Home recipes from world-famous chefs These cooks are Justin Smiley, Jose Garces, DavidChen and Daniel Bulyu - known throughout the world, and for their biographies it's easier to follow with the globe in hand. Not surprisingly, their favorite homemade recipes are also collected from different parts of the world.


Bukatini Alamatriana Justin Smiley,the chef of the renowned New York restaurant II Buco Alimentari & Vineria, fell in love with Bukatini alamatriciana - a delightful combination of pasta with pancetta, tomatoes, fresh herbs and parmesan - six years ago in Rome. "The inhabitants of the Italian capital do not think themselves without this dish," says Justin. "Spend a pleasant evening in town with the best friends, and when you come home, put a bowl of such a paste - a nice thing." For 4-6 servings:

  • 2 tbsp. l. olive oil
  • 170 g pancetta or bacon
  • 2 dry Calabrian peppers (or
  • 1 tsp. flakes of red chili)
  • 4 finely grated garlic cloves
  • 1 liter of wiped tomatoes (trade winds)
  • 2 cups of cherry tomatoes
  • 1 tsp. Dry oregano 350 g of bucatini or spaghetti
  • 2 tsp. finely chopped basil, mint or oregano parmesan, sea salt and freshly ground black pepper to taste
  • In a medium-sized frying pan, heat the oil,pour the finely chopped pancetta and 3 minutes fry it until a light crunch. Add chili and garlic, warm up for 15 seconds. Pour half of the fat from the frying pan into a glass. Add the trade winds, cherry and oregano to the frying pan and cook for 3 minutes.
  • Cook the pasta to the aldente state in well-salted water, pour into a colander, transfer the paste into the sauce, pour the fat left, after 2 minutes, pour in the greens.
  • Serve with a pinch of black pepper and generously sprinkled with grated parmesan cheese.
  • Chowder soup with corn and corn


    Chowder with the movie and corn Jose Garces, the hostmore than a dozen restaurants in the States and the author of an outstanding cookbook "The Latin Road Note", by origin Ecuadorian, but grew up in Chicago. In the winter, the best salvation from the cold and damp there was a lokro - potato soup with cream, which was cooked for Jose Mom, so that his son regained strength after wrestling and football. "Until now, the taste of Locro has been transferring me to that time," chuckles Jose. Now he himself has children, and for them he came up with a healthier version of this soup - with a grain of kino and corn. Crispy potato straw makes the soup texture more interesting, and a hot sauce gives it a piquancy. For 4 servings:

    • 2 tbsp. vegetable oil for deep-frying
    • 1 small potato variety Rasset
    • 2 tbsp. l. unsalted butter
    • 1 tbsp. l. olive oil
    • 0.5 sweet onions
    • 4-6 cloves of garlic
    • 1 tsp. pasta aciote or annato
    • 1 tbsp. movies
    • 1, 5 tbsp. fresh or frozen corn kernels (approximately from the cobs)
    • 5 tbsp. vegetable broth
    • 1.5 tbsp. oily cream
    • 2 tbsp. l. chopped parsley
    • 2 tbsp. l. green onions
    • coarse salt
    • 100 g of smoked bacon, fried to a crunch and dried with a paper towel, avocado slices for decoration and a hot sauce (for example, Cholula brand) to taste
  • Preheat the vegetable oil in the cast ironcrackles, fry potato straws in portions to a golden-brown color (1-2 min. per serving), then lay it on a baking sheet covered with baking paper, let cool and season with salt.
  • After warming the cream and olive oil in a saucepan,fry the sliced ​​sweet onion and chopped garlic until transparent. Add the aciot paste, cook for another 5 minutes, pour in the film and corn, fry, stirring, for another 5 minutes until the corn blushes. Pour broth and cream, bring to a boil, reduce heat and cook for 45 minutes. without a lid, until the movie is boiled, and the volume of liquid does not decrease by a quarter.
  • Pickle, add parsley, onions, bacon and potato sticks (if desired, use it together with avocados for decoration) and serve in a pair with a spicy sauce.
  • Seeds with marinated meat


    Seeding with marinated meat David Chen - masterAsian fusion cuisine and co-owner of star-shaped noodle Momofuku - adores unusual solutions. But when it comes to Korean cabbage rolls from lettuce (they are called "syami"), he does not give a jot of the recipe from his childhood - and generously stuffs them with meat and spicy cabbage kimchi. Even an acute sweetish marinade based on apple juice is exactly the same as his mom did. "This dish perfectly combines family or friends at a common table," comments David. For 4-6 servings:

    • 2 tbsp. apple juice
    • 0.5 tbsp. light soy sauce
    • 0.5 bulbs
    • 5-6 cloves of garlic
    • 1 tsp. sesame oil
    • 1 tsp. freshly ground black pepper
    • 4 steaks from the diaphragm part of 200 g each

    For submission:

    • 2-3 cabbage of lettuce (remove the leaves, rinse and dry)
    • 4 tbsp. boiled round-grain rice or rice for sushi (from 2 items of dry cereals)
    • 1 tbsp. chopped in a kimchi cabbage blender
    • 1 tbsp. ginger-onion sauce
    • sea ​​salt to taste
  • Mix apple and soy sauces, thinlychopped onions and garlic, sesame oil and black pepper, pour the resulting marinade of steaks and put in a tightly closed container for a day in the fridge.
  • Remove the steaks from the marinade, wipe with a towel andcook on a charcoal grill or hot frying pan for 6-10 minutes. to an average degree of roasting, starting from flat sides (2 min.). Remove from heat and allow to "rest" for 5 minutes. on a platter.
  • Cut the meat obliquely into slices half a centimeter thick, wrap in salad leaves, adding a spoonful of boiled rice, mashed kimchi and sauce, salt and serve.
  • Ginger-onion sauce

    • 2.5 tbsp. cut onion feathers (with white part)
    • 0.5 tbsp. fresh crushed ginger
    • 0.5 tbsp. vegetable oil with a neutral taste (eg grape seed)
    • 0.5 tbsp. light soy sauce
    • 3/4 tsp wine vinegar
    • 3/4 tsp coarse salt

    Mix all ingredients in a bowl, remove the sample and, if necessary, saline. It is advisable to let the sauce steep for 15-20 minutes. In the refrigerator it can be stored for up to two days.

    Stewed lamb in provence


    Braised lamb in provence Daniel Bulyu,the owner of a three-Michelin-starred Daniel in New York and several other famous restaurants around the world, at his 19 was a simple cook in Provence. There he learned to cook scented lamb with fennel, orange, olives and spicy greens. Now he serves it on a cushion of corn porridge with baked garlic. It is convenient that all the ingredients can be folded into the pot in advance, put in the refrigerator for the night, and then simply put in the oven. "A hearty dish," Bulyu says, "but, since it's cooked on red wine and olive oil, it's not heavy. And the smell of what the house goes! "For 4-6 servings:

    • 1.5 kg of sheep's scapula or leg
    • 2 tsp. salt
    • 2 tsp. pepper espelet or cayenne 220 grams of cut bacon cubes
    • 1 fennel, cut into 8 pieces
    • 3 plum tomatoes, cut into quarters and peeled from seeds
    • 1 small peeled and thinly sliced ​​orange
    • 4 thinly sliced ​​garlic cloves
    • 7 small peeled potatoes of Yukon variety
    • 3 small carrots, sliced ​​in centimetric cubes
    • 1 medium-sized chopped bulb
    • 2 cut pieces of celery stalks
    • 0.5 tbsp. cut small black olives
    • 1.5 tbsp. pinot noir or similar red wine
    • 1.5 tbsp. chicken or veal broth
    • 1 sachet of spices (2 tablespoons fennel seeds, black peppercorns and coriander mixed and sewed in a gauze pouch)
    • 1 bouquet of garnishes (3 sprigs of basil, 1 bay leaf, 2 sprigs of thyme and 2 sprigs of rosemary tied with a thick string)
  • Lamb cut into cubes with a side of 2-3 cm,salt and pepper. Half of the lamb and half the brisket are placed in a five-liter pot, cover with half of the vegetables and orange slices, repeat: you will have two layers.
  • Pour all the wine and broth, put the bouquetgarnishes and spices, having doused them in a liquid. Close the lid and put on a grate in a preheated oven for 200 ° C for half an hour, then reduce the temperature to 140 ° C and cook for another 2.5 hours.
  • Remove from the oven, let stand for at least half an hour and serve on a table with corn porridge.
  • Corn cereal for 4 servings:

    • 1 head of garlic
    • 2 tsp. olive oil
    • 3 tbsp. milk 2 tbsp. water
    • 1/4 tbsp. corn flour
    • 2 tsp. Salt and freshly ground pepper to taste
  • Cut the head of garlic horizontally, oil, salt, pepper, wrap in foil and bake in the oven for 45-60 minutes at 180 ° C. Let cool and squeeze the garlic pulp into the saucepan.
  • Pour water and milk into the saucepan, bring to a boil, gradually pour the rump and cook, stirring constantly, for 10 minutes.
  • Season with oil, salt and pepper.
  • The material is provided by the magazine "InStyle"