Secrets of the Best Chefs

Tomatillo Sauce, 248 , 250
Tortellini with Pork in Creamy Meat Ragù, 278 –79
West Indies–Style Hot Sauce, 102
sausage:
Fried Rice with Dried Scallops and Shiitake Mushrooms, 54
Lentil Soup with Sausage, Chard, and Garlic, 90
Oxtail Cassoulet, 216 –17
P’tit Basque with Chorizo and Grilled Garlic Bread, 84
Sausage and Pickled Pepper Pizza, 31
Shakshouka, 65
Shrimp and Polenta with Chorizo, 58 , 59
Tortilla Española with Chorizo, 274 , 275
Ziti with Broccoli Rabe and Sausage, 46
scales (notes), 112 , 226
scallops:
Fried Rice with Dried Scallops and Shiitake Mushrooms, 54
Scallop Chowder, 108
Seared Scallops with Mustard Greens, Parsnip Puree, and
Beurre Blanc, 348 –49
seasoning, “two-finger pinch,” 174
seeds, toasting (note), 196
Shakshouka, 65
Shallot Puree, 272
shallots (note), 174
Shook, Jon, 82 –87, 83