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With more than 30 restaurants across the United States spanning cuisines from around the world, powerhouse chef Michael Mina is an expert on balance. “My tuna tartare exemplifies my approach: a balance of acidity, sweetness, and richness, and an emphasis on global ingredients,” he says. Born in Egypt and raised in Washington state, Mina attended the Culinary Institute of America before landing in San Francisco, where he earned two James Beard Awards while working at the seafood restaurant Aqua. In 2003, he opened his Michelin-starred namesake restaurant as part of the newly founded Mina Group. Here, we’ve gathered the recipes Mina has shared with Food & Wine over the years, from a centerpiece-worthy prime rib to his simple yet sophisticated take on deviled eggs.
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Strozzapreti with Lamb Ragù
A rich, slow-simmered lamb ragù infused with fennel, cumin, smoked paprika, and harissa meets its perfect partner: strozzapreti pasta. “Strozzapreti has a ridge along its length, which helps pick up more of the sauce,” says Mina.
Salt and Pepper-Crusted Prime Rib with Sage Jus
Chef Michael Mina’s exquisite prime rib requires just 45 minutes of active work time — and that’s mostly spent making the accompanying jus after the meat has finished roasting. “The great thing about doing a whole rib roast is that you don’t have to concentrate,” he says. “Put it in the oven and then you can focus on all the dishes that go along with it.”
Smoked Salmon Deviled Eggs
Morgan Glaze / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle
“Deviled eggs are fun because you can dress them up or down,” says Mina. Here, he upgrades a classic deviled egg filling with chopped smoked salmon, Dijon mustard, and cornichons.
Judith’s Dungeness Crab Cioppino
Inspired by the recipe his late mother-in-law prepared every year for Christmas Eve dinner, this rich, bold Dungeness crab cioppino blends sweet crab, shrimp, and clams in a tomato-wine broth infused with basil.
Cornmeal-and-Ricotta Waffles
Crunchy thanks to cornmeal yet moist from the ricotta, Mina’s waffles need nothing more than a pat of butter, real maple syrup, and the salty contrast of bacon.
Red Wine-Braised Beef Shanks
These red wine–braised beef shanks are slowly simmered until meltingly tender in a rich, aromatic sauce of carrots, onions, garlic, and herbs for the ultimate cozy dinner. You’ll need a full bottle of dry red wine to make the dish.
Gingerbread Cookies with Royal Icing
When the holidays roll around, every home baker needs a reliable gingerbread cookie recipe in their back pocket, and this one fits the bill. Mina says his recipe is ideal for decorating with kids.
Jodie Kautzmann
2025-10-31 13:58:00