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Cooking With Master Chefs - Yahoo Recipe Search
Food and WineChef Kevin Gillespie has become a master of no-waste cooking. At his restaurant Revival in Decatur, Georgia, they use the leftover scraps from their house-smoked ham in stewed collard greens, fat back soup and the breakfast casserole they serve at brunch. This pillowy, satisfying strata is a great make-ahead brunch dish—serve it with a crisp green salad on the side.Food and WineF&W Best New Chef 2017 Angie Mar, of NYC’s The Beatrice Inn, is a master with meat, like this enormous, decadent and completely fabulous dry-aged beef rib roast. Mar’s trick is to take the meat out of the oven for 30 minutes during its overall cooking time, which creates evenly cooked and perfectly juicy meat thoughout the roast. Slideshow: More Prime Rib RecipesFood and WineIn 2018, Food & Wine named this recipe one of our 40 best: Before he was a television food mega-star, Emeril Lagasse made a name for himself as the chef at the legendary Commander's Palace in New Orleans, arguably the city's best restaurant at the time. Lagasse was a master of "haute Creole" cooking, a complex blend of Creole and Cajun with signature dishes such as baked redfish en papillote and bread pudding soufflé. (The soufflé is still on the Commander's Palace menu today.) On a visit to New York City in 1984, Lagasse visited the Food & Wine test kitchen and shared several recipes, including his Shrimp Creole. The spicy Creole sauce has layers of flavor built on a foundation of the Cajun flavor trinity— onion, celery, and green bell pepper—mixed with garlic and sautéed in butter until tender. The Creole sauce can be made through step 4 and chilled for up to 4 days, or can be frozen for up to a month. This recipe makes more Creole seasoning than you'll need; save the remainder in an air-tight container.Food and WineThis is the best crab cake recipe you will ever find. If you don’t overmix, and don’t pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven. Seriously, they are that good. Follow the steps to the letter and you will be making these cakes every opportunity you have. For years I searched for a great crab cake recipe. I wanted one that didn’t have a lot of filler, had no minced red pepper, no parsley—none of the usual crap that chefs typically ruin a good crab cake with. There is, in fact, a right and a wrong way to cook some foods, and putting a lot of junk in a crab cake is one of the biggest transgressions I find in American cookery. Anyway, one night about 20 years ago, my best friend’s wife (who is from Baltimore) shared her mother’s secret "country club" recipe for crab cakes. This is it, verbatim. I make these in double batches and put the leftovers in the fridge. If you haven’t eaten a cold crab cake on toast with sliced tomato and Russian dressing, then you are really missing out.I also make these as a master batch: Instead of just eight, I make 24 to 26 mini donut-hole-size crab cakes for parties.Team these with homemade slaw, a warm potato salad and some fruit salad, and watch your family go to it like a swarm of locusts. Guaranteed. —Andrew ZimmernIn 2018, Food & Wine named this recipe one of our 40 best. Related: Guide to more appetizers.Food and Wine"David Bouley has known me for five years, but I've known him for over 13. In 1990, for my master's thesis for journalism school, I donned chef's whites and sneaked into the kitchen at New York City's Bouley, hoping to get a firsthand glimpse of a star chef throwing tantrums. But David was all quiet concentration. He was much more talkative when we wrote his cookbook, East of Paris—amazingly so. A question about asparagus would lead to tangential stories about his childhood, his travels and his motorcycle camping trip through the desert with Lyle Lovett. He may have even cooked asparagus out there—with David, it's hard to tell," says Melissa Clark.Plus: More Vegetable Recipes and TipsFood.comThis twice cooked pastry was created by a chef named Pantarelli as a member of Catherine de Medici's court in around 1540. It can be made into sweet or savoury dishes but is most commonly used for éclairs or profiteroles. It uses moisture in the batter instead of yeast to allow it to expand. Fill with custard or cream and top with a chocolate ganache. Once mastered, this pastry is a gem to work with.YummlyTexas native Ryan Bell competed in the 2016 Mississippi Seafood Cook-off with this original recipe. Ryan graduated from culinary school at Le Cordon Bleu in Dallas and has apprenticed alongside top chefs at some of the most celebrate restaurants, including catering for the Golf Channel during The Masters in Augusta, GA. Ryan is now a leading chef at Hal & Mal's in Jackson, Mississippi.Food.comThis recipe is from Kashmir, in India, and is a component of the formal grand feast called Wazawan. Wazawan is a 36-course rich and delicious meal, the trend of which started with the Wazas (the master chefs of Kashmir and the descendants of the cooks who migrated from Samarkand to Kashmir in the 15th century). Wazawan consists of mostly non-vegetarian dishes.Taste of HomeThis recipe originated with the master chef of our family—my <I>father</I>-in-law. It freezes so well that frequently I'll cook up a double batch of soup. My husband, our two sons (14 and 12) and I live on 70 acres outside of town. I enjoy crafts. But I'm every bit as happy plowing fields or baling hay!
