Pasta dishes are the runaway favorites for quick meals among local chefs. Read the full list for some great weeknight dinner ideas.
Pesto in the summertime with fresh-picked basil. —Mindy Ware, Pastry Chef, Jean-Robert’s Table
Fried egg sandwich with avocado and hot sauce. —Julie Francis, Chef/Owner, Nectar
Pesto. Especially in summer. —Jean-Francois Flechet, Owner, Taste of Belgium
Scrambled eggs with truffles! —David Falk, Chef/Owner, Boca
Penne pasta, garlic, can of white beans, tuna in a can, and a good olive oil —Jean-Robert de Cavel, Chef/Owner, Jean-Robert’s Table
Mi Goi (Instant Noodles) Deluxe: We aren’t in undergrad anymore but we still love our instant noodles. Our brand of choice is either “Mi Mama” or “Kung-Fu.” What makes it deluxe is that we season the broth to taste, poach an egg, and serve it in a bowl with shredded lettuce and bean sprouts. Then we garnish it with diced green onions and cilantro with a squeeze of lime. You can class it up by putting in a few shrimp, but usually just some sliced hot dog will suffice. —Duy Nguyen, David Le & Bao Nguyen, Eaters / Co-Owners, Pho Lang Thang
Five minutes? Cream cheese frosting on pretzel rods. —Megan Ketover, Pastry Chef, Orchids at Palm Court
Good salami on warm Blue Oven baguette with pasture butter smeared all over it. —Todd Hudson, Owner/Executive Chef, The Wildflower Cafe
Fresh avocado salad with sliced zucchini. —Shawn McCoy, Chef/Wife’s Favorite Employee, Brown Dog Cafe
A quick carbonara, carpaccio —Matthew Buschle, Chef Owner, Virgils Café
Leftovers with poached egg on ANYTHING! —David Cook, Chef Proprietor, Daveed’s-Dine On In!
Popcorn —Stephen Williams, Chef/Owner, Bouquet Restaurant and Wine Bar
Microwave a corn tortilla filled with cheese and whatever else in is the refrigerator or a bowl of cereal. —Todd Kelly, Executive Chef, Orchids at Palm Court
Spaghetti aglio e olio—“with garlic & olive oil” —Jeremy Luers, Chef, Enoteca Emilia
Grilled cheese..any way I can get it. —Dave Taylor, Chef/Partner, La Poste
Fresh pasta (bought) with olive oil, garlic, and fresh herbs. —Jose Salazar, Executive Chef, The Palace
I have a great flourless chocolate cake that has just three ingredients. That’s one of my go-to items when I’m in a jam. —Russ Wheeler, Pastry Chef, The Palace
Spaghetti aglio, olio, e peperoncino. In English, spaghetti, garlic, oil and red pepper flakes. —Cristian Pietoso, Managing Partner/Chef, Via Vite
Grilled cheese with tomatoes. —Daniel Wright, Chef/Owner, Senate & Abigail Street
Cacio e Pepe. Cheese, pepper, salt, pasta and some of the pasta water. Simple but absolutely divine. —Jared Wayne, Chef/Owner, A Tavola
Grilled vegetables (zucchini, delicata squash, eggplant, peppers, and roma tomatoes) with burrata cheese, balsamic vinegar, and herb oil. Lots of crusty bread on the side. —Joanne Drilling, Culinary Editor, Edible Ohio Valley Magazine
New Orleans–Style BBQ shrimp —Jackson Rouse, Executive Chef, SmoQ
Pantry pasta: saute garlic, onions, anchovy paste (just a bit), chili flakes. Add drained tuna, capers, one can tomatoes. Toss with cooked pasta, drizzle with olive oil. Serve. Everything for this recipe can always be found in my pantry! —Renee Schuler, Chef/Owner, Eat Well Celebrations and Feasts
Grilled cheese —Owen Maass, Executive Chef, Cumin
Omlette of any kind —Robert L. Collins, former Chef de Cuisine, Jean-Robert’s Table
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