Can chefs create recipes simple enough for home cooks?

Join our summer cook-along with “Chef That!” —video demos, recipes, plus cooking tips and tricks from 23 chefs and cookbook authors.

July 26, 2025 10:11 AM PT

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Here is the challenge we set out for the chefs of some of our favorite restaurants: Come up with a recipe that demonstrates chef skills and creativity but is still simple enough for an average home cook to make.

That’s not necessarily easy for chefs with regular access to specialty ingredients, a team of prep cooks and dishwashers to do the chopping and cleanup, plus years of training that enable them to handle complex kitchen tasks with ease. But with a little persistence we were able to get some of L.A.’s best chefs plus a few others to answer the call. You can watch the results in our ongoing “Chef That!” video series — as in chef that grilled cheese sandwich or date night pasta or ice cream sundae.

Collected here are some of the best summertime recipes from our “Chef That!” series along with tips we learned when the chefs cooked for us in The Times Test Kitchen. Sang Yoon of Helms Bakery and Father’s Office, for instance, shows us the best way to peel a jammy egg. Andrew and Michelle Muñoz of Moo’s Craft Barbecue show us how to make ribs with outdoor smoker flavor in a home oven. Vespertine and Meteora chef Jordan Kahn gives us advice on brining meat. Dave Beran, chef of Seline and Pasjoli, shows us the best way to caramelize onions. And Anajak Thai’s Justin Pichetrungsi shares the secret ingredient that makes his fried food so good.

We also gain insights into how chefs bring restaurant touches to classic recipes. Kismet chefs Sara Kramer and Sarah Hymanson use pickles to add a pop of acidity to a cheesy dip. For macaroni and cheese pie, Bridgetown Roti’s Rashida Holmes changes up the noodles, cheeses and spices. 88 Club’s Mei Lin uses not only cilantro leaves but the blossoms and stems in her cold mung bean noodles. And chefs Brian Bornemann of Crudo e Nudo and Brian Dunsmoor make the case that shrimp stock should be a home cook staple.

These recipes — for ceviche, sandwiches, noodles, ribs and luscious desserts — will not only make your summer entertaining easier, they show off the best of restaurant and home cooking.

—Laurie Ochoa

Cook-along chef demos

Watch this space for more chef and cookbook author video demos this summer from Andrew and Michelle Muñoz of Moo’s Craft Barbecue, Sang Yoon from Father’s Office and Helm’s Bakery, 88 Club’s Mei Lin and more.