100 Best Recipes Ever: Chefs' Tips
Salad Dressing Tip
Who says a vinaigrette has to be made with oil? Portland, Oregon, chef Gabriel Rucker uses brown butter instead to create a warm version that has revolutionized the way we dress warm, lightly cooked vegetables and warm, mustardy potato salads.
NYC chef Suvir Saran turns okra doubters into okra lovers with his method of frying thin strips until crunchy, then tossing them with the spice blend garam masala, onion, lemon juice, tomato and cilantro.
Instead of salting lemons for months, like Moroccan cured lemons, L.A. chef Jeff Cerciello cures thin slices in salt, sugar and olive oil for four hours.
Better than Sashimi
Boston chef Tim Cushman marinates salmon in a citrus-soy dressing for one minute, then spoons a smoking-hot sesame-and-grapeseed oil blend on top right before serving, barely cooking the fish.
NYC chef Cyril Renaud creates a brilliant rub for lamb: Heat pitted oil-cured olives at half power for 30 minutes, then process them to a powder.
Ferran Adrià's Simplest Dessert
Molecular godfather Ferran Adrià gave us the simplest, most satisfying dish ever: melted chocolate on toasts, topped with a little olive oil and sea salt.