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Secret Recipe: Cured Sardines from Foreign Cinema

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Curing is an easy way to prepare fresh Pacific sardines. In this recipe, chef Gayle Pirie of Foreign Cinema guides you through the cleaning, but if you’re feeling squeamish, ask the guy behind the fish counter (Whole Foods has been getting in a good stock of sardines from Monterey lately) to do it for you. Use the cured fish to top crostini, toss in salads, or lay on bagels with cream cheese. These sardines are particularly lovely topped with a mixture of grated hard-cooked egg, capers, and a squeeze of lemon too.

Secret Recipe: Pickled Quail Eggs from The Alembic

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Pickled quail eggs are the perfect bar snack. The Alembic’s have a creamy yellow yolk center surrounded in pink, thanks to the beet juice (to make this recipe, you’ll need a juicer at your disposal) chef Ted Fleury Quail soaks them in overnight.

Secret Recipe: Savory Irish Bread Pudding from The Liberties

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

This sweet and meaty bread pudding from The Liberties Bar & Restaurant is perfect on its own as a snack with a Guinness or for dunking into a fried egg for breakfast. Owner Kjerstie Utting uses Irish sausages called black and white puddings, which you can find at Roxie Market & Deli in the Sunset.

Secret Recipe: Maccaronara from A16

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef. 

At A16 in the Marina, the long, square strands of house-made maccaronara soak up sauceusually a meaty sugo topped with ricotta salata—perfectly. Chef David Taylor uses 00 flour, finely ground, durum wheat that's high in protein and makes excellent pasta and bread. You can find it at Rainbow in the Mission or even  Andronico's in the Sunset.

Secret Recipe: Curry Cauliflower with Tribal Salt from Betelnut Pejiu Wu

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Executive chef Alexander Ong usually fries the cauliflower and curry leaves he serves at Betelnut Pejiu Wu, but for the homemade version, he suggests sautéing. For  Sichuan peppercorns, head to Chinatown, and for curry leaves (fresh or frozen will do), Ong sends people to Richmond New May Wah (207 Clement St.).

Secret Recipe: Lumberjack Cake from Frances

We heart Frances' Lumberjack cake so much, we made it No. 92 on The Big Eat 2011: 100 Things to Try Before You Die. This coconut-enriched cake doesn't require much sugar thanks to the dates and pears that also give this confection a nice, moist crumb.

Secret Recipe: Roasted Dungeness from Scoma's

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Secret Recipe: Outerlands' Clam and Mussel Stew

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Secret Recipe: Smoky Tomato Soup from The American Grilled Cheese Kitchen

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Dip your favorite pressed sandwich (just like mom used to make) in a silky tomato soup like the lunch crowd at The American Grilled Cheese Kitchen in SoMa do. It's a simple soup, something you can pull together in fewer than 30 minutes, but it packs a lot of punch with smoky spices.

3 ounces unsalted butter

3 tablespoons all-purpose flour

Secret Recipe: Spruce Burger

We named Spruce's hamburger topped with pickled red onions and zucchini between a housemade bun as one of our favorite patties in the city. Eat chef Mark Sullivan's burger at the bar with a bold red wine, or make it at home on the stovetop, unless you're one of those lucky few allowed a grill in the apartment.

Serves 6

Buns

2 cups water

1 cup scalded milk

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