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Photo: Frank Ockenfels/FX
If you’re a person who enjoys workplace dramas and the Food Network equally, there’s a good chance you’ve already watchedThe Bear, FX’s new show about a chef who comes home to run his family’s Chicago restaurant. The show combines frantic, almostUncut Gems-style drama with food photography that will remind you of glossy cooking shows likeSalt Fat Acid Heat—and it’ll probably leave you pretty hungry.
Episode 1: “System”
Braised Beef Sandwiches
If there’s one thingThe Bearhas taught us, it’s that hot beef sandwiches should come sauced, hot and/or sweet. So a recipe like ourSlow-Cooker Flank Steak Au Jus Sandwichesis a great place to start. You’ll get a delicious gravy and some tender onion to go with your beef, so all that’s left to do is fire up the skillet to sauté your hot or sweet peppers. You could even do a few hot and and a few sweet, then let everyone build their sandwich to their liking.
Sydney’s Family Meal
We meet Ayo Edebiri’s Sydney on her first day in the kitchen as she aims to win over her co-workers with a family dinner that’s delicious and impressive. The result is a stew with rice and plantains, plus some fennel salad. There are a few ways you could put a twist on this dish, depending on what you’re in the mood for. OurDodo Ati Efo (Fried Plantains & Stewed Spinach)might appeal more to those who love a crispy slab of plantain. Serve either one with a favorite fennel salad, like ourArugula & Fennel Salad with Lemon Vinaigrette, to complete the picture.
Episode 2: “Hands”
Chicken with Peppers
We don’t get to see much specific cooking in this episode, but we do get to hear about some of The Beef’s most popular dishes as dinner orders come through—including many orders of “chicken-pepper.” (In the show, the dish appears to be a half chicken slathered with grilled peppers.)
Sausage with Peppers
Just as popular as the chicken-pepper is something called “sausage-pepper”—which we’re going to guess would look something similar to the chicken-pepper plate.
Episode 3: “Brigade”
Hot Dogs, “Run Through the Garden”
The restaurant isn’t called The Original Beef of Chicagoland for nothing—of course they sell a classic Chicago-style dog. If you’d rather make the recipe with your favorite hot dog from the store, just swap out the carrot for your protein of choice. You could even offer both the next time you grill for a mixed crowd.
Carmy’s Plum Gelée
Let’s be honest—you probably don’t want to haul out the veal fat to try your hand at making this gummy-bear-style plum dessert, but we have a few different plum desserts that are just as glamorous and delicious.
Ebrahim’s Chicken Suqaar
Suqaar is a classic Somali dish made with your protein of choice and lots of veggies. While Ebrahim uses chicken in his, this recipe forMa Halima’s Beef Suqaargoes for a red-meat option. Excerpted from Hawa Hassan’s cookbookIn Bibi’s Kitchen, this recipe promises to make your kitchen smell heavenly.
Episode 4: “Dogs”
Marcus’s Chocolate Ganache Cake
On days when you don’t quite want to put in all the painstaking effort that Marcus does with his bakes, turn to this simpleOne-Bowl Chocolate Cake, complete with a fluffy icing like the kind you’ll find inside Marcus’s slices. You could even adda little chocolate ganacheto the finished product for a glossy look.
Tina’s Rosemary Mashed Potatoes
Unlike The Beef’s recipe, we’re going to stick with something basic here. Just make our classic mashed potatoes and add a little rosemary, olive oil, and chicken broth to the final product for a silky, flavorful result. You’ll find even more options for add-ins when you peruse that simple mashed potato tutorial.
Episode 5: “Sheridan”
Carmy’s Lemon Chicken Piccata
Episode 6: “Ceres”
Sydney’s Cola-Braised Short Rib and Risotto
While Sydney finishes figuring out how to loosen up her soda-based short rib sauce, we can offer you a simpler recipe. Thesebalsamic short ribslet the slow cooker do all the work, so you can have something that tastes like a million bucks without all the work. Pair it with thisBasic Risottofor a simple and delicious meal.
If, however, you want to try your hand at Sydney’s recipe, viewers can catch a glimpse of her notes in the season finale. Her notes indicate that you should braise 4 pounds of short ribs with the following ingredients:
Her risotto recipe is a little tougher to read, but we can tell that she uses 1/2 cup shallots, 3 tablespoons of garlic and 2 tablespoons of thyme in her recipe for about 3 1/2 cups of rice. Add a little thyme to our basic recipe, and you’ll have something approximating Sydney’s flavor profile.
Episode 7: “Review”
Marcus’s Perfect Doughnut
Episode 8: “Braciola”
Mikey’s Beef Braciole
So, technically, Mikey calls for thinly sliced beef in this recipe, but hear us out—our chicken-based take on bracioleis so simple and quick, you won’t mind swapping one protein for another. Serve it with marinara over your favorite pasta for a Sunday dinner just like Mikey used to make.
Sydney’s Chilean Sea Bass with Tomato Confit
There are two ways to spin this glamorous, summer-ready dish. You could go with a cooked sea bass—like Sydney does—and cooked tomatoes. We also have ourFresh Tomato Salsa, which is hard to resist.
Mikey’s Family Spaghetti
When you need a basic spaghetti recipe that everyone will love, try ourOne-Pot Spaghetti with Meat Sauce. It’s simple, easy to clean up and packed with flavor. Mikey’s recipe doesn’t include meat in the sauce—in fact, his sauce has just four ingredients: 10 garlic cloves, basil steeped in olive oil and two 28-ounce cans of San Marzano tomatoes. Carmy channels Marcella Hazan when he adds in a couple tablespoons of butter and an onion—sliced just in half to be removed from the sauce before serving—to his pan for heating the canned tomatoes.
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