Traditional recipes

Chefs’ Favorite Hangover Cures

Chefs’ Favorite Hangover Cures

New Year’s Eve is celebrated universally around the world each year, so it’s no wonder that everyone has their own version of a next-day “cure” meant to alleviate the post-party doldrums.

But who knows best? Chefs, with their rock-star status and their reputation for a “work hard, play hard” approach to life, combined with their cooking expertise, would seem to have the answer. After all, if you don’t want to sleep it off, then you’ll need to soak all that alcohol up with some grub. And then perhaps soak up all that grub with more alcohol.

Jimmy Bradley, chef-owner of The Red Cat and The Harrison, located in New York City, says his personal remedy is “scotch and Marlboros with a cheeseburger in there somewhere,” but if cigarettes aren’t your thing, then his Baked Fontina with Garlic probably works pretty well, too. Meanwhile, Richard Garcia, executive chef at 606 Congress restaurant, located in the Renaissance Boston Waterfront Hotel, says, “Anything that has a full meal in a glass (pork, vegetable, and more booze) will get you ready for the rest of the day!” Such was the inspiration behind his kick-in-a-glass Bacon, Vodka, and Tomato (BVT) cocktail. Last, but not least, chef Scott Kroener of Del Frisco’s Grille in the heart of Rockefeller Plaza, writes, “The day after New Year’s Eve, I am drinking anything but champagne. Plus, having hair of the dog always helps to cure a hangover.” His remedy? A classic sausage, egg, and cheese on a croissant, washed down with Bass ale.

Cesare Casella, chef and owner of Salumeria Rosi Parmacotto in New York City, reports his go-to hangover cure is his Tuscan twist on chicken soup, called Mirao...

Here’s a hearty and comforting Hungarian dish that’s a great way to cure the winter blues (or a persistent hangover)...

There’s nothing quite like an impressive mound of freshly fried tortilla chips, carnitas, and scrambled eggs to beat even the toughest hangovers...

This is Austria’s hangover cure for New Year’s Day or any post-bacchanal day of recovery...

For a New Year’s Eve hangover fix that drinks like a meal, chef Richard Garcia of Boston’s 606 Congress recommends his BVT: Bacon, Vodka, and Tomato...

A wicked perfect hangover cure, especially with a bottle of wine...

Gina Chersevani, mixologist at PS 7 Restaurant located in Washington, D.C.’s Penn Quarter, swears by the healing properties of Miller High Life in this cocktail...

Chef Joel Christy of PL8 Kitchen & Side Bar in Fort Lauderdale, Fla., created this hearty mac ‘n’ cheese specifically for the morning-after brunch crowd...


Chefs’ Favorite Hangover Cures - Recipes

Breaux Bridge Benedict
Chef Scott Boswell of Stanley Restaurant &ndash New Orleans, LA

Carne Asado Tacos
Chef Brian Roche of La Verdad &ndash Boston, MA

Hibiscus Agua Fresca
Chef Brian Roche of La Verdad &ndash Boston, MA

Black Pig Bacon Fried Green Tomato BLT with Tabasco Aioli
Chefs John Stewart and Duskie Estes of Bovolo &ndash Healdsburg, CA

A few hours after sunrise in the east, Chef Brian Roche opens the doors of La Verdad and begins to serve his Carne Asada Taco as a meaty cure for grieving Bostonians. If the oil and salt soaked into the lightly toasted tortilla aren&rsquot enough to quell the dizziness, surely then the juicy skirt steak will make a dent. (Fatty meats have greater bioavailability of Vitamin B6, a rumored hangover remedy). To top off his hole-in-one taco remedy, Roche generously slathers the tortilla with a caramelized onion puree, just the enhanced touch of richness needed to absorb any lingering toxins.

And, equally as important as the food, Roche reminds us to hydrate with his revitalizing Hibiscus Agua Fresca. &ldquoThe hibiscus is extremely refreshing and matches really well with the food that we serve.&rdquo The beverage boasts a delicately sweet, herbal flavor, not to mention various medicinal benefits, the hibiscus flower itself known to combat minor kidney ailments.

Meanwhile, down South in the kitchens running on CST, Chef Scott Boswell of the Stanley Restaurant in New Orleans knows just the cure after one too many Sazeracs. &ldquoIt&rsquoll definitely do the trick and change your whole mindset,&rdquo Chef Boswell says of his famed Breaux Bridge Benedict. Think of it as a glorified version of eggs Benedict, plated with pork Boudin patties over two-inch thick wedges of baguette. Breads are a staple go-to for hangover sufferers, but it&rsquos the cysteine rich eggs that help decompose the acetaldehyde chemical responsible for hangovers. The throbbing headaches born of New Orleans bourbons are a serious force to contend with, but this chef-dubbed &ldquohangover cure&rdquo is up to the challenge.

And surely the chefs of the West&rsquos wine country have also had serious hangovers to rival. John Stewart and Duskie Estes of Zazu and Bovolo in Healdsburg propose a Fried Green Tomato and Black Pig Bacon BLT as a finger-lickin&rsquo good, shabby-chic remedy. The heat of the spicy aioli will burn off any blurred vision, but it&rsquos the house-made bacon, cured for 21 days prior to service, that launches this sandwich into hangover heaven. The fattiness of the bacon coupled with the sponginess of the rustic bread will mop up the menacing stomach acids, and voila, you&rsquoll be cured far before the bell tolls for dinner service.


Chefs’ Favorite Hangover Cures - Recipes

Breaux Bridge Benedict
Chef Scott Boswell of Stanley Restaurant &ndash New Orleans, LA

Carne Asado Tacos
Chef Brian Roche of La Verdad &ndash Boston, MA

Hibiscus Agua Fresca
Chef Brian Roche of La Verdad &ndash Boston, MA

Black Pig Bacon Fried Green Tomato BLT with Tabasco Aioli
Chefs John Stewart and Duskie Estes of Bovolo &ndash Healdsburg, CA

A few hours after sunrise in the east, Chef Brian Roche opens the doors of La Verdad and begins to serve his Carne Asada Taco as a meaty cure for grieving Bostonians. If the oil and salt soaked into the lightly toasted tortilla aren&rsquot enough to quell the dizziness, surely then the juicy skirt steak will make a dent. (Fatty meats have greater bioavailability of Vitamin B6, a rumored hangover remedy). To top off his hole-in-one taco remedy, Roche generously slathers the tortilla with a caramelized onion puree, just the enhanced touch of richness needed to absorb any lingering toxins.

And, equally as important as the food, Roche reminds us to hydrate with his revitalizing Hibiscus Agua Fresca. &ldquoThe hibiscus is extremely refreshing and matches really well with the food that we serve.&rdquo The beverage boasts a delicately sweet, herbal flavor, not to mention various medicinal benefits, the hibiscus flower itself known to combat minor kidney ailments.

Meanwhile, down South in the kitchens running on CST, Chef Scott Boswell of the Stanley Restaurant in New Orleans knows just the cure after one too many Sazeracs. &ldquoIt&rsquoll definitely do the trick and change your whole mindset,&rdquo Chef Boswell says of his famed Breaux Bridge Benedict. Think of it as a glorified version of eggs Benedict, plated with pork Boudin patties over two-inch thick wedges of baguette. Breads are a staple go-to for hangover sufferers, but it&rsquos the cysteine rich eggs that help decompose the acetaldehyde chemical responsible for hangovers. The throbbing headaches born of New Orleans bourbons are a serious force to contend with, but this chef-dubbed &ldquohangover cure&rdquo is up to the challenge.

And surely the chefs of the West&rsquos wine country have also had serious hangovers to rival. John Stewart and Duskie Estes of Zazu and Bovolo in Healdsburg propose a Fried Green Tomato and Black Pig Bacon BLT as a finger-lickin&rsquo good, shabby-chic remedy. The heat of the spicy aioli will burn off any blurred vision, but it&rsquos the house-made bacon, cured for 21 days prior to service, that launches this sandwich into hangover heaven. The fattiness of the bacon coupled with the sponginess of the rustic bread will mop up the menacing stomach acids, and voila, you&rsquoll be cured far before the bell tolls for dinner service.


Chefs’ Favorite Hangover Cures - Recipes

Breaux Bridge Benedict
Chef Scott Boswell of Stanley Restaurant &ndash New Orleans, LA

Carne Asado Tacos
Chef Brian Roche of La Verdad &ndash Boston, MA

Hibiscus Agua Fresca
Chef Brian Roche of La Verdad &ndash Boston, MA

Black Pig Bacon Fried Green Tomato BLT with Tabasco Aioli
Chefs John Stewart and Duskie Estes of Bovolo &ndash Healdsburg, CA

A few hours after sunrise in the east, Chef Brian Roche opens the doors of La Verdad and begins to serve his Carne Asada Taco as a meaty cure for grieving Bostonians. If the oil and salt soaked into the lightly toasted tortilla aren&rsquot enough to quell the dizziness, surely then the juicy skirt steak will make a dent. (Fatty meats have greater bioavailability of Vitamin B6, a rumored hangover remedy). To top off his hole-in-one taco remedy, Roche generously slathers the tortilla with a caramelized onion puree, just the enhanced touch of richness needed to absorb any lingering toxins.

And, equally as important as the food, Roche reminds us to hydrate with his revitalizing Hibiscus Agua Fresca. &ldquoThe hibiscus is extremely refreshing and matches really well with the food that we serve.&rdquo The beverage boasts a delicately sweet, herbal flavor, not to mention various medicinal benefits, the hibiscus flower itself known to combat minor kidney ailments.

Meanwhile, down South in the kitchens running on CST, Chef Scott Boswell of the Stanley Restaurant in New Orleans knows just the cure after one too many Sazeracs. &ldquoIt&rsquoll definitely do the trick and change your whole mindset,&rdquo Chef Boswell says of his famed Breaux Bridge Benedict. Think of it as a glorified version of eggs Benedict, plated with pork Boudin patties over two-inch thick wedges of baguette. Breads are a staple go-to for hangover sufferers, but it&rsquos the cysteine rich eggs that help decompose the acetaldehyde chemical responsible for hangovers. The throbbing headaches born of New Orleans bourbons are a serious force to contend with, but this chef-dubbed &ldquohangover cure&rdquo is up to the challenge.

And surely the chefs of the West&rsquos wine country have also had serious hangovers to rival. John Stewart and Duskie Estes of Zazu and Bovolo in Healdsburg propose a Fried Green Tomato and Black Pig Bacon BLT as a finger-lickin&rsquo good, shabby-chic remedy. The heat of the spicy aioli will burn off any blurred vision, but it&rsquos the house-made bacon, cured for 21 days prior to service, that launches this sandwich into hangover heaven. The fattiness of the bacon coupled with the sponginess of the rustic bread will mop up the menacing stomach acids, and voila, you&rsquoll be cured far before the bell tolls for dinner service.


Chefs’ Favorite Hangover Cures - Recipes

Breaux Bridge Benedict
Chef Scott Boswell of Stanley Restaurant &ndash New Orleans, LA

Carne Asado Tacos
Chef Brian Roche of La Verdad &ndash Boston, MA

Hibiscus Agua Fresca
Chef Brian Roche of La Verdad &ndash Boston, MA

Black Pig Bacon Fried Green Tomato BLT with Tabasco Aioli
Chefs John Stewart and Duskie Estes of Bovolo &ndash Healdsburg, CA

A few hours after sunrise in the east, Chef Brian Roche opens the doors of La Verdad and begins to serve his Carne Asada Taco as a meaty cure for grieving Bostonians. If the oil and salt soaked into the lightly toasted tortilla aren&rsquot enough to quell the dizziness, surely then the juicy skirt steak will make a dent. (Fatty meats have greater bioavailability of Vitamin B6, a rumored hangover remedy). To top off his hole-in-one taco remedy, Roche generously slathers the tortilla with a caramelized onion puree, just the enhanced touch of richness needed to absorb any lingering toxins.

And, equally as important as the food, Roche reminds us to hydrate with his revitalizing Hibiscus Agua Fresca. &ldquoThe hibiscus is extremely refreshing and matches really well with the food that we serve.&rdquo The beverage boasts a delicately sweet, herbal flavor, not to mention various medicinal benefits, the hibiscus flower itself known to combat minor kidney ailments.

Meanwhile, down South in the kitchens running on CST, Chef Scott Boswell of the Stanley Restaurant in New Orleans knows just the cure after one too many Sazeracs. &ldquoIt&rsquoll definitely do the trick and change your whole mindset,&rdquo Chef Boswell says of his famed Breaux Bridge Benedict. Think of it as a glorified version of eggs Benedict, plated with pork Boudin patties over two-inch thick wedges of baguette. Breads are a staple go-to for hangover sufferers, but it&rsquos the cysteine rich eggs that help decompose the acetaldehyde chemical responsible for hangovers. The throbbing headaches born of New Orleans bourbons are a serious force to contend with, but this chef-dubbed &ldquohangover cure&rdquo is up to the challenge.

And surely the chefs of the West&rsquos wine country have also had serious hangovers to rival. John Stewart and Duskie Estes of Zazu and Bovolo in Healdsburg propose a Fried Green Tomato and Black Pig Bacon BLT as a finger-lickin&rsquo good, shabby-chic remedy. The heat of the spicy aioli will burn off any blurred vision, but it&rsquos the house-made bacon, cured for 21 days prior to service, that launches this sandwich into hangover heaven. The fattiness of the bacon coupled with the sponginess of the rustic bread will mop up the menacing stomach acids, and voila, you&rsquoll be cured far before the bell tolls for dinner service.


Chefs’ Favorite Hangover Cures - Recipes

Breaux Bridge Benedict
Chef Scott Boswell of Stanley Restaurant &ndash New Orleans, LA

Carne Asado Tacos
Chef Brian Roche of La Verdad &ndash Boston, MA

Hibiscus Agua Fresca
Chef Brian Roche of La Verdad &ndash Boston, MA

Black Pig Bacon Fried Green Tomato BLT with Tabasco Aioli
Chefs John Stewart and Duskie Estes of Bovolo &ndash Healdsburg, CA

A few hours after sunrise in the east, Chef Brian Roche opens the doors of La Verdad and begins to serve his Carne Asada Taco as a meaty cure for grieving Bostonians. If the oil and salt soaked into the lightly toasted tortilla aren&rsquot enough to quell the dizziness, surely then the juicy skirt steak will make a dent. (Fatty meats have greater bioavailability of Vitamin B6, a rumored hangover remedy). To top off his hole-in-one taco remedy, Roche generously slathers the tortilla with a caramelized onion puree, just the enhanced touch of richness needed to absorb any lingering toxins.

And, equally as important as the food, Roche reminds us to hydrate with his revitalizing Hibiscus Agua Fresca. &ldquoThe hibiscus is extremely refreshing and matches really well with the food that we serve.&rdquo The beverage boasts a delicately sweet, herbal flavor, not to mention various medicinal benefits, the hibiscus flower itself known to combat minor kidney ailments.

Meanwhile, down South in the kitchens running on CST, Chef Scott Boswell of the Stanley Restaurant in New Orleans knows just the cure after one too many Sazeracs. &ldquoIt&rsquoll definitely do the trick and change your whole mindset,&rdquo Chef Boswell says of his famed Breaux Bridge Benedict. Think of it as a glorified version of eggs Benedict, plated with pork Boudin patties over two-inch thick wedges of baguette. Breads are a staple go-to for hangover sufferers, but it&rsquos the cysteine rich eggs that help decompose the acetaldehyde chemical responsible for hangovers. The throbbing headaches born of New Orleans bourbons are a serious force to contend with, but this chef-dubbed &ldquohangover cure&rdquo is up to the challenge.

And surely the chefs of the West&rsquos wine country have also had serious hangovers to rival. John Stewart and Duskie Estes of Zazu and Bovolo in Healdsburg propose a Fried Green Tomato and Black Pig Bacon BLT as a finger-lickin&rsquo good, shabby-chic remedy. The heat of the spicy aioli will burn off any blurred vision, but it&rsquos the house-made bacon, cured for 21 days prior to service, that launches this sandwich into hangover heaven. The fattiness of the bacon coupled with the sponginess of the rustic bread will mop up the menacing stomach acids, and voila, you&rsquoll be cured far before the bell tolls for dinner service.


Chefs’ Favorite Hangover Cures - Recipes

Breaux Bridge Benedict
Chef Scott Boswell of Stanley Restaurant &ndash New Orleans, LA

Carne Asado Tacos
Chef Brian Roche of La Verdad &ndash Boston, MA

Hibiscus Agua Fresca
Chef Brian Roche of La Verdad &ndash Boston, MA

Black Pig Bacon Fried Green Tomato BLT with Tabasco Aioli
Chefs John Stewart and Duskie Estes of Bovolo &ndash Healdsburg, CA

A few hours after sunrise in the east, Chef Brian Roche opens the doors of La Verdad and begins to serve his Carne Asada Taco as a meaty cure for grieving Bostonians. If the oil and salt soaked into the lightly toasted tortilla aren&rsquot enough to quell the dizziness, surely then the juicy skirt steak will make a dent. (Fatty meats have greater bioavailability of Vitamin B6, a rumored hangover remedy). To top off his hole-in-one taco remedy, Roche generously slathers the tortilla with a caramelized onion puree, just the enhanced touch of richness needed to absorb any lingering toxins.

And, equally as important as the food, Roche reminds us to hydrate with his revitalizing Hibiscus Agua Fresca. &ldquoThe hibiscus is extremely refreshing and matches really well with the food that we serve.&rdquo The beverage boasts a delicately sweet, herbal flavor, not to mention various medicinal benefits, the hibiscus flower itself known to combat minor kidney ailments.

Meanwhile, down South in the kitchens running on CST, Chef Scott Boswell of the Stanley Restaurant in New Orleans knows just the cure after one too many Sazeracs. &ldquoIt&rsquoll definitely do the trick and change your whole mindset,&rdquo Chef Boswell says of his famed Breaux Bridge Benedict. Think of it as a glorified version of eggs Benedict, plated with pork Boudin patties over two-inch thick wedges of baguette. Breads are a staple go-to for hangover sufferers, but it&rsquos the cysteine rich eggs that help decompose the acetaldehyde chemical responsible for hangovers. The throbbing headaches born of New Orleans bourbons are a serious force to contend with, but this chef-dubbed &ldquohangover cure&rdquo is up to the challenge.

And surely the chefs of the West&rsquos wine country have also had serious hangovers to rival. John Stewart and Duskie Estes of Zazu and Bovolo in Healdsburg propose a Fried Green Tomato and Black Pig Bacon BLT as a finger-lickin&rsquo good, shabby-chic remedy. The heat of the spicy aioli will burn off any blurred vision, but it&rsquos the house-made bacon, cured for 21 days prior to service, that launches this sandwich into hangover heaven. The fattiness of the bacon coupled with the sponginess of the rustic bread will mop up the menacing stomach acids, and voila, you&rsquoll be cured far before the bell tolls for dinner service.


Chefs’ Favorite Hangover Cures - Recipes

Breaux Bridge Benedict
Chef Scott Boswell of Stanley Restaurant &ndash New Orleans, LA

Carne Asado Tacos
Chef Brian Roche of La Verdad &ndash Boston, MA

Hibiscus Agua Fresca
Chef Brian Roche of La Verdad &ndash Boston, MA

Black Pig Bacon Fried Green Tomato BLT with Tabasco Aioli
Chefs John Stewart and Duskie Estes of Bovolo &ndash Healdsburg, CA

A few hours after sunrise in the east, Chef Brian Roche opens the doors of La Verdad and begins to serve his Carne Asada Taco as a meaty cure for grieving Bostonians. If the oil and salt soaked into the lightly toasted tortilla aren&rsquot enough to quell the dizziness, surely then the juicy skirt steak will make a dent. (Fatty meats have greater bioavailability of Vitamin B6, a rumored hangover remedy). To top off his hole-in-one taco remedy, Roche generously slathers the tortilla with a caramelized onion puree, just the enhanced touch of richness needed to absorb any lingering toxins.

And, equally as important as the food, Roche reminds us to hydrate with his revitalizing Hibiscus Agua Fresca. &ldquoThe hibiscus is extremely refreshing and matches really well with the food that we serve.&rdquo The beverage boasts a delicately sweet, herbal flavor, not to mention various medicinal benefits, the hibiscus flower itself known to combat minor kidney ailments.

Meanwhile, down South in the kitchens running on CST, Chef Scott Boswell of the Stanley Restaurant in New Orleans knows just the cure after one too many Sazeracs. &ldquoIt&rsquoll definitely do the trick and change your whole mindset,&rdquo Chef Boswell says of his famed Breaux Bridge Benedict. Think of it as a glorified version of eggs Benedict, plated with pork Boudin patties over two-inch thick wedges of baguette. Breads are a staple go-to for hangover sufferers, but it&rsquos the cysteine rich eggs that help decompose the acetaldehyde chemical responsible for hangovers. The throbbing headaches born of New Orleans bourbons are a serious force to contend with, but this chef-dubbed &ldquohangover cure&rdquo is up to the challenge.

And surely the chefs of the West&rsquos wine country have also had serious hangovers to rival. John Stewart and Duskie Estes of Zazu and Bovolo in Healdsburg propose a Fried Green Tomato and Black Pig Bacon BLT as a finger-lickin&rsquo good, shabby-chic remedy. The heat of the spicy aioli will burn off any blurred vision, but it&rsquos the house-made bacon, cured for 21 days prior to service, that launches this sandwich into hangover heaven. The fattiness of the bacon coupled with the sponginess of the rustic bread will mop up the menacing stomach acids, and voila, you&rsquoll be cured far before the bell tolls for dinner service.


Chefs’ Favorite Hangover Cures - Recipes

Breaux Bridge Benedict
Chef Scott Boswell of Stanley Restaurant &ndash New Orleans, LA

Carne Asado Tacos
Chef Brian Roche of La Verdad &ndash Boston, MA

Hibiscus Agua Fresca
Chef Brian Roche of La Verdad &ndash Boston, MA

Black Pig Bacon Fried Green Tomato BLT with Tabasco Aioli
Chefs John Stewart and Duskie Estes of Bovolo &ndash Healdsburg, CA

A few hours after sunrise in the east, Chef Brian Roche opens the doors of La Verdad and begins to serve his Carne Asada Taco as a meaty cure for grieving Bostonians. If the oil and salt soaked into the lightly toasted tortilla aren&rsquot enough to quell the dizziness, surely then the juicy skirt steak will make a dent. (Fatty meats have greater bioavailability of Vitamin B6, a rumored hangover remedy). To top off his hole-in-one taco remedy, Roche generously slathers the tortilla with a caramelized onion puree, just the enhanced touch of richness needed to absorb any lingering toxins.

And, equally as important as the food, Roche reminds us to hydrate with his revitalizing Hibiscus Agua Fresca. &ldquoThe hibiscus is extremely refreshing and matches really well with the food that we serve.&rdquo The beverage boasts a delicately sweet, herbal flavor, not to mention various medicinal benefits, the hibiscus flower itself known to combat minor kidney ailments.

Meanwhile, down South in the kitchens running on CST, Chef Scott Boswell of the Stanley Restaurant in New Orleans knows just the cure after one too many Sazeracs. &ldquoIt&rsquoll definitely do the trick and change your whole mindset,&rdquo Chef Boswell says of his famed Breaux Bridge Benedict. Think of it as a glorified version of eggs Benedict, plated with pork Boudin patties over two-inch thick wedges of baguette. Breads are a staple go-to for hangover sufferers, but it&rsquos the cysteine rich eggs that help decompose the acetaldehyde chemical responsible for hangovers. The throbbing headaches born of New Orleans bourbons are a serious force to contend with, but this chef-dubbed &ldquohangover cure&rdquo is up to the challenge.

And surely the chefs of the West&rsquos wine country have also had serious hangovers to rival. John Stewart and Duskie Estes of Zazu and Bovolo in Healdsburg propose a Fried Green Tomato and Black Pig Bacon BLT as a finger-lickin&rsquo good, shabby-chic remedy. The heat of the spicy aioli will burn off any blurred vision, but it&rsquos the house-made bacon, cured for 21 days prior to service, that launches this sandwich into hangover heaven. The fattiness of the bacon coupled with the sponginess of the rustic bread will mop up the menacing stomach acids, and voila, you&rsquoll be cured far before the bell tolls for dinner service.


Chefs’ Favorite Hangover Cures - Recipes

Breaux Bridge Benedict
Chef Scott Boswell of Stanley Restaurant &ndash New Orleans, LA

Carne Asado Tacos
Chef Brian Roche of La Verdad &ndash Boston, MA

Hibiscus Agua Fresca
Chef Brian Roche of La Verdad &ndash Boston, MA

Black Pig Bacon Fried Green Tomato BLT with Tabasco Aioli
Chefs John Stewart and Duskie Estes of Bovolo &ndash Healdsburg, CA

A few hours after sunrise in the east, Chef Brian Roche opens the doors of La Verdad and begins to serve his Carne Asada Taco as a meaty cure for grieving Bostonians. If the oil and salt soaked into the lightly toasted tortilla aren&rsquot enough to quell the dizziness, surely then the juicy skirt steak will make a dent. (Fatty meats have greater bioavailability of Vitamin B6, a rumored hangover remedy). To top off his hole-in-one taco remedy, Roche generously slathers the tortilla with a caramelized onion puree, just the enhanced touch of richness needed to absorb any lingering toxins.

And, equally as important as the food, Roche reminds us to hydrate with his revitalizing Hibiscus Agua Fresca. &ldquoThe hibiscus is extremely refreshing and matches really well with the food that we serve.&rdquo The beverage boasts a delicately sweet, herbal flavor, not to mention various medicinal benefits, the hibiscus flower itself known to combat minor kidney ailments.

Meanwhile, down South in the kitchens running on CST, Chef Scott Boswell of the Stanley Restaurant in New Orleans knows just the cure after one too many Sazeracs. &ldquoIt&rsquoll definitely do the trick and change your whole mindset,&rdquo Chef Boswell says of his famed Breaux Bridge Benedict. Think of it as a glorified version of eggs Benedict, plated with pork Boudin patties over two-inch thick wedges of baguette. Breads are a staple go-to for hangover sufferers, but it&rsquos the cysteine rich eggs that help decompose the acetaldehyde chemical responsible for hangovers. The throbbing headaches born of New Orleans bourbons are a serious force to contend with, but this chef-dubbed &ldquohangover cure&rdquo is up to the challenge.

And surely the chefs of the West&rsquos wine country have also had serious hangovers to rival. John Stewart and Duskie Estes of Zazu and Bovolo in Healdsburg propose a Fried Green Tomato and Black Pig Bacon BLT as a finger-lickin&rsquo good, shabby-chic remedy. The heat of the spicy aioli will burn off any blurred vision, but it&rsquos the house-made bacon, cured for 21 days prior to service, that launches this sandwich into hangover heaven. The fattiness of the bacon coupled with the sponginess of the rustic bread will mop up the menacing stomach acids, and voila, you&rsquoll be cured far before the bell tolls for dinner service.


Chefs’ Favorite Hangover Cures - Recipes

Breaux Bridge Benedict
Chef Scott Boswell of Stanley Restaurant &ndash New Orleans, LA

Carne Asado Tacos
Chef Brian Roche of La Verdad &ndash Boston, MA

Hibiscus Agua Fresca
Chef Brian Roche of La Verdad &ndash Boston, MA

Black Pig Bacon Fried Green Tomato BLT with Tabasco Aioli
Chefs John Stewart and Duskie Estes of Bovolo &ndash Healdsburg, CA

A few hours after sunrise in the east, Chef Brian Roche opens the doors of La Verdad and begins to serve his Carne Asada Taco as a meaty cure for grieving Bostonians. If the oil and salt soaked into the lightly toasted tortilla aren&rsquot enough to quell the dizziness, surely then the juicy skirt steak will make a dent. (Fatty meats have greater bioavailability of Vitamin B6, a rumored hangover remedy). To top off his hole-in-one taco remedy, Roche generously slathers the tortilla with a caramelized onion puree, just the enhanced touch of richness needed to absorb any lingering toxins.

And, equally as important as the food, Roche reminds us to hydrate with his revitalizing Hibiscus Agua Fresca. &ldquoThe hibiscus is extremely refreshing and matches really well with the food that we serve.&rdquo The beverage boasts a delicately sweet, herbal flavor, not to mention various medicinal benefits, the hibiscus flower itself known to combat minor kidney ailments.

Meanwhile, down South in the kitchens running on CST, Chef Scott Boswell of the Stanley Restaurant in New Orleans knows just the cure after one too many Sazeracs. &ldquoIt&rsquoll definitely do the trick and change your whole mindset,&rdquo Chef Boswell says of his famed Breaux Bridge Benedict. Think of it as a glorified version of eggs Benedict, plated with pork Boudin patties over two-inch thick wedges of baguette. Breads are a staple go-to for hangover sufferers, but it&rsquos the cysteine rich eggs that help decompose the acetaldehyde chemical responsible for hangovers. The throbbing headaches born of New Orleans bourbons are a serious force to contend with, but this chef-dubbed &ldquohangover cure&rdquo is up to the challenge.

And surely the chefs of the West&rsquos wine country have also had serious hangovers to rival. John Stewart and Duskie Estes of Zazu and Bovolo in Healdsburg propose a Fried Green Tomato and Black Pig Bacon BLT as a finger-lickin&rsquo good, shabby-chic remedy. The heat of the spicy aioli will burn off any blurred vision, but it&rsquos the house-made bacon, cured for 21 days prior to service, that launches this sandwich into hangover heaven. The fattiness of the bacon coupled with the sponginess of the rustic bread will mop up the menacing stomach acids, and voila, you&rsquoll be cured far before the bell tolls for dinner service.


Watch the video: Anthony Bourdain Parts Unknown - Rome (January 2022).