The SAVEUR 100: Recipes and Techniques

Among the hundred items chefs from around the world submitted for issue #135, nearly a quarter were straight from the kitchen: specific recipes and techniques that really made an impact. From Michael Anthony's house-made kielbasa — a fantasy that begins "Once upon a time there was a 900-pound side of beef" — to Jody Adams' amazement at the theatrics of salt-baked fish ("The waiter brought it to our table on a silver platter, gave it a sharp thwack with the back of a serving spoon, then lifted away pieces of the hardened salt shell, exposing the still-steaming striper inside."), these are kitchen experiences that stuck with our chefs — and are easy to bring home.

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