Chefs share recipes to make daddy for breakfast, lunch or dinner this Father’s Day

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Celebrate the father figure in your life with a delicious, chef-approved dish that any father will devour.

From breakfast in bed to appetizers and dinner, inspired by these chefs’ own family recipes, here are some easy ideas for cooking this Father’s Day.

Chef Elisa Marshall, Maman: Brandy Brioche French Toast with Espresso Mascarpone

Brandy French toast with whipped espresso mascarpone.

Linda Xiao

“All dads love to eat and sleep, so the best way to start Father’s Day is a beautiful and delicious breakfast in bed – prepared in part by the kids!” the Maman founder and cookbook author told “Good Morning America.” “The Brandy Brioche French Toast is a delicious, indulgent recipe that uses two of Dad’s favorites — espresso powder and brandy — to kick it up a notch.”

Serves: 4


8 large eggs

2 cups (480 ml) whole milk

1 cup (240 ml) heavy cream

3/4 cup (150 g) sugar

1/4 cup (60 ml) brandy, such as St-Rémy Cognac

2 tablespoons pure vanilla extract

1 large day-old uncut brioche (about 450 g)

For the espresso mascarpone

2 1/2 cups (600 g) mascarpone

2 tablespoons maple syrup

1/4 teaspoon fine sea salt

1/4 cup (15 g) instant espresso powder

1 tablespoon warm water

3 tablespoons sunflower oil portion

2 bananas, sliced ​​(optional)

Finely ground coffee (optional)

Maple syrup, warmed

Travel directions

To make the French toast: Beat the eggs in a large bowl. Add the milk, cream, sugar, brandy and vanilla and beat until well blended. Spread a thin layer of the mixture on the bottom of a 9 × 13-inch (23 × 33 cm) baking dish.

Cut off the ends of the brioche (save for another use), then cut the bread crosswise into slices about 5cm thick – you should have 5 or 6 slices. Dip each slice in the batter, flip them over so they’re completely covered, then arrange them evenly side by side in the baking dish. Pour any remaining batter over the brioche. Cover the baking dish tightly with plastic wrap and refrigerate for at least 6 hours or overnight.

For the espresso mascarpone: In a medium bowl, combine the mascarpone, maple syrup, and salt and whisk until completely combined.

In a small bowl, whisk the instant espresso powder with the warm water until completely dissolved. Add to the mascarpone mixture and beat until fully blended and an even, light brown color. Refrigerate until use.

About 1 hour before serving, remove the French toast from the refrigerator and let it come to room temperature. Set the oven to 200°F (100°C) to keep the French toast warm.

Heat 1 tablespoon of sunflower oil in a large non-stick frying pan over medium heat. When the oil is shimmering, reduce the heat to medium-low and add 2 slices of brioche. Place a heavy pan directly on top of the brioche to press it into the pan. Bake until golden brown on the bottom, about 6 minutes, then flip the slices and cook the other side in the same way until golden brown all over, 6 minutes more. Keep the French toast warm in the oven while you continue cooking, using 1 tablespoon of sunflower oil for each batch.

To serve: Arrange each slice of French toast on a plate and sprinkle generously with the espresso mascarpone. Sprinkle with banana slices and finely ground coffee, if desired. Serve with warm maple syrup.

Tips: Instead of instant espresso powder, you can use regular instant coffee, preferably a dark roast, but you’ll need to add a little extra to approach the rich, roasted taste of espresso. Store the espresso mascarpone refrigerated for up to 5 days in an airtight container

Reprinted with permission from Maman: The Cookbook by Elisa Marshall and Benjamin Sormonte with Lauren Salkeld. Copyright 2021. Photos by Linda Xiao. Published by Clarkson Potter, a print of Penguin Random House.

Chef Sal Lamboglia, Cafe Spaghetti: Ricotta Crostini

PHOTO: A ricotta crostini with hazelnuts and rosemary.

A ricotta crostini with hazelnuts and rosemary.

Sal Lamboglia

“My father always told me that if I was going to cook for a living, I had to make sure I did it with all my heart. Something I will never forget,” Lamboglia said of his favorite piece of advice from his father, Tony, who also cook.

Lamboglia also recalled “good memories of making tiramisu” with his father. “I was always so excited to learn all the ingredients and make it myself,” he said.

Now he’s serving Tony’s tried-and-true dessert at his new Carroll Gardens hotspot.

Serves: 2


2 slices of Italian bread

1/2 cup ground hazelnuts

1 cup ricotta

1/4 cup heavy cream

2 sprigs of rosemary

1 tablespoon Maldon Sea Salt – crispy sea salt

1 teaspoon black pepper

1/2 cup truffle honey

Travel directions

Toast your hazelnuts in foamy butter until golden brown. To reserve.

Saute rosemary in extra virgin olive oil until crispy and dark colored. To reserve.

Beat the ricotta with the cream and salt until it is light and airy.

Toast the bread in an oven at 350 degrees for a few minutes until nicely toasted.

Spread the ricotta evenly over the bread.

Sprinkle with salt and pepper, chopped hazelnuts and rosemary. Finish with truffle honey and enjoy!

Chef John Manion, El Che Steakhouse & Bar: Tenderloin with Tio’s Chimichurri

PHOTO: Tenderloin with chimichurri sauce.

Tenderloin with chimichurri sauce.

Che Steakhouse & Bar

As a child, Manion’s family moved from the suburbs of Detroit to Sao Paulo, Brazil. Manion said he found comfort in a dish he once ordered from his father.

“My father and I were sitting at a table by the pool for some lunch. I didn’t know what to order, so my father gave us a steak sandwich each,” the chef recalls. “It arrived quickly with little fanfare, so I had no idea my world was about to change.”

“A perfectly toasted Italian sandwich was slathered with aioli (new to me),” he continued. Crispy, cold, crisp lettuce held up beautiful beefsteak tomatoes, the likes of which I had never seen. And the beef. Tenderloin, cold and pink, seasoned perfectly with salt and pepper and topped with a healthy amount of what I would learn to be known as chimichurri “One of the world’s best spices. After I took a bite, I watched my father take a sip of an ice cold beer and knew everything was going to be okay.”

Manion said some of his “earliest food memories are going to churrascarias in Sao Paulo on Sunday nights for family dinners with expats.”

“My dad and I used to go to the open kitchen to look at the plates and skewers of meat cooked over wood and charcoal, while he held me up so I could admire the view,” Manion said. “That smell of beef fat dripping into living fire has never left me and is a big reason why I do what I do, and I cherish the fact that he was able to see this dream come true.”

“Whole tenderloin will always remind me of holiday dinners with my dad. He was quite adamant that Christmas dinner deserved a roast, and tenderloin was his absolute favorite. Paired with chimichurri inspired by our time in South America, this will always be a reminder I from my father.”


1 whole tenderloin, skinned and wrapped in a roast (Pro tip: ask your butcher to trim and bind a whole tenderloin for you)

Salt and cracked black pepper

Extra virgin olive oil

For Tio’s Chimichurric

3 cups flat-leaf parsley leaves (about 3 bunches), very finely chopped (no stems!!)

6 cloves garlic, very finely chopped

1 1/2 teaspoons finely chopped fresh oregano leaves

1/4 cup distilled white vinegar

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

3/4 teaspoon dried red pepper flakes

1 bay leaf

3/4 cup extra virgin olive oil

Travel directions

Preheat your oven to 475 degrees.

For the chimichurri: In a medium airtight container, stir together the parsley, garlic, oregano, vinegar, salt, black pepper, bay leaf, and red pepper flakes. Stir in the olive oil, cover and refrigerate the chimichurri sauce overnight. “When I need time, I throw everything in the food processor and pulse it a few times instead of all that fine chopping,” the chef told me.

Rub liberally with kosher salt and black pepper and massage with some good quality olive oil.

Place the tenderloin on a roasting rack and roast for 20-25 minutes to an internal temperature of 120-25 for medium-rare. Remove, cover with chimichurri and let rest covered for 10 minutes.

Cut and enjoy.

Recipe reprinted courtesy of El Che Steakhouse & Bar.

PHOTO: Pork with potatoes and vegetables.

Pork with potatoes and vegetables.

Bailey McGuire

Chef Noah Zamler, The Press Room: Pork Porterhouse with Romesco

“My father died when I was 11. I remember making him breakfast every Father’s Day,” Zamler said. “We used to make pancakes, protein scramblers and bread from the leftover pizza dough we would make for his birthday a week earlier. He taught me how to make soup and understood that the best part of cooking is enjoying the food with the people you love. “


Pork Porterhouse, Pork Chop or Loin Cut

Fingerling Potatoes

For the Romesco:

3 red peppers

1 plum tomato

1/2 cup toasted breadcrumbs

1/2 cup toasted hazelnuts

1/2 cup evoo

6 cloves roasted garlic

1 dried guajillo pepper

1 dried chili de arbol

1 dried ancho pepper

2 tablespoons sherry vinegar

2 tablespoons pomegranate molasses (or honey)

Travel directions

Roast the peppers and plum tomatoes and set aside to cool. soak dried chiles in hot water for 1 hour, then combine remaining ingredients in a food processor and blend until smooth.

Boil the mashed potatoes in salted water until soft. Finely chop rosemary, garlic, shallot and thyme and toss the potatoes with the herbs.

In a saucepan over high heat, sear the pork porterhouse on both sides until golden brown, about 1 minute on each side. Lightly mash the fingerling potatoes and add to the pan with whole scallions, and cook for 5-10 minutes, 5 minutes for medium, 10 for well done.

Serve alongside the romesco and enjoy!