2020-03-02_People

Stop a Cutting

Board

From Slipping

Place a damp paper towel

underneath your cutting

board before chopping. It

acts as a grip so the board

won’t move around on the

counter. I do this at the

restaurant and at home.

—Stefano Secchi, chef

of Rezdôra in N.Y.C.

TRISHA YEARWOOD’S

Corn Waffles

with Fried

Eggs & Sweet

Chili Sauce

11 ⁄ 2 cups all-purpose flour

1 ⁄ 2 cup yellow stone-ground cornmeal

2 Tbsp. granulated sugar

11 ⁄ 2 tsp. baking soda

1 tsp. kosher salt

2 large eggs

11 ⁄ 2 cups whole buttermilk

3 Tbsp. unsalted butter, melted

1 ⁄ 2 cup frozen sweet corn kernels,

thawed

Cooking spray

1 ⁄ 2 cup hot pepper jelly

2 Tbsp. apple cider vinegar

2 tsp. Worcestershire sauce

4 eggs, fried to desired doneness

1. Preheat a waffle iron. Meanwhile, sift
   together flour, cornmeal, sugar, baking
   soda and salt into a medium bowl.
   2. Process 2 large eggs, buttermilk and
   melted butter in a blender until
   combined, about 30 seconds. Add half
   of the flour mixture, and process on
   high for 30 seconds. Add corn kernels
   to remaining flour mixture, and toss
   until coated. Add batter from blender to
   flour-corn mixture; stir until combined.
   3. Spray waffle iron with cooking spray.
   Add^1 ⁄ 2 cup batter to each waffle grid.
   Bake until golden brown, 3 to 4 minutes.
   Repeat with remaining batter.
   4. Whisk together hot pepper jelly,
   vinegar and Worcestershire in a small
   bowl. Set aside.
   5. Separate waffles into squares, and
   place 2 on each plate. Top each serving
   with a fried egg, and drizzle with sweet
   chili sauce.
   Serves: 4 Active time: 25 minutes
   Total time: 45 minutes

Fry an Egg to Perfection

Even if you’re using a nonstick skillet, use a little olive oil or

butter when frying eggs. Carefully tilt the skillet so

the oil or melted butter pools at front edge of pan, and use

a spoon to baste the tops of the eggs as they

cook. This adds flavor and helps your eggs cook evenly.

—Trisha Yearwood, host of Food Network’s

Trisha’s Southern Kitchen

Don’t^ li

ft^ the

waffle^ i

ron

lid^ until

it

stops^ st

eaming—

underco

oked^

batter^ w

ill^ stick

Season like a Pro

Since you can’t add flavor to the

center of the meat, the outside of

the steak has to do all the work.

Sprinkle salt and pepper from high

up over the meat—it’ll fall in an even

layer—and use more than you think

you should. Then add a pinch more.

—Curtis Stone, chef-owner of

Maude and Gwen restaurants in L.A.

Save a Burnt Soup

If you scorch a soup or sauce,

transfer it into a new pot without

scraping the burnt bottom. Wrap an

English cucumber in cheese cloth,

crush it with the back of a knife, and

drop it in the new pot. Let it sit for

15 minutes; the cucumber will act

like a sponge and suck up the burnt

flavor. Then remove the cucumber,

simmer, and adjust the seasoning.

—Fabrizio Schenardi,

executive chef of Four Seasons

Resort Orlando

75

FOOD STYLIST: MARGARET DICKEY; PROP STYLIST: KAY CLARKE;

CLOCKWISE FROM TOP LEFT: EVAN AGOSTINI/INVISION/AP/SHUTTERSTOCK;

Photographs by VICTOR PROTASIO ISTOCKPHOTO/GETTY IMAGES; COURTESY FOUR SEASONS; COLIN CLARK; ISTOCKPHOTO/GETTY IMAGES(2); HANNA LASSEN/GETTY IMAGES

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