From Philly to Fresno, every man has a favorite late-night snack. Which got us thinking: what do the pros eat? So we asked six culinary experts, including Rocco Dispirito and hotty Padma Lakshmi. Their responses, like the fried pickles above, are positively mouth-watering, and some might even be healthy! Keep the ingredients on hand so you can whip up these recipes whenever hunger strikes. We have a feeling your lady won’t complain.

DiSpirito’s Marmalade Sammy
“My favorite sandwich: flaxseed bread, some reduced fat cheese, sugar-free orange marmalade. Put it in the microwave for 30 seconds and in a pan for about 30 seconds. Amazing!”
—Rocco DiSpirito, author of Now Eat This! Diet and host of Rocco’s Dinner Party, premiering on Bravo June 15.

Lakshmi’s Roasted Chicken
“Take one stick of butter, two tablespoons of honey, one teaspoon of red chili powder, whisk that together and use it to baste and roast a chicken. First brush the cavity: take sea salt, a quarter of an orange, some bay leaves, garlic and tarragon and shove that inside.”
—Padma Lakshmi, host of Bravo’s Top Chef

Russell’s Fried Pickles
“I love fried pickles, especially late at night. Take thick-cut pickles, dredge them in flour, toss them in an egg wash and then bread them with a seasoned Panko Bread Crumb mix and fry. Serve with a savory sauce like our BBQ Ranch.”
—Chris Russell, chef at New York City’s Southern Hospitality

Lofaso’s Over Easy Eggs
“An over easy egg with parmesan, cream and almonds on garlic toast. Take an over easy egg, put a little bit of cream on the stove and let it simmer, reduce till it thickens up on its own, drizzle that over the egg with a little shaved Parmigiano Reggiano, some crushed smoked almonds, and a piece of garlic toast. Very easy.”—Antonia Lofaso, Top Chef All-Stars

Becker’s Omelet and Salad
“A simple omelet filled with spinach and goat cheese or mushrooms and gruyere cheese. Start with a non-stick pan, a little clarified butter or canola oil. Beat the eggs till frothy, add a spot of milk and a touch of salt. Add the eggs to the hot pan and scramble them quickly. Once they start to set, lay them out in the pan and add your filling. Roll it up and enjoy with a light salad of tomatoes, lettuce, cucumbers and lemon-olive oil dressing. It’s sure to satisfy!”
—Franklin Becker, chef at New York City’s Abe & Arthurs

Blumer’s Sweet Wontons
“Chocolate, peanut butter, banana and caramel wontons. Take wonton wrappers, smear on peanut butter, add a couple of banana slices and two Rolo chocolate caramel candies. Fold to make a triangle and fold again. Seal the folds by wetting the edges.  Heat peanut oil to about 350—test with a small strip of wonton: when it’s crispy in ten seconds it’s the right temperature. Fry wontons till crispy and golden and drain on paper towels, then sprinkle with powdered sugar.”
–Bob Blumer, chef and author of Glutton For Pleasure