What Our Chefs Cook When They’re Hosting at Home (and Need Dinner Fast)
When our chefs need to get dinner on the table fast - whether they’re hosting friends, feeding family, or just cooking at home - they keep it simple. These are the dishes they turn to when time is short but they still want something delicious and satisfying.
Think flexible recipes, smart shortcuts, and ingredients that can do more than one job. From endlessly adaptable crostini to a one-pan pork chop dinner and an effortless, crowd-pleasing dessert, these are the real, no-stress meals our chefs make in a pinch - the kind that work just as well for casual hosting as they do for a weeknight at home.
Eric’s Quick & Easy Crostini (Perfect for Entertaining at Home)
With Catering Manager Eric Lundy, for inquiries click here
Stockton Market baguettes make perfect crostini. Once you’ve got the base down, the topping options are endless. This easy crostini recipe is a go-to for hosting at home, last-minute snacks, or turning whatever’s in your fridge into something special.
How to Make Crostini
Adjust oven rack to the middle position and preheat oven to 350°F
Using a serrated knife, cut baguette into ¼-inch slices on a slight bias
(Aim for a 1–2 bite piece)Brush both sides with olive oil and season with salt
Arrange in a single layer on sheet trays
Bake until lightly browned and crisp, 8 - 10 minutes
Keep an eye on the oven while toasting- you may need to rotate the pan for even cooking. The goal is golden crostini with just a bit of softness in the center.
Crostini Topping Ideas
Base / Foundation
Softened goat, feta, or blue cheese
Ricotta or yogurt
Mashed avocado
Jams
Mayonnaise-based salads (tuna, chicken, or egg)
Roasted or puréed vegetables
Puréed canned beans
Pesto or olive tapenade
Toppings
Seasonal fruit
Toasted nuts
Sun-dried tomatoes
Roasted bell peppers or beets
Sautéed mushrooms
Marinated artichoke hearts
Sliced or sieved hard-boiled egg
Bacon, chorizo, or shrimp
Smoked salmon
Ham, prosciutto, or salami
Garnishes
Extra virgin olive oil or honey
Chutney
Flaky salt
Citrus zest
Freshly ground pepper
Chopped fresh herbs
Specialty spices (piment d’espelette, za’atar, Aleppo, ras el hanout)
Or classic chili flakes
Eric’s Favorite Crostini Tools
Shop Eric’s favorite bread knife and offset spatula.
Take Your Bread Basket to Brazil: Pão de Queijo
With Head Bread Baker Matthew Sivulich
Fresh out of college, I was working at a boutique hotel and spa in Westchester when a group of Brazilian models booked full buyouts during Fashion Week. We were asked to make traditional Brazilian treats - and these gluten-free cheese breads disappeared faster than anything else we served.
Known as Pão de Queijo, these cheesy bites have a crisp exterior and a warm, gooey center. Enjoy them on their own or serve with hummus or baba ganoush for an elevated snack.
Pão de Queijo (Brazilian Cheese Bread)
Ingredients
Cassava starch (polvilho azedo) – 300 g
Whole milk – 150 g
Water – 75 g
Neutral oil or melted butter – 60 g
Salt – 6 g (1 tsp)
Eggs – 2 large (about 100 g without shells)
Cheese Options (Choose One):
Traditional: Queijo Minas padrão (grated) – 200–220 g
US Substitute: Finely grated Parmesan 120 g + shredded mozzarella 100 g
Method
Bring milk, water, oil, and salt to a strong simmer.
Pour over cassava starch and mix into a thick paste. Cool 5–10 minutes (warm, not hot).
Beat in eggs one at a time until smooth and stretchy.
Mix in cheese. The dough should be sticky but scoopable.
Too stiff? Add 1–2 Tbsp milk
Too loose? Add 1–2 Tbsp tapioca starch
Scoop 25–30 g mounds onto parchment-lined trays.
Bake at 425°F for 10 minutes, then reduce to 375°F and bake 12–18 minutes until deep golden.
Ingredient Tip: If you see Minas padrão (not fresh frescal), grab it - it behaves better for baking. Tapioca starch works if fermented cassava powder isn’t available, though it’s slightly less flavorful.
Measure like a pro with Chef Matt’s favorite baking scale HERE.
Dinner Made Easy: One-Pan Pork Chops
With Head Chef Chadd Jenkins
After work, the last thing I want to do is cook - but dinner always comes knocking. Before I can pull a pan out, the kids are already asking, “What’s for dinner?”
My go-to weeknight dinner is pan-seared pork chops with a mustard pan sauce. We always keep Near East couscous in the pantry, and I’ll grab whatever green veggie is around - Brussels sprouts, green beans, broccoli.
Season the chops generously with salt and pepper. Heat the pan, oil it, pat the chops dry, and sear about 2 minutes per side.
The couscous? I’m cutting corners. Follow the box - it’s ready in about 15 minutes.
Pull the chops out to rest. In the same pan, sauté your greens. Add garlic if you want. Stir in Dijon and whole-grain mustard, splash in white wine (because yes, I’m drinking some), and add chicken stock or water. Finish with cream or butter.
Now you’ve got protein, vegetables, and sauce - all in one pan. Spoon couscous onto the plate, add veggies and sliced pork, and Bob’s your uncle.
Ingredients
4 bone-in pork loin chops (1-inch thick)
1 box Near East couscous (pine nut variety)
3 lbs Brussels sprouts, trimmed
1 Tbsp Dijon mustard
1 Tbsp whole-grain mustard
1 cup heavy cream
2 cups chicken stock
Salt and pepper
Something Sweet: Easy Pavlova
With Head Pastry Chef Guada Moron
Pavlova is my go-to - super easy to make and always a showstopper.
Ingredients
Egg whites – 150 g, room temperature
Cream of tartar – ½ tsp
Sugar – 300 g
Method
Whip egg whites and cream of tartar on high until fluffy.
Lower speed and slowly add sugar, like rain falling into the bowl.
Increase speed and whip for 8 minutes.
Spread or pipe meringue onto a parchment-lined tray.
Bake at 90°F for 2 hours. Turn off the oven and cool inside for 30 minutes.
Whip 300 g heavy cream with 30 g powdered sugar, spread over cooled pavlova, and top with fresh fruit. Berries are perfect - but honestly, any fruit works beautifully.
The stand mixers on our wish list HERE