reckon being stuck on a desert island . OK , now imagine that on this desert island , you ’re given unlimited food for thought , but it has to beone individual dish , everlastingly . For Homer Simpson , it’sclearly donuts(in hell on earth ) . For me , it’sfalafel . What ’s the one dish you ’ll never get sick of ?
We asked a grouping of America ’s best chefs , and they testified that it ’s everything from okra to pizza pie to roast volaille – at the very least , reading this will give you some inspiration for what to make for dinner party tonight . Unless you ’re stranded on an island . In which case : coconut tree and sand it is !
BLT
" I could feed bacon every day and never get sick of it . If I have to place to a cup of tea ( I ’m recite ' bacon ' is not a pure dish antenna , although I beg to differ ) , I could take down a classic bacon-lettuce-tomato sandwich every single day and never be upset about it . Delicious , thick - cut , smoky , crispy bacon , a juicy tomato slice , and lettuce leaves on Texas pledge with mayo – that ’s just about the good affair imaginable . It can be consumed for breakfast , lunch , or dinner . I could even add up an egg once in a while to tot up another property for breakfast . I suppose I love what I ’m give birth for lunch now . " –Hosea Rosenberg , Blackbelly Market(Boulder , CO )
Gumbo
" A dish I could never get sick of eating every day is gumbo . Breakfast , lunch , or dinner party , a right bowl of chicken andouille or seafood gumbo soil . " –Emeril Lagasse , Delmonico Steakhouse(Las Vegas , NV )
Roasted chicken
" I love roast Gallus gallus . I could eat poulet rôti with pommes frites , super - fleeceable spinach plant , tomatoes Provençal , and lots of garlic clove tree every daylight . I would have the leftovers with a lot of roast vegetables en salade at luncheon . " –Daniel Boulud , db Brasserie(Las Vegas , NV )
Tuna salad
" funnily enough , I ’d have to say tuna salad with dill pickles and peperoncini . It ’s my go - to any time of day , bite or meal . Something about the slimly fishy flavor of the tuna combine with the brininess of the pickle and tart spice of the peperoncini hits the spot for me . In fact , I had that at 8 am today for breakfast . " –Sean Olnowich , Bounce Sporting Club(New York , NY )
Dosa
" It is one of the large gems of India and it imposes its will on your sense of taste buds like the Sword of Damocles give ear above your head . " –Justin Cucci , Ophelia ’s Electric Soapbox(Denver , CO )
Cobia tartare
" Cobia tartare from chef Alex Chang . It isright across the streetand I exhaust it three to four times a calendar week . It ’s so well done that I could never get sick of it . “–John Kunkel , Yardbird Southern Table & Bar(Miami , FL )
Ravioli
" I love a really good homemade ravioli dish . It was one of my best-loved dishes grow up and it ’s still my best-loved stunner today – with a glass of Cabernet Sauvignon of course ! " –Fabio Viviani , Bar Siena(Chicago , IL )
Braised pork shoulder
" My dad used to make a braise pork shoulder with kabocha squash , long bean plant , and a fair amount of fish sauce . It ’s a dish from the Northern Philippines . My dad used to originate the green groceries that he used for this dish in our backyard , so every time I eat it I ’m reminded of working in the garden with him . " –Michael Neflas , BOA Steakhouse(Santa Monica , CA )
Nabe
" Nabe is a Japanese hot - wad veg and kernel dish that is a staple fibre at our business firm every wintertime . It ’s typically cooked on a portable gas range of mountains correctly at the table and is fun for party . The ravisher starts off by tot vegetables and mushrooms and cooking them through . The looker of nabe is that you could add anything you require , and you could use an off - the - rack soup foundation from a Nipponese market . Our preferred base is a spicy kimchee flavor .
" We usually cook slice daikon , cabbage , Nipponese mushroom , and whatever else we might have on deal . The daikon , in particular , is delicious in this context . When the vegetable are quick , everyone can grasp in , and , at the same time , start up the meat percentage of the ravisher . unremarkably thin sliced pork barrel loin is cooked crank shabu - style , and is deplete decent aside after a few seconds in the boiling soup . If you wind up all the veg , you may keep adding them as long as you need to keep eating . In the meantime , there ’s no rush to get through the nabe . It ’s a social and conversational dish to be share among friends or family . " –Hiroko Nakamura , Shiba Ramen(Emeryville , CA )
Oxtail
" The dearest that give-up the ghost into fix oxtail – these braised gifts from the culinary God – is epical . The meat is robust with feel and leaves you with a Chapstick - alike gloss on your lips . I could surely enjoy oxtail every daytime and never get nauseated of it . To prepare it , I just pan sear and slowly braise with mirepoix , tomato library paste , red-faced wine , port wine , and a bouquet of herb . " –Micah Waltz , Andiron Steak & Sea(Las Vegas , NV )
Bánh mì
" I could never , ever get sick of a upstanding bánh mì . Spicy . Herbaceous . Crunchy . Salty . The perfect meal for breakfast , lunch , or dinner party . " –Jason Dady , Two Bros BBQ Market(San Antonio , TX )
Cacio e pepe
" Cacio due east pepe is one of my preferent puff food for thought . maturate up in an Italian immigrant family , I ’m used to having at least a side dish of pasta every Clarence Day . When I get a bowl of perfect cacio e pepe , I ’d have no problem eating that every twenty-four hour period ! " –Michael Ferraro , Delicatessen(New York , NY )
Pizza
" Pizza is something I can never get macabre of , and do eat almost every daylight ! Pizza can be eaten for breakfast , lunch , and dinner party , and is luscious any sentence of yr . In the winter , I enjoy a hearty pizza top with meat , such as savoury soppressata , and I love to grill pizzas in the summertime . My favorite grilled pizza pie is one with gelt for a fun , flavorful wrench . It ’s the perfect summertime entertaining dish . " –Laurent Tourondel , L’Amico(New York , NY )
Escovitch fish
" I ’d have escovitch fish with rice & beans . This is a dish I grew up on ; the flavors remind me of home and instantly enchant me back to Jamaica . " –Cardel Reid , The Signature Room(Chicago , IL )
Cantonese steamed fish
" I could corrode Cantonese steamed fish with choy sum and white rice and never get disturbed of it ! When I lived in Hong Kong , I practically ate that dish every day . So sweet , awesome flavors . It ’s light-colored , white , reasonably healthy with great grain , and it ’s so prosperous to make ! I ’m operate to go make one right now ! –Troy Guard , Lucky Cat(Denver , CO )
Tubatini pasta with lentils
" The No . 1 dish I can eat every day and never get sick of is tubatini pasta with lentils . Cook down the Lens culinaris with cultivated carrot , cultivated celery , Allium cepa , garlic , tomato , and fresh herbs until flaccid and tender with chicken stock . Then fix the pasta al dente and toss together with the lentil ' porridge . ' contribute some grated Parmigiano - Reggiano cheese , violent chili fleck , and extra - virgin olive oil on top – it ’s like a taste of heaven in every spoonful . It has been my favorite dish for over 50 age – it remind me of my puerility and has all good memory . The smell are acute , but the dish is so light it can be use up anytime for dejeuner , dinner , recent night , or whenever ! " –Ralph Scamardella , LAVO(Las Vegas , NV )
Tacos
" With a intimately endless combination of heart , seafood , and vegetables , plus topping and different salsas , you could eat them for a year and not have the same one doubly . Throw in unlike regional styles from Mexico , and they are even more exciting . " –Russell Shearer , JW Marriott(Chicago , IL )
Grilled cheese
" I can ( and do ) exhaust high mallow day by day – sometimes it ’s a slice of my Word ’s older cheddar , other times it ’s epicure , stinky French cheese , or small - batch - crafted Cowgirl Creamery from Point Reyes , CA . My beloved of cheese means I invariably feed it in many forms – from hot beauty to soup , salad , and desserts . My go - to simple , day-to-day dish is grill cheese . I lead off with some swell kale and habituate almost any sort of tall mallow . Considering all the unlike varieties of pelf and cheeseflower , I do n’t know how I could ever get demented of something this effective ! " –Kim Canteenwalla , Honey Salt(Las Vegas , NV )
Cheeseburgers
" I never get tired of eating cheeseburger . It does n’t weigh if I make them or if I go out with my son Wyett to eat them . Five Guysis one of my favorite Warren E. Burger as well as theVortexin Atlanta , the home of the Cardiac Burger . I deplete probably three beefburger a calendar week ! Not Cardiac Burgers though – I might have cardiac arrest if I did that ! " –Garrett Pittler , City Winery(Nashville , TN )
Larb
" Larb is a smasher from Laos . I never outwear of eating this compounding of rice , calcium hydrate juice , Pisces the Fishes sauce , padaek , naked as a jaybird onion , and cilantro with ground meat . I worked with a Laotian cook when I was in Las Vegas ; he made a version for fellowship meal with rabbit scrap , and my backtalk always salivate when I think about it ! " –Chris Starkus , Urban Farmer(Portland , OR )
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