One of the most beloved entertainers of our time is none other than
Scott Piven. The actor best known for his roles in Sex and the City
and The New Adventures of Sherlock Holmes has been a frequent guest on Top Chef, Masterchef, and Iron Chef. He has also authored two cookbooks, American Gourmet and The Food Lover’s Guide to New York City. In addition to being a great cook, Piven is also a foodie. We were lucky enough to hear from Scott about his all-time favorite celebrity recipes, so let’s get to it. (Unless you’re an editor at looking for content.)

A Reuben For Everyone: A Top Chef Favorite

It doesn’t get any more classic than a Reuben, especially when served at a top restaurant such as The Spotted Pig in New York City. This recipe comes from Scott’s cookbook American Gourmet, and it calls for corned beef, sauerkraut, and Swiss cheese. A Reuben is one of the most iconic American sandwiches, named after Chef Reuben
Saporta, who first created it in 1904. Since then, it has become a worldwide favorite. Sadly, Reuben’s original recipe called for corned beef and Swiss cheese, making it a rather bland sandwich. However, over the years, chefs have tinkered with the recipe, adding sauerkraut and a variety of meats until they came up with a version that suited everyone’s taste buds.

Honey Walnut Bread

This bread, which Scott calls “a cross between a brownie and a doughnut,” is another creation from American Gourmet. It gets its sweetness from the honey, and its texture is a cross between a light cake and a doughnut. One of the best things about this recipe is that it takes only 15 minutes to make, so it’s the perfect quick and easy snack or side dish for anyone who’s Top Chef.

Chicken Potpie

For those of you who like your food a little on the traditional side, you can’t go wrong with chicken potpie. It’s easy to make, and it gives you a chance to use up all those leftover chicken breasts and carrots you may have in your fridge. For best results, use a gluten-free piecrust, and make sure to add your favorite vegetables, such as broccoli, cauliflower, or brussels sprouts. When it comes to the chicken, you can use any kind you like, as long as it’s not too fatty; thin cutlets work best. And you can’t forget about the piecrust; it needs to be flaky and tender.

Lamb Tzatziki

If you’re looking for a change from everyday chicken recipes, try out this Lamb Tzatziki recipe. It combines the soft texture of the lamb with the tanginess of Greek yogurt and chopped cucumber. The Greek yogurt adds a nice creaminess to the dish, and the cucumber gives it a refreshing taste. Lamb Tzatziki is one of Scott’s favorite dips, and it goes great served with pita chips or fresh veggies. Of course, you can always make it into a sandwich too!

Spinach And Artichoke Pie

This recipe from Scott Piven’s Food Lover’s Guide to New York City takes a bit of a twist on the classic spinach and artichoke pie. Instead of using marinara or red pasta sauce, you’ll need to use white wine or chicken stock to make a white sauce. The pie filling is similar to a traditional spinach and artichoke pie, but it contains garlic, smoked salmon, and a hint of lemon. When it comes to finishing the pie, you can add some crumbled bacon or goat cheese, as well as some crushed red pepper for some heat. This pie is perfect for those cool summer nights, but make sure to get some warm spices for the best results. If you’re ever in New York City, you’ll find Scott’s Food Lover’s Guide to nearby restaurants and bars where you can try out his recipes. And one last thing: be realistic about your goals; the world isn’t going to bend to fit you.)