Max and Eli Sussman's 10 Commandments for Curing a Hangover

"If you’re going the hair-of-the-dog route, you’ll need something to go with that booze you’ve started to put back in your body. Chorizo is a pretty common taco style, and we wanted to make sure everyone had a solid recipe at home. In New York City, we love Los Tacos #1 in Chelsea Market, and in L.A. we’re fans of Cactus Taco on Vine Street. A Michelada or bloody Mary goes great with our tacos."

Chorizo Breakfast Tacos

Makes 4 servings Ingredients 1 lb. Yukon gold potatoes, peeled and cut into ½-inch dice Kosher salt Extra-virgin olive oil, as needed ½ lb. Mexican Chorizo 8 corn tortillas 2 Tbsp. unsalted butter, at room temperature 8 large eggs 2 radishes, trimmed and thinly sliced 1⁄2 cup chopped fresh cilantro leaves and stems 4 oz. cotija or Parmesan cheese, shredded (about 1 cup) Instructions Put the potatoes in a saucepan and add cold water to cover. Stir in 1 teaspoon salt and bring to a boil over high heat. Immediately drain in a colander set in the sink and rinse under cold running water. Transfer to paper towels and let drain, changing towels if necessary, until the potatoes are very dry and completely cool. Heat a large, heavy-bottomed frying pan over medium-high heat. If your chorizo is very lean, drizzle a little olive oil into the pan to prevent it from sticking. Add the chorizo, spread evenly around the pan, and cook without stirring until nicely caramelized on the bottom, 3–5 minutes. Stir to get the uncooked parts in contact with the pan and continue cooking until all the meat is cooked through, about 5 minutes more. Using a slotted spoon, transfer to a large bowl. Set aside. If the pan looks dry, add more oil and heat over medium-high heat. Spread the potatoes evenly around the pan. Cook, stirring and turning gently with a spatula, until golden brown on all sides, about 10 minutes. Add to the bowl with the chorizo and mix gently. Taste and adjust the seasoning. Pour off any excess fat in the pan into a small heatproof bowl and reserve. Place the pan over medium heat. One at a time, add the tortillas and fry on each side until they soften and blister slightly, about 30 seconds per side. If the pan dries out, add a tiny bit of the reserved fat (or olive oil, if there wasn’t any fat to reserve). Keep the tortillas warm by stacking them and wrapping them in a kitchen towel as they come out of the pan. In a small nonstick frying pan, heat 1 teaspoon olive oil over medium heat. When the oil is hot, add a scant teaspoon of the butter and swirl the pan to mix the fats. Crack an egg into the pan and cook until the white is just set, about 3 minutes. Slide the egg carefully onto a platter. Repeat to cook the remaining eggs in the remaining butter, adding more oil as needed. To assemble the tacos, place 2 warm tortillas on each plate and spoon a few tablespoons of the chorizo and potato mixture in the middle of each tortilla. Top each with a fried egg and radish slices. Finish with a big pinch of the cilantro and a sprinkle of the cheese. Serve right away. Repeat until your hangover is gone or you can’t eat anymore and take a nap.

Address and phone: 97A Hoyt St, Boerum Hill, Brooklyn (718-852-7510) Website: mileenddeli.com "Look, we're biased, but the smoked meat hash is the greatest hangover food you can order at a restaurant in New York City. Eggs, meat, and potatoes. Done deal."

"Instead of waffles or just plain old French toast, take on this mega sandwich that has all the right breakfasty/hangover flavors to make you coast until nap time."

French Toast Sandwich with Maple Pecan Butter and Sour Apples

Makes 2 to 4 servings Ingredients 1 cup toasted pecans ¼ cup maple syrup 2 Tbsp. olive oil ½ lb. Canadian bacon 2 green apples 1 Tbsp. grated lemon zest Juice of 1 lemon 4 large eggs ½ cup heavy cream 2 Tbsp. sugar ¼ tsp. salt 4 slices challah, preferably day old Unsalted butter for cooking Pure maple syrup for serving (optional) Instructions To make the pecan butter, in a blender, process the pecans until they are reduced to a smooth butter. Scrape down the sides of the canister, add the maple syrup, and process again until smooth. Transfer to a bowl, cover, and refrigerate until needed. To fry the bacon, in a frying pan, heat the olive oil over high heat. Add the bacon and fry, turning once, until deep brown on both sides, 2–3 minutes on each side. Transfer to paper towels to drain. Set aside. To prepare the apples, quarter and core each apple, then cut each quarter lengthwise into slices 1⁄8 inch (3 mm) thick. In a bowl, toss the apple slices with the lemon zest and juice, coating them evenly. Set aside. To make the French toast, in a wide, shallow bowl, whisk together the eggs, cream, sugar, and salt. Add 2 or 3 bread slices to the bowl, let soak for 1 minute, and then remove from the bowl, allowing the excess egg to drip back into the bowl. The bread should not be completely soaked. Set aside on a large plate. Repeat with the remaining bread slices. In a large frying pan, melt 1 tablespoon butter over medium-high heat. When the butter is foamy, add as many soaked bread slices as will fit without crowding, lower the heat to medium, and cook, turning once, until golden brown on both sides, about 2 minutes per side. Transfer to a plate. Repeat with the remaining bread slices, adding more butter to the pan as needed to prevent sticking. To assemble each sandwich, spread a generous layer of the pecan butter on a slice of French toast, top with 1 or 2 bacon slices, arrange a layer of apple slices on the bacon, and top with a second piece of toast. Serve with additional maple syrup if you are a glutton for punishment.

Address and phone: 261 Moore St, Bushwick, Brooklyn, NY (718-417-1118) Website: robertaspizza.com "Roberta’s has a really diverse brunch menu that's perfect for a group of hungover people all looking to satisfy different hunger cravings. The pancakes (if they're on the menu), the corned beef, the baked goods—everything is super on point."

"You're wide awake, you're hungry as hell, and you're about to engage in a marathon Sopranos viewing session. Make this and snack on it all day."

Baked Potato Chili Hash

Makes 4 servings Ingredients 3 russet potatoes, peeled and cut into small dice 2 Tbsp. extra-virgin olive oil Kosher salt 1 tsp. vegetable oil 1 lb. ground beef 2 tsp. chipotle chile powder 2 tsp. chili powder 1 tsp. ground cumin, or more to taste ½ tsp. cayenne pepper 1/4 tsp. ground coriander One 15 oz. can whole tomatoes, with juice, roughly crushed with your hands 4 oz. sharp Cheddar cheese, shredded ½ lb. bacon, cooked until crisp and chopped 1 cup sour cream 1 bunch green onions, white and tender green parts only, trimmed and thinly sliced Instructions Preheat the oven to 425°F. Put the potatoes in a saucepan and add cold water to cover. Bring to a boil over high heat. Immediately drain in a colander set in the sink and rinse under cold running water. Drain again thoroughly, then transfer to a large bowl and toss with the olive oil and a pinch of salt. Spread the potatoes in an evenly spaced single layer on a sheet tray. Roast, stirring once or twice, until crispy and golden brown, 30–40 minutes. Remove from the oven; leave the oven on. While the potatoes are cooking, make the chili: In a heavy-bottomed frying pan, heat the vegetable oil over medium-high heat until smoking. Add the beef and cook, stirring occasionally and using your spoon to break up the meat, until browned, about 5 minutes. Add the chipotle and chili powders, cumin, cayenne, and coriander and stir to mix well. Cook for about 2 minutes to toast the spices a little. Add the tomatoes with their juices. Bring to a simmer, then reduce the heat to medium-low and cook until slightly thickened, about 30 minutes. Taste and adjust the seasoning and spice level. Transfer the potatoes to a 9-inch (23-cm) square baking dish. Spoon the chili into the dish and spread evenly. Sprinkle the cheese evenly over the top. Bake until the cheese is melted, about 10 minutes. Let cool slightly, then garnish with the bacon, sour cream, and green onions and serve right away.

Address and phone: 126 N 6th St, Williamsburg, Brooklyn (718-782-1444) Website: ramenyebisu.com "It's unorthodox, but sometimes you just want a big huge bowl of ramen. This place close to where we live has some of the best shoyu and miso ramen in town. Make sure to start with the pork buns and order the hot sauce."

"Got people coming over? This is perfect for a gang of hungover zombies."

Fried Chicken Sandwich with Watermelon Hot Sauce

Makes 4 servings Ingredients 1 seedless watermelon, about 4 lbs. 1 cup sugar 4 Tbsp. Sriracha 4 boneless chicken thighs, preferably skin-on 2 cups buttermilk Vegetable oil for deep-frying 3 cups corn flakes ¾ cup panko bread crumbs 6 Tbsp. all-purpose flour 1 Tbsp. sweet paprika 1 ½ tsp. kosher salt 1 ½ tsp. red pepper flakes 4 hamburger buns, split and toasted Instructions To make the hot sauce, remove the flesh from the watermelon rind (remember, reserve the rind for pickling!). Roughly chop the flesh, place in a food processor, and process until it forms a liquid. You should have about 4 cup. In a heavy saucepan, combine the watermelon liquid and sugar and bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce to a simmer and continue to cook, stirring often to prevent scorching, until reduced by half, about 45 minutes. Add the Sriracha, stir well, and remove from the heat. Let cool completely, then cover and refrigerate. (The sauce will keep for up to 2 weeks.) To make the fried chicken, in a bowl, immerse the chicken thighs in the buttermilk and let soak for at least 15 minutes or up to 1 day in the refrigerator. Pour oil to a depth of 5 inches (13 cm) into a deep pot or a deep fryer and heat to 335°F (170°C). While the oil is heating, in the food processor, process the corn flakes until reduced to the consistency of the panko. Add the panko, flour, paprika, salt, and pepper flakes and pulse to combine. Transfer the mixture to a large bowl. When the oil is ready, one at a time, remove the chicken pieces from the buttermilk, letting them drip a bit, then toss them in the crumb mixture until well coated. Carefully lower the chicken pieces into the hot oil and fry until deep golden brown on the outside and cooked through, 5–8 minutes; the timing depends on the thickness. Test for doneness with an instant-read thermometer; it should register 165°F (74°C). Using a wire skimmer or tongs, transfer the chicken to paper towels to drain briefly. To assemble each sandwich, arrange a layer of rinds on the bottom of a bun and top with a piece of chicken. Drizzle 1 tablespoon of the hot sauce over the chicken and close with the bun top. Serve right away. Pass the remaining hot sauce at the table for anyone who would like more.

Address and phone: 502 Lorimer St, Williamsburg, Brooklyn (718-387-2267) Website: campbellcheese.com "This spot is pretty new and right by our apartment. They carry Bien Cuit bread, which is the finest you can find in Brooklyn. We’ll go there to pick up some meat, cheese, and vegetables and make an insane melty sandwich before collapsing back into bed."

"Why go out when you can do it better at home? This is a perfect example of how we like to cook. This much improved version of a bánh mìis way better than something you could get in a restaurant, and of course, eggs improve nearly everything."

Fried Tofu Bahn Mi Omelet

Makes 1 serving Ingredients ½ small carrot, peeled ½ Persian or ¼ English cucumber, peeled and seeded ½ jalapeño or serrano pepper 2 small radishes, thinly sliced 1 Tbsp. rice vinegar ½ tsp. brown sugar Grated zest of 1 lemon Kosher salt 2 slices of firm tofu, 2 inches wide and as long as the tofu block 2 Tbsp. vegetable oil One 10-inch soft demi baguette (not a crusty French baguette) or Italian roll 1 Tbsp. extra-virgin olive oil 1 Tbsp. unsalted butter 2 large eggs, beaten 1 Tbsp. minced fresh cilantro stems 2 green onions, white and tender green parts only, trimmed and thinly sliced Kewpie mayo, for spreading ¾ cup packed fresh cilantro leaves Sriracha to taste Instructions Preheat the oven to 350°F. Cut the carrot, cucumber, and hot pepper into julienne about 1⁄8 inch wide and 3 inches long (a mandoline is ideal for this). Put the julienned vegetables in a bowl and add the radishes, vinegar, brown sugar, lemon zest, and 1⁄2 teaspoon salt. Toss to mix well. Let sit at room temperature for at least 20 minutes. Dry the tofu well with paper towels and season lightly on both sides with salt. In a frying pan, heat the vegetable oil over medium heat. When the oil is hot, add the tofu slices and fry, turning once, until golden brown and crispy, about 3 minutes per side. Transfer to paper towels to drain. Toast the baguette in the oven for 5 minutes. While the baguette is toasting, heat the olive oil in a small nonstick frying pan over medium heat. When the oil is hot, add the butter and swirl the pan to blend the fats. Add the eggs and a pinch of salt, reduce the heat to low, and let cook undisturbed. When you see curds starting to form, using a silicone spatula, stir the eggs quickly. Repeat until about two-thirds of the eggs are cooked. At this point, spread the eggs out evenly and sprinkle the cilantro stems and green onions over the top. Let cool until the eggs are just barely set. Don’t worry about making the omelet perfect, since it’s going to be folded into the sandwich. Split the baguette horizontally but stop just short of cutting all the way through, to leave a joint on one side. Spread mayo on the cut side of the baguette bottom. Using the silicone spatula, carefully roll the omelet onto itself and then out of the pan onto the baguette. Cover with the cilantro leaves, pickled vegetables, tofu, Sriracha, and more mayo, if desired. Serve right away.

Address and phone: 179 E Houston St (212-475-4880) Website: russanddaughters.com "A lot of people can't understand how being hungover could ever illicit the desire for smoked fish, but hey, we’re Jewish and the need for bagel in the morning is stamped onto our DNA. Our heart beats with and our blood flows with lox. This is quite possibly the world's greatest place to get smoked fish. It’s not cheap, but it's totally worth it."