Late Night Snack Party
Instead of tomato juice, Philippe Gouze uses frozen cubes of yellow-tomato juice for his riff on Bloody Marys. He purees the cubes with aromatic Thai basil and homemade jalapeño vodka.
© Cedric Angeles
Yucca, sometimes called cassava, is a starchy root that grows in very warm climates and makes supercrunchy chips. To remove the tough outer skin, use a sharp, heavy knife rather than a peeler.
© Anna Williams
his spectacular torta (Mexican sandwich) is Kogi chef Roy Choi's gift to Los Angeles's late-night partiers. The over-the-top combination of fried eggs, spinach, pork belly and roasted jalapeños is a little Mexican and a little Asian—a uniquely Choi hybrid.
© Pernille Pederson
Spike Mendelsohn stuffs burritos with scrambled eggs (lightened with egg whites), feta, turkey bacon and spinach.
© Cedric Angeles
Chiles Rellenos with Corn-and-Okra Succotash
Tim Love scoops succotash into poblanos, then grills the chiles rellenos in a cast-iron pot for smokiness.
© Anna Williams
Grilled Green Bean Salad with Lentil Vinaigrette
Most cooks boil, steam or sauté green beans, but grilling them gives them a delicious char that's superb with the lentils, pancetta and baked tomatoes in this salad.
© Anna Williams
Inspired by her grandmother, who used up bread "until the dear end," Italian master Lidia Bastianich of NYC's Felidia turns leftover loaves into creamy, nutty parfaits.
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