Ceravolo’s reputation for being an excellent cook goes well beyond the New York City Fire Department, which he’s served for more than 22 years. Two career highlights: He’s cooked with Emeril and made eggplant Parmesan for President Obama — plus, about 80 staff and security guards. "I don’t use measurements," he explains. "I go by taste and my mother’s rules." It’s fitting, then, that Ceravolo doesn’t identify with just one type of food — he makes Mexican and Italian just as deftly as Chinese and Mediterranean. The guys at the station especially love his lasagna, made with hot sausage, spinach or broccoli rabe, ricotta that’s so thick it’s more like mascarpone (be sure to loosen it up with a bit of cream), eggs, garlic, and fresh mozzarella. Tip: Put a layer of dry lasagna noodles on top of the dish. They'll brown to a crisp, keeping the cheese and sauce below moist. About 15 minutes before you take the dish out of the oven, pull off that top layer to reveal a soft underbelly.