Secrets of the Best Chefs

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 let it come to room temperature, pat it very dry, and
proceed with this lamb recipe. An elegant dinner is just a hot
pan away.
COOKING RICH FOOD is easy: butter, olive oil, and bacon fat
can’t help but make food taste good, but they’re cheats. So pull
back when you can without compromising the overall taste: use
vinegar and other acids instead of fats to pump up the flavor.
Use salt smartly too.
IT’S DIFFICULT to get raw spinach leaves dressed properly
because they’re somewhat waxy and the dressing doesn’t cling.
Therefore, when making a raw spinach salad, use more dressing
than you normally would.