SECRETS OF THE BEST CHEFS RECIPES, TECHNIQUES, AND TRICKS FROM AMERICA’S GREATEST COOKS Adam Roberts To all of the chefs and home cooks who let me into their kitchens and into their lives Contents Preface Introduction What You Need to Proceed A Note About the Recipes Ten Essential Rules for Cooking Like a Chef Jonathan Waxman Gnocchi with Eggplant and Tomatoes Arugula Salad with Heirloom Tomatoes Fish Stew with Cod, Swordfish, and Mussels Angelish Wilson Vegetarian Collard Greens Chowchow Fried Chicken Fresh Pecan Pie Brandon Pettit Homemade Pizza Dough Pizza Sauce Margherita Pizza The Brooklyn Pizza Sausage and Pickled Pepper Pizza Alice Waters Farmer’s Market Salad with Garlic Vinaigrette Charred and Cheesy Garden Salad Tacos Olive Oil–Fried Eggs with a Crown of Herbs Bobby Hellen Yogurt-Marinated Leg of Lamb Lamb Stock Leftover Lamb BLT Lidia Bastianich Ziti with Broccoli Rabe and Sausage Frico with Potato Mussels and Clams Triestina Grace Young Beef with Tomato Stir-Fry Fried Rice with Dried Scallops and Shiitake Mushrooms Stir-Fried Bok Choy with Ginger Peter Dale Shrimp and Polenta with Chorizo Chickpeas and Okra with Harissa and Yogurt Pineapple with Lime Sugar, Cane Syrup, and Pomegranate Seeds Einat Admony Fried Olives with Labneh and Harissa Oil Shakshouka Baba Ghanouj Bruschetta with Citrus Herb Salad Nancy Silverton Prosciutto San Daniele with Warren Pear and Pomegranate Seeds Mozzarella with Meyer Lemon, Celery Salad, and Alici di Menaica Mozzarella in Panna with Pesto and Slow-Roasted Tomatoes Harold Dieterle Hearts of Palm Salad with Mango and Macadamia Nuts Chicken with Rosemary, Fennel Pollen, and Balsamic-Braised Radicchio Creamed Corn Vinny Dotolo & Jon Shook P’tit Basque with Chorizo and Grilled Garlic Bread Funky Lettuce Salad with Beets, Feta, and Creamy Meyer Lemon Dressing Sweet-and-Sour Balsamic-Glazed Spareribs Gina DePalma Lentil Soup with Sausage, Chard, and Garlic Bagna Cauda with Vegetables Lemon Semifreddo with Blackberries and Honey Melissa Clark Crostini with Sugar Snap Peas, Radishes, and Anchovies Trofie with Basil and Cilantro Pesto Seared Duck Breast with Garam Masala and Grapes Tim Artz West Indies–Style Hot Sauce Spinach Calzone with Two Cheeses Chicken Croquettes Rebecca Charles Scallop Chowder Smoked Fish Salad Cracker-Crusted Cod with Corn, Sugar Snap Peas, and Tomatoes Gary Danko Buckwheat Blinis with Smoked Salmon and Caviar Asparagus Soup with Spinach and Tarragon Blueberry Crostada Alex Raij & Eder Montero Fried Eggplant with Honey Spring Vegetable Confit Chickpea and Salt Cod Stew Alain Allegretti Cavatelli with Pesto, Peas, and Ricotta Salata Pan-Seared Branzino with Fennel Salad Chocolate Cherry Clafoutis Samin Nosrat Buttermilk-Marinated Roast Chicken Pasta Dough Butternut Squash Tortellini Anthony Martin Beet Salad with Pecans, Herbs, and Apple Lamb Shanks Roasted with Root Vegetables Orange-Poached Peaches with a Graham Cracker Crust Ana Jovancicevic Braised Rabbit with Carrots and Mushrooms Gibanica with Feta, Goat Cheese, and Kajmak Cheese Plum Dumplings with a Brown Sugar Crust Sara Moulton Chicken Liver Mousse Stuffed Chicken Breasts French Apple Tart Marco Canora Light-as-Air Potato Gnocchi Braciola (Rolled Beef with Garlic and Parsley Braised in Tomato Sauce) Raw Dandelion Salad with Hard-Boiled Eggs and Pickled White Anchovies Roy Choi Choi’s Favorite Banana Milk Shake Sweet Chili Sauce Stir-Fried Chicken Henhouse Bowl Michel Richard Mushroom Stock Potato Risotto Mushroom-Crusted Chicken Breasts with Mushroom Jus Susan Feniger Kaya Toast Black Pepper Clams Lamb Meatballs (Kafta) with Baked Feta and Pomegranate Molasses Christopher Israel Radish Salad with Toasted Pumpkin Seeds and Pumpkin Seed Oil Chanterelle and Cremini Mushroom Gratin Swiss Chard and Ricotta Dumplings Tony Mantuano Tagliatelle with Cherry Tomatoes Stuffed Focaccia Pantesca Salad Renee Erickson Sautéed Medjool Dates Poached Halibut with Pistachio–Meyer Lemon Pesto Mussels with Cider, Cream, and Mustard Omar Powell Oxtail Cassoulet Jamaican Squash Soup with Chicken and “Spinners” Jamaican Rum Cake Jessamyn Waldman Rodriguez Country Bread (Pain de Campagne) Bread Salad with Tuna, Capers, and Olives Chilaquiles Kevin Davis Trout David Salt-and-Pepper Shrimp Crispy White Asparagus with Orange and Marcona Almonds Asha Gomez