Pepper-Crusted Prime Rib Roast with Mushroom-Armagnac Sauce
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
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Shrimp with Fresh Citrus Sauce
Chef Way: Andrew Carmellini's sauce uses blood oranges, tangelos, clementines and tangerines. He sautés the shrimp separately.
Easy Way: Prepare a fast citrus sauce by adding grapefruit juice to the skillet as you cook the shrimp.
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.