Top3: How to prepare: Recipe 2017 to creation of fine Easter eggs, according to a successful peach

As you may have heard, the beloved food magazine Lucky Peach will soon close. It's a great loss, but before Lucky Peach officially bids us all adieu, it has a few final tricks still up its sleeve. This week, one of those tricks, a swan song of sorts if you will, was released. All About Eggs is a cookbook that gathers the best and the brightest egg recipes that exist today. Excerpted below are three such recipes, each of which is from one of New York City's top chefs. First up, Buvette’s steamed scrambled eggs, which the cozy French restaurant is known for making with an espresso machine.

Easter eggs

Next, Daniel Boulud’s Omelette Farcie. The “stuffed omelet,” which is filled with scrambled eggs, is a complex dish, and is not something that Boulud serves in any of his restaurants. Finally, Michael Anthony of Gramercy Tavern shares his take on traditional Japanese tamagoyaki. Anthony’s choice of recipe may come as somewhat of a surprise, but as he explains to Genevieve Ko in the book of his time in Japan, “I was interested in learning how people ate at home, from a cultural perspective as well as a culinary one. . . . I’d go to my friend’s house and she and her friends would teach me the basics of home cooking. Tamagoyaki was the first dish they taught me.” Fitting perhaps then, considering that Lucky Peach has been consistently bringing recipes into our own homes for the last six years.

Make Your Super Bowl Party a Hot Mess | Three recipes

Still letting Buffalo sauce take over your game-day buffet? Bench the orange sludge for tastier, tangier wings from three chefs leading the new Asian flavor invasion. Just don't forget the napkins

 It's not our fault we've let the one-note neon slathering known as Buffalo sauce take center field on our Super Bowl snack table for so long. All we ever knew was gloppy blue cheese and hot, hotter, heart attack.

But if you have taste buds, lately you've noticed that bold, nuanced Far East flavors are taking over the food game: David Chang of Momofuku has achieved celebri-chef status, and even your mom has a bottle of Sriracha in her fridge. So we asked three rising chefs in the East-meets-West school to remix the Super Bowl staple. Your options: a Korean chile bomb, a nuanced bite of Japanese spice, and a salty-smooth riff on Filipino adobo. No matter which one you make, the result will be sports-bar-meets-street-stall fare that's more complex—and unexpected—than Buffalo sauce.

To deep-fry, you need a high-sided vessel (like a Dutch oven or wok), a thermometer, and paper towels to pat down the wings before frying—a dry wing is a crunchy wing. Nail that and you'll win on Sunday.


K-Town Pantry Wings

1 lb. chicken wings
3 Tbsp. gochujang (Korean chile paste)
1 Tbsp. dark sesame oil
6 Tbsp. dark soy sauce
6 Tbsp. rice vinegar
3 Tbsp. granulated sugar or rice syrup
1 tsp. minced garlic
2 tsp. minced ginger
Ground black pepper, to taste
All-purpose flour for dusting
Canola or cottonseed oil (for frying; enough to be two inches deep)
Toasted sesame seeds
1 scallion, chopped

1. Cut each wing into three parts: the drumette (looks like a small drumstick), the wing (with the two bones), and the tip. Throw away the tips.

2. The night before, combine everything except the chicken, flour, frying oil, scallion, and sesame seeds in a large bowl.

3. Add the wings to the marinade, stir to coat, cover the bowl, and let it sit overnight in the refrigerator.

4. When you're ready to fry the next day, remove the wings, reserving the marinade in a separate bowl. Dry the wings with paper towels.

5. Cook the remaining marinade in a saucepan over low heat until it reduces by one-third, about 20 minutes. Then let the marinade cool.

6. Heat the oil to 350 degrees. Dust the wings with flour, and drop each into the pot—gently, unless you like third-degree burns. Fry each wing until it's golden and crispy, 5 to 8 minutes, then drain it on a plate with paper towels.

7. Once all the wings are done, toss them in a bowl with the leftover marinade.

8. Garnish with the toasted sesame seeds and chopped scallion, then serve them up.

***

Hopscotch Chicken Wings

1 lb. chicken wings
2 Tbsp. salt
12 Tbsp. butter
7 Tbsp. red miso
4 Tbsp. rayu (Japanese chile sesame oil)
6 Tbsp. water
2 Tbsp. ginger, grated
1 bunch green onions, charred and sliced (broil in oven until charred, then slice)
Canola or cottonseed oil (for frying; enough to be two inches deep)

1. Cut each wing into three parts: the drumette (looks like a small drumstick), the wing (with the two bones), and the tip. Throw away the tips.

2. Put the wings in a saucepan, cover with water, and add the salt. Bring the water to a simmer on medium-low heat, being careful not to boil the water.

3. Once the water starts simmering, cover the pot, turn off the heat, and let the wings sit for 8 minutes so that they cook through.

4. Drain the wings and pat them dry with a paper towel, then let them air-dry on a plate, rack, or backing sheet until they're no longer moist to the touch.

5. While you're waiting, start the sauce: Mix everything but the frying oil in a large bowl using an electric whisk or a spatula and some elbow grease.

6. Heat the frying oil to 350 degrees and gently ease in the dry wings. Once the wings turn golden brown (about 5 minutes, since they're precooked), pull them out and let them drain for a moment on a plate topped with paper towels.

7. Put the wings in with the sauce, get 'em slathered up, then eat.

***

Faux-Dobo Wings

1 lb. chicken wings
1 cup soy sauce
1 cup white vinegar
2 cloves garlic, crushed
1/2 tsp. black peppercorns
2 bay leaves
1/4 Tbsp. annatto seeds
1/2 Tbsp. cornstarch
1/2 Tbsp. water
1 Tbsp. butter
Rice flour
Canola or cottonseed oil (for frying; enough to be two inches deep)
Fresh cracked black pepper

1. Cut each wing into three parts: the drumette (looks like a small drumstick), the wing (with the two bones), and the tip. Throw away the tips.

2. The night before, combine   cup of the soy sauce,   cup of the white vinegar, one clove of crushed garlic, one bay leaf, and all of the peppercorns in a mixing bowl. Add the chicken wings, stir to combine, and let them sit overnight, covered, in your fridge.

3. The next day, pull the wings out and dry them off completely with paper towels. Then dredge them in the rice flour.

4. Heat the frying oil to 350 degrees and gently add the wings. If they've warmed to room temperature, they should take only 8 minutes to cook through and crisp up. If they're still chilly from the refrigerator, let them cook for 10 to 12 minutes. Pull them out and drain on a plate with paper towels.

5. In a small saucepan, combine the remaining soy sauce, vinegar, garlic, bay leaf, and the annatto seeds. Dilute the sauce with water if the flavor is too strong.

6. Bring the sauce to a simmer over medium heat. chicken

7. Separately, mix the cornstarch and water in a small bowl to make a slurry. Slowly add it to the simmering sauce while gently whisking the sauce at the same time. Once the sauce takes on a glossy sheen and thickens, you can remove it from the heat.

8. Let the sauce cool slightly for a minute, strain out the bay leaves and annatto seeds, then add it to a bowl along with the butter. Once the butter melts, toss the wings in the sauce until they're covered. Garnish with some cracked black pepper and devour.

The Sandwich of the Year

You shoved it into your face as a little kid and used it to soak up cheap beer in college, but now it's time to elevate your grilled cheese sandwich to grown-man territory. "Think of it as a blank canvas," says Thomas Keller, who serves a buttery Gruyère-and-brioche version at Bouchon Bakery in New York City. In other words, experiment. Once you upgrade from Kraft Singles and Wonder Bread, you'll realize there's nothing Keller can do to a grilled cheese that you can't. Just remember a few tricks: Use a low, even source of heat—too hot and the bread will burn before your Gruyère gets a chance to melt—and let the finished product rest for a minute, like you would a fresh-off-the-grill porterhouse. It's not 3 a.m. after a frat party, and patience, like a quality Gouda, is a sign of maturity.

• The French Evolution
Chef Thomas Keller, The French Laundry, Yountville, California, and Per Se, N.Y.C.
1 Tbsp. butter
2 slices brioche
2 oz. Gruyère, thinly sliced

• Southern Comfort
Chef Harrison Keevil, Brookville Restaurant, Charlottesville, Virginia
1 Tbsp. butter
2 slices rustic bread
3 thick slices high-quality pre-cooked bacon
3 thin slices Granny Smith apple
2 Tbsp. Duke's mayonnaise (optional)
2 oz. Swiss cheese or Gouda, thinly sliced

• The Crispy Caprese
Chef Terrance Brennan, Artisanal, N.Y.C.
1 Tbsp. butter
2 slices pagnotta (Italian country bread)
1 ripe tomato, sliced
Several sprigs fresh basil
3 oz. fresh burrata or mozzarella

Directions
1. "Take your cheese out of the refrigerator an hour ahead of time," says Keller. "It will melt more evenly that way. And use butter at room temperature."

2. Preheat the oven to 350.

3. Preheat an iron skillet over medium heat.

4. Assemble the sandwich on a plate. Butter the outside of the bread and place the non-cheese ingredients—bacon, basil, whatever—between 2 slices of cheese to keep the bread from sliding off.

5. Add 1/3 tablespoon of the butter to the skillet and cook to brown.

6. Lay the sandwich in the pan. "Pay attention," says Keller. "You're looking for a really crusty dark brown on this first side." This usually takes 1 1/2 minutes.

7. Flip, then cook for an additional 30 to 45 seconds.

8. Spread the remaining butter on the just-browned side, transfer the sandwich to a baking sheet, and place in the oven for a few minutes—how long you keep it in depends on how melty you like your cheese.

9. Pull out your masterpiece and let it sit for a minute before devouring.