"My dad loves loves loves these ribs."
 | | Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. |
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He sought out dads across the country "ready to be regaled with tales of sous-vide machines acquired, briskets smoked and sourdough starters meticulously tended," he writes, "the kind of performative cookery undertaken when you don't necessarily have to get dinner on the table five nights a week." |
J.J. also found hopeful signs about "the future of fatherly cooking, not to mention some surprising evidence of my own culinary dadness." |
"My dad is a picky eater, so there isn't much we can agree on when it comes to food. But I just learned how to make pernil and have been dying to serve it to him. The next time I go home to Miami, I'm looking forward to making him Maricel Presilla's recipe (adapted by Von Diaz), with its succulent and flavorful interior under crackling skin. It's one of his favorites at any restaurant and on holidays, so I know it'll impress him." CHRISTINA MORALES |
"My dad loves loves loves these oven bbq ribs from Millie Peartree. It's heartwarming — he went from never liking ribs or barbecue sauce to fighting the rest of my family for extra pieces." KRYSTEN CHAMBROT |
"My dad was our pancake champion on the weekends, always making a runny batter to fry huge, thin crepes that we'd each customize with our favorite toppings (mine was lemon zest and juice with a sludge of white sugar down the center, and my brother's was whipped cream and cherry jam). If I was cooking for the holiday this year, I'd try to wake up earlier than him to make Gabrielle Hamilton's crisp-edged buckwheat crepes (ham, cheese, eggs, plus some nice dressed salad leaves on top at the end)." TEJAL RAO |
"My dad lives across the country in Beaverton, Ore., but if I could make something for him for Father's Day, it would be Yossy Arefi's peanut butter hot fudge sundaes. The subtle saltiness of the peanut butter with the bitterness of the dark chocolate in this classic dessert elevates it to an extra-special level. Also, I can personally vouch that any leftover fudge is excellent by the cold spoonful, straight out of the fridge." CAT BALDWIN |
"My dad died last May, but if he were here, I'd make him this apple pie, adapted by Sam Sifton from a recipe by Kierin Baldwin. In the light of day, he insisted that he 'didn't really like sweets.' But if there was an apple pie in the house, you would find him at midnight, standing at the counter, tucking in, with an open carton of vanilla ice cream nearby." MARGAUX LASKEY |
"I honestly have no clue what to cook for Father's Day, but I do know for certain I'll have Florence Fabricant's basic pesto on hand. Why? Because this easy-as-Sunday-morning recipe is endlessly flexible. Whether you end up grilling a steak or making a giant salad (which we love to do in our house), this pesto can be deployed in various ways. And honestly, if you wanted to substitute some mint for some basil or swap pecorino for Parmesan, I promise that dad won't notice." ELEANORE PARK |
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