Behind the Line
Topic: Favorites
Cooking Favorites
On those days when you're too exausted to cook something elaborate, what's your favorite quick meal to make at the end of a long day?
![Melissa2_web[1]](/system/avatars/1174/thumb/melissa2_web[1].JPG?1320965073)
- Melissa Trimmer
- Pastry Chef
- Le Cordon Bleu Chicago, Pastry Chef Instructor
- Chicago, Illinois
My favorite quick food for the end of the day is corn tortillas with something inside of them. Cilantro and hot sauce and mandatory, but whatever I have hanging around will do from avocado to stea...
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- Gerard Craft
- Executive Chef/Owner
- Niche Restaurant and BRASSERIE by niche
- St. Louis, MO
The staple at the craft house is thick spaghetti, with garlic, olive oil, dry chili, and Parmesan or Pecorino.
- Rob Levitt
- Executive Chef/Owner
- The Butcher & Larder
- Chicago, IL
Allie's famous tuna surprise! A salad of (good) canned tuna, a can of chick
peas, something pickled from the fridge, a splash of sherry vin and some
olive oil.
Or pasta with pork ragú from the shop.
- Susan Goss
- Executive Chef/Owner
- West Town Tavern
- Chicago, IL
Drew and I cook every night and the trick is to be prepared. We have grilled veg ready and meats from Paulina or shrimp ready to go. We cook something for ourselves every night even if it is a glor...
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- Howard Hanna
- Chef/Partner
- The Rieger Hotel Grill & Exchange and Manifesto
- Kansas City, MO
Usually if I'm cooking something late after work it's either sandwiches or eggs. Probably my most common snack is a combination of the two - a croque madame. It's quick and easy if you have good ...
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- Joncarl Lachman
- Executive Chef/Owner
- HB Home Bistro
- Chicago, IL
an egg sandwich
- Kevin Nashan
- Executive Chef/Owner
- Sidney Street Cafe
- Saint Louis, Missouri
can of tuna and chipotle tabasco
- Brian Reilly
- Chef
- Noodlecat
- Cleveland, Ohio
Fried rice with stuff from the fridge
- Sandra Holl
- Pastry Chef/Owner
- Floriole Cafe & Bakery
- Chicago, IL
An omelet with a nice green salad.
- Toni Roberts
- Pastry Chef
- State and Lake Chicago Tavern
- Chicago, IL
Grilled cheese with MEP, aka anything I can find on the hot line that looks good, the cooks love it :)
- Randy Zweiban
- Executive Chef/Owner
- Province and Province Phoenix
- Chicago, IL
A Grilled Cheddar Cheese and Raosted Turkey Sandwich with Tomato.
- Chrissy Camba
- Chef
- Bar Pastoral
- Chicago, IL
a chocolate pudding cup and ice cream. sometimes a turkey sandwich - bread, turkey mayo and mustard.
- Jill Barron
- Executive Chef/Owner
- MANA food bar
- Chicago, IL
pasta. we always can make some type quickly at home.
- Nathan Sears
- Executive Chef/Owner
- The Radler and D.A.S.
- Chicago, IL
roasted chicken.
![Pastry chef patrick fahy b-w[1]](/system/avatars/146/thumb/Pastry Chef Patrick Fahy b-w[1].jpg?1319823449)
- Patrick Fahy
- Pastry Chef
- Sixteen
- Chicago
The quickest and easiest is a microwavable burrito. In the microwave, done and nothing to clean up.
- Cary Taylor
- Executive Chef
- The Southern
- Chicago, IL
Mac n Cheese
- Sarah Stegner
- Executive Chef/Owner
- Prairie Grass Cafe
- Northbrook, IL
Grilled fish or tallgrass beef with a baked potatoe and greek yogurt is a simple meal when I"m exhausted after a too long week. Needs a salad too.(honey red wine mustard vinaigrette)
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
Udon with chicken broth I keep frozen in one-pint containers in the freezer, add bonito or dried shrimp, shoyu, and mirin. Whatever vegetables on hand, name your protein, voila!
- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
Cereal. I usually go with skim milk with Honey Nut Cherrios or Oat Bran Clusters.