Michelle Vido is the chef and co-owner of Astoria’s Vesta and Pachanga Patterson, as well as Sunnyside’s Venturo.
Credit: Marcin JM
Michelle Vido
Her pick: Brussels sprouts
“I love how beautiful they look at the farmers market, still on the vine. I like them pan-crisped and tossed with parmesan cheese (like we serve at Vesta), or sliced thin, roasted, tossed with pasta and finished with pecan and sage gremolata. When served crispy, they’re nothing like your mom used to make (overboiled — that’s how my mother made them, anyway).
Jim Botsacos is the executive chef and partner at Molyvos and Abboccato.
Credit: Paul Johnson
Jim Botsacos
His pick: Butternut squash
“Butternut squash is adaptable to many cooking techniques — it can be roasted, steamed, baked, sautéed, just to name a few. At Molyvos, we create a butternut squash soup with thyme, honey and whipped yogurt. It starts with a base of slow cooked onions and green apples, lending just the right balance of sweet and tart, before adding the butternut squash. Then, we finish the soup with some thyme honey and thick Greek yogurt, which cuts down on the use of cream. It’s then pureed until velvety, creating a light yellow butternut color. This is a quick and easy soup for the home cook! For another easy dish, I recommend tossing the butternut squash with a little olive oil, salt and pepper, cinnamon and sugar, and then simply roasting it in the oven until lightly caramelized and tender.”
Charlie Palmer is celebrating 25 years at his Midtown flagship, Aureole.
Credit: Bill Milne
Charlie Palmer
His pick: Pumpkin
“Pumpkin is an ingredient that is easily translatable for everyone. At home, I’d suggest a pumpkin soup: Serve it hot with some crispy bacon, a dollop of creme fraiche and some country bread. At Aureole I like to make pumpkin risotto with lobster, toasted pumpkin seeds, wild watercress and shaved pecorino.”
Phet Schwader is the executive chef and partner of the newly opened Laotian restaurant Khe-Yo.
Credit: Provided
Phet Schwader
His pick: Black kale
“Most people only use it for salads or steamed as a side, but it is a great alternative to lettuce wraps. It adds a dimension to the flavor and texture of lettuce wrap-style dishes.”
Michael Psilakis is the chef/owner of Kefi, FISHTAG and MP Taverna.
Credit: Andre Baranowski
Michael Psilakis
His pick: Cinnamon
“Mediterranean and Greek cooks use it in savory applications. When you take cinnamon and add to braising and stews, and other hearty dishes, it adds a layer of flavor that always inspires a surprise yet is still recognizable. It can be used in any dish that requires long cooking in a liquid, but don’t use too much (one or two cinnamon sticks depending on how much meat is being cooked). Start off with a Bolognese or ragu sauce and then move up to more gamey dishes. Some ideas are rabbit with tomatoes and cinnamon or a cauliflower stew with tomatoes and cinnamon.”
