Secrets of the Best Chefs

Hugue Dufour Chef-owner, M. Wells Queens, New York In Spain, on a farm where he was helping slaughter pigs, chef Hugue Dufour en ...

an oyster knife and serve them like oysters.” Dufour is as creative with animals and animal products as is a vegetarian chef who ...

Which takes us back to that brain in the tortilla. As Dufour lays it in, I think, “This animal died and it’s wasteful if we only ...

“Spring is beautiful for testicles.” Dufour’s Kitchen Know-How ...

DON’T WASH your cast-iron pans (and especially not with soap!). Instead, wipe out the contents with paper towels and leave them ...

Bone Marrow and Escargot Serves 6 This recipe begins at the butcher, where you’ll buy marrow bones; it takes you to a gourmet sh ...

½ bunch of parsley, chopped 1 cup fresh bread crumbs A pinch of kosher salt FOR THE REST OF THE DISH 3 marrow bones*, sliced in ...

Spread each empty bone half with the shallot puree and line up a few escargot on each bone. Sprinkle the escargot with salt and ...

Smoked Herring Caesar Salad Serves 2 to 4 What makes this salad so notably great is the smokiness from the herring; it’s as if a ...

In a food processor, combine the herring, garlic, egg yolk, Parmesan, Worcestershire, and pepper until you have a paste. With th ...

Tortilla Española with Chorizo ...

Serves 4 Yes, this recipe was originally taught to me with blood sausage and ...

calf brain, but when I make it at home I apply the same technique to a more common ingredient that I usually have on hand: chori ...

enough of the potato mixture* to achieve a ratio of three quarters potato and one quarter egg. Preheat the oven to 450°F. Squirt ...

Michael White Chef-owner, Marea, Osteria Morini, and Ai Fiori New York, New York In all caps, chef Michael White is yelling at m ...

“People have a preconceived idea that Italian food is inexpensive. But I have ten to twelve pasta makers working for me; I spend ...

to achieve the same effect). The finished dish is a glorious balancing act of flavors and textures. And, once again, the pasta i ...

“All that cream gets sucked into the pasta and ... it’s heaven.” White’s Kitchen Know-How ...

ALWAYS WARM the bowls before serving pasta. It will keep the food hot longer. HOME COOKS have a tendency when making Italian foo ...

Tortellini with Pork in Creamy Meat Ragù Serves 4 This ragù is a meat lover’s extravaganza. If you can’t get the butcher to grin ...