Slideshow: Staff Picks: Our Father's Day Meals

Korean Barbecue
Korean Barbecue
My dad has been asking me forever to take him on a food tour of Flushing. It's too hot to walk around eating noodles and dumplings right now, so I think we're going to hole up at Mapo in nearby Murray Hill for some killer Korean barbecue. Because nothing says "thanks, dad" like ridiculously buttery grilled short rib and shots of shoju. Max Falkowitz
An Anglophile Spread
An Anglophile Spread
My dad is a total anglophile, so if I could spend Father's Day with him, I'd take him to Tea and Sympathy for their awesome spread of tea and scones. For dinner I'd make him shepherds pie followed by the Eton mess recipe which he recently clipped out of the Financial Times and mailed to me with the message "make this when you get home." Carrie Vasios
Ad Hoc's Fried Chicken
Ad Hoc's Fried Chicken
When I heard Ad Hoc's fried chicken would be served at the Bouchon café in the Time Warner Center on Father's Day, I knew what my Sunday brunching plans would be. They are serving family-style fried chicken meals with blueberry pie for dessert. Now that's my idea of a pretty perfect Father's Day meal. Ed Levine
Fresh Caught Striper
Fresh Caught Striper
My father is an avid fisherman who goes out several times a week during the striper season. I won't make it up to Boston for father's day this weekend, but next time I'm up there we'll hopefully go catch a striper or two and do what we usually do: serve half of it as sashimi, ceviche, or some other cold preparation, then cook the other half. My favorite way to cook it is to do a slow pan-roast with the skin side down so it gets nice a crispy, keeping it to medium/medium-rare so the meat stays firm and juicy. There's no finer eating fish than a fresh striper from Boston. J. Kenji Lopez-Alt
Rum Raisin Ice Cream
Rum Raisin Ice Cream
My dad's favorite ice cream flavor is rum raisin; growing up, there was almost always a pint in the fridge. (As a result, I developed a taste for rum raisin ice cream about fifteen years before I developed a taste for rum.) I got my first ice cream maker sometime in elementary school, and ever since then, I've made my dad a batch of rum raisin ice cream for just about every Christmas, birthday, and Father's Day. He claims my version is the best he's ever had, which I think boils down to three factors: 1. It's homemade, which always adds appeal; 2. I'm his daughter; 3. There's a lot of rum in it. (The rum ratio has crept up over the years—ever since I've been allowed to pour it out myself. In elementary school, not so much.) Carey Jones
The Ultimate Burger
The Ultimate Burger
I don't get to spend Father's Day with my Dad, but if I could, I'd love to make him the ultimate burger. Maybe this In-N-Out clone, or Kenji's recipe for the awesome burgers at The Spotted Pig in NY. (My Dad did love that burger.) Maggie Hoffman