Great Ideas

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Make Your Own Takeout

Forget delivery! Three chefs share tasty twists on menu favorites

Beef and Broccolini

The chef of Lukshon in L.A. adds spice to the popular Chinese entrée

2 tbsp. each minced ginger, dark soy sauce and hot chili oil

1 tbsp. each light-brown sugar and sesame oil

1-3 tsp. red pepper flakes

2 tbsp. bottled black bean sauce or paste

½ tsp. onion powder

½ cup melted butter

Kosher salt

2 small bunches broccolini or broccoli rabe

¾ lb. trimmed skirt steak

Freshly ground pepper

1 tbsp. canola oil

1. Combine minced ginger and next 7 ingredients in the bowl of food processor; pulse until mixture is a coarse paste. Add melted butter; pulse until smooth.

2. Cook mixture in a small saucepan over low heat for 20 minutes, stirring often. Remove from heat; keep warm. Sauce may be covered and chilled up to 3 days.

3. Combine 3 quarts water and 1 tbsp. salt in a large Dutch oven; bring to a boil. Add broccolini; cook 2 minutes. Drain; plunge into bowl of ice water. Drain; pat dry.

4. Preheat grill or grill pan to high heat. Season steak as desired with salt and pepper. Place on lightly oiled grill rack; cook, covered, 4 minutes or to desired degree of doneness, turning once. Remove steak to plate; let stand 10 minutes.

5. Drizzle oil over broccolini; season to taste with salt and pepper. Place broccolini on grill rack; cook, covered, 5 minutes or until lightly browned, turning once.

6. Cut steak diagonally across grain into thin slices. Serve with broccolini and warm sauce.

Serves: 2 to 3

Prep time: 15 minutes

Cook time: 30 minutes

Corn, Tomato & Sausage Pizza

It’s all about the toppings on this easy-to-make pie from The Kitchen cohost

8 oz. prepared pizza dough

½ lb. hot Italian sausage

Extra-virgin olive oil

½ cup fresh or frozen corn kernels

¼ cup grape tomatoes, halved

4 oz. fresh mozzarella slices

1 tbsp. sliced scallions

2 basil leaves, torn

1. Place dough on a lightly floured surface; cover loosely and let come to room temperature.

2. Remove casing from sausage and coarsely chop. Cook in medium skillet over medium heat, stirring often, 6 to 8 minutes or until browned and crumbly. Drain on paper towel; set aside.

3. Preheat grill to medium-high heat. Roll dough into a 10x¼-in.-thick round. Place dough on lightly oiled grill rack. Cook, covered, 2 to 3 minutes or until grill marks appear on underside. Flip dough; brush lightly with olive oil. Top with reserved sausage, corn, tomatoes and mozzarella. Reduce grill to medium heat. Cook, covered, 4 to 6 minutes or until dough is crisp and cheese melts.

4. Transfer pizza to a cutting board; let stand 1 to 2 minutes. Sprinkle with remaining ingredients. Serve immediately.

Serves: 1 to 2

Prep time: 20 minutes

Cook time: 15 minutes

Thai Grilled Chicken

The chef and founder of Roy’s restaurant made this dish at the 2014 Hawaii Food & Wine Festival

½ cup light-brown sugar

5 tbsp. each chopped scallions and chopped lemongrass bottoms

1/3 cup water

2 tbsp. minced ginger

1 tbsp. each chopped basil leaves, cilantro leaves and garlic

¾ cup fish sauce

2 (6- to 8-oz.) boneless, skinless chicken breasts


Freshly ground pepper

1. Combine brown sugar and next 8 ingredients in blender; puree mixture until smooth.

2. Combine chicken and marinade mixture in a zip-top plastic freezer bag; seal bag and chill for 1 hour.

3. Preheat grill or grill pan over medium-high heat. Remove chicken from marinade; season as desired with salt and pepper. Cook chicken, covered with grill lid, 8 to 10 minutes, turning once, until chicken is done.

Serves: 2

Prep time: 15 minutes, plus chilling

Cook time: 10 minutes

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