My major trick is compound butter. I learned it from a chef friend. You add herbs to softened butter, roll it up into a sausage-like shape in cling wrap, cool it, and then cut off slices for whatever you’re baking/sauteing,...

Eat for 24 hours, then sleep for 24 hours. Quite a routine. Thanks to my extended rest followed by (literally) a quart of coffee I’m ready to provide my account of the proceedings. First, thanks to Rob for the crazy idea and...

funny how everyone agrees about roasting a chicken! I do too, and I personally recommend starting with the very easiest technique, which requires no butterflying, no butter compounds, no turning or flipping or maneuvering or heat...

days of testing and one must already be a Certified Executive Chef or a Certified Executive Pastry Chef. I don’t know if Marcel is actually an ACF certified Master Chef. There are many organizations out there that call...

cooking of “delicacies of the desert” (yucca flower buds cooked with egg, pickled maguey flower buds called chochas; cabuches which are the round buds of the biznaga cactus; round grape-like fruit of the organ cactus...

factor was compounded by my mother’s increasingly limited cooking, and I started cooking out of desparation. My first dish, very successful, was a Hungarian goulash (actually more of a porkolt) from one of my mother’s...