Anthony Bourdain Recipes That Prove Home Cooking Should Be Simple: 13 Dishes From His Own Kitchen You Can Make Tonight

Anthony Bourdain recipes are proof that the best home cooking is honest, simple and made with a little care. The chef, writer and traveler spent years running the kitchen at Brasserie Les Halles in New York, then showed millions of viewers the food of the world on television. He also wrote two cookbooks: the Les Halles Cookbook, full of bistro classics, and Appetites, a book of the dishes he cooked at home for family and friends. This gallery gathers 13 of those no fuss favorites, from slow, buttery scrambled eggs and a golden roast chicken to steak frites, mussels and a bubbling pot of Korean army stew. None of them need fancy gear or rare ingredients, just good butter, a hot pan and a bit of patience. Pick one tonight and cook it the way he liked to eat..

Anthony Bourdain Recipes Start Here: Simple Roast Chicken With Pan Jus

A whole roast chicken is the first dish many cooks learn, and it is exactly the kind of food Anthony Bourdain believed every home cook should master. No brine, no gadgets, just a dry bird, plenty of salt, butter under the skin and a very hot oven. While it rests, you spoon off the fat and stir the browned bits in the pan with a splash of stock to make a quick jus. Serve it with crusty bread to mop the plate, and you have a Sunday dinner that tastes like a good bistro..

You will need: 1 whole chicken (about 4 lb), 3 tbsp soft butter, 1 lemon, 1 head garlic (halved), 6 shallots (peeled), a few sprigs fresh thyme, 1 cup chicken stock, salt and black pepper, crusty bread to serve.

How to make it: 1. Pat the chicken very dry and salt it well, inside and out. 2. Rub the butter under and over the skin and put the lemon and thyme inside. 3. Set it in a cast iron skillet with the garlic and shallots. 4. Roast at 425°F for about 70 minutes, until the thigh juices run clear (165°F). 5. Rest the bird 15 minutes. 6. Spoon off extra fat, add the stock to the pan, scrape and simmer 3 minutes for the jus.

Slow, Soft Scrambled Eggs the Bourdain Way

In Appetites, Bourdain was blunt about eggs: no milk, no cream, no rushing. He liked them cooked low and slow in butter, stirred gently until they form small, soft, glossy curds that still look a little wet when they leave the pan. A video of his method has been watched millions of times, because once you taste eggs made this way, the dry rubbery kind is hard to go back to. Pull the pan off the heat early, since the eggs keep cooking on the plate. Few Anthony Bourdain recipes are this easy or this rewarding.

You will need: 4 large eggs, 1 tbsp butter (plus a little more to finish), salt, black pepper, 1 tsp chopped chives, buttered toast to serve.

How to make it: 1. Crack the eggs into a bowl, add a pinch of salt and beat until fully smooth. 2. Melt the butter in a small pan over low heat. 3. Add the eggs and stir slowly and constantly with a spatula. 4. Keep stirring for 4 to 6 minutes as small soft curds form. 5. Take the pan off the heat while the eggs still look slightly loose. 6. Finish with a small knob of butter, pepper and chives.

Boeuf Bourguignon, the Les Halles Classic

Boeuf bourguignon was a star of the Les Halles Cookbook, and Bourdain loved it because it rewards patience rather than skill. Tough, cheap beef chuck is browned hard, then braised for hours in red wine and stock with onions, carrots and garlic until it falls apart under a spoon. The alcohol cooks off and leaves a deep, glossy sauce. Like many Anthony Bourdain recipes, it tastes even better the next day, which makes it a smart dish to cook on the weekend and reheat for a cozy weeknight dinner.

You will need: 3 lb beef chuck (cut into 2 inch cubes), 2 tbsp oil, 2 onions (chopped), 3 carrots (thick slices), 3 cloves garlic, 2 tbsp flour, 1 bottle dry red wine for cooking, 1 cup beef stock, 1 tbsp tomato paste, 1 bouquet garni (thyme, bay leaf, parsley), 8 oz mushrooms, salt and pepper.

How to make it: 1. Season the beef and brown it in batches in hot oil, then set aside. 2. Soften the onions and carrots in the same pot. 3. Stir in the garlic, tomato paste and flour for 1 minute. 4. Return the beef, pour in the wine and stock and add the bouquet garni. 5. Cover and simmer gently 2.5 to 3 hours until tender. 6. Brown the mushrooms in butter, stir them in and season to taste.

Steak Frites With Shallot Butter, the Best Known of the Anthony Bourdain Recipes

If one plate sums up the brasserie where Bourdain cooked, it is steak frites. A well seasoned steak is seared in a ripping hot pan, topped with a coin of shallot and parsley butter that melts into the meat, and served next to a heap of crisp, salty fries. The secret to bistro style fries is cooking them twice: once to soften and once to crisp. Of all the Anthony Bourdain recipes, this is the one that looks like restaurant food, but it is really just a few simple steps done well in your own kitchen.

You will need: 2 strip or flank steaks (about 10 oz each), salt and pepper, 1 tbsp oil, 4 tbsp soft butter, 1 shallot (very finely chopped), 1 tbsp chopped parsley, 2 lb russet potatoes (cut into sticks), oil for frying, flaky salt.

How to make it: 1. Mix the butter with the shallot, parsley and a pinch of salt, roll into a log and chill. 2. Fry the potato sticks at 325°F for 5 minutes, drain and cool. 3. Season the steaks generously. 4. Sear in a very hot oiled pan 3 to 4 minutes per side for medium rare, then rest 5 minutes. 5. Fry the potatoes again at 375°F until golden and salt them. 6. Slice the steak and top with shallot butter.

Mussels Steamed in White Wine and Garlic

Mussels are a true brasserie staple and one of the best bargains at the fish counter, and they cook in about the time it takes to set the table. Shallots and garlic soften in butter, a splash of white wine goes in, then the mussels steam open under a lid in minutes. The real prize is the briny, buttery broth at the bottom of the pot, so always serve plenty of grilled bread. This simple bowl is one of our favorite Anthony Bourdain recipes for a fast dinner that still feels like a treat.

You will need: 2 lb fresh mussels (scrubbed and debearded), 3 tbsp butter, 2 shallots (sliced), 3 cloves garlic (sliced), 1 cup dry white wine for cooking, 1/4 cup chopped parsley, black pepper, crusty bread for dipping.

How to make it: 1. Throw away any mussels with cracked shells or that stay open when tapped. 2. Melt the butter in a wide pot and soften the shallots and garlic. 3. Add the wine and bring to a boil. 4. Add the mussels, cover and steam 4 to 6 minutes, shaking the pot once. 5. Discard any mussels that stay closed. 6. Stir in the parsley and pepper and serve with bread.

Classic Chicken Salad Sandwich

Appetites is full of the food Bourdain fed his family, and a good chicken salad sandwich is exactly that kind of no fuss lunch. Leftover roast chicken, from slide one, gets pulled into bite size pieces and folded with mayonnaise, crunchy celery, a squeeze of lemon and fresh herbs. Pile it on soft bread with crisp lettuce and it beats anything wrapped in plastic at the store. The trick is seasoning it well and using real roast chicken, which has far more flavor than boiled breast meat.

You will need: 3 cups chopped cooked chicken, 1/2 cup mayonnaise, 2 celery stalks (finely diced), 1 tbsp lemon juice, 1 tbsp chopped tarragon or parsley, 1 green onion (sliced), salt and pepper, 8 slices bread, lettuce leaves.

How to make it: 1. Put the chicken, celery and green onion in a bowl. 2. Stir in the mayonnaise, lemon juice and herbs. 3. Season well with salt and pepper and taste. 4. Chill 20 minutes so the flavors come together. 5. Spread on bread, add lettuce and close the sandwiches. 6. Cut in half and serve.

Budae Jjigae, the Korean Army Stew He Loved

On his travels in Korea, Bourdain fell hard for budae jjigae, a spicy, bubbling stew born after the Korean War from canned ham, hot dogs and whatever else was on hand. Today it is a beloved comfort food: kimchi, gochujang broth, luncheon meat, sausages, tofu, instant noodles and a slice of American cheese melting on top. It is the kind of happy, messy dish found among the best Anthony Bourdain recipes, proof that great food does not need to be fancy. Cook it at the table in a wide pot and let everyone dig in.

You will need: 4 cups chicken stock, 1 cup kimchi (chopped), 2 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp soy sauce, 2 cloves garlic (minced), 4 oz canned luncheon meat (sliced), 3 hot dogs (sliced), 1/2 block tofu (sliced), 1 pack instant ramen noodles, 2 green onions, 1 slice American cheese.

How to make it: 1. Mix the gochujang, gochugaru, soy sauce and garlic into a paste. 2. Arrange the kimchi, luncheon meat, hot dogs and tofu in a wide shallow pot. 3. Add the paste and pour in the stock. 4. Bring to a boil and simmer 8 minutes. 5. Add the noodles and cook 3 minutes. 6. Top with green onions and the cheese and serve bubbling.

Diner Double Cheeseburger With Grilled Onions

For all his fine dining years, Bourdain never hid his love for a simple, greasy, perfect burger. He liked them plain and honest: thin patties smashed on a hot griddle, American cheese, soft grilled onions and a squishy bun, no towering toppings. Making one at home takes ten minutes and a heavy pan. Of all the Anthony Bourdain recipes in this list, this is the one kids and grown ups fight over, so make extra patties.

You will need: 1 lb ground beef (80/20), 4 slices American cheese, 1 large onion (thinly sliced), 1 tbsp butter, 4 soft hamburger buns, dill pickle chips, mustard and ketchup, salt and pepper.

How to make it: 1. Cook the onion in butter over medium heat for 10 minutes until soft and golden. 2. Divide the beef into 8 small balls. 3. Heat a cast iron pan until very hot. 4. Smash each ball flat with a spatula, season and cook 2 minutes until crusty. 5. Flip, add cheese and stack two patties. 6. Toast the buns and build with onions, pickles and sauce.

Griddled Mortadella and Cheese Sandwich

Appetites celebrates the joy of a great sandwich, and this one is pure comfort. Thick slices of mortadella are seared in a hot pan until the edges curl and crisp, then piled on a soft bun under melted provolone. A few pickled peppers and a swipe of mustard cut through the richness. Among Anthony Bourdain recipes it is fast, cheap and wildly satisfying, the sort of late night snack a cook makes after a long shift. Use a good Italian mortadella from the deli counter and ask them to slice it a little thick.

You will need: 8 oz mortadella (sliced 1/8 inch thick), 4 slices provolone, 2 soft potato buns or rolls, 1 tbsp butter, yellow or Dijon mustard, pickled cherry peppers (sliced).

How to make it: 1. Heat a skillet over medium high heat. 2. Fold the mortadella slices and sear them 1 to 2 minutes per side until browned at the edges. 3. Pile into two stacks and lay the provolone on top. 4. Cover the pan for 30 seconds to melt the cheese. 5. Toast the buttered buns in the same pan. 6. Spread mustard, add the meat and peppers and serve hot.

Anthony Bourdain Recipes for Breakfast: New Jersey Pork Roll, Egg and Cheese

Bourdain grew up in New Jersey, and nothing says Jersey breakfast like pork roll, egg and cheese on a hard roll. Pork roll is a smoky, tangy processed pork that comes in a log; you slice it, cut little notches in the edges so it stays flat, and fry it until it browns. Add a fried egg and melted American cheese on a toasted kaiser roll, and you have a sandwich locals will argue about for hours. If you cannot find pork roll, thick sliced Canadian bacon works in these Anthony Bourdain recipes too.

You will need: 6 slices pork roll (about 1/4 inch thick), 2 large eggs, 2 slices American cheese, 2 kaiser rolls, 1 tbsp butter, salt, pepper and ketchup.

How to make it: 1. Cut four small slits around the edge of each pork roll slice. 2. Fry the slices in a hot pan 2 minutes per side until browned. 3. Fry the eggs in butter until the whites are set. 4. Lay the cheese on the pork roll to melt. 5. Toast the split rolls. 6. Stack pork roll, cheese and egg, season, add ketchup and close.

Buttermilk Pancakes for a Lazy Weekend

Appetites was written for home cooks feeding the people they love, and Bourdain was open about how much he enjoyed cooking for his daughter. Fluffy buttermilk pancakes are the kind of weekend breakfast that turns a dad into a hero. The buttermilk makes them tender and lightly tangy, and the key is not to overmix: a few lumps in the batter mean soft, tall pancakes. Cook them on a medium hot griddle and serve with real maple syrup and plenty of butter.

You will need: 2 cups flour, 2 tbsp sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 cups buttermilk, 2 large eggs, 4 tbsp melted butter, butter and maple syrup to serve.

How to make it: 1. Whisk the flour, sugar, baking powder, baking soda and salt in a bowl. 2. In another bowl whisk the buttermilk, eggs and melted butter. 3. Pour the wet into the dry and stir just until combined. 4. Rest the batter 5 minutes. 5. Ladle 1/4 cup portions onto a buttered medium hot griddle and cook until bubbles form, then flip. 6. Serve stacked with butter and syrup.

Salade Niçoise, the Bistro Lunch

The Les Halles Cookbook is packed with the everyday food of French bistros, and salade niçoise is the lunch that fills those tables all summer. Tender potatoes, green beans, ripe tomatoes, black olives and jammy boiled eggs are arranged around good tuna and dressed with a sharp mustard vinaigrette. It is filling without being heavy, and one of the lightest Anthony Bourdain recipes here. If you love these flavors, you will also enjoy our French dinners that feel like a night out.

You will need: 1 lb small potatoes, 8 oz green beans, 4 large eggs, 2 tomatoes (wedges), 1/2 cup niçoise or black olives, 2 cans (5 oz) good tuna in olive oil, salad greens, 1 tbsp Dijon mustard, 2 tbsp red wine vinegar, 6 tbsp olive oil, salt and pepper.

How to make it: 1. Boil the potatoes until tender, then halve. 2. Blanch the green beans 3 minutes and cool in ice water. 3. Boil the eggs 8 minutes, cool and halve. 4. Whisk the mustard, vinegar, oil, salt and pepper. 5. Arrange greens, potatoes, beans, tomatoes, olives, eggs and tuna on a platter. 6. Drizzle with dressing and serve.

Anthony Bourdain Recipes From His Travels: Spaghetti alle Vongole

Bourdain ate his way across Italy many times, and a simple plate of spaghetti alle vongole is the kind of seaside dish he adored. Little clams steam open in olive oil, garlic, chili flakes and a splash of white wine, and their juices become the sauce. The pasta finishes cooking right in the pan so every strand soaks up that briny flavor. It is a fitting end to these Anthony Bourdain recipes: a handful of ingredients, cooked with respect, on the table in about twenty minutes.

You will need: 1 lb spaghetti, 2 lb small clams (scrubbed), 1/3 cup olive oil, 4 cloves garlic (sliced), 1/2 tsp chili flakes, 1/2 cup dry white wine for cooking, 1/3 cup chopped parsley, salt, lemon wedges.

How to make it: 1. Cook the spaghetti in salted water until 2 minutes short of al dente. 2. Warm the oil, garlic and chili in a large pan until fragrant. 3. Add the clams and wine, cover and cook until the clams open, about 5 minutes. 4. Discard any that stay closed. 5. Add the pasta and a splash of pasta water and toss 2 minutes. 6. Stir in parsley and serve with lemon.