Eating out is a pleasure, an opportunity to indulge in skilfully prepared food without the work of cooking or the hassle of cleaning. We frequently scan menus, curious about which entree will quell our appetites and provide a lasting memory. But how frequently do we ask ourselves what takes place behind the back doors of the kitchen or ponder the inside information culinary experts may have regarding the meal we’re on the verge of ordering?
As eaters, we’re influenced by appealing menu descriptions, skilful presentation, or word-of-mouth endorsements. However, savvy marketing and secret industry tricks can leave us believing selecting a high-expectation dish is a roll of the dice. Can we believe that our meal will come up to its hype?
To dine at restaurants like a pro, who better to ask than the chefs who prepare culinary masterpieces? We’ve collected tips from respected industry insiders to share with you the menu items they steer clear of and how they make better decisions. Here’s what they avoid and why, so you can make your own informed decisions next time you’re dining out.
1. The Daily Special
Roasted Lamb
My family cooked this slow-roasted leg of lamb for every special occasion and holiday, and it was a dish that everyone cherished every year.
Ingredients
- 6 large cloves garlic peeled
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter melted
- 1 4 pound boneless New Zealand leg of lamb, trimmed and tied
- 2 pounds small red potatoes halved
- 6 large cloves garlic unpeeled
- 2 tablespoons olive oil
Instructions
- Combine 6 cloves peeled garlic, rosemary, salt, and black pepper in the bowl of a food processor; pour in melted butter with processor running until finely minced and blended. Coat top and sides of lamb with rosemary paste; leave aside at room temperature for 1 hour.
- Preheat the oven to 450 degrees F (230 degrees C).
- Toss potatoes, 6 cloves unpeeled garlic, and olive oil together in a bowl. Place lamb in center of a roasting pan; lay potatoes and garlic around lamb.
- Roast in the preheated oven for 75 to 90 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Rest before slicing, 20 minutes.
Notes
Cook to your preferred temperature—rare, medium, or my favorite, meltingly soft.
When a server reads off the day’s special, it usually reads as an exotic, do-not-miss dish. But executive chef and owner of San Diego’s Farmer’s Bottega, Alberto Morreale, passes on it. Morreale describes how others use specials to push along ingredients approaching expiration dates, where inventory control is more important than quality. Morreale orders off the special, instead, if servers tell him about dishes using fresh, locally sourced ingredients brought in that day. This approach ensures a meal crafted with care, focusing on quality rather than clearing out stock.
2. Chicken Dishes
German Potato Salad
This recipe prepares a classic German Potato Salad, featuring tender new potatoes dressed in a warm, tangy vinaigrette made from crispy bacon, softened onions, chicken stock, and apple cider vinegar. Finished with fresh chives, it can be served warm or at room temperature, making it a versatile and flavorful side dish perfect for any meal.
Equipment
- 1 Medium Saucepan For boiling potatoes
- 1 Colander For draining potatoes
- 1 Large Straight-Sided Sauté Pan For cooking bacon, onions, and finishing the salad
- 1 Chef's knife For cutting potatoes, bacon, onion, and chives
- 1 Cutting Board For preparing ingredients safely
Ingredients
Main
- 2 pounds white new potatoes cut in half
- Kosher salt
- Extra-virgin olive oil
- 8 bacon slices cut into lardons
- 1 onion cut into 1/4-inch dice
- 1/2 cup chicken stock
- 1/4 cup apple cider vinegar
- 1 bunch fresh chives finely chopped
Instructions
- Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve.
- Coat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.
Notes
1. Always start potatoes in cold, generously salted water for even cooking. This prevents the outsides from overcooking while the insides remain raw. New potatoes are ideal as they hold their shape well.
2. When cooking bacon, render it slowly over medium heat. This extracts maximum fat and ensures crispy, flavorful lardons without burning.
3. Cook the onions until they are truly soft and aromatic, not just translucent. This allows their natural sweetness to develop, balancing the tanginess of the vinegar.
4. Adding warm potatoes to the dressing allows them to absorb the flavors more effectively. Ensure the liquid is fully absorbed for a rich, cohesive salad.
5. Taste and adjust seasoning at the end; the saltiness of the bacon and stock can vary. A pinch of black pepper can also enhance the flavor.
2. When cooking bacon, render it slowly over medium heat. This extracts maximum fat and ensures crispy, flavorful lardons without burning.
3. Cook the onions until they are truly soft and aromatic, not just translucent. This allows their natural sweetness to develop, balancing the tanginess of the vinegar.
4. Adding warm potatoes to the dressing allows them to absorb the flavors more effectively. Ensure the liquid is fully absorbed for a rich, cohesive salad.
5. Taste and adjust seasoning at the end; the saltiness of the bacon and stock can vary. A pinch of black pepper can also enhance the flavor.
For home cooks who lovingly prepare chicken, ordering it at a restaurant might seem like a safe bet. Yet, many chefs, like Ryan Ososky of The Church Key in West Hollywood, avoid it. Ososky finds chicken often overcooked, lacking the flair they seek when dining out. Chefs also comment that chicken entrees can seem too expensive or boring in relation to more innovative dishes. Raymond Neil, a consultant and chef, further adds that chicken is difficult to cook properly undercooked chicken is unhealthy, and overcooked chicken is dry. Choosing a vegetable dish or other protein source tends to be more appealing and risk-free.
3. Raw Oysters (Unless Local)
Claypot rice with Chinese sausage, peanuts and shiitake
This recipe guides you through creating a flavorful claypot rice featuring Chinese sausage, earthy shiitake mushrooms, and crunchy peanuts, all infused with aromatic ginger, garlic, and savory sauces. It's a comforting and robust one-pot meal, perfect for a satisfying lunch or dinner, presented beautifully in its cooking vessel.
Equipment
- 1 Claypot Essential for authentic claypot rice experience, retains heat well.
- 1 Cutting Board
- 1 Chef's knife
- 2 Small bowls For soaking dried ingredients.
- 1 Spatula or Spoon For stirring and serving.
Ingredients
Main
- 3 dried shiitake mushrooms
- 2 tbsp dried shrimp
- 4 tbsp vegetable oil
- 1 knob ginger about 2cm, peeled and finely chopped
- 10 cloves garlic finely chopped
- 2 Chinese sausages lap cheong, sliced into rounds
- 1/4 cup unsalted peanuts roasted
- 400 g cooked and chilled white long grain rice (about 1 1/4 cups raw rice)
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 3 cups chicken stock
- shredded spring onion to serve
Instructions
- Place dried shiitake mushrooms and dried shrimp in separate small bowls, cover with warm water, and let soak for at least 30 minutes until softened; reserve the soaking liquid.
- While soaking, peel and finely chop the ginger and garlic, then slice the Chinese sausages into thin rounds.
- Heat the vegetable oil in your claypot over medium heat, then add the chopped ginger and garlic, sautéing until fragrant, about 1-2 minutes.
- Add the sliced Chinese sausages to the claypot and cook until the fat renders and the sausage rounds are lightly browned and fragrant.
- Drain the rehydrated shiitake (discard stems) and dried shrimp, then add them to the claypot with the sausage, stirring briefly to combine.
- Stir in the cooked and chilled white long grain rice, oyster sauce, and light soy sauce; mix thoroughly to ensure the rice is evenly coated with the sauces.
- Pour in the chicken stock and the reserved, strained soaking liquid from the shiitake and shrimp; bring the mixture to a gentle simmer.
- Cover the claypot tightly, reduce the heat to low, and cook for about 15-20 minutes, or until the liquid is fully absorbed and the rice is heated through.
- Stir in the roasted unsalted peanuts, mixing them gently into the rice.
- Garnish generously with shredded spring onion and serve hot directly from the claypot.
Notes
This recipe utilizes pre-cooked rice, which differs from traditional claypot rice (煲仔飯) where raw rice is cooked directly in the pot to achieve a crispy bottom (鍋巴). While convenient, achieving the signature crispy crust with pre-cooked rice will be challenging. If you desire some crispy bits, once the liquid is absorbed, increase heat slightly for a few minutes while listening for crackling, then turn off the heat and let it rest. Ensure your claypot is seasoned if new, and always start on low to medium heat to prevent cracking. The soaking liquid from shiitake and dried shrimp is a flavor powerhouse; strain and add it to your chicken stock for an even richer taste. For best results, use a heavy-bottomed claypot that distributes heat evenly.
Raw oysters evoke visions of beachside opulence, but for Mark Nichols, a Cordon Bleu-trained chef and proprietor of JC’s Catering, they’re a no-go unless they come from within 100 miles of his restaurant. He cautions that improperly handled oysters are risky because they are prone to contamination and bacteria. Freshness is paramount, and oysters from far away may not pass strict safety checks. Unless you’re dining at a coastal spot known for seafood, skipping raw oysters ensures both safety and enjoyment.
4. Dishes from Large Menus
Macaroni and Cheese
This recipe guides you through making a classic, creamy macaroni and cheese from scratch. It involves cooking macaroni, preparing a rich béchamel-based cheese sauce with sharp Cheddar and a tempered egg, and combining it all for a comforting dish. An optional baking step creates a golden, bubbly top.
Equipment
- 1 Large Pot For cooking macaroni and preparing the sauce.
- 1 Whisk Essential for making a smooth roux and tempering the egg.
- 1 Small Bowl For beating the egg and tempering.
- 1 Box Grater For grating fresh sharp Cheddar cheese.
- 1 Baking Dish Optional, for baking the macaroni and cheese.
Ingredients
Main
- 4 cups dried macaroni
- 1 whole egg
- 1/2 stick 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 heaping teaspoons dry mustard more if desired
- 1 pound sharp Cheddar grated (not pre-grated cheese), plus more for baking
- Salt
- Seasoned salt
- 1/2 teaspoon ground black pepper
- Optional spices: cayenne pepper paprika, thyme
- 1 pound thick-cut peppered bacon
- 3 yellow onions halved and sliced
- 3 tablespoons butter
- 8 ounces gorgonzola
- Cooked sliders and/or macaroni and cheese for serving
Instructions
- Preheat the oven to 350 degrees F.
- Cook the macaroni until still slightly firm. Drain and set aside.
- In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
- Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
- Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
Notes
Freshly grating sharp Cheddar cheese is paramount; pre-shredded varieties often contain anti-caking agents that can lead to a grainy texture and hinder a smooth melt. When preparing the roux, ensure you cook the flour and butter for at least two minutes, whisking constantly, to eliminate any raw flour taste. Tempering the egg is a critical step for a silky, lump-free sauce; slowly whisk a small amount of hot sauce into the beaten egg before fully incorporating it into the main pot. Always taste the sauce before combining with pasta and adjust seasoning as needed—do not undersalt!
A multi-page menu may appear to be a diner’s dream come true, but for Mark Nichols and other chefs, it is a red flag for freshness. Extended menus demand huge inventories, which are frequently based on frozen fare that arrives in infrequent deliveries. Nichols likes restaurants with streamlined, limited menus, which promise fresh, carefully crafted offerings. Selecting an eatery with a streamlined menu enhances the chances of fresh, locally grown flavors over pre-prepared or stored foods.
5. The Bread Basket
Ham and Cheese Toasties in a Bread Basket
This recipe creatively transforms a white Pullman loaf into a delicious "bread basket" filled with savory ham and melted Gruyère cheese. Brushed with a Dijon-butter mixture and baked until golden, it offers a sophisticated twist on the classic ham and cheese toastie, perfect for a satisfying meal.
Equipment
- 1 Serrated Bread Knife
- 1 Baking Sheet
- 1 Small Mixing Bowl
- 1 Pastry Brush
- 1 Cutting Board
Ingredients
Main
- 1 white Pullman loaf unsliced
- 3 tablespoons unsalted butter melted
- 3 tablespoons Dijon mustard
- 4 ounces thinly sliced Paris ham or prosciutto cotto
- 1½ ounces Gruyère thinly sliced
Instructions
- Preheat your oven to 375°F (190°C).
- On a clean cutting board, carefully slice off the top crust (about ½ inch thick) horizontally from the Pullman loaf.
- Using a serrated bread knife, meticulously hollow out the inside of the loaf, leaving a ½ to ¾ inch thick border on all sides and the bottom, creating a sturdy bread 'basket'.
- In a small mixing bowl, melt the unsalted butter and whisk in the Dijon mustard until thoroughly combined.
- Using a pastry brush, generously coat the inside and outside of the hollowed bread basket, as well as both sides of the sliced-off top, with the butter-Dijon mixture.
- Layer the thinly sliced Paris ham or prosciutto cotto evenly inside the bread basket.
- Distribute the thinly sliced Gruyère cheese over the ham layers inside the basket.
- Place the filled bread basket and the brushed bread top on a baking sheet.
- Bake for 12-18 minutes, or until the bread is golden brown and crispy, and the cheese is melted and bubbling.
- Remove from the oven, let rest briefly, then place the toasted top back onto the basket if desired, and slice into portions for serving.
Notes
1. Quality of ingredients matters: A good Pullman loaf provides the perfect structure for the 'basket', and high-quality Paris ham or prosciutto cotto elevates the flavor significantly. Gruyère melts beautifully and offers a delightful nutty note. 2. Precision in hollowing: When creating the bread basket, be meticulous. Leave a generous border (around ½-inch to ¾-inch) on all sides and the bottom to ensure structural integrity and prevent leaks. 3. Butter-Dijon blend: Ensure the melted butter and Dijon are thoroughly combined and generously brushed, as this creates a crispy, golden crust and imparts a crucial savory tang. 4. Monitor baking closely to achieve a perfectly golden exterior and melted interior without over-browning.
The warm bread basket, served with butter or olive oil, is a comforting beginning to a meal. But many chefs approach it warily. Hygiene is an issue bread can be reheated or reused from earlier tables, bearing risks of contamination. Moreover, chefs such as Raymond Neil observe that bread is carb- and calorie-heavy, potentially sabotaging health-oriented dining prior to the main course. To steer clear of these traps, they tend to bypass the basket and prioritize dishes with greater value and freshness.
6. House or Green Salads
Massaged Kale Salad
This refreshing Massaged Kale Salad features tender kale, brightened with a zesty lemon-honey vinaigrette. The kale is massaged to soften its texture, then tossed with sweet diced mango and crunchy toasted pepitas, creating a balanced and flavorful side or light meal.
Equipment
- 1 Large Mixing Bowl For massaging kale and combining ingredients.
- 1 Small Bowl For whisking the dressing.
- 1 Whisk Essential for emulsifying the dressing.
- 1 Cutting Board For preparing kale and mango.
- 1 Chef's knife For thinly slicing kale and dicing mango.
Ingredients
Main
- 1 bunch kale black kale is especially good, stalks removed and discarded, leaves thinly sliced
- 1 lemon juiced
- 1/4 cup extra-virgin olive oil plus extra for drizzling
- Kosher salt
- 2 teaspoons honey
- Freshly ground black pepper
- 1 mango diced small (about 1 cup)
- Small handful toasted pepitas pumpkin seeds, about 2 rounded tablespoons
Instructions
- In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
- In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes. Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
Notes
When massaging kale, truly get in there with your hands; the friction breaks down the tough fibers, making it tender and easier to digest. The addition of a little salt and acid (lemon juice) further aids in this process. For the dressing, slowly stream in the olive oil while whisking vigorously to create a well-emulsified, cohesive dressing that coats the leaves beautifully. Adjust the honey and black pepper to taste, balancing sweetness and zest. Black kale (Lacinato or Dinosaur kale) is ideal for its tender texture once massaged. Ensure your mango is ripe for optimal sweetness and texture, contrasting perfectly with the kale's slight bitterness.
A green salad or house is usually a light, healthy option, but chefs such as Kayson Chong of The Venue in Los Angeles give it a miss. Chong is looking for seasonal ingredients and innovative combinations of dishes and finds ordinary salads too boring. Eating out for chefs means having something distinctive, rather than something which can be easily prepared at home. An ordinary salad never represents a restaurant’s culinary direction and hence becomes a less desirable choice.
7. Chef’s Vegetarian Plate
Dirt Candy’s Carrot Buns Recipe
This recipe guides you through creating vibrant vegetarian carrot buns, inspired by dim sum. It features a carrot-infused dough encasing a savory-sweet filling made from cooked carrots, aromatic ginger and garlic, and fresh, crunchy vegetables. Perfect as an appetizer or light meal, these buns offer a delightful balance of flavors and textures.
Equipment
- 1 Large Mixing Bowl For preparing the bun dough.
- 1 Medium Saucepan For cooking the carrot filling base.
- 1 Steamer Basket or Setup Essential for steaming the finished buns.
- 1 Cutting Board and Chef's Knife For prepping vegetables and aromatics.
- 1 Whisk and Spatula For mixing dough and stirring filling.
Ingredients
Main
- 10 ounces/300 grams cake flour
- ¾ teaspoon/3 grams baking powder
- ¾ teaspoon/3 grams instant yeast
- 2 tablespoons and ½ teaspoon/30 grams white sugar
- 160 milliliters carrot juice
- 3 ¼ teaspoons/15 grams olive oil
- 4 cups medium diced carrots
- 2 cups fresh carrot juice
- ¼ cup vegetarian oyster sauce
- 2 teaspoons lime juice
- 1 tablespoon toasted sesame oil
- 2 teaspoons soy sauce preferably Shoyu
- 1 teaspoon salt
- 2 tablespoons rice wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon hot sauce
- 2 tablespoons brown sugar
- 1 teaspoon olive oil
- 1 teaspoon toasted sesame oil
- 1 teaspoon ginger chopped
- 1 teaspoon garlic chopped
- 1 cup hot-house cucumbers deseeded and diced
- ¼ cup water chestnuts chopped
- ½ cup scallions sliced
- ¼ cup toasted sesame seeds
- 2 teaspoons cornstarch
Instructions
- Combine cake flour, baking powder, instant yeast, and sugar in a large bowl. Gradually add 160ml carrot juice and 3¼ teaspoons olive oil, mixing until a smooth, pliable dough forms.
- Knead the dough for 5-7 minutes until elastic. Cover and let it proof in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough proofs, prepare the filling: In a saucepan, combine 4 cups diced carrots with 2 cups carrot juice, vegetarian oyster sauce, lime juice, 1 tablespoon toasted sesame oil, soy sauce, salt, rice wine vinegar, 1 tablespoon olive oil, hot sauce, brown sugar, and 2 teaspoons cornstarch. Bring to a simmer.
- Cook the filling over medium heat, stirring occasionally, until the carrots are tender and the sauce thickens to a glaze-like consistency. Remove from heat and let cool slightly.
- Once cooled, stir in 1 teaspoon olive oil, 1 teaspoon toasted sesame oil, chopped ginger, chopped garlic, diced cucumbers, chopped water chestnuts, sliced scallions, and toasted sesame seeds into the carrot mixture.
- Punch down the proofed dough and divide it into 22 equal portions. Roll each portion into a smooth ball.
- Flatten each dough ball into a round wrapper, place a spoonful of filling in the center, and carefully pleat and seal the edges to form a bun.
- Place the formed buns on individual squares of parchment paper. Arrange them in a steamer basket, ensuring enough space between each bun.
- Cover the steamer and let the buns proof for an additional 20-30 minutes.
- Steam the buns over boiling water for 10-15 minutes, or until cooked through and fluffy. Serve warm.
Notes
1. Ensure your carrot juice for the dough is fresh for the best color and flavor. Adjust the liquid slightly if needed, as cake flour can vary in absorption; aim for a soft, pliable dough. 2. For the filling, cook the diced carrots until very tender and the sauce has reduced to a thick consistency before incorporating the fresh elements like cucumbers and water chestnuts; this preserves their crunch. 3. When steaming, place buns on parchment paper squares to prevent sticking and ensure adequate space between them to allow for expansion without merging. Steaming time is crucial for fluffy buns.
Even vegetarians such as Michelin-starred chef Suvir Saran steer clear of the chef’s vegetarian dish. He finds such dishes to be uninspired, cobbled together more than carefully prepared. Saran prefers ordering appetizers and sides so that he can craft a meal based on quality and skill. He also passes on dishes such as sweet squash or pumpkin, which do not appeal to his liking for savory preparations. Such a practice produces a more lively, well-considered dining experience.
8. Non-Specialty Dishes
Clam Chowder
This recipe guides you in creating a classic Clam Chowder, starting with fresh clams, a rich bacon and aromatic base, and a creamy, comforting finish. It involves creating a roux for thickness and combining cooked potatoes, bacon, and clams in a dairy-based broth for a hearty and flavorful soup.
Equipment
- 1 Clam Knife Essential for shucking fresh clams safely and efficiently.
- 1 Large Stockpot For preparing the chowder base and simmering the ingredients.
- 1 Chef's knife For precise chopping of vegetables, clams, and bacon.
- 1 Cutting Board A stable surface for all chopping and prep work.
- 1 Whisk Crucial for creating a smooth, lump-free roux and incorporating liquids.
Ingredients
Main
- 3 dozen medium clams
- 4 tablespoons butter
- 1 stalk celery finely chopped
- 1/2 small sweet onion finely chopped
- 1 teaspoon salt
- 1 tablespoon ground black pepper
- 2 tablespoons seafood boil seasoning such as Old Bay
- 1/2 cup self-rising flour
- 4 slices bacon
- One 6-ounce bottle clam juice
- 5 medium potatoes cooked, peeled, chopped
- 3 scallions sliced
- 3 cups milk
- 1 1/2 cups half-and-half
- Dried parsley for garnish
Instructions
- First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.
- Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice.
- Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.
Notes
1. Thoroughly clean the clams after shucking to remove any grit, which is paramount for a pleasant chowder experience. The recipe specifically mentions removing bellies; while not always common, follow this instruction for texture consistency. 2. When making the roux, cook it for at least 1-2 minutes to eliminate the raw flour taste before adding liquids. Whisk vigorously to prevent lumps. 3. Ensure the bacon is rendered crispy before chopping; its fat adds immense flavor to the chowder base. 4. When adding milk and half-and-half, warm the chowder gently over low heat and avoid boiling, as high heat can cause the dairy to curdle, compromising the creamy texture. 5. Taste and adjust seasoning before serving, as clam juice and bacon can vary in salinity.
Chefs such as Jacoby Ponder, a one-time Chopped runner-up, hold to the strong suits of a restaurant. At a steakhouse, they order steak; at a seafood restaurant, they have fish. Ponder never orders something like burgers at seafood restaurants, where common fryers can introduce cross-contamination of flavors. Restaurants put their best ingredients and skill into their specialties, so deviating from these threatens a bad dish.
9. Raw Food (Except from a Specialty Raw Bar)
Granola Bars
This recipe guides you through making homemade granola bars, starting with toasting a blend of oats, nuts, and seeds. A warm honey and brown sugar syrup binds these ingredients with chopped dried fruit. The mixture is then baked until set, creating wholesome, chewy bars that are perfect for a convenient and healthy snack.
Equipment
- 1 9x9 Inch Glass Baking Dish
- 1 Half sheet pan
- 1 Medium Saucepan
- 1 Spatula or wooden spoon For stirring and pressing
Ingredients
Main
- 8 ounces old-fashioned rolled oats approximately 2 cups
- 1 1/2 ounces raw sunflower seeds approximately 1/2 cup
- 3 ounces sliced almonds approximately 1 cup
- 1 1/2 ounces wheat germ approximately 1/2 cup
- 6 ounces honey approximately 1/2 cup
- 1 3/4 ounces dark brown sugar approximately 1/4 cup packed
- 1- ounce unsalted butter plus extra for pan
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 6 1/2 ounces chopped dried fruit any combination of apricots, cherries or blueberries
Instructions
- Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.
- Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.
- In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
- Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.
Notes
For optimal flavor and texture, ensure the oats and nuts are evenly toasted by stirring them frequently during the baking process. This step is crucial for developing a rich, nutty aroma. When pressing the mixture into the baking dish, apply firm, even pressure to create dense, cohesive bars that won't crumble when cut. Allowing the bars to cool completely, preferably at room temperature for several hours or even chilling in the refrigerator, is vital for them to set properly before slicing. Consider adding a pinch of cinnamon or a tiny dash of almond extract to the liquid mixture for an extra layer of flavor complexity.
Raw foods such as carpaccio or ceviche are attractive, but Jacoby Ponder shuns them except at a specialty raw bar. In the absence of specialized facilities and experience, raw food exposes consumers to risks of bad handling or contamination. Ponder urges restraint, as some restaurants serve raw foods without proper protocols in place, maintaining safety only at known raw bars or sushi restaurants.
10. Desserts
Southern Red Velvet Cake
This recipe guides you through baking a classic Southern Red Velvet Cake, featuring a moist, vibrant red crumb. It details the preparation of the cake layers and a rich, creamy cream cheese frosting, culminating in a beautifully assembled and garnished dessert, perfect for special occasions.
Equipment
- 3 Round Cake Pans 9 by 1 1/2-inch
- 1 Standing Mixer
- 2 Large Mixing Bowls
- 1 Sifter For flour and confectioners' sugar
- 1 Offset Spatula or Palette Knife For frosting
Ingredients
Main
- Vegetable oil for the pans
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk at room temperature
- 2 large eggs at room temperature
- 2 tablespoons red food coloring 1 ounce
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- Cream Cheese Frosting recipe follows
- Crushed pecans for garnish
- 1 pound cream cheese softened
- 4 cups sifted confectioners' sugar
- 2 sticks unsalted butter 1 cup, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
- Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
- Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
- Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
- Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
Notes
Achieving a tender red velvet cake hinges on not overmixing the batter; mix until just combined to prevent gluten development. Ensure all cold ingredients like buttermilk, eggs, cream cheese, and butter are at room temperature for a smooth emulsion and consistent batter/frosting. For a vibrant red, consider using high-quality gel food coloring instead of liquid. Overbaking is the enemy of moist cake, so watch carefully for the toothpick test. When making the cream cheese frosting, ensure butter and cream cheese are truly softened to avoid lumps, and sift the confectioners' sugar for a silky smooth finish. Chill the cake briefly before frosting for easier application, especially if working in a warm kitchen.
Following a fulfilling main course, dessert may appear to be the ideal conclusion, but cooks such as Jacoby Ponder tend to bypass it. Restaurant desserts sometimes lack the imagination that comes with savory foods, feeling generic or mass-produced. Ponder would rather go to a bakery or ice cream shop for something novel and specialized, so the meal leaves an impression.
11. Fried Foods
Fried Chicken
This recipe delivers classic fried chicken with a focus on technique for perfect results. Chicken is brined in buttermilk for tenderness, then seasoned and dredged in flour. It's carefully fried in a cast iron skillet, maintaining a precise oil temperature, until golden brown and cooked through. The process ensures a juicy interior and a crisp, flavorful crust, making it a staple comfort food dish.
Equipment
- 1 Plastic Container With lid, for brining
- 1 Cast-iron skillet 12-inch or heavy fry pan
- 1 Colander For draining brined chicken
- 1 Meat Thermometer Crucial for monitoring oil and internal chicken temperature
- 1 Wire Rack with Sheet Pan For draining fried chicken
Ingredients
Main
- 1 broiler/fryer chicken cut into 8 pieces
- 2 cups low fat buttermilk
- 2 tablespoons kosher salt
- 2 tablespoons Hungarian paprika
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper
- Flour for dredging
- Vegetable shortening for frying
Instructions
- Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
- Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
- Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
- Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
- Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.
Notes
The buttermilk brine is paramount for tenderizing the chicken and infusing it with flavor, ensuring a juicy interior. Adhering strictly to the 12-24 hour brining period is crucial for optimal results. Oil temperature management is the single most critical factor for successful fried chicken; consistently monitoring the shortening at 325°F prevents greasy chicken or burnt exteriors with undercooked interiors. For maximum crispness, ensure the chicken is well-drained post-brining and shake off excess flour after dredging for a thin, even coating. Always drain fried chicken on a wire rack to promote air circulation and maintain crispness, rather than allowing it to sit in its own grease on paper towels. For an extra layer of flavor and texture, consider a double dredge – an initial flour coating, a quick dip back in buttermilk, and a final flour dredge – for a thicker, craggier crust.
The crunchy temptation of fried foods is difficult to deny, yet Raymond Neil stays clear of them. Fried foods such as fries or battered fish are usually calorie-dense and leave the consumer lethargic. Chefs favor balance and liveliness and therefore favor lighter, less greasy alternatives in order to have a fulfilling experience.
12. Heavy Cream Sauces
Horseradish Cream Sauce
This recipe creates a vibrant, creamy horseradish sauce, perfect for enhancing roasted meats or seafood. Combining sour cream, fresh horseradish, Dijon, and seasonings, it requires minimal prep. The key is a lengthy chilling period to allow the robust flavors to fully meld, resulting in a balanced and zesty condiment that can be stored for weeks.
Equipment
- 1 Medium Mixing Bowl
- 1 Whisk
- 1 Grater for fresh horseradish
- 1 Airtight Container for storage
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 cup sour cream
- 1/4 cup grated fresh horseradish
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.
Notes
Fresh horseradish is crucial for a vibrant, pungent sauce; grate it just before use for maximum potency. The 'heat' of horseradish can vary, so taste and adjust the amount after the initial chilling period. The lengthy chilling time is essential for the flavors to fully meld, creating a harmonious and balanced sauce, so do not rush this step. This versatile sauce pairs beautifully with roasted beef, prime rib, or even smoked fish. For a touch of freshness and color, a sprinkle of finely chopped chives or parsley just before serving can elevate the presentation and flavor.
Rich sauces on dishes such as Alfredo or chowder signal indulgence, but Raymond Neil avoids them. Such foods are normally high in fat and calories, which can overpower a meal. Chefs prefer light, broth-based or vegetable-supported options to savor strong flavors without the weight.
13. Dishes Easily Made at Home
Make-Ahead Chicken Tetrazzini
This make-ahead chicken tetrazzini recipe features al dente ziti, perfectly browned chicken, and a rich, creamy sauce with mushrooms, cauliflower, and green chilies. It's designed for convenience, allowing prep in advance and baking just before serving, yielding a comforting and flavorful baked pasta dish for a crowd.
Equipment
- 1 Large Pot For cooking pasta
- 1 Large, High-Sided Skillet For cooking chicken and sauce
- 1 9x13 inch Baking Dish For baking the tetrazzini
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- Kosher salt and freshly ground black pepper
- 8 ounces ziti
- 2 tablespoons unsalted butter
- 1 tablespoon canola oil
- 2 boneless skinless chicken breasts
- 2 cups small cauliflower florets
- 1/2 medium onion chopped
- 1 pound cremini mushrooms sliced
- 1 clove garlic minced
- 2 tablespoons all-purpose flour
- 1/3 cup dry white wine
- 1 cup chicken broth
- 2/3 cup heavy cream
- 4 ounces cream cheese at room temperature
- 3/4 cup grated Parmesan cheese
- 1 cup frozen peas thawed
- 2 sprigs fresh thyme leaves only
- One 4.5-ounce can diced green chiles
Instructions
- Bring a large pot of salted water to a boil. Add the ziti and cook until al dente (if a range is given on the box, choose the shortest time, otherwise, cook it 1 minute less than the suggested time). Drain the pasta and return it to the pot.
- Meanwhile, melt the butter with the canola oil in a large high-sided skillet over medium-high heat. Sprinkle the chicken with salt and pepper, then add to the hot skillet and cook, turning once, until golden brown and just cooked through, about 7 minutes per side. Transfer to a plate.
- Reduce the heat to medium and add the cauliflower, onion and mushrooms to the skillet along with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions have softened and the mushrooms are tender, about 6 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over top and cook, stirring, until all of the flour has moistened, about 1 minute. Add the wine and simmer, stirring, until reduced by about half. Add the chicken broth and 1/4 cup water, increase the heat to medium high and cook, stirring constantly, until simmering and slightly thickened. Add the heavy cream, cream cheese and 1/2 cup Parmesan; stir to combine. Pour all of the sauce and vegetables into the pot with the pasta. Add the peas, thyme and green chiles. Chop the chicken into bite-sized pieces and add to the pot. Season with salt and pepper.
- Transfer the mixture to a 9-by-13-inch baking dish and sprinkle the top with the remaining 1/4 cup Parmesan. If not serving right away, let cool. Cover and refrigerate up to overnight.
- When ready to bake, preheat the oven to 425 degrees F. Bake until hot and bubbling, about 45 minutes.
Notes
1. Achieving al dente pasta is crucial; it finishes cooking in the oven, preventing a mushy texture. 2. Ensure chicken breasts are fully browned for maximum flavor development from the Maillard reaction, but avoid overcooking them as they will continue to cook in the oven. 3. When building the sauce, allow vegetables to soften thoroughly to release their flavors, and ensure the flour is fully incorporated before adding liquids to prevent lumps. 4. Room temperature cream cheese will emulsify smoothly into the sauce, creating a velvety texture. 5. If making ahead and refrigerating, allow the dish to sit at room temperature for 30 minutes before baking to promote even heating, and add a splash of chicken broth or water if the mixture seems too thick after chilling.
For chefs like Raymond Neil, dining out is about experiencing something extraordinary. He avoids dishes he can easily prepare at home, seeking unique techniques or ingredients that elevate the meal. This mindset ensures the restaurant visit feels special and worth the cost.
14. Beef Filet
Beef Tenderloin Filets with Habanero Butter
This recipe expertly guides you through preparing beef tenderloin filets using the reverse sear method, resulting in incredibly tender meat with a perfect crust. It's complemented by a vibrant, spicy habanero-lime butter, creating a balanced and intensely flavorful dish.
Equipment
- 1 Instant-Read Thermometer Crucial for precise internal temperature control with reverse searing.
- 1 Large Cast Iron Skillet Essential for achieving a deep, even sear due to its high heat retention.
- 1 Roasting pan with wire rack For elevated cooking in the oven, ensuring even heat circulation during the slow roast.
- 1 Whisk For emulsifying and combining ingredients for the habanero butter.
- 1 Basting spoon For spooning melted butter over the steaks during the final sear.
Ingredients
Main
- One 2-pound center-cut beef tenderloin cut into four 2-inch steaks
- Kosher salt and fresh cracked black pepper
- 1 tablespoon grapeseed oil
- 4 tablespoons unsalted butter
- 1 stick unsalted butter room temperature
- 1 habanero seeded, minced
- Zest and juice of 1 lime
- 2 tablespoons minced shallot
- 2 tablespoons minced roasted garlic see Cook's Note
- 1 tablespoon minced parsley
- 1 teaspoon kosher salt
- 4 to 5 turns fresh ground black pepper
Instructions
- For the beef tenderloin: Put a rack in the center of the oven and preheat to 150 degrees F, or lowest temperature setting. Season the steaks liberally all over with salt and pepper. Place on a rack over a roasting pan and cook until an instant-read thermometer reads 125 degrees F when inserted into the thickest part of a steak, about 90 minutes. Rest for 10 minutes.
- Meanwhile, make the habanero butter: Whisk together the butter, habanero, lime zest and juice, shallot, roasted garlic, parsley, salt and pepper. Refrigerate, covered, to firm up slightly.
- Set a large cast-iron skillet over high heat. Get it extremely hot, and then add the grapeseed oil. Add the rested steaks and cook for 1 minute to add color, turn and cook 1 minute on the second side. Add the butter; as soon it starts to melt spoon it over the meat, and then immediately remove the steaks from pan. Rest 8 minutes and serve with the habanero butter on top.
Notes
Mastering the reverse sear technique is key here; it ensures the tenderloin cooks evenly to your desired doneness before a quick, high-heat sear develops a beautiful crust. Always allow adequate resting time for the steaks after both the oven and the sear – this allows the juices to redistribute, ensuring a succulent bite. For the habanero butter, adjust the amount of habanero to your preference for heat; you can also char the habanero slightly before mincing for a smokier flavor. Ensure your cast-iron skillet is smoking hot before adding the oil and steaks to achieve an immediate, deep sear without overcooking the interior.
The filet beef, a high-end cut, is well-liked for being tender, but the chefs tend to rate it as overhyped. Its subtle taste and cost don’t always justify, and uneven cooking over or undercooked can be disappointing. Lackluster sides further lower its standing, leading chefs to opt for more robust, better-prepared alternatives.
15. Fish on Mondays
Monday to Friday Chicken Noodle Soup
This recipe delivers a comforting and quick chicken noodle soup, ideal for weeknights. Featuring tender chicken, fine egg noodles, and crisp carrots in a flavorful broth, brightened with fresh herbs and lemon, it comes together in under 25 minutes. It's a wholesome and satisfying meal perfect for a busy schedule.
Equipment
- 1 Large Pot For simmering the soup
- 1 Cutting Board For preparing vegetables and chicken
- 1 Chef's knife For chopping and slicing ingredients
- 1 Measuring Cups and Spoons For accurate ingredient portions
- 1 Wooden Spoon or Ladle For stirring and serving
Ingredients
Main
- 12 ounces boneless skinless chicken breast
- 1/3 cup packed parsley or dill leaves
- 2 cups fine egg noodles dry
- 2 teaspoons lemon juice
- Salt and freshly ground black pepper
- 8 small carrots peeled and thinly sliced
- 4 cups chicken broth
- 2 cups water
- 1 clove garlic pierced with a toothpick
Instructions
- Combine carrots, broth, water and garlic in a large pot. Cover and bring to a boil. Reduce heat to medium, and simmer until the carrots are tender, about 5 minutes. While this is cooking, cut the chicken into 1/2-inch chunks. Rinse, pat dry and mince the dill or parsley. Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes. Stir in the lemon juice and parsley. Fish out garlic clove and season to taste with salt and pepper.
Notes
For optimal flavor, use a good quality chicken broth as it forms the base of this soup. Ensure carrots are tender but still have a slight bite, usually achieved by not over-simmering. When adding the chicken and noodles, be mindful not to overcook them; the noodles in particular can quickly become mushy. For a more pronounced garlic flavor, lightly smash the clove instead of just piercing it, and remove it before serving as instructed. Seasoning is crucial; taste and adjust salt and pepper throughout the cooking process, not just at the end, to build layers of flavor. The lemon juice brightens the soup significantly, so add it right before serving.
Chefs tend to steer clear of fish on Mondays because of the historical fish market days, which closed shop on Sundays, so Monday’s fish would likely be days old. That said, seafood or coastal restaurants are exceptions, and the threat of less-than-ideal fish means chefs opt for other proteins for the best flavor and quality.
Closing Thoughts
These culinary tips turn eating out into a game of chance and turn it into an adventure. By steering clear of specific menu items and zeroing in on the strengths of a restaurant, you can have a meal that’s fresh, delicious, and every bite worth it. The next time you eat out, follow these chef-approved tips to make decisions that heighten your experience.
