Chefs Share Their Favorite Recipes to Try at Home

In light of the Coronavirus outbreak, we want to help keep spirits high among those who are self-isolating, as well as amplify the voices of those whose jobs have been directly impacted by COVID-19.

This week, we’re highlighting chefs from around the country. We encourage you to learn about the Restaurant Workers' Community Foundation and donate to their relief fund if you’re able.

There are only so many variations of cereal and milk we can eat while social distancing. Why not use this time to step up your cooking game?

We asked chefs — both professional and aspiring — to send us their most mouth-watering recipes. Get creative and try 'em all:

Chef Drew’s Carbonara

Drew Smith is a chef, food blogger, and creator of @iamcooking


  • 300g of thick spaghetti 
  • 5 quarts of water
  • 1 tbsp of kosher or fine sea salt
  • Freshly cracked black pepper 
  • 2 large eggs, 1 egg yoke
  • 2 Oz of grated pecorino cheese
  • 300g of guancile, pancetta, or thick cut bacon
  • 1 cup of pasta water.


  1. Bring water to a boil over high heat and season with salt.
  2. Cut bacon into 1/2 in pieces, and proceed to cook in a large skillet over medium-high heat until fat is rendered and the pieces are slightly crispy.
  3. Add spaghetti to the boiling water and cook as instructed on pasta box for Al dente doneness. Reserve one cup of the pasta water.
  4. In a medium size bowl combine eggs, egg yoke, pecorino, and a generous amount black pepper and mix until it has a yellow sauce like consistency.
  5. Use a paper towel to absorb any unwanted fat from the pan with the bacon, then start to toss in the cooked spaghetti.
  6. Add the egg and cheese mixture and a little pasta water then continue to toss the pasta. The heat from the spaghetti and the cooling skillet will be enough to emulsify a creamy texture.
  7. Serve on a plate and garnish with black pepper and pecorino, enjoy!

Chef Dennis’s Salmon Cakes

Dennis K. Littley is the founder of Ask Chef Dennis, a site for food and travel lovers.


  • 14-16 ounces of fresh salmon I used Pacific wild caught Sockeye
  • 3/4 cup diced onion sweet or red is preferable
  • 1/2 cup diced roasted red peppers or raw red peppers
  • 1/4 cup finely chopped Italian parsley
  • 1/2 cup seasoned bread crumbs more if needed
  • 1 teaspoon old bay seasoning
  • 2 tablespoons mayonnaise
  • 1 tablespoon dijon mustard
  • 1 large egg
  • squeeze of fresh lemon
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot sauce
  • olive oil to saute salmon cakes

Remoulade Sauce

  • 1/2 cup mayonnaise
  • 1 tablespoon dijon mustard
  • 2 tablespoons chili sauce optional
  • 1/4 teaspoon hot sauce
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 2 scallions chopped
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped green olive
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon capers chopped


  1. Preheat the oven to 350 degrees
  2. place salmon skin side down on a baking dish. Brush salmon with olive oil ( do not salt salmon). Add a little water to the pan and roast salmon for 12-14 minutes. Salmon should be just barely cooked, so it stays moist.
  3. Remove from the oven and allow it to cool for about 10 minutes then cover and chill until salmon is completely cooled.
  4. When salmon has completely cooled, flake the pieces into a small bowl, add in chopped onion, roasted red pepper, and chopped parsley. Gently mix and return to the refrigerator until needed.
  5. In another bowl add mayonnaise, mustard, old bay, lemon, Worcestershire, hot sauce and egg. Mix ingredients together until well blended. This is the imperial style sauce that you will use as a binder.
  6. Add imperial sauce and bread crumbs to salmon mixture and mix together until well blended. Try not to break up the salmon too much. (if the mixture looks too wet you can add little additional bread crumbs)
  7. Cover mixture and chill in the refrigerator for 30 minutes. Shape into salmon cakes.
  8. Dredge salmon cakes in breadcrumbs.
  9. heat frying pan, add olive oil and gently place the salmon cake into saute pan and cook on both sides (about 3-4 minutes) until they are a nice golden brown and serve with your favorite sides.

Remoulade Sauce

  1. Mix all the ingredients together and allow to sit for an hour or longer to build the flavors.

Chef Gregg's 20-Minute Ricotta Gnocchi

Gregory Marsicano is a chef at Kyu in Miami, Florida. You can follow him on @chef_greggmarsi on Instagram.


  • 1 1/2 cups (one 15-ounce container) whole milk ricotta cheese
  • 3 egg yolks
  • 1 cup (about 4 ounces) ‘00’ flour or all-purpose flour*
  • 3/4 cup (about 1 ounce) freshly-grated Parmesan
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly-cracked black pepper


  1. Drain the ricotta: I learned this trick from Serious Eats. Instead of waiting 30 minutes for your ricotta to drain through a strainer, simply sandwich it between a few paper towels (sort of like how you drain tofu) and gently press so that the paper towels soak up the excess moisture.
  2. Mix your dough ingredients. Stir the drained ricotta and eggs together, then mix in the flour, parmesan cheese, salt and pepper until combined.
  3. Roll out and cut the dough.  Shape the dough into a round disk with your hands, then transfer it to a lightly-floured cutting board and sprinkle the dough with lightly with flour.  
  4. Using a knife or a bench scraper, cut the dough into eight even pie wedges.  Then using your hands, gently roll out each wedge out into an even log, approximately 3/4-inch wide.  
  5. Cut each log into individual bite-sized little gnocchi squares.  Lightly dust the gnocchi with flour once more and give them a quick toss so that they are all lightly coated with flour.  (This will help prevent them from sticking together.)
  6. Boil the gnocchi. Carefully transfer them to your pot of boiling water.  
  7. Then once they float — usually after about 30-60 seconds — they’re ready to go! Serve immediately.

Chef Cor's Vegetarian Eggplant Caponata

Corinne Brown is the founder and owner of Fitness Incentive in Babylon, New York.


  • 1 large eggplant 1-1 ½ lbs
  • 3-4 sweet onions
  • 4-6 mixed bell peppers (red, yellow, orange)
  • 1-2 tablespoons olive oil
  • sea salt
  • black pepper
  • ¼ cup capers


  1. Cut all veggies into even pieces about 1×1 and place on a cooking sheet.
  2. Add the salt, pepper and olive oil. Place the sheet in the oven and bake at 375 degrees, tossing the eggplant mixture every 20-30 min for approximately 2 hours.
  3. Approximately 20-30 minutes before completion add the capers. When you’re finished baking most of liquid in your pan should be gone.
  4. Serve with your favorite protein, as a vegetarian side dish, or even as a dip.

Chef Lisa's Famous "Eggs for Breakfast, Lunch and Dinner"

Lisa Fox is the host of Around the Beach, an online video show in Speonk, New York


  • Two eggs (or more if you're hungry!)
  • One red onion
  • Cheese (any kind)
  • Avocado if desired


  1. Slice one red onion. Sauté in olive oil until they are soft and caramelized. Set aside.
  2. Scramble two eggs. Take a portion of the onions and scramble till you have your desired texture of eggs. Add any kind of cheese you like. Feel free to get creative!
  3. Serve either on a plate or a wrap.

Read More

How to Travel Amid Coronavirus, According to a Scientist
How to Travel Amid Coronavirus, According to a Scientist
Dr. Tara C. Smith is an infectious disease epid...
Read More
How to Monsoon-Proof Your Luggage
How to Monsoon-Proof Your Luggage
Jeff Abella is the co-founder and CEO of Moka O...
Read More
Ann Shoket on the Importance of Packing a Backup Outfit
Ann Shoket on the Importance of Packing a Backup Outfit
Ann Shoket is the former editor-in-chief of Sev...
Read More