New recipes

Chefs' Favorite At-Home Recipes

Chefs' Favorite At-Home Recipes


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ready to graduate from making semi-homemade meals to cooking like a chef? Many home cooks who aspire to improve their cooking skills and take on a challenge look toward chefs for guidance and inspiration. Chefs are the barometer by which we judge food trends, including what new ingredients are popular, what techniques are cutting-edge, and what cuisines are the next big thing. They are there to inspire and excite home cooks with new ideas.

But sometimes, a do-it-yourself approach to chef cookery can be intimidating. What makes a good recipe also an accessible one? Hardly anyone has the time, or the resolve, to spend precious time poring over cookbooks or hunting around for obscure ingredients from a list a mile long. It's understandable that home cooks might just throw down their aprons and go out for a meal.

That's why we're here to help bridge the gap and demystify chef cookery. Here at The Daily Meal, we make it part of our mission every day to make chefs' recipes accessible to home cooks. So we've put together some recipes from Food & Wine's cookbook, Chef Recipes Made Easy, as well as a few of our old favorites to inspire you to recreate some of these chef's most iconic dishes. You'll save some dough while impressing that special someone or friends and family at dinner.

Be sure to try Bobby Flay's Chile-Honey-Glazed Salmon, which he serves at his restaurant, Mesa Grill, in New York City. It's been simplified without losing the essence of the dish; plain sour cream stands in for the crema (which can be hard to find) used at the restaurant and using canned beans instead of dried means you don't have to wait overnight to make the sauce. And we all know how much of a chore trimming artichokes can be, so Jonathon Sawyer's Farro with Artichoke and Herb Salad as adapted for home cooks uses jarred marinated artichokes for maximum flavor with a minimum amount of work.

So quit making excuses, get in that kitchen, and sharpen your knives. As they say on that one show, "Allez cuisine!"

Click here to see Chefs' Favorite Winter Recipes.

Click here to see 10 Restaurant Tips for Home Cooks.

Nobu Matsuhisa showcases impressive flavors with just a few simple ingredients...

An Old World grain meets with New World techniques...

Ming Tsai trims down the shopping list without trimming out the flavor...

No one will be able to resist this staple of the American dinner table...

Ivy Stark sneaks a little tequila into the glaze for these succulent ribs...

This is Bobby Flay's famous salmon from Mesa Grill. Need I say more?


Five recipes from Michelin-starred chefs you can cook at home

If you’ve ever had the privilege of eating at a Michelin-starred restaurant, you’ve probably stared in awe at the chef’s perfect compositions of colors, flavors and shapes plated in front of you with the visual inventiveness of a modernist painter.

We’ve thought a lot about that here at Moley, where we’re collaborating with some of the world’s best chefs in developing an automated kitchen that’s capable of whipping up an assortment of the world’s most impressive recipes — by itself.

Those Michelin-award e d dishes look and taste like fine art. But the truth is that a recipe is a set of instructions that anyone, with the right preparation, can follow. And, as it turns out… so can our futuristic, automated kitchen with its amazing, human-like robot arms.

Just ask 2011 BBC MasterChef winner Tim Anderson, whose sumptuous crab bisque was reproduced by our Moley kitchen with stunning accuracy.

“Crab bisque is a challenging dish for a human chef to make, never mind a robot,” Anderson told Time magazine. “If it can make bisque, it can make a whole lot of other things.”

Indeed, our robotic kitchen will one day boast a digital library of recipes invented by top chefs. You’ll be able to add your own recipes and share them with friends through the internet.

As Tim Anderson points out, crab bisque is a high bar for any cook — human or robot.

But some creations by Michelin-rated chefs can be surprisingly quick and easy for amateurs to reproduce, with the right ingredients and just a little bit of know-how.

To show you what we mean, we’ve pulled together five recipes from Michelin-starred chefs for you to try right in your own kitchen.

P lease, note that Moley does not cook these recipes but we hope one day it will.

Ready to put your skills to the test?

Here are five recipes that will leave an impression!


Five recipes from Michelin-starred chefs you can cook at home

If you’ve ever had the privilege of eating at a Michelin-starred restaurant, you’ve probably stared in awe at the chef’s perfect compositions of colors, flavors and shapes plated in front of you with the visual inventiveness of a modernist painter.

We’ve thought a lot about that here at Moley, where we’re collaborating with some of the world’s best chefs in developing an automated kitchen that’s capable of whipping up an assortment of the world’s most impressive recipes — by itself.

Those Michelin-award e d dishes look and taste like fine art. But the truth is that a recipe is a set of instructions that anyone, with the right preparation, can follow. And, as it turns out… so can our futuristic, automated kitchen with its amazing, human-like robot arms.

Just ask 2011 BBC MasterChef winner Tim Anderson, whose sumptuous crab bisque was reproduced by our Moley kitchen with stunning accuracy.

“Crab bisque is a challenging dish for a human chef to make, never mind a robot,” Anderson told Time magazine. “If it can make bisque, it can make a whole lot of other things.”

Indeed, our robotic kitchen will one day boast a digital library of recipes invented by top chefs. You’ll be able to add your own recipes and share them with friends through the internet.

As Tim Anderson points out, crab bisque is a high bar for any cook — human or robot.

But some creations by Michelin-rated chefs can be surprisingly quick and easy for amateurs to reproduce, with the right ingredients and just a little bit of know-how.

To show you what we mean, we’ve pulled together five recipes from Michelin-starred chefs for you to try right in your own kitchen.

P lease, note that Moley does not cook these recipes but we hope one day it will.

Ready to put your skills to the test?

Here are five recipes that will leave an impression!


Five recipes from Michelin-starred chefs you can cook at home

If you’ve ever had the privilege of eating at a Michelin-starred restaurant, you’ve probably stared in awe at the chef’s perfect compositions of colors, flavors and shapes plated in front of you with the visual inventiveness of a modernist painter.

We’ve thought a lot about that here at Moley, where we’re collaborating with some of the world’s best chefs in developing an automated kitchen that’s capable of whipping up an assortment of the world’s most impressive recipes — by itself.

Those Michelin-award e d dishes look and taste like fine art. But the truth is that a recipe is a set of instructions that anyone, with the right preparation, can follow. And, as it turns out… so can our futuristic, automated kitchen with its amazing, human-like robot arms.

Just ask 2011 BBC MasterChef winner Tim Anderson, whose sumptuous crab bisque was reproduced by our Moley kitchen with stunning accuracy.

“Crab bisque is a challenging dish for a human chef to make, never mind a robot,” Anderson told Time magazine. “If it can make bisque, it can make a whole lot of other things.”

Indeed, our robotic kitchen will one day boast a digital library of recipes invented by top chefs. You’ll be able to add your own recipes and share them with friends through the internet.

As Tim Anderson points out, crab bisque is a high bar for any cook — human or robot.

But some creations by Michelin-rated chefs can be surprisingly quick and easy for amateurs to reproduce, with the right ingredients and just a little bit of know-how.

To show you what we mean, we’ve pulled together five recipes from Michelin-starred chefs for you to try right in your own kitchen.

P lease, note that Moley does not cook these recipes but we hope one day it will.

Ready to put your skills to the test?

Here are five recipes that will leave an impression!


Five recipes from Michelin-starred chefs you can cook at home

If you’ve ever had the privilege of eating at a Michelin-starred restaurant, you’ve probably stared in awe at the chef’s perfect compositions of colors, flavors and shapes plated in front of you with the visual inventiveness of a modernist painter.

We’ve thought a lot about that here at Moley, where we’re collaborating with some of the world’s best chefs in developing an automated kitchen that’s capable of whipping up an assortment of the world’s most impressive recipes — by itself.

Those Michelin-award e d dishes look and taste like fine art. But the truth is that a recipe is a set of instructions that anyone, with the right preparation, can follow. And, as it turns out… so can our futuristic, automated kitchen with its amazing, human-like robot arms.

Just ask 2011 BBC MasterChef winner Tim Anderson, whose sumptuous crab bisque was reproduced by our Moley kitchen with stunning accuracy.

“Crab bisque is a challenging dish for a human chef to make, never mind a robot,” Anderson told Time magazine. “If it can make bisque, it can make a whole lot of other things.”

Indeed, our robotic kitchen will one day boast a digital library of recipes invented by top chefs. You’ll be able to add your own recipes and share them with friends through the internet.

As Tim Anderson points out, crab bisque is a high bar for any cook — human or robot.

But some creations by Michelin-rated chefs can be surprisingly quick and easy for amateurs to reproduce, with the right ingredients and just a little bit of know-how.

To show you what we mean, we’ve pulled together five recipes from Michelin-starred chefs for you to try right in your own kitchen.

P lease, note that Moley does not cook these recipes but we hope one day it will.

Ready to put your skills to the test?

Here are five recipes that will leave an impression!


Five recipes from Michelin-starred chefs you can cook at home

If you’ve ever had the privilege of eating at a Michelin-starred restaurant, you’ve probably stared in awe at the chef’s perfect compositions of colors, flavors and shapes plated in front of you with the visual inventiveness of a modernist painter.

We’ve thought a lot about that here at Moley, where we’re collaborating with some of the world’s best chefs in developing an automated kitchen that’s capable of whipping up an assortment of the world’s most impressive recipes — by itself.

Those Michelin-award e d dishes look and taste like fine art. But the truth is that a recipe is a set of instructions that anyone, with the right preparation, can follow. And, as it turns out… so can our futuristic, automated kitchen with its amazing, human-like robot arms.

Just ask 2011 BBC MasterChef winner Tim Anderson, whose sumptuous crab bisque was reproduced by our Moley kitchen with stunning accuracy.

“Crab bisque is a challenging dish for a human chef to make, never mind a robot,” Anderson told Time magazine. “If it can make bisque, it can make a whole lot of other things.”

Indeed, our robotic kitchen will one day boast a digital library of recipes invented by top chefs. You’ll be able to add your own recipes and share them with friends through the internet.

As Tim Anderson points out, crab bisque is a high bar for any cook — human or robot.

But some creations by Michelin-rated chefs can be surprisingly quick and easy for amateurs to reproduce, with the right ingredients and just a little bit of know-how.

To show you what we mean, we’ve pulled together five recipes from Michelin-starred chefs for you to try right in your own kitchen.

P lease, note that Moley does not cook these recipes but we hope one day it will.

Ready to put your skills to the test?

Here are five recipes that will leave an impression!


Five recipes from Michelin-starred chefs you can cook at home

If you’ve ever had the privilege of eating at a Michelin-starred restaurant, you’ve probably stared in awe at the chef’s perfect compositions of colors, flavors and shapes plated in front of you with the visual inventiveness of a modernist painter.

We’ve thought a lot about that here at Moley, where we’re collaborating with some of the world’s best chefs in developing an automated kitchen that’s capable of whipping up an assortment of the world’s most impressive recipes — by itself.

Those Michelin-award e d dishes look and taste like fine art. But the truth is that a recipe is a set of instructions that anyone, with the right preparation, can follow. And, as it turns out… so can our futuristic, automated kitchen with its amazing, human-like robot arms.

Just ask 2011 BBC MasterChef winner Tim Anderson, whose sumptuous crab bisque was reproduced by our Moley kitchen with stunning accuracy.

“Crab bisque is a challenging dish for a human chef to make, never mind a robot,” Anderson told Time magazine. “If it can make bisque, it can make a whole lot of other things.”

Indeed, our robotic kitchen will one day boast a digital library of recipes invented by top chefs. You’ll be able to add your own recipes and share them with friends through the internet.

As Tim Anderson points out, crab bisque is a high bar for any cook — human or robot.

But some creations by Michelin-rated chefs can be surprisingly quick and easy for amateurs to reproduce, with the right ingredients and just a little bit of know-how.

To show you what we mean, we’ve pulled together five recipes from Michelin-starred chefs for you to try right in your own kitchen.

P lease, note that Moley does not cook these recipes but we hope one day it will.

Ready to put your skills to the test?

Here are five recipes that will leave an impression!


Five recipes from Michelin-starred chefs you can cook at home

If you’ve ever had the privilege of eating at a Michelin-starred restaurant, you’ve probably stared in awe at the chef’s perfect compositions of colors, flavors and shapes plated in front of you with the visual inventiveness of a modernist painter.

We’ve thought a lot about that here at Moley, where we’re collaborating with some of the world’s best chefs in developing an automated kitchen that’s capable of whipping up an assortment of the world’s most impressive recipes — by itself.

Those Michelin-award e d dishes look and taste like fine art. But the truth is that a recipe is a set of instructions that anyone, with the right preparation, can follow. And, as it turns out… so can our futuristic, automated kitchen with its amazing, human-like robot arms.

Just ask 2011 BBC MasterChef winner Tim Anderson, whose sumptuous crab bisque was reproduced by our Moley kitchen with stunning accuracy.

“Crab bisque is a challenging dish for a human chef to make, never mind a robot,” Anderson told Time magazine. “If it can make bisque, it can make a whole lot of other things.”

Indeed, our robotic kitchen will one day boast a digital library of recipes invented by top chefs. You’ll be able to add your own recipes and share them with friends through the internet.

As Tim Anderson points out, crab bisque is a high bar for any cook — human or robot.

But some creations by Michelin-rated chefs can be surprisingly quick and easy for amateurs to reproduce, with the right ingredients and just a little bit of know-how.

To show you what we mean, we’ve pulled together five recipes from Michelin-starred chefs for you to try right in your own kitchen.

P lease, note that Moley does not cook these recipes but we hope one day it will.

Ready to put your skills to the test?

Here are five recipes that will leave an impression!


Five recipes from Michelin-starred chefs you can cook at home

If you’ve ever had the privilege of eating at a Michelin-starred restaurant, you’ve probably stared in awe at the chef’s perfect compositions of colors, flavors and shapes plated in front of you with the visual inventiveness of a modernist painter.

We’ve thought a lot about that here at Moley, where we’re collaborating with some of the world’s best chefs in developing an automated kitchen that’s capable of whipping up an assortment of the world’s most impressive recipes — by itself.

Those Michelin-award e d dishes look and taste like fine art. But the truth is that a recipe is a set of instructions that anyone, with the right preparation, can follow. And, as it turns out… so can our futuristic, automated kitchen with its amazing, human-like robot arms.

Just ask 2011 BBC MasterChef winner Tim Anderson, whose sumptuous crab bisque was reproduced by our Moley kitchen with stunning accuracy.

“Crab bisque is a challenging dish for a human chef to make, never mind a robot,” Anderson told Time magazine. “If it can make bisque, it can make a whole lot of other things.”

Indeed, our robotic kitchen will one day boast a digital library of recipes invented by top chefs. You’ll be able to add your own recipes and share them with friends through the internet.

As Tim Anderson points out, crab bisque is a high bar for any cook — human or robot.

But some creations by Michelin-rated chefs can be surprisingly quick and easy for amateurs to reproduce, with the right ingredients and just a little bit of know-how.

To show you what we mean, we’ve pulled together five recipes from Michelin-starred chefs for you to try right in your own kitchen.

P lease, note that Moley does not cook these recipes but we hope one day it will.

Ready to put your skills to the test?

Here are five recipes that will leave an impression!


Five recipes from Michelin-starred chefs you can cook at home

If you’ve ever had the privilege of eating at a Michelin-starred restaurant, you’ve probably stared in awe at the chef’s perfect compositions of colors, flavors and shapes plated in front of you with the visual inventiveness of a modernist painter.

We’ve thought a lot about that here at Moley, where we’re collaborating with some of the world’s best chefs in developing an automated kitchen that’s capable of whipping up an assortment of the world’s most impressive recipes — by itself.

Those Michelin-award e d dishes look and taste like fine art. But the truth is that a recipe is a set of instructions that anyone, with the right preparation, can follow. And, as it turns out… so can our futuristic, automated kitchen with its amazing, human-like robot arms.

Just ask 2011 BBC MasterChef winner Tim Anderson, whose sumptuous crab bisque was reproduced by our Moley kitchen with stunning accuracy.

“Crab bisque is a challenging dish for a human chef to make, never mind a robot,” Anderson told Time magazine. “If it can make bisque, it can make a whole lot of other things.”

Indeed, our robotic kitchen will one day boast a digital library of recipes invented by top chefs. You’ll be able to add your own recipes and share them with friends through the internet.

As Tim Anderson points out, crab bisque is a high bar for any cook — human or robot.

But some creations by Michelin-rated chefs can be surprisingly quick and easy for amateurs to reproduce, with the right ingredients and just a little bit of know-how.

To show you what we mean, we’ve pulled together five recipes from Michelin-starred chefs for you to try right in your own kitchen.

P lease, note that Moley does not cook these recipes but we hope one day it will.

Ready to put your skills to the test?

Here are five recipes that will leave an impression!


Five recipes from Michelin-starred chefs you can cook at home

If you’ve ever had the privilege of eating at a Michelin-starred restaurant, you’ve probably stared in awe at the chef’s perfect compositions of colors, flavors and shapes plated in front of you with the visual inventiveness of a modernist painter.

We’ve thought a lot about that here at Moley, where we’re collaborating with some of the world’s best chefs in developing an automated kitchen that’s capable of whipping up an assortment of the world’s most impressive recipes — by itself.

Those Michelin-award e d dishes look and taste like fine art. But the truth is that a recipe is a set of instructions that anyone, with the right preparation, can follow. And, as it turns out… so can our futuristic, automated kitchen with its amazing, human-like robot arms.

Just ask 2011 BBC MasterChef winner Tim Anderson, whose sumptuous crab bisque was reproduced by our Moley kitchen with stunning accuracy.

“Crab bisque is a challenging dish for a human chef to make, never mind a robot,” Anderson told Time magazine. “If it can make bisque, it can make a whole lot of other things.”

Indeed, our robotic kitchen will one day boast a digital library of recipes invented by top chefs. You’ll be able to add your own recipes and share them with friends through the internet.

As Tim Anderson points out, crab bisque is a high bar for any cook — human or robot.

But some creations by Michelin-rated chefs can be surprisingly quick and easy for amateurs to reproduce, with the right ingredients and just a little bit of know-how.

To show you what we mean, we’ve pulled together five recipes from Michelin-starred chefs for you to try right in your own kitchen.

P lease, note that Moley does not cook these recipes but we hope one day it will.

Ready to put your skills to the test?

Here are five recipes that will leave an impression!



Comments:

  1. Langleah

    In my opinion it is obvious. I have found the answer to your question in google.com

  2. Reaves

    I beg your pardon that intervened ... At me a similar situation. I invite to the discussion.

  3. Wine

    What audacity!

  4. Jurg

    Grief cannot be measured with tears.

  5. Destin

    Thank you !!! I love this site !!!!



Write a message