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Perfect imitations

When we asked our favorite chefs to turn over their best recipes, we never thought they'd comply. But they did, so tear out these pages before they ask for them back. Then start impressing your friends and saving big dough.

Recipes adapted by Julia Kramer, Heather Shouse and David Tamarkin
Photographs by Anna Knott

	L2O’s pain au lait		Avec’s chorizo-stuffed bacon-wrapped dates
	Hopleaf’s Belgian-style mussels		Urban Belly’s lamb and brandy dumplings
	The Publican’s grilled chicken		Perennial’s pork belly
	Smoque’s barbecue brisket		Prairie Fruits Farm’s goat cheese
	Mado’s shortbread		Vosges Haut-Chocolat’s Balsamico truffle
	HotChocolate’s brioche doughnuts

	Lessons at Mixteco Grill: Despite his poor tamale skills, a writer learns a lot about grilling.
	Stage at Bittersweet: One writer tries her hand at making fancy desserts.
	Cooking at the Bristol: A writer works in the Bristol’s kitchen for a day and may never eat parsley again.
Plus:
	Essential cooking tools: You have the recipes; now stock up on these essential tools before cooking up your next feast.
	Healthy cookbooks: Whether you’re a kitchen rookie or an Iron Chef, you’ll learn something new from these weight loss-focused cookbooks.
	Portion control: Paychecks, plasma TVs, parking spaces: The bigger the better. But when it comes to meal sizes, S is better than XL.
	Chicago cooking classes: Learn a thing or two about food, beer and wine.