New York City Chef Recipes Made Easy

By Food & Wine
Updated May 24, 2017
From David Chang's vibrant sugar snaps and snow peas to Jean-Georges Vongerichten's grilled beef-tenderloin skewers, New York City chefs reveal their simplest recipes.
Start Slideshow

1 of 10

Crispy Monkfish with Capers

Credit: Photo © Frances Janisch
Go to Recipe

This is Daniel Boulud’s take on Wiener schnitzel, a breaded and fried veal cutlet. He lightens the dish by making it with thinly pounded monkfish fillets, breaded on only one side. He serves it with a mix of asparagus, zucchini and butternut squash.

Advertisement
Advertisement

2 of 10

Chopped Greek Salad

Go to Recipe

Michael Psilakis feels strongly about using dried Greek oregano to make this vinegary, feta-packed salad. Greek oregano, he claims, has a lovely floral fragrance that ordinary dried oregano doesn’t. Look for it at specialty food markets.

3 of 10

Grilled Beef-Tenderloin Skewers with Red-Miso Glaze

Go to Recipe

Addictively tangy and salty-sweet, these skewers by Jean-Georges Vongerichten are also delicious when made with chicken breast or pork tenderloin.

Advertisement

4 of 10

Chicken with Piquillos

Go to Recipe

Pilar Sanchez, an elderly home cook who lives in Asturias, taught Mario Batali and Mark Bittman how to make pollo casero, a luscious chicken in rich white wine and pepper sauce. When they asked where she buys her poultry, Sanchez told them to go to her yard and listen for the “singing in the field” from the chickens she raises.

5 of 10

Chicken and Okra Fricassee

Go to Recipe

“If you don’t stew it, you can’t eat it,” says Eric Ripert about cooking Brazil’s tough but flavorful chickens. Here, he lightens a traditional chicken stew with lemongrass and ginger.

6 of 10

Beet–and–Red Sorrel Salad with Pistachio

Go to Recipe

Sorrel is a leafy green that gives dishes a tart, almost sour flavor. For this salad, Paul Liebrandt likes using red ribbon sorrel—a European variety with bright green leaves and intense red veins—because it’s so pretty with the beets and because its tang is so nice with the nutty pistachio sauce.

Advertisement
Advertisement
Advertisement

7 of 10

Grilled Mackerel with Sicilian Caper-Tomato Salsa

Go to Recipe

“Give mackerel a chance,” begs Michael White. The Spanish fish he imports from Europe is grilled, which makes the skin enticingly crisp, then topped with a refreshing tomato-caper salsa.

8 of 10

Seared Scallops with Basil, Anchovy and Sweet Corn Pudding

Go to Recipe

The quality of the seafood is key in this lemony, piquant dish. April Bloomfield recommends seeking out day-boat scallops, caught by fishermen who return from a day at sea with supremely fresh scallops that haven’t been treated with any kind of preservative. Instead of being milky white, they’re almost coral-colored.

9 of 10

Chicken with Zucchini Salad

Go to Recipe

This simple dish by Psilakis uses lemony vinaigrette in two smart ways: as a quick marinade for chicken and as a dressing for crispy slices of zucchini and squash.

Advertisement
Advertisement
Advertisement

10 of 10

Sugar Snaps and Snow Peas with Grated Fresh Horseradish

Go to Recipe

Convenience-store wasabi-coated peas, a fiery, crunchy snack, inspired this vibrant summer dish from David Chang. Chang decided to echo the flavor of the peas by tossing some of his favorite crisp vegetables from the farmers’ market (including snow peas and sugar snaps) with fresh horseradish. Be sure to grate the horseradish at the very last minute, he advises, since it loses potency quickly as it sits.

Replay gallery

Share the Gallery

Up Next

By Food & Wine