Dear Editors of Food52, Would you be able to explore working with the chef to publish this recipe?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Bon Appetit publishes reader-requested restaurant recipes every month; maybe write to them too?
Chops is a trusted home cook.
Or email the editors directly at Food52.
I've had a lot of luck with just calling or emailing restaurants and asking them to put me in touch with the chef. The chefs I've spoken with have been flattered and have willingly shared their recipes with me. Often it's not very precise (a little of this, a sprinkle of that) but it gets me what I need in terms of figuring out the flavor subtleties and proportions and the cooking techniques.
(And the creamiest, too.)
Japanese-Style Scrambled Eggs
5-Ingredient, Unfussy Eggplant Parm
Go On, Spread Out
My Mother's Korean BBQ Made Me Feel American
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