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Alex Guarnaschelli, Gavin Kaysen The Chef Cooks at Home

Even professional chefs have their at-home cravings and go-to quick dishes, and in these posts, we find out what they are. Our contributors include New York's Alex Guarnaschelli and Gavin Kaysen, of the restaurants Butter and Café Boulud; and Julie and James Petrakis of the Ravenous Pig in Winter Park, Florida.

eggs omelette
The Perfect Omelette
Nov 9, 2009
I recently enjoyed a near-perfect omelette at Joan’s On Third in Los Angeles. Joan, a pupil of Dione Lucas, told me that moderate heat and the right proportions of water, eggs, salt, and a little patience are the keys to success. Continue... Continue...
Rabbit En Civet
Rabbit En Civet
Nov 2, 2009
Perfect for a crisp autumn night, this traditional French preparation for rabbit is hearty, infused with rich flavor, and beautifully simple. I use one of my favorite techniques—braising—which creates a dark, earthy sauce. Continue... Continue...
An Ode To Savoy Cabbage
An Ode To Savoy Cabbage
Oct 26, 2009
I love Savoy cabbage for its firm, hearty leaves and depth of flavor, which resembles the concentrated intensity of Brussels sprouts. Continue... Continue...
Quinces in the Fall
Quinces in the Fall
Oct 5, 2009
Every fall, I survey the bin of quinces next to the Empire apples at the farmers' market, and I vow that this will be the year I develop a relationship with the quirky fruit. Continue... Continue...
Zucchini Pickles
Zucchini Pickles
Sep 28, 2009
Zuni Café's zucchini pickles are a personal favorite of mine. I love that the pickle preparation involves two separate phases: infusing the zucchini with salt, and then with acidity and spice. Continue... Continue...
Pumpkin Salad
Pumpkin Salad
Sep 21, 2009
As the leaves outside start to darken and fall, the cool, bright flavors of summer begin to fade away. Though the departure of summer’s bounty is always a bit sad, it gives way to the more complex and soul-warming flavors of autumn. Continue... Continue...
The Chef Cooks at Home: Roast Chicken
The Chef Cooks at Home: Roast Chicken
Aug 31, 2009
Is there really anything more to say on the topic of roasted chicken? I definitely think so. Continue... Continue...
The Chef Cooks at Home: Boston Lettuce
The Chef Cooks at Home: Boston Lettuce
Aug 24, 2009
I find that the flavors of the greens we normally eat raw, like Boston lettuce, become so much more intense when cooked. Continue... Continue...
The Chef Cooks at Home: Peach Tarts
The Chef Cooks at Home: Peach Tarts
Aug 17, 2009
When I was a young boy growing up in Minnesota, I had a keen sense of the seasons. I could always close my eyes, breathe in the fresh air, and be able to tell you what season it was. Continue... Continue...
The Chef Cooks at Home: Easy Charcuterie
The Chef Cooks at Home: Easy Charcuterie
Aug 10, 2009
A favorite salumi that we always keep on hand is soppressata, a boldly spiced dry-cured meat. When making our own, we usually use crushed red pepper, clove, allspice, and ground ginger. Continue... Continue...