Secrets of the Best Chefs

Pomeroy added another ingredient. “What is that?” “Oh, just some anchovies.” “And that?” “Lamb belly.” And so it went as I cooke ...

carrot, the celery, and the onion half and cover with cold water by at least an inch. Bring up the heat slowly to a simmer* and ...

she concedes. Add a few pinches of salt now, and then again when they’re almost done. Don’t add the garlic too early, Pomero ...

Beast Stock and Demi-Glace Makes about 4 quarts of stock and about 1 cup of demi-glace Pssst ... lean in close, I don’t want to ...

3 sprigs of thyme FOR THE DEMI-GLACE 30-year-aged balsamic vinegar* Truffle salt* (see Resources) Preheat the oven to 500°F. Arr ...

hours as you can afford: at least 8 and up to 12. Skim the top every so often. Strain the stock into 2 pots or large bowls. Disc ...

cross between a roasting pan and a cookie sheet), and then, instead of transferring everything to a stockpot, she returns the pa ...

Hugh Acheson Chef-partner, Five & Ten and Empire State South Athens, Georgia, and Atlanta, Georgia When one thinks Southern ...

Acheson, who’s clearly taken with Southern food culture and lore (he’s devoted his career to it), is not, by blood, a Southerner ...

with parsnip puree and beurre blanc, and pork belly with kimchi rice grits—and one home-cooking dish, chicken braised with vineg ...

“Never get locked into a recipe. The halibut sucks, but there’s a stunning grouper. So make grouper instead.” ...

Acheson’s Kitchen Know-How BY KNOWING how to butcher a chicken, you can get numerous dishes out of it. Use the carcass and back ...

Chicken Thighs Braised in Cider Vinegar with Fennel and Radish Serves 2 This is an intensely flavorful chicken dinner, easy enou ...

huge punch. Don’t skip the fennel or the radish: they absorb all that liquid and extend the deliciousness by many extra bites. A ...

pockets of fat behind. Monitor the heat so there’s a steady sizzle, but not an aggressive one. Add the butter and, without movin ...

the radish and fennel and drizzle with good olive oil, then sprinkle with parsley. This dish goes well with crusty bread, lightl ...

Seared Scallops with Mustard Greens, Parsnip Puree, and Beurre Blanc ...

Serves 4 ...

This is a fancy restaurant dish, something that an upscale place might charge you thirty dollars to eat. But let me tell you a s ...

FOR THE MUSTARD GREENS 2 tablespoons unsalted butter 1 shallot, chopped 1 cup mustard greens, cleaned and chopped A pinch of sal ...