12 Wolfgang Puck Recipes, From California Pizza to Viennese Wiener Würstchen
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The Los Angeles chef behind Spago and the Oscars shares starters, mains, and desserts to elevate any party.
© Greg DuPree
The ultimate Los Angeles chef grew up in Vienna and crafts his cuisine with both influences. Wolfgang Puck has eight restaurant concepts in countries around the world, including major U.S. destinations from Las Vegas to New York. He loves the flavor combination of smoked salmon, crème fraîche, and caviar, made famous on pizza at Spago, his flagship Beverly Hills restaurant since 1982. Perfect your pork schnitzel or prepare a colorful spring terrine with these Wolfgang Puck recipes to try at home.
Pork Schnitzel with Warm Potato Salad
Diana Chistruga
At Spago, Puck makes his schnitzel by deep-frying cutlets of Kurobuta pork, a deeply marbled heritage meat imported from Japan. At home, opt for boneless pork chops from the supermarket, pounding them tender.
Pizza with Smoked Salmon, Crème Fraîche, and Caviar
© Greg DuPree
Wolfgang Puck's incredibly popular "designer" pies at Los Angeles' Spago pioneered an anything-goes approach to toppings. One of his very first avant-garde creations, made with silky smoked salmon, crème fraîche, and caviar, changed pizza forever.
Crispy Potato Galette with Smoked Fish and Dill Crème
Another signature dish from Spago, this decadent dish is ready in an hour.
Goat Cheese-Garlic Toasts
The chef of the Oscars and Governers Ball shares a crowd-pleasing savory starter that's ready in 25 minutes.
Savory Baked Carrot and Broccoli Rabe Terrine
For this impressive and unique home-entertaining staple, Puck prepares a mixture of sautéed carrots, mushrooms, cheddar cheese, and eggs, then layers it with sautéed broccoli rabe before baking.
Corn and Bacon Soup with Jalapeño Crema
Puck uses both creamy grated corn and sautéed kernels to make this satisfying summer soup, which he serves with a chile-spiked cream.
Potato Pancakes with Smoked Salmon, Caviar, and Dill Cream
Puck loves this trio of toppingswith his exceptionally crispy potato pancakes, a dish he makes frequently when cooking at home.
Marinated Rack of Lamb with Honey-Mint Vinaigrette
© Lucy Schaeffer
Puck marinates racks of lamb with pomegranate juice or apple cider, soy sauce, honey, scallions, red pepper flakes, and garlic overnight for this flavorful dinner main.
Spaetzle with Gruyère and Caramelized Onions
The cheese and the caramelized onions perfectly complement the already-delicious noodles in this recipe.
Grilled Steaks with Sweet-Spicy Hoisin Sauce
At Chinois on Main in Santa Monica, California, Puck served tender grilled beef with this sweet-and-savory sauce, flavored with hoisin, ginger, and soy sauce.
Hot Dog Melts
© Lucy Schaeffer
These sausages, called Wiener Würstchen, are a favorite from Puck's childhood. He splits the dogs, fills them with cheese, and wraps them in bacon. Once they've been roasted, he serves them on a bun with a spicy horseradish mustard.
Espresso-Chocolate Semifreddo
Puck shares a recipe for the dessert designed by pastry chef Sherry Yard for the opening of Spago Beverly Hills in 1997. The fluffiest, creamiest ice cream pie imaginable is based on a Malakoff torte, which is a traditional Viennese layered cake.
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