Not everyone can attend the Met Gala dinner–but now, everyone can enjoy it. The chefs behind this year’s menu—Lauren Von der Pool, Melissa King, Marcus Samuelsson, and Amirah Kassem— are sharing their recipes for the delectable dishes served on fashion’s biggest night.
Each simultaneously honored their own style and the theme of “In America: An Anthology of Fashion” when coming up with their culinary contribution. For cocktail hour, Von der Pool put a vegan spin on the classic American finger food of deviled eggs, opting to fill Yukon potatoes instead. (“These hors d’oeuvres speak to the grandmothers and the aunties who have created many of the American recipes that we all know today,” she tells Vogue.) Meanwhile, Melissa King (winner of Top Chef: All Stars) spiced things up with her appetizer of hamachi crudo with olives and Sichuan chili in citrus broth. “I wanted to create a dish that embodied the beautiful mix of vibrant cultures and ethnicities of immigrants that make up the DNA of America today,” King told Vogue.
As for the main course? That would be Marcus Samuelsson's barbecue strip loin—an elevated yet unstuffy choice for both the gala as well as summertime dinners to come.
Finally, the evening wouldn’t be complete with something sweet. Amirah Kassem’s chocolate cake and mousse teacups, a nod to the popularity of tea time in the Gilded Age, visibly captivated guests upon their plating. And although you’d need professional-level piping skills to pull off her exact designs, she’s pared down her recipe so it can be done by amateur pastry aficionados.
Below, recipes from the 2022 Met Gala menu.
Lauren Von der Pool’s Vegan Deviled “Eggs”
Makes 30
Kosher salt
15 small Yukon Gold potatoes (about 1 lb. total), scrubbed
4 tbsp. vegan mayonnaise
2 tbsp. plant-based milk or water
1 tbsp. sweet relish, finely chopped if chunky
1 tbsp. yellow mustard
1 tsp. onion powder
1½ tsp. apple cider vinegar
½ tsp. kala namak (Indian black salt)
½ tsp. ground turmeric
Smoked paprika (for serving)
Dill leaves (for serving)
Bring a large saucepan of heavily salted water to a boil. Add 15 small Yukon Gold potatoes and return to a boil. Cook until potatoes are completely tender and a skewer slides easily through potatoes, 15-20 minutes. Drain potatoes and transfer to a bowl of ice water; let cool for 5 minutes, then drain again.
Cut each potato in half. Slice off a small amount of the rounded edge to create a flat side so the potato halves can stand cut-side up. Use a rounded ½ teaspoon to scoop a well in center of each potato half, transferring scooped potato flesh into a medium bowl as you work. (You should have about 1 cup of scooped potato when you’re done.)
To the bowl with potato, add 4 Tbsp. vegan mayonnaise, 2 Tbsp. plant-based milk or water, 1 Tbsp. sweet relish, 1 Tbsp. yellow mustard, 1 tsp. onion powder, 1½ tsp. apple cider vinegar, ½ tsp. kala namak (Indian black salt), and ½ tsp. ground turmeric. Mash everything together until completely smooth using a potato masher or fork, adding more plant milk or water by the teaspoonful as needed to achieve a pipeable consistency. Taste and season with more salt if desired.
Transfer filling to a piping bag fitted with a star tip or a resealable plastic bag with one corner snipped off. Pipe each potato half with filling. Top potatoes with a dash of smoked paprika and a sprig of fresh dill. Transfer deviled “eggs” to a serving platter.
Melissa King’s Hamachi Crudo with Olives and Sichuan Chili in Citrus Broth
Serves 6
1 pound skinless, boneless filet of sushi-grade yellowtail, cut into pieces about ¼-inch thick, 1-inch wide, and 2-inch long (can be substituted with salmon or amberjack)
6 kumquats, thinly sliced paper-thin into rounds and discarding seeds
3 tablespoons finely chopped pitted castelvetrano olives
2 small radishes, thinly sliced paper-thin into rounds
Citrus broth, recipe below
Sichuan chili oil, recipe below or store bought
Agrumato lemon oil, optional
Microgreens such as nasturtiums, shiso, or cilantro, optional
Flaky sea salt
Note: Keep all ingredients well chilled. This recipe should be made day of, around the time of serving, to preserve freshness.
To serve, divide the sliced hamachi into chilled, individual shallow bowls. Pour in enough broth to cover the bottom of the bowl, careful not to submerge the fish, about ¼ cup each depending on the size of your bowl. Arrange the chopped olives, kumquat slices, and radish slices over each slice of fish. Drizzle over the chili oil and agrumato lemon oil, if using, and season the fish with flakey sea salt. Garnish with microgreens, if using. Serve immediately.
1 cup freshly squeezed orange juice (such as navel, mandarins, and or tangerines)
½ cup freshly squeezed lime juice
¼ cup freshly squeezed lemon juice
¼ cup yuzu juice, bottled or fresh
½ cup roughly chopped orange or yellow bell pepper, remove seeds and stems
1-inch knob ginger
1 tablespoon sugar
1 small garlic clove
Pinch of kosher salt
Place all ingredients in a high-speed blender and mix on low speed, gradually increasing speed to high, until smooth, about 1 minute. Pour mixture through a fine-mesh strainer into a large container, discarding any solids. Skim off and discard any foam. Taste and adjust seasonings. Cover and refrigerate the broth until ready for use.
½ cup neutral-flavored oil, such as canola or grapeseed
3 tablespoons Sichuan chili powder or gochugaru flakes
Pinch of kosher salt
Place oil into a small saucepot and heat on high heat to 350˚F. Place chili powder in a heat-proof jar. Slowly and carefully, drizzle the hot oil into the jar of chili powder. Add a pinch of salt and stir. Allow the oil to cool to room temperature. The oil will keep, tightly covered in the refrigerator for about 6 months.
Marcus Samuelsson’s Barbecue glazed strip loin with roasted sweet potatoes and creamed corn
Serves 4
3 lbs New York strip loin
2 medium size sweet potatoes
1 teaspoon of nutmeg
1 teaspoon of cinnamon
4 ears of corn off the cob
1 bulb of garlic
1 bunch of thyme
1 bunch of rosemary
10 cups of olive oil
2 cups heavy cream
1/3 stick of unsalted butter
1 shallot medium dice
Salt
Crushed black pepper
BBQ glaze ( see recipe below)
In a large sauté pan on medium heat, place grape seed oil, smashed garlic, fresh corn kernels, thyme and diced shallots in a pan. Sweat ingredients for 3-5 mins while stirring occasionally. Next add heavy cream, place on low heat. Cook for 8–9 mins stirring occasionally. Next, add the diced butter. Continue to stir for 2-3 mins. Add salt to taste, place pan on resting rack.
Preheat the oven to 425ºF. Scrub sweet potatoes and pierce in several places with a sharp knife. Line a baking sheet with foil and place the potatoes on top. Bake for 45 minutes to an hour, depending on the size of the potatoes, until thoroughly soft and beginning to ooze. Remove from the heat. When cooled, remove skin and cut into thick slices. Season with cinnamon, nutmeg, one tablespoon of olive oil, salt and pepper
Preheat oven to 450°F. Season meat with one tablespoon of olive oil, salt and pepper. Place rosemary and garlic cloves in a pan. Place meat, fat side up, on a roasting pan. Roast meat for 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 15 minutes (or 140°F for medium, about 25 minutes). Remove from the oven; let stand for 10 minutes.
2 cups ketchup
1/2 cup apple cider vinegar
1/4 cup brown sugar
2 tablespoons honey
1 teaspoon of smoked paprika
1 tablespoon Worcestershire
1 teaspoon of onion powder
Whisk together all ingredients in a medium saucepan situated over medium heat. Allow to come to a bubble and then reduce the heat to low. Allow to simmer until thickened, about 10 minutes.
On a large serving platter, place cream corn in the center. Next place your sliced sweet potato around the plate. Next step, cut your strip loin into ⅓-inch-thick slices. Arrange slices on a serving platter. Finally, dress the steak with your BBQ glaze.
Amirah Kassem’s Chocolate Cake and Mousse Cups
Makes 18 cupcakes
2⁄3 cup cocoa powder
1 cup granulated sugar
3/4 cup boiling water
2 cups flour
1 ½ teaspoon baking soda
2 teaspoon baking powder
1 1⁄2 teaspoon salt
2 eggs
2⁄3 cup granulated sugar
1⁄3 cup vegetable or any neutral flavor oil
1 cup buttermilk
1 1⁄2 teaspoon vanilla extract
Preheat the oven to 350 degrees. Spray your half sheet pan with vegetable spray and line it with parchment paper.
In a medium bowl sift the cocoa powder and the first amount of sugar. Add boiling water and whisk until all the lumps are gone. Set aside.
In another medium bowl, sift flour, baking powder, baking soda, and salt. Set aside.
In a large bowl whisk eggs, the second amount of sugar, oil, buttermilk, and vanilla until fully incorporated. (Do not overmix)
Mix the cocoa powder mixture into the buttermilk mixture. Add the dry ingredients into the wet ingredient bowl with a whisk and mix until just smooth. (Do not overmix.)
Evenly disperse batter in a prepared pan with a rubber spatula and bake for 6 minutes. Turn the sheet pan and bake for another 6 minutes or until a toothpick inserted comes out clean. Let it completely cool before use.
1 1⁄3 cup chocolate chips
2 Tablespoons sugar
1 Tablespoon vanilla extract
4 cups heavy whipping cream
Heat 1 cup of cream, sugar, and vanilla just until boil and pour over chocolate chips in a bowl.
Let sit for a minute then whisk until smooth.
Chill just so it is cool, about 10 minutes (don’t let it solidify)
Add the rest of the cold cream and whip just until stiff. When done correctly, when you tilt, it will not pour out.
We use our chocolate molded espresso cup for this recipe which is 2 1⁄4 inches wide at the top, 3⁄4 inch wide at the bottom, and 2 1⁄2 inch tall. If you don't have an espresso cup, use whatever small ramekin or mug you may have. Note: quantities could vary depending on the size and proportion you use.
Punch out one cake round for the top width and one cake round for the bottom width, per cup. If you don’t have a cookie cutter for each width, you can use an inverted glass.
Place your mousse in a piping bag (a ziplock works too!) and cut a half-inch at the bottom tip of the bag. Place the bottom cake round in the cup first. Pipe a 1⁄4 cup of mousse on top of the cake round so it is the same thickness as the cake. Repeat cake and mousse layers until you finish with mousse and scrape even to the rim, using a spatula or knife. Note: as you make the first cup, if your proportions are slightly off, adjust for the second one and you will be a pro in no time!
Add a dollop of whipped cream on top then dust with cocoa powder to complete this treat.
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