Secrets of the Best Chefs

“I could live anywhere there’s fishing, wine, and mushrooms.” ...

Davis’s Kitchen Know-How IF YOU WANT to cook something in butter but you need to cook it over very high heat, how do you prevent ...

Trout David Serves 2 This is a magic trick of a recipe: place a fillet of trout coated in olive oil, shallots, garlic, and herbs ...

Rub the herb paste all over the fish and place it in the refrigerator to marinate for 10 minutes. Heat the broiler and place the ...

Salt-and-Pepper Shrimp Serves 4 The loud sizzle you should hear when you add the shrimp to the pan echoes the loud sizzle you’ll ...

Toss the shrimp in a bowl with lots of salt and pepper and the Wondra flour. Set aside. In a pan large enough to hold all the sh ...

Crispy White Asparagus with Orange and Marcona Almonds ...

Serves 4 Let’s be honest: it’s hard to get excited about white asparagus. But ...

when it’s cooked in a scorching hot pan with olive oil, garlic, and herbs, deglazed with orange juice, and then tossed with oran ...

When the asparagus starts to brown, toss it and clear a hot spot in the middle of the pan. Add the garlic to the hot spot and al ...

Asha Gomez Creator, Spice Route Supper Club; and chef, Cardamom Hill Atlanta, Georgia The sights, smells, and sounds in Asha Gom ...

Beef Ularthiyathu. Magic implies fantasy, but the food Gomez makes is very real. She uses only fresh curry leaves, which she cal ...

confess, I’m wishing I had a fork. But eventually, I get the hang of it: I scoop some rice, beef, and vegetables, and as the foo ...

“It’s all about connecting to your food.” Gomez’s Kitchen Know-How ...

IN INDIAN CULTURE, spices are stored in one spice tin with separate compartments for each spice. A typical tin has space for gar ...

Chai Tea Serves 2 Upon my arrival at Gomez’s home, she immediately offered me a glass of chai tea, which she poured from a beaut ...

nutmeg on top and serve. * I like a strong cardamom flavor. If it’s too intense for you, try using 4 to 6 crushed pods. ...

Beef Ularthiyathu Serves 4 “It’s our beef bourguignon,” Gomez said about this dish when we first made it together. Yet there’s a ...

1 heaping teaspoon mild cayenne pepper 2 heaping teaspoons ground coriander 1 heaping teaspoon garam masala (see Resources) ¼ te ...

curry leaves, leave them out; do not, by any means, use curry powder. It’s not the same. Sometimes you can find this labeled a ...