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The One Dish You Should Know How to Cook

Barbecue Chicken

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"Barbecue chicken with homemade sauce and nice crispy skin that's charred on the outside is a great man-food dish to have in your repertoire. If I come over and you made barbecue sauce, even if it's not good, that effort—come on, it's going to be delicious." –Chris Santos, Beauty and Essex, New York City

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Spaghetti Carbonara

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"It's a technique dish. You just need bacon, egg, onion, and pasta. If you can learn how to make it right, it's transcendent." –Marco Canora, Hearth and Terroir Wine Bar, New York City

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Marinated Strip Loin

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"Miso marinated strip loin with a coriander pesto and a little micro cilantro is actually quite simple. All you do is marinate your steak in miso, garlic, sugar, and sesame oil, throw it on the grill, and garnish." –Anthony Ricco, The Spice Market, New York City

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Coddled Eggs

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"People always underestimate an egg, and I think they're magnificent. Create a great egg dish like coddled eggs, which is steaming an egg in a ramekin or a cup." –Douglas Rodriguez, De Rodriguez Cuba, Miami

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Fruity Salads

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"Use citrus fruit like blood oranges and grapefruit in salads." –Joey Campanero, Little Owl, New York City

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Pasta and Red Wine

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"There's nothing that goes better together than a bottle of red wine and a quick bowl of pasta. A man may fall in love with you." –Marc Murphy, Benchmarc by Marc Murphy, New York City

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Braise

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"Any of the wonderful braises of northern Italy, such as a veal shank, a beef shank, or a roasted chicken thigh. You build flavors in the beginning, let it boil away as you prep for your guests to come, and then can focus on entertaining when they arrive instead of cooking." –Jonathan Sawyers, Greenhouse Tavern, Cleveland

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Risotto

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"You can generally garnish risotto with anything. There are endless possibilities with this dish." –Terrance Brennan, Artisanal Bistro, New York City

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Roasted Chicken

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"It's not really that complicated to roast a chicken. It's pretty much set it and forget it. You just have to monitor it to get that delicious meat." –Phillipe Moussade, ilili, New York City

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