We all like to know what chefs are doing--where they buy their knives and where they get their groceries. Of course, we also want to know what they like to eat.

For Andrew Brochu, chef at Graham Elliot in Chicago, his late-night or early-morning meal is fried eggs topped with Crystal hot sauce and a grating of Thai long pepper.

The ingredient of choice for Shanna Pacifico, chef at Peter Hoffman's new New York City restaurant, Back Forty West, is puffed black rice. She cooks it in a hot pan until the grains reveal their snowy interior, then uses it in salads.

The spiced cashews served at Akasha Restaurant in Culver City are coated in palm-sugar caramel that has been flavored with kaffir lime; it's a recipe that chef Akasha Richmond picked up on her travels through Bali.

In Larkspur, California, chef Veronica Salazar is making Mexico City-style dishes that recall her roots. But the most personal dish on the menu is her mole, made according to a family recipe.

Jim Lahey, pioneer of the groundbreaking recipe for no-knead pizza dough, shares a recipe (and the technique) for a bird's-nest pizza, topped with asparagus shavings and quail eggs.

Chef Cathal Armstrong, of Washington, D.C.'s Restaurant Eve and the Majestic, chose his favorite items to sell at his new market and wine bar, Society Fair. Among them are petite buttermilk tarts, a light, fresh dessert (pictured above) that would be welcome at any spring dinner party.