Daniel Duane

Dashi, a broth made with seaweed and shavings from a hunk of dried fish, lends intense flavor to everything it touches—from classic Japanese food to some of America's most ambitious restaurant dishes. Writer Daniel Duane tries to re-create the umami-rich elixir at home.
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Writer Daniel Duane decided to teach himself how to cook by becoming a cookbook zealot. Then a miraculous encounter with master chef Thomas Keller showed him a better strategy.
From molten chocolate cake to pork buns and roasted marrow bones, Daniel Duane explores how dishes multiply across menus, and what it means for the chefs who created them.
Writer Daniel Duane, a hyper-ambitious cook, thought that milling his own flour might be one step too far. But that was before he put the home-ground stuff to the test.
Chef Dominique Crenn takes over a writer’s home kitchen, showing him how to simplify her wildly complex recipes while retaining their essence.
After receiving a surprise package—a set of chef's knives that had belonged to his wife's grandfather—Daniel Duane struggles with what to do with the 50-year-old blades. Are they family heirlooms or useful tools?
Ode to the Kronnerburger
Rating: Unrated
New!
Inspired by chef Chris Kronner's popular hamburger, writer Daniel Duane created this streamlined version for the home cook, featuring from-scratch super-tart pickles and a thick, creamy white-cheddar mayonnaise. Duane also has advice on ground beef: "If possible, ask your butcher to grind fresh chuck mixed with short rib fat; ask to have the meat ground once only, through a medium die." Duane swears the extra effort is worth it. Slideshow:  More Burger Recipes 
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Ode to the Kronnerburger
Rating: Unrated
New!
Inspired by chef Chris Kronner's popular hamburger, writer Daniel Duane created this streamlined version for the home cook, featuring from-scratch super-tart pickles and a thick, creamy white-cheddar mayonnaise. Duane also has advice on ground beef: "If possible, ask your butcher to grind fresh chuck mixed with short rib fat; ask to have the meat ground once only, through a medium die." Duane swears the extra effort is worth it. Slideshow:  More Burger Recipes