All Hours: Crazy Good Food for Whatever, Whenever

Kwame Onwuachi’s cooking has never been particularly interested in staying within neat culinary boundaries, and All Hours brings that instinct home. The James Beard Award-winning chef behind Tatiana offers recipes for every point in the day, from breakfast and weeknight dinners to parties, snacks, and late-night cravings, combining comfort food, restaurant technique, and the many culinary influences that run through his cooking. 

Some recipes begin with familiar New York pleasures: a Bodega BEC, a “Bougie” Chopped Cheese, and a housemade Hot Pocket filled with marinara, mozzarella, provolone, and pepperoni. Others take a more gleefully cross-cultural route, including Drunken Noodles alla Vodka, a butter chicken quesadilla made with naan, Brussels sprout suya, and red stew chicken parm. Corn Milk French Toast and Perfect Pancakes cover the morning, while curried chicken patties, Creole sausage roll-ups, and Souped-Up Top Ramen are built for snacking. 

Onwuachi also brings dishes from his restaurants into the home kitchen. Tatiana’s Cosmic Brownie gets topped with chocolate ganache and served with a mousse made from powdered doughnuts, while recipes such as rib eye with Crazy Butter show the more indulgent side of the collection. Even when the ideas sound unruly, the recipes are designed for home cooks and not as exercises in restaurant cooking. 

The result is a cookbook organized less around culinary convention than around appetite. All Hours gives Onwuachi room to move between nostalgia, New York food culture, global flavors, and unapologetic comfort food, making the case that what sounds good right now can be reason enough to cook it. 

Hardcover. Color photographs throughout.