Create a free account to access exclusive content, play games, solve puzzles, test your pop-culture knowledge and receive special offers.Already have an account? Login
There’s nothing better than celebrating Father’s Day with a tasty meal! Even though celebrity chefs such as Jet Tila and Buddy Valastro should arguably be staying out of the kitchen on Sunday, June 16, these cooks love to whip up decadent meals with their kids in honor of the annual celebration and shared a handful of their favorite holiday dishes with Us Weekly.
For Tila, who has appeared on Iron Chef America and travels frequently, any weekend is a chance to spend time with his son and daughter. “I love making breakfast with the kids. It’s a chance to give my wife the mornings off and hang out with them,” he tells Us. “They will sous chef for me and we’ll make pancakes, eggs and bacon.”
The blueberry-ricotta pancakes, which are easy to throw together, give everyone a chance to roll up their sleeves and get cooking. “My son and I start the batter, my daughter helps whips egg whites, then we all take turns dotting and flipping the pancakes,” Tila explains.
Kim Kardashian is a woman of her word! Back in April 2019, the Keeping Up With the Kardashians star announced a major change to her diet. Per a post on her Instagram Stories, the KKW Beauty founder declared: “I am eating all plant-based when I am home.” The reality star made the bold statement alongside […]
For the Cake Boss himself, Father’s Day is actually an occasion where his wife, Lisa Valastro, reigns supreme in the kitchen. “She’s an incredible cook!” Buddy boasts. In fact, her dishes are so tasty that the reality star looks forward to her Father’s Day spread for weeks. “She always makes sure to include her amazing eggplant Parmesan for me because she knows I can’t resist having more than one helping.”
Scroll down to see more meals celeb chefs will be cooking (and eating!) this Father’s Day:
Credit: Getty Images (3)
Buddy Valastro, Jet Tila and Other Celebrity Chefs Share Their Favorite Father's Day Recipes to Make With Their Kids
There’s nothing better than celebrating Father’s Day with a tasty meal! Even though celebrity chefs such as Jet Tila and Buddy Valastro should arguably be staying out of the kitchen on Sunday, June 16, these cooks love to whip up decadent meals with their kids in honor of the annual celebration and shared a handful of their favorite holiday dishes with Us Weekly.
For Tila, who has appeared on Iron Chef America and travels frequently, any weekend is a chance to spend time with his son and daughter. “I love making breakfast with the kids. It’s a chance to give my wife the mornings off and hang out with them,” he tells Us. “They will sous chef for me and we’ll make pancakes, eggs and bacon.”
The blueberry-ricotta pancakes, which are easy to throw together, give everyone a chance to roll up their sleeves and get cooking. “My son and I start the batter, my daughter helps whips egg whites, then we all take turns dotting and flipping the pancakes,” Tila explains.
[ami-related id="1530643" url="https://usmagazine-develop.go-vip.co/food/pictures/kim-kardashians-plant-based-meals-photos/" title="All of Kim Kardashian's Plant-Based Meals" target="" showsubt="false" thumb="false" imgsrc="https://usmagazine-develop.go-vip.co/wp-content/uploads/2019/05/Kim-Kardashians-Plant-Based-Meals-promo.jpg"]
For the Cake Boss himself, Father’s Day is actually an occasion where his wife, Lisa Valastro, reigns supreme in the kitchen. “She’s an incredible cook!” Buddy boasts. In fact, her dishes are so tasty that the reality star looks forward to her Father’s Day spread for weeks. “She always makes sure to include her amazing eggplant Parmesan for me because she knows I can't resist having more than one helping.”
Scroll down to see more meals celeb chefs will be cooking (and eating!) this Father’s Day:
Credit: Getty Images (3)
Buddy Valastro, Jet Tila and Other Celebrity Chefs Share Their Favorite Father's Day Recipes to Make With Their Kids
There’s nothing better than celebrating Father’s Day with a tasty meal! Even though celebrity chefs such as Jet Tila and Buddy Valastro should arguably be staying out of the kitchen on Sunday, June 16, these cooks love to whip up decadent meals with their kids in honor of the annual celebration and shared a handful of their favorite holiday dishes with Us Weekly.
For Tila, who has appeared on Iron Chef America and travels frequently, any weekend is a chance to spend time with his son and daughter. “I love making breakfast with the kids. It’s a chance to give my wife the mornings off and hang out with them,” he tells Us. “They will sous chef for me and we’ll make pancakes, eggs and bacon.”
The blueberry-ricotta pancakes, which are easy to throw together, give everyone a chance to roll up their sleeves and get cooking. “My son and I start the batter, my daughter helps whips egg whites, then we all take turns dotting and flipping the pancakes,” Tila explains.
[ami-related id="1530643" url="https://usmagazine-develop.go-vip.co/food/pictures/kim-kardashians-plant-based-meals-photos/" title="All of Kim Kardashian's Plant-Based Meals" target="" showsubt="false" thumb="false" imgsrc="https://usmagazine-develop.go-vip.co/wp-content/uploads/2019/05/Kim-Kardashians-Plant-Based-Meals-promo.jpg"]
For the Cake Boss himself, Father’s Day is actually an occasion where his wife, Lisa Valastro, reigns supreme in the kitchen. “She’s an incredible cook!” Buddy boasts. In fact, her dishes are so tasty that the reality star looks forward to her Father’s Day spread for weeks. “She always makes sure to include her amazing eggplant Parmesan for me because she knows I can't resist having more than one helping.”
Scroll down to see more meals celeb chefs will be cooking (and eating!) this Father’s Day:
Credit: Buddy V's Ristorante
Lisa Valastro’s Eggplant Parmagina
This decadent dish, which is available at Buddy V's Ristorante, comes from “incredible cook” Lisa Valastro and is one of Buddy’s favorites. “Every Father's Day [Lisa] makes an out-of-this-world spread of food that I look forward to for weeks and weeks leading up to that special Sunday. She always makes sure to include her amazing Eggplant Parmesan for me because she knows I can't resist having more than one helping.”
To Buddy, part of the magic of the dish is that it's “so simple,” yet “unbelievably delicious.”
Makes 6 servings
INGREDIENTS: • 2 medium to large eggplants, about 1 1/2 pounds each, peeled • 2 cups breadcrumbs • 6 large eggs • 3/4 cup, plus 2 tbsp finely grated Parmigiano-Reggiano • 1 cup all-purpose flour • 2 to 3 cups olive oil, for frying, plus more for greasing the baking dish • 3 cups marinara sauce • 12 oz. fresh mozzarella cheese, cut into about 12 to 14 1/4-inch thick slices • Kosher salt, to taste
INSTRUCTIONS: 1. Cut the eggplant crosswise into 1/4-inch thick rounds. You will have about 20 pieces.
2. Put the slices in a colander, salt liberally, toss and let rest in the sink for one hour to draw out the bitterness and excess moisture.
3. Rinse slices briefly under cold running water, turning to expose all of the eggplant to the water.
4. Drain and remove the slices from the colander. Pat dry with paper towels.
5. Position a rack in the center of the oven. Preheat to 375 degrees.
6. Arrange a wire rack over a baking sheet. Line a large plate or platter with paper towels.
7. Put the breadcrumbs in a wide, shallow bowl. Put the eggs in another bowl with 1/2 cup of Parmigiano-Reggiano and whisk. Put the flour in a third bowl.
8. Working with one eggplant slice at a time, coat the slices in the flour, then the eggs and then breadcrumbs. As they are prepared, set them in a single layer on the wire rack.
9. Heat a wide, deep, heavy skillet over medium-high heat. Pour in oil to a depth of 1/4 inch, and heat until a few breadcrumbs added to the oil sizzle and brown.
10. Carefully add the eggplant to the oil in batches, without crowding and fry until golden brown on both sides (two to three minutes per side), turning the slices with tongs when the first side is browned. As they are done, use the tongs to transfer them to the power-towel-lined plate and season immediately with salt. Repeat until all eggplant slices are fried, drained and seasoned.
11. When the slices are cool enough to handle, lightly oil a shallow glass or ceramic 9-inch by 13-inch by 2-inch baking dish. Ladle a few tablespoons of the marinara sauce onto the dish and use the back of the ladle to spread it and coat the bottom of the dish.
12. Arrange the eggplant slices in a overlapping fashion in baking dish. Spread two tablespoons of the Parmigiano-Reggiano over them and ladle more sauce over the cheese. Cover with a layer of mozzarella. Repeat with another layer of eggplant, two more tablespoons of Parmigiano-Reggiano, sauce and mozzarella and finish with the final two tablespoons of Parmigiano-Reggiano.
13. Bake until the cheese is hot and bubbling and the dish is hot throughout, 20 to 30 minutes. Let rest 10 minutes before slicing and serving.
Credit: Chef Sheldon Simeon
Sheldon Simeon’s Chow Fun
The Top Chef alum now runs a pair of restaurants – Tin Roof and Lineage – in Hawaii, which is why he likes to stick with a local, easy dish on Father’s Day. “Chow Fun is a simple, classic Chinese Hawaiian dish of stir fried thick noodles with flavored fatty pork and sesame,” he explains. “My eldest daughter, Chloe, can prep and cook the whole dish start to finish on her own.”
Makes 3-4 servings
INGREDIENTS:
• 1 tbsp canola oil • 1/2 pound lb. ground pork • 2 oz ham, julienned • 1 tsp ginger, minced • 2 cloves garlic, minced • 1 12-oz package of chow fun noodles • 1 tbsp soy sauce • 1 tbsp oyster sauce • 1 tsp Hondashi • 1 tbsp sesame oil • 3, 1-inch green onion stalks • 4 oz bean sprouts • Black Pepper, to taste • 1 tsp sesame seeds, toasted
INSTRUCTIONS:
1. Heat canola oil in a skillet or wok on medium heat.
2. Add ground pork and ham and stir fry until lightly browned. Add ginger and garlic. Stir fry until fragrant.
3. Remove everything from the pan and set aside on a plate.
4. Return pan to heat, add chow fun noodles and season with soy sauce, oyster sauce, Hondashi and sesame oil.
5. Toss until noodles are warmed through. Add cooked ground pork, bean sprouts and green onions. Toss until incorporated and season with black pepper.
6. Transfer noodles to serving platter and garnish with toasted sesame seeds.
Credit: Root & Bone; Jeff McInnis
Jeff McInnis’ Drunken Deviled Eggs with Pickled Beets & Root Chips
As the co-chef and co-owner of Root & Bone in New York City, McInnis, who works with wife and fellow Top Chef alum Janine Booth, knows a thing or two about throwing together a good dish on Father’s Day. When the holiday comes around, he likes to enlist his daughters’ help. “My daughter, Bryce, likes to help make deviled eggs. She really likes piping them and says it looks like Dr. Seuss hats,” the culinary professional tells Us. “Sunny is still really little and is good at mixing and licking the bowl when it comes to brownies and cookies.”
Makes 12 servings
INGREDIENTS:
For the pickled beets: • 1 medium beet • 2 cups, plus 2 tbsps red wine vinegar • 1 cup sugar • 1 1/2 tsps salt
For the root chips: • Canola oil for frying, as needed • 1 small sweet potato (about 4 oz.), peeled and thinly sliced • Salt, to taste
For the deviled eggs: • 6 eggs • Reserved beet pickle juice (see recipe above) • 1/4 cup mayonnaise • 1/2 tsp Dijon mustard • 1/2 tsp rice wine vinegar • 1/2 tsp ground turmeric • 1/8 tsp salt • Pinch of black pepper • Dash of Tabasco • 1 tbsp capers, lightly chopped • 1 tablespoon chives, chopped • 1 tablespoon dill, chopped • Fleur de sel or Maldon sea salt for garnish
INSTRUCTIONS:
1. Make the pickled beets: Preheat oven to 350 degrees. Place the beet on a small sheet pan and roast for one hour to one hour and 20 minutes, or until the beet is tender when pierced with a pairing knife. Allow the beet to cool to room temperature and peel off the skin. Place the peeled beet in a large bowl. Set aside.
2. In a saucepan, add the red wine vinegar, sugar and salt. Place over a medium flame and heat until the salt and sugar have dissolved. Pour this liquid over the cooked beet. Allow this to cool to room temperature, then cover and place in the refrigerator for at least 24 hours. The next day, remove the beet, reserving the pickling liquid. Small dice the pickled beet and set aside.
3. Make the root chips: In a large pot, heat the canola oil to 300 degrees, measuring the heat with a candy or deep-fry thermometer. Rinse the slices of sweet potato under cold water for two minutes to release excess starch. Dry very, very thoroughly and fry the slices in batches for two to five minutes, or until the chips are just beginning to brown and curl at the edges. Remove the chips and check for crispiness. If the chips are not crisp, return to the oil for another 20 to 30 seconds. Remove and season with salt. Set aside.
4. Make the deviled eggs: Fill a pot or a large saucepan with water and bring to a boil. Once boiling, add the eggs and boil for 10 minutes. Drain the eggs and immediately plunge into a bowl of cold water. Allow the eggs to sit in the cold water for five to 10 minutes to allow for easy peeling. Peel the eggs over lightly running water from the faucet.
5. Place the eggs in the reserved beet pickling liquid and let them sit for 15 minutes. Remove the eggs, rinse under cold water and dry very thoroughly. On the long side of each egg, shave off a piece of the egg, about 1/8-inch thick, so that the egg will lay flat when served. Cut each egg in half lengthwise and remove the yolks. Place the yolks in the bowl of a stand mixer. Set the hollowed out whites aside while you make the filling.
6. In the bowl with the yolks, add the mayonnaise, mustard, rice vinegar, turmeric, salt, pepper and Tabasco. Mix on low until well combined. Add the capers and chives and fold gently until incorporated. Spoon this mixture into a piping bag fitted with a large star tip and pipe into the hollowed out egg white shells. Garnish each egg with the diced pickled beets, sweet potato chip, dill and sea salt.
Credit: Fabio’s 30-Minute Italian
Fabio Viviani’s Fresh Ravioli with Ricotta and Roasted Spinach
“My son, Gage, was born in the fall of 2015, and since that day, my wife, Ashley, and I have changed our eating habits,” Viviani explains. “Eating with him is a priority, so I am always eager to get the meal on the table so we can have that family time.” When it comes time to whip up a meal for his clan, the chef loves to make homemade ravioli. “This is how it’s done in Italy,” he tells Us. “The whole family eats together.”
Makes 6 to 8 servings
INGREDIENTS:
For the pasta: • 2 egg yolks • 4 whole eggs • Pinch of salt • 1/2 tsp pepper • 1 tsp olive oil • 2 cups flour, plus extra on the side • 1 pound fresh pasta, cut into 2-inch squares (see recipe below) • 2 eggs, beaten • Flour, for dusting
For the filling: • 3 cups fresh spinach • 1/4 cup olive oil1 • 1/4 cup ricotta cheese • Salt and pepper, to taste
For the sauce: • 1/2 cup olive oil • 1/2 cup torn basi • 4 cloves garlic, minced • 4 Roma tomatoes, sliced thin • Salt and pepper, to taste • Grana Padano cheese, for garnish
INSTRUCTIONS:
1. Preheat oven to 400 degrees.
2. Make the pasta: Place the egg yolks and whole eggs in a food processor using the blade attachment. Add the salt, pepper and olive oil and pulse a few times.
3. Add half of the flour and pulse until the eggs absorb it and you have a semi-thick paste.
4. Add the rest of the flour and allow the blade to rotate continuously. When the dough is ready, you should see a ball-shaped mass of dough bouncing around the canister. If the dough is still too wet to the touch, add an extra tablespoon of flour. If it is a bit dry, add a little water. Take the pasta dough out and roll it flat. Cut it into 2-inch squares.
5. Bring a large pot of salted water to a boil. Spread the pasta on counter with a touch of flour underneath.
6. Set spinach onto a sheet tray and place it in the oven for 10 minutes. Remove and let cool slightly.
7. To make the filling: In a large bowl, mix together the spinach, olive oil and ricotta cheese and season with salt and pepper. (You can make this mixture a day in advance to help cut prep time.)
8. With a pastry brush, and working in small batches so that the egg doesn’t dry out, lightly brush the pasta squares with beaten eggs. Once all are brushed, spoon one tablespoon of filling in the middle of each square. Fold into a triangle and push out all the air with your fingers. Run your fingers along the edges ensuring that the ravioli is sealed. Repeat until raviolis are prepped.
9.To make the sauce: In a large pan on medium high heat, add olive oil, basil, garlic and tomatoes. Cook while stirring for five to seven minutes. Look for the tomato to break down completely to form a sauce. Adjust seasoning with salt and pepper. Turn off heat and set aside.
10. Drop the raviolis in the boiling water, six at a time. Cook each batch for two to three minutes, remove from the pot and place into the sauce with a touch of the pasta water. Repeat process until all ravioli are cooked. Serve a little sauce with each ravioli. Garnish with grated Grana Padano.
Credit: From Fabio’s 30-Minute Italian by Fabio Viviani; published by St. Martin’s Press. Copyright 2017 by Fabio Viviani. All Rights Reserved. Used with Permission.
Credit: Kim Canteenwalla (2)
Kim Canteenwalla’s Bucatini Carbonara
“My son, Cole, and I love spending time together at the house cooking, hanging out and watching sports,” says Canteenwalla, chef at Honey Salt in Las Vegas. The pair loves to make homemade pizza together on Father’s Day, as well as pasta carbonara. “We like using bucatini pasta because the noodles fill up with sauce during cooking, making every bite equally flavorful,” the chef notes.
Makes 3 to 4 servings
INGREDIENTS:
For the pancetta cream: • 4 strips of pancetta, diced • 4 quarts cream • 1 tbsp coarse black pepper
For the pasta: • 7 oz bucatini pasta • 2 tbsps pancetta cream (See recipe above) • 3 oz pasta water • 1/2 oz egg yolks • 2 oz Parmesan cheese • 1 cup heavy cream • 1/2 oz shredded Parmesan cheese • 1 tsp cracked black pepper • Salt, to taste • 1 tbsp breadcrumbs
INSTRUCTIONS:
1. Make the pancetta cream: In a large saute pan, cook pancetta over medium-high heat until crispy.
2. Add the cream and pepper and reduce heat to medium-low. Reduce cream about 1/3 of the way.
3. Remove from heat immediately and chill.
4. Bring a pot of water to a boil.
4. Heat pancetta cream in a saute pan. Place the pasta in pot of boiling water.
5. Once the pasta is slightly undercooked, strain it and set 3 ounces of pasta water aside.
6. Add the cream, pasta water and pasta to the pancetta pan. Toss in egg yolks, season with salt and pepper and 1/2 the Parmesan, and continue cooking until pasta is fully cooked.
7. Sprinkle the other half of the parmesan in the bottom of each pasta bowl, twirl the bucatini in the center of the bowl and top with Parmesan and breadcrumbs.
Credit: 101 Epic Dishes
Jet Tila’s Fluffy and Decadent Blueberry-Ricotta Pancakes
“I love making breakfast with the kids. I travel a lot but am home most weekends,” Tila tells Us. “They will sous chef for me and we’ll make pancakes, eggs and bacon. The chef says the pancake recipe below, which appears in his new cookbook, 101 Epic Dishes, is a Father’s Day fave. “It’s delicious and gives everyone a chance to get involved. My son and I start the batter, my daughter helps whips egg whites then we all take turns dotting and flipping the pancakes.”
Makes 4 servings
INGREDIENTS:
• 3 eggs, separated • 1 1/2 cups milk • 1/4 cup sugar • 1 tbsp pure vanilla extract • 2 cups all-purpose flour • 1 tsp baking powder • 1 1/2 tsp kosher salt • 3/4 cup ricotta cheese, drained in a coffee filter or fine sieve • 1/4 tsp cream of tartar (optional) • Pan spray, for the griddle • 1 pint fresh blueberries or 2 cups frozen blueberries, thawed • Pure maple syrup, for garnish • Unsalted butter, for garnish
INSTRUCTIONS:
1. In a large bowl, whisk the egg yolks with the milk, sugar and vanilla until well combined. Add the flour, baking powder and salt. Whisk until just combined — do not over mix; small flour lumps are fine. Gently fold in the ricotta cheese until just barely combined. Again, some ricotta clumps are fine.
2. In a separate bowl, using an electric mixer with the whisk attachment, beat the egg whites and cream of tartar (if using) at medium speed until frothy. Then, switch to high speed and beat until soft peaks form, four to six minutes. Gently fold the egg whites into the batter until just combined.
3. Heat a griddle over medium heat and give it a three-second spray with pan spray to coat. Dip a two-ounce (56 g) ladle into the batter and ladle onto the griddle. Be sure to leave enough space between the pancakes to get your spatula in there to flip. Cook over medium heat until the bottoms are golden brown and the pancakes are just beginning to set, one to two minutes.
4. Sprinkle each pancake with a few blueberries, pressing them in gently. Flip over and continue to cook until golden on the other side. Remove from the heat and repeat with the remaining batter. Serve with maple syrup and butter.
In order to view the gallery, please allow Manage Cookies