirus, we asked six of America's best chefs to bring a taste of dining out to us by sharing their signature recipes. These easy-to-master dishes can be made in your own kitchen and cover all three meals of the day, plus there's a bonus dessert. They'll make sitting down to the table with family extra special during these stay-at-home days.Breakfast Brunch br
Get instant access to members-only products and hundreds of discounts, a free second membership, and a subscription to AARP the Magazine.Extra-Creamy Cheese Grits
From Chef Ouita Michel, Holly Hill Inn, Midway, Kentucky Extra cream? Cheese? Yes, please! A 2020 James Beard semifinalist for outstanding restaurateur and a guest judge on Bravo's Top Chef, Michel has made this rich and delicious side dish in the same pot, the same way, every week for the past 20 years. “They are the backbone of our Saturday and Sunday brunch, perfect with our Kentucky-proud pork chops and pork roast,” she says. “We have served them at the James Beard House twice and at many special dinners. These grits are always a hit.” Here's how to make them for your own weekend brunch. This recipe serves four. Ingredients2 cups water2 cups milk2 teaspoons salt, or more to taste1 cup stone-ground white grits2 cups grated sharp white cheddar cheese1/2 teaspoon cayenne pepper Chef's tip: For an extra-rich result, substitute heavy cream for milk. And, please, for the love of all things Southern, no instant grits, she says. 1. Bring water, milk and salt to a hard boil in a heavy 2- to 4-quart pot with a lid. 2. Add grits, reduce heat and stir until they come back to a simmer and the starch begins to develop. Cover the grits and lower the heat as low as possible. Cook for about 30 to 40 minutes. Check them occasionally to make sure they don't scorch on the bottom, but don't stir too frequently. 3. Remove from heat. Add the cheese and cayenne, and taste for salt. Courtesy of The Ivy Hotel
Ricotta Pancakes
From Executive Chef Mark Levy, The Ivy Hotel, Baltimore Nothing says stay in your PJs a little longer like quarantine and pancakes, and the latter don't get better than Levy's. “Our ricotta pancakes are unique in texture and flavor, but also feel quite elegant to eat and add a nice elevated touch for a family brunch,” says Levy. “It's truly a VIP pancake.” Levy and the hotel usually offer this signature breakfast item only to overnight guests, but these trying times call for a little rule-breaking. For the first time, they're sharing the recipe. It makes 8 to 10 pancakes. Ingredients 1 cup ricotta cheese1 cup all-purpose flour1/2 teaspoon baking powder1-1/2 tablespoons granulated sugar1/4 teaspoon fine salt3/4 cup milk (not nonfat)2 large eggs, separated1/2 teaspoon vanilla extractButter, for cooking 1. If your ricotta has a lot of liquid, set it in a fine mesh strainer to drain off the excess about 30 minutes before you start cooking. 2. Whisk together flour, baking powder, sugar and salt in a small bowl. 3. Combine ricotta, milk, egg yolks and vanilla in a separate, larger mixing bowl. 4. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. 5. Beat the egg whites with a handheld electric mixer until stiff. Alternatively, whisk them by hand. Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula. 6. Heat a griddle over medium-high heat. Melt a small bit of butter on the griddle, just enough to coat the surface, then use a 1/3-cup measure to scoop batter for each pancake onto the hot griddle. 7. Cook the pancakes until the undersides are golden and you see a few bubbles popping through the top. Flip the pancakes and cook until golden. 8. Serve immediately, with maple syrup, berry preserves or your topping of choice. Joanne WeirLunch
Entertainment $3 off popcorn and soft drink combos See more Entertainment offers > Ingredients 2 tablespoons extra virgin olive oil2 ounces of bacon, cut into 3/4-inch pieces1 small red onion, mincedPinch of crushed red pepper1 clove of garlic, minced1/4 cup dry white wine2 1/2 cups canned Italian plum tomatoes, peeled, seeded and chopped4 large eggsKosher salt and freshly ground black pepper1/4 cup finely grated Parmigiano cheeseToasted bread or focaccia 1. Preheat an oven to 400°F. 2. Warm the olive oil in a medium frying pan over medium-high heat and add the bacon. Cook, stirring occasionally, until very light golden, about 3 minutes. 3. Add the minced onion and crushed red pepper and cook until the onion pieces are soft, about 7 minutes. 4. Add the garlic and cook 1 minute. 5. Add the white wine and reduce by half. 6. Add the tomatoes and simmer until the sauce thickens slightly, about 10 minutes. 7. Transfer sauce to an ovenproof baking dish, or cast-iron pan. Make 4 indentations in the sauce. Break the eggs, one at a time into a small bowl, and with the spoon, add 1 egg into each indentation. 8. Place on the top shelf of the oven and cook until the whites of the eggs are firm but the yolks are still runny, about 7 to 10 minutes, or until desired doneness. 9. Season the eggs with salt and pepper. 10. Sprinkle the cheese atop the eggs and serve immediately. The Roof at Ponce City MarketPatty Melt
From Culinary Director/Chef Jonathan McDowell, 9 Mile Station, Atlanta Located on the rooftop of Ponce City Market in Atlanta's historic Old Fourth Ward, 9 Mile Station gets its name from the Nine Mile Circle Ride, a streetcar that traveled the area more than 100 years ago. It's a perfect spot to serve this dish, an American diner classic. You can make it at home using your preferred bread and cheese, or stick to McDowell's version with buttery grilled marble rye and melted Fontina cheese. “This recipe is super easy to make and you can challenge your family members to make different variations and get creative,” he says. This recipe makes one delicious sandwich.Ingredients 2 tablespoons of butter2 slices rye bread2 tablespoons garlic aioli2 slices Fontina cheese1 8-ounce ground beef pattySalt and fine ground black pepper2 tablespoons caramelized onions 1. Melt a tablespoon of butter on a griddle. Add 2 slices of rye bread. Spread 1 tablespoon of garlic aioli on each and divide Fontina cheese evenly between slices, in the center, leaving a 1/4-inch gap around the edges. 2. Cook until golden brown, crisp and the cheese is melted. 3. Season the patty on both sides with salt and pepper, then pat it flat to be wider than the bread. 4. Melt 1 tablespoon butter on the griddle and add patty. Cook without moving until dark brown crust forms on the outside, about 1-1/2 minutes. Flip burger and cook on other side without moving until crust develops, about 1-1/2 minutes. Cook to medium. 5. Assemble sandwich, topping the patty with the onions. Slice in half and serve immediately. Zack Bent