The Recipes Chefs Cook At Home To Unwind (2024)

Didier Elena of Chef's Club by FOOD & WINE makes Riviera Roasted tomatoes.

"Tomatoes can be used as a fruit, vegetable or juice. I'm from Monaco and grew up on them as a simple, flavorful dish to eat at any temperature. I suggest them fresh and from a garden."

Elena slices his tomatoes and places them cut side up on a baking sheet and drizzles them with olive oil. He sprinkles garlic, sugar, salt, pepper parsley and bread crumbs on the slices and roasts them at 450 degrees for about 30 minutes. He then seasons the tomatoes with arugula, black olives, shaved parmesan, lemon zest, salt, pepper and some juice from the tomatoes. Simple and perfect.

Jonah Miller, chef and owner of Basque-inspired, New York restaurant Huertas makes pasta.

"PASTA! Comforting to eat and to cook. If I have some co*ckles or manila clams at the restaurant, I'll steal a few to make Vongole. I've always got some respectable anchovies and pecorino at home, so an anchovy sauce or cacio e pepe is always a distinct possibility." Get a Linguine Con Vongole recipe from The Wimpy Vegetarian via Food52 and a Spaghetti Cacio e Pepe recipe from John Kernick

Alain Ducasse, another fameous French chef, makes green asparagus with Parmesan shavings at home on his perfect weekend off. Get the Green Asparagus With Parmesan Shavings recipe from New York Magazine

Marcus Samuelsson of The Red Rooster makes a no-cook, preserved lemon co*cktail on his days off.

"Preserved Lemons. A staple in Moroccan flavor profiles, lemons get packed in salt, and develop a rich, interesting (and versatile) flavor. You’ll find them in tagines, but you can also add a bit of the lemon rind to pesto for a deeper flavor, or chop it up in a pasta dish or grain salad...But to keep on relaxing, try adding a bit of the brine to a co*cktail for a surprising addition of salt." Get the Preserved lemon co*cktail recipe from marcussamuelsson.com.

Chef Frank McMahon of the Brasserie Gigi in Charleston, SC likes making Indian-style chicken curry with Madras curry powder, served over basmati rice.

"It's one of those slow, relaxing dishes with the ingredients added bit by bit. I pair it with a nice Gewurtztraminer from Alsace and of course, sip some while cooking."Get a Cheap Creamy Chicken Curry recipe from Food52

Brad Farmerie, executive chef of New York restaurants like Public and Saxon + Parole and Napa restaurant The Thomas makes simple meals while he's trying to feed his family (he's a father of two.)

"I...am most relaxed doing simple rustic dishes and large presentations, or oven-to-table dishes, where everyone just gets to dive in and help themselves." These often include meals like shakshuka and whole split chicken grilled with salsa verde and vegetables. Get a shakshuka recipe from The New York Times.

Chef Michael Franey from Nitehawk Cinema likes to cook bucatini with cherry tomatoes, red onions, roasted garlic, basil, fresh mozzarella and extra virgin olive oil.

"The best way for me to relax while cooking on my days off is to do it with my girlfriend. I will pick her up from work and we will stop by the greenmarket in Union Square or just the grocery store near home, see what we like and go from there. Usually its some sort of very simple pasta with vegetables or protein, like bucatini with cherry tomatoes. The most important thing is that we are cooking everything together. We will open a bottle of wine, talk about our days, what's coming up, anything that we may have missed over the course of the week, making it less about the food and more about connecting through cooking." Get a Bucatini with pesto and cherry tomatoes recipe from Food52.