Secrets of the Best Chefs

sous-vide cooking: Rib-Eye Steak Cooked Sous-Vide, 358 –59, 360
spaetzle: Red Tomato Spaetzle in Yellow Tomato Coconut Sauce,
290 –91
spareribs: Sweet-and-Sour Balsamic-Glazed Spareribs, 86 , 87
speck: Garganelli with Speck and Cream, 280 , 281
spices, 5
spinach:
Asparagus Soup with Spinach and Tarragon, 116 , 117
Spinach Calzone with Two Cheeses, 103
Spinach Salad with Pear, Curried Cashews, and Bacon, 256 –57,
257
Stuffed Chicken Breasts, 163
Spring Vegetable Conft, 124 , 125
squash:
Butternut Squash Tortellini, 140 , 141 –42, 143
Jamaican Squash Soup with Chicken and “Spinners,” 219 –20,
221
stir-fry:
Beef with Tomato Stir-Fry, 52 , 53
Fried Rice with Dried Scallops and Shiitake Mushrooms, 54
Stir-Fried Bok Choy and Shiitakes with Garlic and Rice Wine,
305
Stir-Fried Bok Choy with Ginger, 55
Stir-Fried Chicken Henhouse Bowl, 178 , 179
stocks: