Basque Chicken and Chorizo Sauté
"The cookbook I'm working on now is with Daniel Boulud. Our meetings take place in the skybox, his windowed office suspended above the kitchen at his Manhattan restaurant Daniel. A consummate multitasker, he can talk on his cell phone to Japan, edit a recipe and notice sloppy garnishing on a plate 10 feet below--all at the same time. He and I wrangle incessantly over details: I always want to cut corners to make recipes more home-cook friendly, while he winces at the prospect of, say, not using a parchment-paper cover to seal in the juices when braising Basque chicken and peppers," says Melissa Clark.