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Crystallized Herbs

I’m not giving quantities here, since you can make as much as you like. Crystallized herbs bring a bright, sweet herb flavor to the plate when you use them as a garnish. You can follow the same procedure with rose petals, too; just make sure they are unsprayed, or pesticide-free.

Cooks' Note

In the restaurant, I store these with silica packets (see page 280) to keep them fresh for more than a day.

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Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
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Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.