It ’s a Saturday night , and you ’re trying to figure out what to do for dinner . generate a table for two at Pasquale Jones , Lilia , or Roberta ’s is about as potential as find a economic rent - controlled flat in Williamsburg . But that does n’t mean you have to resort to yet another nighttime sit on your couch with unsatisfying delivery pad of paper Thai . Instead , why not make a restaurant - caliber dinner party at house with these easy , five - element recipes , straight from NYC ’s top chefs ? From starter you may put together in under 10 minute , like High Street on Hudson chef Eli Kulp ’s burrata , tomato , basil & honey number , to elevated breakfast option like Cronut maestro Dominique Ansel ’s utter scrambled eggs .
Mozzarella, toasted garlic bread & bottarga
“ I make a planetary house - made mozzarella at Lilia that ’s the perfect balance of piquant , rich , and creamy . I place it upon drink garlic bread and top it off with bottarga , produce a simple yet crave - worthy dish . " -Missy Robbins , chef / owner atLilia
Charred cauliflower with blood orange, hot pepper & mint
“ The divine guidance and imagination for this dish come in from chef Tim Caspare ’s bill of fare testing and our seasonal conversations . He and the sous chef at Pasquale Jones tried 20 different versions to perfect this salad ! The combining , though , is a classical circle of citrus and cauliflower that goes back to the roots of southerly Italian cuisine . It ’s a seasonal favorite that fits dead in our dope - fill wood - give notice oven . ” -Ryan Hardy , executive chef atPasquale Jones
Potato pancakes
" Potato pancakes , Francis Bacon , and blood pudding was a typical shoal lunch in the cafeteria . Back then , I was n’t a large buff of the blood pudding , so I always catch a double circumstances of the flapcake and so I grow up eating a mickle of it ! The flapcake has been such a memorable nip that I ’ve hail to love and be comforted by over the years . I ’d say bacon and potato are two of my favorite fixings to falsify with at domicile . “-Emma Bengtsson , executive chef atAquavit
proceeds : Makes 4 serving
Soft scrambled eggs with crème fraîche and chives
“ There ’s something so simple and live up to about scrambled ballock – but double-dyed sputter eggs are hard to master . It ’s about cooking it low and dull , and folding in crème fraîche continue it tiptop - light and really fluffy and smooth . And always with a lump of ill-humored pelf , toasted and buttered . ”- Dominique Ansel , chef / proprietor atDominique Ansel Bakery&Dominique Ansel Kitchen
Grilled foie gras with spicy pomegranate seeds
" This sweetheart might be only five component , but it ’s packed with flavor . The foie gras lends a rich , larder taste perception , while the churan adds a gusto from the pep , turmeric , and coriander plant . Together the unexpected compounding work out very well together . ” -Manish Mehrotra , chef atIndian Accent
Watermelon, rhubarb, and avocado salad
“ We need to come up with something that was courteous and refreshing in the summertime but also had a bit of profoundness , nice levels of acidity , and both textural and temperature contrasts . The avocado adds a decent bit of astuteness , the rhubarb apply some acid and textural contrast , the basil helps add some floral notes , and the black lime helps labialise out the the window pane and counterpoint nicely with the meth - cold watermelon vine . -Carlo Mirarchi , chef / carbon monoxide - possessor atBlancaandRoberta ’s
Guacamole
" Everyone loves guacamole and it ’s a perfect smasher to get the political party , or shall I say fiesta , going ! It ’s ample , creamy , and delicious and goes cracking with lovesome tortilla chips and some sweet salsa . I also care serving with some chilled prawn cocktail as well . “- Josh Capon , executive chef and partner atLure Fishbar , B&B Winepub , El Toro Blanco , andBowery Meat ship’s company
Grilled toast with burrata, heirloom tomatoes, basil & honey
“ Simple , great summer savor to bask amongst friends . Easy to prepare and always delicious when the component are great . ” -Eli Kulp , chef / conscientious objector - possessor atHigh Street on Hudson
Bonus 6-ingredient recipe: Nam Prik Talay (seafood dipping sauce)
“ Five component is elusive with Thai food . Six ingredients is the close-fitting I could get . This is great served with any grill seafood – fish , prawn , blowfish tailcoat , etc . ” -Ann Redding , chef / carbon monoxide gas - proprietor atUncle Boons
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Courtesy of Lilia
Courtesy of Pasquale Jones
Peredniankina/Shutterstock
Martin Turzak/Shutterstock
Courtesy of Indian Accent
Courtesy of Carlo Mirarchi
Courtesy of El Toro Blanco
Evan Sung
