Secrets of the Best Chefs

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Serves 4 to 6 In the summer of 2008, I spent a week in Barcelona, eating myself silly. When the smoked paprika hit the pan with ...

½ cup black kale or regular kale leaves cut into ribbons (you can use spinach too) Extra virgin olive oil, for drizzling Remove ...

on and blend until the mixture is creamy. Pour the mixture back into the pot of cooked chickpeas and stir. You want it to be bro ...

Alain Allegretti Chef-owner, La Promenade des Anglais New York, New York When, at the ripe young age of seventeen, Alain Allegre ...

From his grandmother, he learned not to waste: vegetables from leftover pot-au-feu make their way into the next day’s cassoulet. ...

whose own culinary path might’ve gone in any direction but which led him to New York, cooking the food of his childhood and the ...

“Every chef will try a dish from childhood. If you have a great memory, share that ... that’s the idea.” ...

Allegretti’s Kitchen Know-How WHEN YOU HAVE to peel tomatoes for a recipe, cut X’s in them, drop them in boiling water for 30 se ...

Cavatelli with Pesto, Peas, and Ricotta Salata Serves 2 to 4 It can’t always be springtime; so even though Allegretti makes this ...

¼ pound ricotta salata Bring a large pot of water to a boil and add salt. In a wide sauté pan*, bring the butter and the chicken ...

Pan-Seared Branzino with Fennel Salad Serves 4 When a dish is as simple as this one—seared fish with a bright, crunchy salad—you ...

parsley, and salt and pepper to taste. Adjust for acid and salt. Preheat the oven to 400°F. Add enough olive oil to coat the bot ...

Chocolate Cherry Clafoutis ...

Serves 4 With a consistency somewhere between that of a pancake, a moist ...

chocolate chip cookie, and a custard, this dessert comes from Allegretti’s grandmother. It’s a simple combination of almond flou ...

bean, and the kirsch or almond extract. Allow to sit for 1 hour at room temperature. Preheat the oven to 350°F. Place the cherry ...

Samin Nosrat Teacher, chef, and co-creator of the Pop-Up General Store Berkeley, California When the buttermilk-marinated chicke ...

“Paying attention to little details makes you a good cook,” she explains as she hands me a stone mortar and pestle and asks me t ...

by the time we’re finished, we’ve made about twenty-five tortellini. They sit there on a cookie sheet, ready to be boiled, and I ...