Master Class: Great chefs share tricks of the trade
1:28 PM PST, January 17, 2014
Being a chef who grew up in Santa Fe, N.M., but cooks in Los Angeles, I have sometimes found it difficult to find ingredients I ate as a boy and still like to cook. I used to import all my own New Mexican chile pods and powders, other seasonings, blue corn tortillas, and various kinds of corn and beans, such as chicos (green corn) and Estancia pinto beans, the world's best.
November 30, 2013
Holiday meals tend to pass by in a blur of turkeys, hams, roast beef and sweet potatoes. How do you break through that to make an impression on your guests? Caviar is one sure cure. And it's one that can be delivered on a range of budgets.
November 2, 2013
A pristine oyster on the half shell, unadorned, fresh, cold and briny, is a near-perfect thing. A properly shucked littleneck clam, alone, or with a drop or two of lemon and Tabasco, will make you say mmmm, every time.
August 31, 2013
Anyone who's ever worked with me in the kitchen knows that I like to tinker with dishes for a while before I decide to finally offer them on the menu. But then once I've gotten them where I want them to be, I tend to let them be. Normally, recipes for my menu items stay consistent and don't change. However, there's been one exception. The dandan noodles at my restaurant Lukshon.
July 27, 2013
A carefully made ratatouille is one of the classic dishes of summer, a deeply delicious expression of what can be done with the best vegetables from the seasonal garden. It is bright and acidic, sweet and herbaceous, rich with olive oil and vibrant in color.
March 30, 2013
Anchovies are an important fish in our worlds' oceans. They play a critical role in the food chain and sustain many species of fish. So why does everybody hate them? In my career as a chef, I've never come across an ingredient so polarizing, even among foodies.
February 9, 2013
So often when people plan Valentine's Day dinners, they want to finish with a big, elaborate dessert. I prefer to go in a different direction. To me, nothing expresses love better than a simple dish that is taken to a new level because you've taken extra care in its making.
January 19, 2013
While testing recipes a few weeks ago, something strange happened. A deep whiff of the Manhattan-style clam chowder I had just made transported me for a brief moment to my grandmother Josephine Cimarusti's kitchen in Lindenhurst, Long Island. A white-and-green striped sugar bowl with a stainless, hinged, flip-top lid sat on the kitchen table; the scent of clam cakes and chowder filled the air. Perhaps you can relate. We all have foods that we 're nostalgic about. For me, chowder is one of them.
December 22, 2012
One of the things that keeps me excited about what I do is that I am always learning.
November 17, 2012
The annual Thanksgiving feast is a time when home cooks enjoy pulling out all the stops and preparing copious amounts of tradition-loaded dishes to share with friends and loved ones. This excitement often leads to preparing enough food to satisfy roughly twice the number of guests you plan on hosting. But that's not necessarily bad, because it has spawned another equally beloved culinary tradition: Thanksgiving leftovers.
October 13, 2012
I promise you this isn't a story about dog treats.
September 8, 2012
It started out an ordinary enough morning. I was on vacation in London with Ruth Reichl and two other girlfriends, and naturally we'd planned our day around where we wanted to eat. For breakfast, we went to the Toe Path Cafe, an adorable little place I'd read about, and I did what I always do when I go out for breakfast: I scanned the menu for eggs. When I saw a frittata, I ordered it, having no idea that it was going to be nothing short of life-altering. Life-altering in terms of my egg-making and egg-eating life, anyway.
August 11, 2012
The cure for anything is salt water: sweat, tears or the sea.¿
July 14, 2012
The idea of soup seemed dreadfully dull and never found a place on the menu. But Alain Chapel's creation proved to be eye-opening.
10:13 AM PDT, August 9, 2012
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September 8, 2011
Sous-vide cooking is one of the most important new tools to enter the restaurant kitchen in the last 100 years, but because of the expensive equipment required, until now it's been out of reach of most home cooks. But if you have heavy-duty plastic wrap, a big cooler chest and an accurate probe thermometer, you can try it.
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