To keep this prime rib extra juicy, "ask your butcher to leave the fat cap on before tying the beef," says Melissa Perello, an F&W Best New Chef 2004. Roasting the prime rib in a bath of butter, a common chef's trick that Perello uses here, also helps.GO TO RECIPE
Chef Way: After blanching peas, snap peas and fingerling potatoes, Andrew Carmellini adds them to a homemade mussel broth along with sea bass, clams, an herb pesto and little seafood meatballs made with shrimp, chorizo and scallops.
Easy Way: Narrow the ingredient list to the delicious basicsshrimp, sea bass and clams. Use bottled clam broth as a stand-in for mussel broth and flavor it with spicy chorizo.