Amazing Father's Day Recipes from Our Favorite Chefs (2024)

From Andrew Feinberg, coauthor of the new cookbook Franny's, named after his Brooklyn, NY, restaurant

Prep time: 15 minutes

Cooking time: 35 minutes

¾ cup extra-virgin olive oil

8 garlic cloves, smashed, peeled

1 tsp crushed red pepper flakes

2 cups tomato puree, preferably San Marzano

1 tsp kosher salt

1 pound bucatini, spaghetti, or rigatoni

¼ cup each chopped fresh basil, chopped fresh mint, and chopped fresh parsley

1 Tbsp unsalted butter

3 Tbsp grated Parmigiano-Reggiano cheese, plus more for serving

¼ tsp fresh cracked black pepper

In a large skillet or Dutch oven, heat oil over medium-high heat. Add garlic and cook until fragrant and golden, 2 to 3 minutes. Add red pepper and cook for 30 seconds more. Add tomato puree, season with salt, and cook until sauce has thickened, 10 to 12 minutes. Add 2 Tbsp water to pan; remove from heat. Bring a large pot of salted water to a boil. Cook pasta according to package instructions, until 2 minutes shy of being done. Drain, reserving ½ cup pasta water. Add cooked pasta to skillet with tomato sauce and toss with basil, mint, parsley, and butter. Cook over medium heat until pasta is just fully cooked, 1 to 2 minutes. Stir in Parmigiano-Reggiano and pepper, adding some pasta water if sauce seems dry. Divide pasta among 4 individual plates or bowls and top each with additional cheese.

Makes 4 man-size servings. Each serving: 898 cal, 78 g fat, 20 g protein, 99 g carb.

From Philip Krajeck, Rolf & Daughters, Nashville

Total time: 10 minutes

5 oz feta cheese, preferably sheep's milk, crumbled (1 cup)

1 small garlic clove, finely minced

2 Tbsp fresh lemon juice

2 Tbsp extra-virgin olive oil, plus more for serving

½ tsp chopped fresh oregano

¼ tsp crushed red pepper flakes

Using an electric or hand mixer, combine feta, garlic, and lemon juice. Whip on medium-high until feta breaks down and starts to become creamy, 2 to 3 minutes. With mixer running, add oil in a slow, steady stream until incorporated, 1 minute. Transfer mixture to a serving bowl, drizzle with a little more oil, and top with oregano and red pepper. Serve with bread (toasted pita or sliced baguette); crudite like carrots, celery, radishes, radicchio, tomatoes, snap peas, zucchini, or summer squash; olives; or tortilla or potato chips.

Makes 1 cup. Each (¼-cup) serving: 157 cal, 14 g fat, 5 g protein, 2 g carb.

From Linton Hopkins, Restaurant Eugene and Holeman & Finch Public House, Atlanta

Prep time: 25 minutes

Cooking time: 20 minutes

½ cup balsamic vinegar

2 slices thick-cut bacon, cut into ¼-inch pieces

2 sweet onions, such as Vidalia, sliced into 1-inch-thick rounds

3 Tbsp extra-virgin olive oil

Kosher salt, to taste

Ground black pepper, to taste

4 ripe peaches, pitted, cut into ¼-inch wedges

2 oz goat cheese, crumbled

Vinaigrette, (recipe follows)

In a small saucepan, bring balsamic to a simmer over medium-high heat. Reduce heat to medium-low and simmer until vinegar is slightly thickened and reduced by half, about 5 minutes. Remove from heat; set aside. Meanwhile, in a small frying pan, cook bacon over medium heat until golden but still chewy, about 6 minutes. Drain on paper towels. Heat a grill pan or a gas grill to medium-high heat. Clean and lightly oil pan or grates. Coat onion rounds with oil and season with salt and pepper, keeping rounds intact. Add onions to pan or grill and cook until they begin to char and soften, 6 to 8 minutes. Remove onions from grill and carefully separate rounds into rings. To serve, divide onions and peaches among 4 plates. Sprinkle bacon and goat cheese over top and drizzle with vinaigrette. Garnish with reduced balsamic and season with salt and pepper.

Vinaigrette

In a bowl, whisk 3 Tbsp orange juice and 1 Tbsp each lemon juice and sugar until sugar is dissolved. Add ½ cup extra-virgin olive oil, pouring in a slow, steady stream. Whisk in ¼ cup fresh parsley, chopped; 1 tsp fresh thyme, chopped; and ½ tsp kosher salt.

Makes 4 servings. Each serving: 532 cal, 42 g fat, 25 g protein, 33 g carb.

From Richard Blais, author of Try This at Home

Prep time: 40 minutes

Cooking time: 16 minutes

2 Tbsp canola oil, plus more for grill

2 boneless rib eye steaks, 1½ inch thick (about 2½ lb)

Kosher salt

Ground black pepper

Catalonian chimichurri, (recipe follows)

Heat a gas grill to medium-high, or prepare a medium-high fire on a charcoal grill. Clean and lightly oil grates. Season steaks liberally with salt and pepper, then brush with oil. Place steaks on hot grill and cook 8 minutes per side for medium-rare, then let rest 5 to 8 minutes. Slice steaks against the grain and serve with chimichurri sauce.

Catalonian chimichurri

1 small dried ancho chile pepper

⅓ cup roasted red bell peppers from a jar, rinsed

1 tomato, cored, seeded

1 clove garlic

2 Tbsp whole almonds, toasted

½ white onion, roughly chopped

¼ cup fresh parsley leaves, loosely packed

1½ tsp fresh oregano leaves

¼ cup extra-virgin olive oil

1 Tbsp sherry vinegar

¼ tsp each kosher salt and ground black pepper

Soak ancho chile in hot water until soft, about 30 minutes. Remove from water, seed, and stem. Add to the bowl of a food processor fitted with the metal blade. Add remaining ingredients to food processor and pulse until roughly chopped, about 10 to 12 pulses. Serve with grilled steak. Chimichurri can be stored airtight in refrigerator for up to 3 days.

Makes 4 servings. Each serving: 614 cal, 35 g fat, 61 g protein, 10 g carb.

From David Guas, Bayou Bakery Coffee Bar & Eatery, Arlington, VA

Prep time: 15 minutes

Cooking time: 1 hour and 25 minutes

Chilling time: 6 hours, or overnight

Crust

14 whole graham crackers, broken up

¼ cup sugar

¼ tsp kosher salt

6 Tbsp unsalted butter, melted

Filling

8 large egg yolks

1 Tbsp freshly grated lemon zest (from 2 lemons)

1¼ cups fresh lemon juice, strained (from 5 to 7 lemons)

2 (14-oz) cans sweetened condensed milk

Heat oven to 325°F. In the bowl of a food processor fitted with the metal blade, combine graham crackers, sugar, and salt. Pulse until crackers become semi-fine crumbs, about 8 pulses. Add butter and continue to pulse until butter is incorporated and mixture holds its shape when squeezed together, about 12 more pulses. Transfer mixture to a 9-inch springform pan. Using the bottom of a measuring cup, press crumb mixture tightly into bottom of pan and two thirds of the way up the side. Set aside on a rimmed baking sheet.

In a large bowl, whisk egg yolks and zest until pale, about 1 minute. In a medium bowl, whisk lemon juice and condensed milk until combined, then add to yolk mixture. Whisk until combined. Pour mixture into prepared crust. Bake until center jiggles slightly, about 25 minutes. Remove from oven and cool 1 hour on a wire rack. Then loosely cover pan with plastic wrap (be careful not to let plastic touch the top of the pie) and freeze at least 6 hours, up to overnight. To serve, remove pie from freezer and let sit 10 minutes at room temperature. Slice and serve.

Makes 8 servings. Each serving: 586 cal, 24 g fat, 12 g protein, 83 g carb.