Dishes Michelin-Star Chefs Like To Cook At Home

Whether you’re the next Iron Chef whipping up creations in the kitchen or just comfortable cooking spaghetti, everybody wants to eat good food. We can’t be the only one who has wondered what Michelin-starred chefs like to come in the comfort of their own homes. Are they serving three-course meals or are they happy with a bowl of cereal? Insider spoke with Michelin-starred chefs from around the world what they cook when they’re at home not working. The chefs gave tips to help you easily recreate these dishes in your own kitchen. The chefs shared all their favorite at-home meals that range from omelets and gnocchi to cheese sandwiches and homemade sushi.

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Ratino, the owner and chef of Bresca in Washington D.C., told Insider that he’s always whipping up this easy and quick breakfast dish. “As often as I can, I like to cook omelettes for the simple reason that I absolutely love eggs,” he said. “A true and classic French omelette is incredibly simple, you just need eggs and good butter. It’s a simple combination that yields a subtle and nice tender texture, and rich comforting flavor.” Ratino also recommends making scrambled eggs and toast with Kerrygold butter, a European-style butter that he loves with eggs. “It has much more butterfat content than regular butter, which makes dishes have a richer flavor and creamier texture,” he said. “Then top the eggs with your favorite sweet jam for a sweet and savory contrast, and bundle it up between two pieces of toast!”

“When I’m stuck at home and have a little time on my hands, I like to cook things I wouldn’t normally do,” said the New Zealand chef, who often shares instructional videos of his dishes (including this one) on Instagram. “I love gnocchi and — with pumpkin and squash being in season here right now — I have an amazing recipe for butternut squash and sage gnocchi.” Emett said he bakes the potatoes in this dish so that they’re “dry and fluffy,” and roasts his squash in the oven to get that “great” orange color. He then recommends scooping out the squash and draining it “to get rid of any excess moisture,” before combining it with the potatoes — plus flour, Parmesan, eggs, and nutmeg — to make the gnocchi. “These gnocchi are great cooked straight away, or you can blanch and then freeze them,” Emett said. “But make sure you freeze them on a tray first before bagging them up, or they’ll stick together.”