Jessica Boncutter of Bar Jules in San Francisco considers eggs the ultimate convenience food: “Baking them with leftover braised meat or tomato sauce makes a great casserole.”
20 Lessons from the Pros
- Lesson 1: Perfect Sangria
- Lesson 2: Best Wines for Barbecue
- Lesson 3: Lemon Confit
- Lesson 4: Japanese Yuzu Paste
- Lesson 5: Smoked Salt
- Lesson 6: Dried Seaweed Mix
- Lesson 7: Pickling Liquid
- Lesson 8: Speedy Chicken Cutlets
- Lesson 9: Baked Eggs
- Lesson 10: Luxe Hors D’Oeuvres
- Lesson 11: Ten-Minute Dishes
- Lesson 12: Induction Burners
- Lesson 13: Double-Duty Vases
- Lesson 14: Cheap Gadgets: Potato Masher
- Lesson 15: Cheap Gadgets: Peeler
- Lesson 16: Cheap Gadgets: Putty Knife
- Lesson 17: Exceptional Pork
- Lesson 18: Instant Oats
- Lesson 19: Ultrafresh Fish
- Lesson 20: Potato Flakes
More Tips & Recipes from Top Chefs
Published
July 2009
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