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"No sous vide machine? No problem. Our chef friends\u2014all\u00A0&lt;a href=\"http://www.bonappetit.com/restaurants-travel/best-new-restaurants/slideshow/50-nominees-for-best-restaurant-in-america-2013/?slide=1\" target=\"_blank\"&gt;50 Best New Restaurant nominees&lt;/a&gt;\u2014reveal the quick, simple, and satisfying meals they love to cook at home and some tips for making them worthy of both a family and a restaurant menu.\r\n\r\n&lt;big&gt;Give It Extra Love&lt;/big&gt;\r\n\"&lt;strong&gt;Always make more so you have leftovers.&lt;/strong&gt; When I was growing\u00A0 up, my grandma would make spaghetti and fried chicken on Sundays. The best part about it was later that night: As I got older, we\u2019d go outside and have a couple of beers, and the thing I looked forward to more than anything was coming back in and eating cold spaghetti. I think it\u2019s every Italian kid\u2019s gluttonous dream.\u201D\u00A0&lt;em&gt;\u2014Chef &lt;strong&gt;Michael Hudman&lt;/strong&gt;, &lt;a href=\"http://www.hogandhominy.com/\" target=\"_blank\"&gt;Hog &amp;amp; Hominy&lt;/a&gt;&lt;/em&gt;\r\n\r\n&lt;big&gt;Keep It Crunchy\r\n&lt;/big&gt;\u201CJust a few ingredients can make an interesting salad,\u201D says &lt;a href=\"http://tabledc.com/\" target=\"_blank\"&gt;Table\u2019s&lt;/a&gt; &lt;strong&gt;Frederik de Pue&lt;/strong&gt;. For the chef\u2014and his two kids\u2014it\u2019s all about crunch. In this recipe, that comes from toasted baguette and superthin fennel slices. The logic\u2019s easily adaptable: Adding nuts, seeds, or crisp, thinly sliced veggies to your greens promises a simple salad that more than delivers. Paper-thin cr\u00EApes aren\u2019t so fussy. \u201CThey\u2019re almost simpler than pancakes,\u201D says pastry chef &lt;strong&gt;Megan Garrelts&lt;/strong&gt; of &lt;a href=\"http://www.ryekc.com/\" target=\"_blank\"&gt;Rye&lt;/a&gt; in Leawood, Kansas. As co-chefs at &lt;a href=\"http://www.hogandhominy.com/\" target=\"_blank\"&gt;Hog &amp;amp; Hominy&lt;/a&gt; in Memphis, &lt;strong&gt;Michael Hudman&lt;/strong&gt; and &lt;strong&gt;Andy Ticer&lt;/strong&gt; see each other daily, but the old friends still cook together on days off. \u201CAndy does the steak,\u201D says Hudman, \u201Cand I do the pasta.\u201D Typically steamed or saut\u00E9ed, fresh mustard greens are also great raw and simply dressed. \u201CI like the strength they give to salads,\u201D says chef &lt;strong&gt;Frederik de Pue&lt;/strong&gt;, of &lt;a href=\"http://tabledc.com/\" target=\"_blank\"&gt;Table&lt;/a&gt;, Washington, D.C. Feel free to play with different herbs in the chimichurri recipe\u2014that\u2019s what &lt;strong&gt;Michael and Patrick Sheerin&lt;/strong&gt; (brothers and co-chefs at &lt;a href=\"http://www.trenchermen.com/\" target=\"_blank\"&gt;Trenchermen&lt;/a&gt;, Chicago) have always done: \u201CWhen we were younger, our mom would buy lots of herbs, but she\u2019d never use them,\u201D says Michael. \u201CSo we\u2019d just blend them with garlic, oil, and vinegar.\u201D To give steaks a boost, chef &lt;strong&gt;David Myers&lt;/strong&gt; of &lt;a href=\"http://hinokiandthebird.com/\" target=\"_blank\"&gt;Hinoki &amp;amp; The Bird&lt;/a&gt; in Los Angeles, makes an herb rub (he likes to dry the herbs himself; if you don\u2019t have a microwave, sub in 1 tsp. of each dried herb) and pairs the meat with a tart ponzu sauce (ponzu is available at Asian markets and some supermarkets)."^^<http://www.w3.org/2001/XMLSchema#string>
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