‘Top Chef’ Power Couple Janine Booth and Jeff McInnis’s Favorite Things to Cook at Home
This Top Chef power couple is the definition of #goals. Janine Booth and Jeff McInnis are James Beard Award finalists, dedicated parents to two adorable daughters and the team behind several lauded restaurants (Root & Bone, Stiltsville and Mi’talia) with locations in New York, Miami and Puerto Rico.
They recently debuted their long-awaited Italian concept, Mi’talia, which is already booked weeks in advance, and they’re also in the midst of opening a Root & Bone in Indianapolis.
But before any restaurant launch, Booth and McInnis spend hours in the kitchen with their girls, Sunny and Bryce, taste-testing recipes. Here’s what they love to make (and eat) as a family.
Drunken Deviled Eggs
“This is a super-fun dish that you’re probably familiar with from Root & Bone. We stain the whites of the eggs in beet juice to make them bright pink. We like to call them princess eggs because the girls think they’re so pretty and even more delicious to eat.” —Booth
“Our daughter Bryce is allergic to gluten, so our gluten-free recipe for Nutella soufflé is the perfect chocolaty dessert for her. The rich Nutella with egg yolks and whipped egg whites bakes into a light and fluffy soufflé. These are a huge hit in our family.” —McInnis
“Sunny loves to get messy while folding the biscuit dough together and has so much fun cutting the biscuits into different shapes, like hearts and suns. She also enjoys snacking on the cheddar cheese while I get everything in place, so I always grate extra for her to munch on.” —Booth
Banana, Nut and Chocolate Bread
“It’s a quick and easy way to use those bananas that have seen brighter yellow days. My recipe includes almond flour, coconut sugar, pecans, vanilla and chocolate chips. This banana bread is easy for the kids to mix together and makes the whole house smell amazing while it bakes.” —Booth
“Sunny’s newfound favorite thing in the world is pimento cheese…go figure! We whip sharp cheddar, pickles, hot sauce, mayo and cream cheese together to make a decadent spread and dip. Her favorite way to eat it is with sliced Honeycrisp apples.” —McInnis