Inside the Homes of Chefs: The Comfort Foods They Love to Cook

While the hustle of a restaurant kitchen is often depicted in shows like The Bear, the culinary experiences of chefs at home tell a different story. When not under the pressure of service, these culinary creators indulge in comforting dishes that reflect their personal tastes and family needs. We reached out to several renowned chefs to discover what they whip up when they step away from the line.

Chef Beverly Kim, who co-owns Parachute and Anelya in Chicago, shares her fondness for a Korean breakfast staple: the toast sandwich. Inspired by her travels to South Korea, Kim appreciates the unique flavors of this dish, which combines American cheese and a vegetable-packed omelet. To save time on busy mornings, she suggests using pre-packaged coleslaw mix, allowing for a quick yet authentic meal.

Meanwhile, Julia Sherman, a chef based in New York City and author of Arty Parties, highlights the practicality of making buckwheat crepes. These nutritious pancakes, rich in fiber and low in glycemic index, are a favorite for breakfast and are easy to prepare. Sherman enjoys the earthy taste of buckwheat paired with butter, and she emphasizes the flexibility of the crepes, which can be filled with both savory or sweet ingredients.

For Claire Wadsworth and Nikki Hill, chefs from La Copine in Yucca Valley, CA, mussels hold a special place in their hearts. The couple recalls enjoying this dish during intimate moments before service, paired with a beet salad and sparkling wine. Their take on mussels, steamed with Pernod-infused butter, transports them back to those cherished memories, and they see it as a romantic dining experience, especially when enjoyed with crusty bread to soak up the broth.

Kwame Onwuachi, a chef and co-owner of Dōgon in Washington, DC, and Tatiana in New York City, offers a nostalgic twist on party snacks with his version of pigs in a blanket. He elevates this classic by using andouille sausage instead of regular hot dogs and pairs it with a homemade hot honey mustard for dipping. Onwuachi's casual approach to hosting includes serving these alongside chips and drinks, ensuring a delightful gathering without the fuss.

Lastly, James Martin, co-owner of Bocadillo Market in Chicago, admires the North African influences on Spanish desserts. His favorite is the flourless almond cake, Tarta de Santiago, which he prepares at home using a round cake pan. Martin enjoys letting the cake cool in the fridge to achieve the perfect texture, making it an ideal treat for any time of the day.

Source: www.bonappetit.com