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Front Burner

This Cookbook Raises Money for Restaurant Workers

“On the Line,” from the team behind the Lineup pop-up dinners, features recipes from chefs on the rise.

The sabich bowl from Chelsey Conrad, the chef de cuisine at Zahav in Philadelphia.Credit...Chelsey Conrad

The Lineup is an organization that sponsors dinners, open to the public, for which unheralded line cooks, chefs de cuisine and sous chefs — the heavy-lifters in the kitchen — prepare the food. Now, more than 30 of these chefs have contributed recipes for “On the Line,” a new digital fund-raising cookbook to support the cooks and organizations like the LEE Initiative Restaurant Workers Relief Program. You’ll find recipes like crispy rice with egg and romesco sauce from Christina Garruppo, a sous chef at Estela; sweet potato chicken curry from Calvin Eng, the chef de cuisine of Win Son; and honey nut roll cake with walnuts by Esther Ha, the chef de cuisine of Momofuku Ko.

“On the Line” digital cookbook, $20, thelineupdinner.com.

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Florence Fabricant is a food and wine writer. She writes the weekly Front Burner and Off the Menu columns, as well as the Pairings column, which appears alongside the monthly wine reviews. She has also written 12 cookbooks. More about Florence Fabricant

A version of this article appears in print on  , Section D, Page 3 of the New York edition with the headline: To Consult: Cookbook Raises Money For Restaurant Workers. Order Reprints | Today’s Paper | Subscribe

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