Chef That! Food pros share recipes and tips for home cooks

For our “Chef That!”

Singapore chef Zor Tan shares his yuzu-enhanced take on Lunar New Year yu sheng, the fish and vegetable dish known as “prosperity toss salad.”

From L.A.’

Pumpkin spice and pecans are the twist that will make you fall in love with these wedding cookies — or pastelitas de boda — from Santa Canela baker Ellen Ramos special.

Jyan Horwitz of Jyan Isaac Bread makes soft, fluffy loaves of milk bread. Now you can too.

Baker Jyan Hurwitz, founder of Jyan Isaac Bread, shows us how to make shokupan, Japanese milk bread.

This flavorful vegetarian chili features sweet potatoes, bolstered with a surprising ingredient — Abuelita chocolate. It comes together in less than an hour.

A spicy, salty, vinegary, crunchy, fresh noodle recipe from chef Mei Lin, who serves this dish at her Beverly Hills restaurant 88 Club.

Sang Yoon of Father’s Office fame shows the chef tricks he uses to make an extraordinary egg salad sando, just as he does it at his Helms Bakery complex in Culver City.

Chef Sang Yoon’s recipe for the egg salad sandwich he serves at Helms Bakery is inspired by both Japanese convenience stores and Jewish delis.

Make this creamy, tart grapefruit pie with an easy graham cracker crust and swirls of whipped cream and crème fraîche.

Quarter Sheets pastry chef Hannah Ziskin makes one of her favorite pies, which she calls ‘Heidi’s grapefruit tart,’ named after her neighbor whose tree grows sweet grapefruits. The grapefruit curd filling is topped with whipped cream and crème fraîche.

You like cheese? Lots of it? And greens?

Make this cheesy dip for your next party. The recipe from Kismet chefs Sara Kramer and Sarah Hymanson is loaded with cheese, greens and pickles — lavish and tangy.

Sweet cherries and fresh jalapeños meet buttery hamachi in this recipe from Cento Raw Bar.

A perfect summer appetizer: Cento Raw Bar chef Avner Levi makes hamachi crudo with a chilled citrus-y jalapeño broth plus cherries and Thai basil.

This tuna tartare toast is umami-rich with shrimp stock, onion confit, white soy sauce and yuzu olive oil.

Chef Brian Bornemann makes tuna tartare — a recipe bolstered with onion confit and shrimp stock — as a topping for thick-cut toast.

Creamy, crispy and extra cheesy, this macaroni and cheese pie, flavored with curry powder for a zing of sweet spice, is one of the best-selling items at chef Rashida Holmes’ Bridgetown Roti.

Hailing from the Caribbean, macaroni and cheese pie features a crispy crust and gets a golden hue thanks to curry and a five-cheese blend.

The secret ingredient in these sesame noodles from Jess Wang, founder of Gu Grocery and Picklé, is orange — its juice and zest.

For this cold noodle dish from Gu Grocery, blend toasted sesame seeds with soy sauce, rice vinegar, pickled mustard greens, and orange zest and juice for maximum flavor.

Post & Beam chef-owner John Cleveland makes a savory duck-fat cookie, mixed with his own mincemeat, for this family holiday tradition.

For John Cleveland, who runs Post & Beam in the Baldwin Hills Crenshaw Plaza with wife Roni Cleveland, Thanksgiving season begins with his mincemeat cookies.

Make this creamy, balanced boozy eggnog with a recipe from acclaimed cocktail bar Death & Co.

Here’s how to make Death & Co.’s fan-favorite annual eggnog, which involves Madeira, bourbon, rum and Cognac.