Master Class: Great chefs share tricks of the trade

Master Class: Great chefs share tricks of the trade


Master Class: Great chefs share tricks of the trade


Master Class: John Sedlar (Rivera) learns to grow his own

1:28 PM PST, January 17, 2014

Master Class: John Sedlar (Rivera) learns to grow his own

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.

Chef Thomas Keller on making caviar pop at your party

November 30, 2013

Chef Thomas Keller on making caviar pop at your party

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.

Chef Michael Cimarusti brings the heat to baked shellfish

November 2, 2013

Chef Michael Cimarusti brings the heat to baked shellfish

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.

Chef Sang Yoon's 'numb-hot' <i>dandan</i> noodle dish emerges from trials by fire

August 31, 2013

Chef Sang Yoon's 'numb-hot' dandan noodle dish emerges from trials by fire

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.

Master Class: Chef Thomas Keller explores ratatouille's possibilities

July 27, 2013

Master Class: Chef Thomas Keller explores ratatouille's possibilities

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.

'Love me some anchovies?' Yes!

March 30, 2013

MASTER CLASS

'Love me some anchovies?' Yes!

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.

Master Class: For Valentine's Day dessert, try Pomme d'Amour

February 9, 2013

Master Class: For Valentine's Day dessert, try Pomme d'Amour

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.

Master Class: Chef Michael Cimarusti pries open the basics of clam chowder

January 19, 2013

Master Class: Chef Michael Cimarusti pries open the basics of clam chowder

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.

 Getting rough with puff pastry

December 22, 2012

Getting rough with puff pastry

One of the things that keeps me excited about what I do is that I am always learning.

Master Class: Thomas Keller explores Thanksgiving leftovers

November 17, 2012

Master Class: Thomas Keller explores Thanksgiving leftovers

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.

 Pig ears? They're seriously tasty

October 13, 2012

Pig ears? They're seriously tasty

I promise you this isn't a story about dog treats.

 A fresh take on the frittata: Master Class

September 8, 2012

A fresh take on the frittata: Master Class

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.

Master Class: Michael Cimarusti on brined halibut

August 11, 2012

Master Class: Michael Cimarusti on brined halibut

The cure for anything is salt water: sweat, tears or the sea.¿

Master Class: A soup snob's eye-opener, courtesy of Alain Chapel

July 14, 2012

Master Class: A soup snob's eye-opener, courtesy of Alain Chapel

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.

Nancy Silverton's chocolate dessert from Osteria Mozza

10:13 AM PDT, August 9, 2012

Nancy Silverton's chocolate dessert from Osteria Mozza

Master Class: Nancy Silverton explains how to make focaccia

The La Brea Bakery founder shares how the secret to Osteria Mozza's decadent chocolate cake is quality chocolate and patience.

Master Class: Gnocchi by Tom Colicchio

November 3, 2011

Master Class: Gnocchi by Tom Colicchio

Master Class: Nancy Silverton explains how to make focaccia

The La Brea Bakery founder traveled to southern Italy to figure out how to make the bread better. Here, she shares what she learned.

Nancy Silverton leads a master class in salads

October 6, 2011

Nancy Silverton leads a master class in salads

Master Class: Nancy Silverton explains how to make focaccia

The La Brea Bakery founder traveled to southern Italy to figure out how to make the bread better. Here, she shares what she learned.

Master Class: Chef Nancy Silverton explains how to make focaccia

May 26, 2011

Master Class: Chef Nancy Silverton explains how to make focaccia

Master Class: Nancy Silverton explains how to make focaccia

The La Brea Bakery founder traveled to southern Italy to figure out how to make the bread better. Here, she shares what she learned.

Braising is an ideal way to savor the season

February 9, 2012

Braising is an ideal way to savor the season

Master Class: Sang Yoon talks braising

Chef Yoon shares how you can add a hearty and soul-satisfying weight to your cooking repertoire with braised meat dishes that are simple and savory.

Master Class: Ketchup (hold the tomatoes)

August 5, 2011

Master Class: Ketchup (hold the tomatoes)

Master Class: on how to make ketchup (sans tomatoes)...

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Master Class: Tom Colicchio on thinking outside the vinaigrette box

July 7, 2011

Master Class: Tom Colicchio on thinking outside the vinaigrette box

Master Class: Tom Colicchio explains how to make Sea Bass with olive oil...

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Thomas Keller: A chef for all seasons

April 28, 2011

Thomas Keller: A chef for all seasons

Thomas Keller: A chef for all seasons

The culinary wizard behind the renowned French Laundry and Bouchon Bistro restaurants offers tips on how to improve dishes with the proper use of seasonings.

<i> Sous-vide </i>cooking gives chefs an option

September 8, 2011

Sous-vide cooking gives chefs an option

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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