When making hors doeuvres, chefs will sometimes use good-quality store-bought products for quick flavor. I love to spice things up with ...
There arent many salads on a Chinese restaurant menu, but this one, that many do make, rocks! Its refreshing and zingy at the same time...
Theres a reason certain dishes never go out of style. This classic Italian pasta is so rich and flavorful, its worth the occasional ind...
This dish is awesome for grilling and serving in the backyard with friends. The marinades bright and spicy flavors contrast perfectly w...
This Asian-inspired pesto is just the kind of back-pocket sauce a chef loves to have on hand to perk up a variety of dishes. I toss it wi...
This Japanese method for preparing fish has been around for a long time, but it became trendy after superstar chef Nobu Matsuhisa made it...
This is my version of the sushi bar favorite Goma-ae. The secret is to infuse aromatics into the spinach as it cooks, then squeeze all t...
This recipe is a great example of bistro cooking, Spanish style. Chefs don’t always work with the rarest, most expensive foods. They are ...
A good chef knows that less can be more. Treating a good ingredient simply is sometimes the key to unlocking great flavor. Here, I showca...
Chefs know that roasting vegetables is a great way to concentrate their flavors. Tomatoes, small onions, and mushrooms are roasting favo...
Couscous makes an easy, elegant platform for grilled chicken, pork chops, lamb, shrimp, or other main dish foods. Mint gives this versio...
Taking a little extra time with individual ingredients coaxes the best from each. The result is an exciting dish with lots of flavor var...
Great chefs have the talent for turning simple, seasonal ingredients into spectacular dishes. This is one way I have learned from my che...
The lemon-lime curd can be prepared up to a day ahead, making for quick-and-easy assembly at serving time. It’s easy and elegant, rich ye...
Restaurants are often the setting for celebrations and have at least one show-stopping dessert on the menu for a grand finale. Here’s my ...
