Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks

733 Pages·2012·14.81 MB·English

by  Adam D. Roberts

SECRETS OF THE BEST CHEFS
RECIPES, TECHNIQUES, AND TRICKS FROM AMERICA’S
GREATEST COOKS
Adam Roberts
To all of the chefs and home cooks who let me into their kitchens
and into their lives
Contents
Preface
Introduction
What You Need to Proceed
A Note About the Recipes
Ten Essential Rules for Cooking Like a Chef
Jonathan Waxman
Gnocchi with Eggplant and Tomatoes
Arugula Salad with Heirloom Tomatoes
Fish Stew with Cod, Swordfish, and Mussels
Angelish Wilson
Vegetarian Collard Greens
Chowchow
Fried Chicken
Fresh Pecan Pie
Brandon Pettit
Homemade Pizza Dough
Pizza Sauce
Margherita Pizza
The Brooklyn Pizza
Sausage and Pickled Pepper Pizza
Alice Waters
Farmer’s Market Salad with Garlic Vinaigrette
Charred and Cheesy Garden Salad Tacos
Olive Oil–Fried Eggs with a Crown of Herbs
Bobby Hellen
Yogurt-Marinated Leg of Lamb
Lamb Stock
Leftover Lamb BLT
Lidia Bastianich
Ziti with Broccoli Rabe and Sausage
Frico with Potato
Mussels and Clams Triestina
Grace Young
Beef with Tomato Stir-Fry
Fried Rice with Dried Scallops and Shiitake Mushrooms
Stir-Fried Bok Choy with Ginger
Peter Dale
Shrimp and Polenta with Chorizo
Chickpeas and Okra with Harissa and Yogurt
Pineapple with Lime Sugar, Cane Syrup, and Pomegranate Seeds
Einat Admony
Fried Olives with Labneh and Harissa Oil
Shakshouka
Baba Ghanouj Bruschetta with Citrus Herb Salad
Nancy Silverton
Prosciutto San Daniele with Warren Pear and Pomegranate Seeds
Mozzarella with Meyer Lemon, Celery Salad, and Alici di Menaica
Mozzarella in Panna with Pesto and Slow-Roasted Tomatoes
Harold Dieterle
Hearts of Palm Salad with Mango and Macadamia Nuts
Chicken with Rosemary, Fennel Pollen, and Balsamic-Braised Radicchio
Creamed Corn
Vinny Dotolo & Jon Shook
P’tit Basque with Chorizo and Grilled Garlic Bread
Funky Lettuce Salad with Beets, Feta, and Creamy Meyer Lemon Dressing
Sweet-and-Sour Balsamic-Glazed Spareribs
Gina DePalma
Lentil Soup with Sausage, Chard, and Garlic
Bagna Cauda with Vegetables
Lemon Semifreddo with Blackberries and Honey
Melissa Clark
Crostini with Sugar Snap Peas, Radishes, and Anchovies
Trofie with Basil and Cilantro Pesto
Seared Duck Breast with Garam Masala and Grapes
Tim Artz
West Indies–Style Hot Sauce
Spinach Calzone with Two Cheeses
Chicken Croquettes
Rebecca Charles
Scallop Chowder
Smoked Fish Salad
Cracker-Crusted Cod with Corn, Sugar Snap Peas, and Tomatoes
Gary Danko
Buckwheat Blinis with Smoked Salmon and Caviar
Asparagus Soup with Spinach and Tarragon
Blueberry Crostada
Alex Raij & Eder Montero
Fried Eggplant with Honey
Spring Vegetable Confit
Chickpea and Salt Cod Stew
Alain Allegretti
Cavatelli with Pesto, Peas, and Ricotta Salata
Pan-Seared Branzino with Fennel Salad
Chocolate Cherry Clafoutis
Samin Nosrat
Buttermilk-Marinated Roast Chicken
Pasta Dough
Butternut Squash Tortellini
Anthony Martin
Beet Salad with Pecans, Herbs, and Apple
Lamb Shanks Roasted with Root Vegetables
Orange-Poached Peaches with a Graham Cracker Crust
Ana Jovancicevic
Braised Rabbit with Carrots and Mushrooms
Gibanica with Feta, Goat Cheese, and Kajmak Cheese
Plum Dumplings with a Brown Sugar Crust
Sara Moulton
Chicken Liver Mousse
Stuffed Chicken Breasts
French Apple Tart
Marco Canora
Light-as-Air Potato Gnocchi
Braciola (Rolled Beef with Garlic and Parsley Braised in Tomato Sauce)
Raw Dandelion Salad with Hard-Boiled Eggs and Pickled White Anchovies
Roy Choi
Choi’s Favorite Banana Milk Shake
Sweet Chili Sauce
Stir-Fried Chicken Henhouse Bowl
Michel Richard
Mushroom Stock
Potato Risotto
Mushroom-Crusted Chicken Breasts with Mushroom Jus
Susan Feniger
Kaya Toast
Black Pepper Clams
Lamb Meatballs (Kafta) with Baked Feta and Pomegranate Molasses
Christopher Israel
Radish Salad with Toasted Pumpkin Seeds and Pumpkin Seed Oil
Chanterelle and Cremini Mushroom Gratin
Swiss Chard and Ricotta Dumplings
Tony Mantuano
Tagliatelle with Cherry Tomatoes
Stuffed Focaccia
Pantesca Salad
Renee Erickson
Sautéed Medjool Dates
Poached Halibut with Pistachio–Meyer Lemon Pesto
Mussels with Cider, Cream, and Mustard
Omar Powell
Oxtail Cassoulet
Jamaican Squash Soup with Chicken and “Spinners”
Jamaican Rum Cake
Jessamyn Waldman Rodriguez
Country Bread (Pain de Campagne)
Bread Salad with Tuna, Capers, and Olives
Chilaquiles
Kevin Davis
Trout David
Salt-and-Pepper Shrimp
Crispy White Asparagus with Orange and Marcona Almonds
Asha Gomez
Chai Tea
Beef Ularthiyathu
Thoren with Carrots and Green Beans
Yogurt Rice
Chuy Valencia
Tomatillo Chicken Tamales
Ceviche
Flank Steak with Guajillo Chili Sauce
Tom Douglas
Spinach Salad with Pear, Curried Cashews, and Bacon
Crab Cakes with Lemon and Dill
Porcini-Crusted Rack of Lamb with Celeriac-Potato Gratin
Anne Quatrano
Herb-Cured Duck Breast with Baby Turnips and Meyer Lemon
Pasta Fagioli
Baba au Rhum with Grapes and Crème Fraîche
Hugue Dufour
Bone Marrow and Escargot
Smoked Herring Caesar Salad
Tortilla Española with Chorizo
Michael White
Tortellini with Pork in Creamy Meat Ragù
Garganelli with Speck and Cream
Cavatappi with Mussels
Amanda Cohen
Carrot Dumplings
Celery Salad with Mushrooms and Grapes in a Celery Leaf Pesto
Red Tomato Spaetzle in Yellow Tomato Coconut Sauce
Linton Hopkins
Pickled Black Radishes and Vidalia Onions
Sautéed Georgia Trout with Watercress Puree and Mandarin Salad
Braised Winter Greens with Tasso and Pickled Banana Peppers
Charles Phan
Steamed Chicken with Preserved Black Beans and Ginger
Caramel Shrimp with Lemongrass, Thai Chili, and Ginger
Stir-Fried Bok Choy and Shiitakes with Garlic and Rice Wine
Anita Lo
Tuna Carpaccio with Kohlrabi Slaw
Eggplant Two Ways
Almond Jelly with Candied Fennel and Grapefruit
Daniel Patterson
Raw Vegetable Salad with Aged Goat’s-Milk Cheese
Orange, Yellow, and Purple Carrots Braised in Brown Butter
Grilled Brassica with Dandelion-Green Vinaigrette
Curtis Duffy
Crab and Cucumber
Chilled Corn Soup
Short Ribs Braised in Coconut Milk
José Andrés
Citrus Gin Cocktail
Juiced Gazpacho
Salt-Crusted Pork Loin with Ibérico Ham and Asparagus
Naomi Pomeroy
French Onion Soup
Porcini-Rubbed Roast Beef with Demi-Glace and Caramelized Turnips
Lentilpalooza
Beast Stock and Demi-Glace
Hugh Acheson
Chicken Thighs Braised in Cider Vinegar with Fennel and Radish
Seared Scallops with Mustard Greens, Parsnip Puree, and Beurre Blanc
Cured Pork Belly with Kimchi Rice Grits
Nils Noren & Dave Arnold
Eggs on Eggs
Rib-eye Steak Cooked Sous-Vide
French Fries