Secrets of the Best Chefs

A splash of olive oil Sugar (optional) In a medium bowl, marinate the fish in the lime juice for 45 minutes. Strain the fish and ...

Flank Steak with Guajillo Chili Sauce Serves 4 This dish was a revelation for me, especially since I’d never used dried chilies ...

4 flank steaks (6 to 8 ounces per person) FOR THE SAUCE 1 (8-ounce) package guajillo chiles 8 cloves garlic, still in their skin ...

membranes, and add them to the blender too. Finally, throw the cinnamon stick, cumin seeds, and oregano into the same skillet in ...

everything out and to start making a sauce. Add a big pinch of salt. In a separate pan, heat another splash of oil over medium-h ...

in the skillet. ...

Tom Douglas Chef-owner, Dahlia Lounge, Palace Kitchen, Etta’s, and nine other restaurants; and cookbook author Seattle, Washingt ...

smiles on faces and butts in chairs. For example, the crab cake. Douglas recalls that when he moved to Seattle in 1977 from Dela ...

mushrooms.” Douglas may not consider it a work of art, but twelve hundred customers a night can’t be wrong: he knows how to feed ...

“I don’t like to use a knife that’s smaller than I am.” Douglas’s Kitchen Know-How ...

ALWAYS KEEP a rack of lamb in the freezer. Throw it into the refrigerator the night before you want to cook it and the next day ...

Spinach Salad with Pear, Curried Cashews, and Bacon Serves 2 to 4 This is a salad of champions, a big plate of stuff—spinach, fr ...

to create a nice balance of red from the radicchio, green from the spinach, and then frizzy, tangly bits of frisée. Served with ...

¼ pound slab bacon, cut into lardoons Outside and inside leaves from 1 head of frisée*, cut into bite-size pieces ½ head of radi ...

In a separate bowl, combine the frisée, radicchio, spinach, and, if you like it in your salad, the red onion. Add enough dressin ...

Crab Cakes with Lemon and Dill ...

Makes 4 cakes ...

Even though it’s an oft-touted item on restaurant menus, very little goes into making a good crab cake. It’s simply a matter of ...

Begin by squeezing any excess moisture out of the crabmeat (do this as gently as you can). Then, with your fingers, feel for she ...

done when the crab cake registers 145°F in the middle. Serve very hot with the fresh dill sprinkled on top and the lemon wedges ...