Fast Recipes for Two
Chef Douglas Keane of Cyrus restaurant in Healdsburg, California, and an F&W Best New Chef 2006 creates a quick but flavorful broth using kombu (a type of seaweed) and dashi powder (an instant Japanese stock made from shaved bonitotuna flakes). He poaches eggs in the broth and serves them for a protein-rich lunch or even breakfast.
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Congratulations to Mei Lin, winner of Top Chef Season 12.