What Chefs Know Best: Lessons from the Pros

Chefs reveal their tips, techniques, and products, from David Chang's favorite dried seaweed mix to Andrew Carmellini's must-have kitchen...
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Lemon Confit

"I add lemon confit to so many dishes, from broiled fish to pork and beans," says Eric Ripert. He blends his lemon confit with butter to add a pleasantly pungent flavor to broiled snapper. Before broiling, he dots some of the lemon butter on the fish, then serves more lemon butter on the side. Lemon confit can be refrigerated for several months, but if you don't want to make your own, jarred Moroccan preserved lemons are a fine substitute.

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