Master Class: Great chefs share tricks of the trade
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Last month, my friend Phil Rosenthal, creator and producer of the television show “Everybody Loves Raymond,” came to my little town in Italy to film an episode of his new travel-food show, “I’ll Have What Phil’s Having.”
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In my continuing obsession with the evolution of Latin foods in America, I’ve noticed that the latest rage has been dining on demand, a merger of traditional cooking and fast food.
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Good things come in small packages. Sardines and mackerel are proof of this adage.
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Master Class: Chef Nancy Silverton fell in love with chef Suzanne Tracht’s horseradish cream. She found the secret, and now she’s taking the lid off it.
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On land in Mexico and a rooftop garden in Los Angeles, Rivera chef John Sedlar grows his own agave, lettuces, herbs and more.
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Master Class: Chef Thomas Keller talks about the different kinds of caviar and how to make a great presentation.
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Master Class: As good as raw oysters and clams are, cooked, they take on flavors worth savoring. Here are some tips for preparing and baking oysters and clams.
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Master Class: Lukshon chef Sang Yoon took his time experimenting with dandan noodles, a Sichuan staple. He finally found the right ‘numb-hot’ balance and structure, and now shares his recipe.
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Ratatouille is a delicious classic summer dish that takes advantage of a garden’s bounty. And it can be a stew, a soup, a pasta sauce and more.
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So you hate anchovies? Actually, you probably like them more than you think; they often play an essential hidden role, especially in fish sauce
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Chef Thomas Keller (the French Laundry, Bouchon) recommends Pomme d’Amour — simple and simply elegant — as a Valentine’s Day dessert. He shares how to make it.
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While testing recipes a few weeks ago, something strange happened.
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Forget classic puff pastry for borsellini and other filled desserts — ‘rough puff’ is the way to go, especially for home cooks. Let Nancy Silverton and Carolynn Carreño show you how.
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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.
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Chef Sang Yoon champions the pig ear in all its sweet, rich porkiness. Try it fried, boiled or in a banh mi. It’s all part of the nose-to-tail cookery movement.
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In this pretty frittata, slow-cooked eggs make a soft-thin base for toppings.
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Brining helps prepare flavorful halibut for grilling.
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Soups were dull, so they never found a place on Thomas Keller’s menus — until Chapel’s version proved soups ideal for showcasing an array of produce.
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The Father’s Office and Lukshon chef finds that a pressure-cooker life is a delicious one in the kitchen.
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The chef loves to go old-school, so encasing a nice fish in a salt shell is favorite cooking method with ancient roots.
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Add a hearty and soul-satisfying weight to your cooking repertoire with braised meat dishes that are simple and savory.
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The ‘Top Chef’ judge and Craft restaurateur explains how to learn to make the potato dumplings.
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The Mozza chef loves salads but finds that restaurants don’t always give them proper attention. She shares tips so that home cooks won’t do the same.
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The La Brea Bakery founder and Mozza chef traveled to southern Italy to figure out how to make the bread better. Here, she shares what she learned.
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Chef Sang Yoon experiments at home with the condiment he doesn’t serve at Father’s Office.
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Cooking food in a warm-water bath can be done at home in a picnic cooler.
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Chef Colicchio’s advice: Be adventurous in flavor combinations and use it to marinate or braise meat or fish.
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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.
