Secrets of the Best Chefs

water, stirring all the time, until the mixture resembles pancake batter. Cover with plastic wrap and refrigerate for at least a ...

Gibanica with Feta, Goat Cheese, and Kajmak Cheese ...

Serves at least 6 ...

This gibanica is created simply by dipping sheets of phyllo into a cheesy custard and crumpling them into a greased cake pan wit ...

cheese, the ¼ cup of seltzer, and ¾ cup canola oil. Don’t overstir: you want chunks of all the different cheeses to show up in t ...

If it’s browning faster than the inside is cooking, you can lower the oven temperature to 325°F or cover the top with aluminum ...

Plum Dumplings with a Brown Sugar Crust Makes 20 large dumplings Imagine a doughnut. Now imagine a dumpling. Combine the two in ...

requires lots of flour. Whatever you do, don’t skip the brown- sugar bread crumbs at the end! They’re what give the dumplings th ...

salt. Stir together and then turn the dough out onto a floured board. Place a cup or two of flour in another bowl; you’ll be usi ...

bread crumbs and roll them around to coat. Serve them hot. Any dumplings you don’t boil can be frozen on a cookie sheet (this ta ...

Sara Moulton Television host and author, Sara’s Weeknight Meals and Sara Moulton’s Everyday Family Dinners New York, New York In ...

For example, when Moulton prepares the filling for a stuffed chicken breast (a filling that contains raw chicken), she advises t ...

crafted an apple tart so beautiful I can’t believe I was involved in its creation. (As I sliced the apples for it, Moulton roote ...

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“We should be cooking the onions while cleaning the chicken. Why waste time?” Moulton’s Kitchen Know-How IT’S IMPORTANT to have ...

Chicken Liver Mousse ...

Serves 6 At first I was nervous that my dinner guests would be squeamish ...

when they heard the L word (that word being liver), but with all the butter in here, and the addition of sweet, grapy port, this ...

of the butter and all of the chicken livers to the skillet. Sauté until the exteriors are brown—3 to 4 minutes—and then season w ...

Seriously, don’t overcook the livers (I’ve learned from experience). The mousse will be chalky and unpleasant. It’ll look so ...