We're in the New York City kitchen of legendary chef Daniel Boulud for another installment of The Key 3. David Tanis tries to convince us to eat seaweed, and we play Stump the Cook with Frank DeCaro, author of The Dead Celebrity Cookbook.
Daniel Boulud is a many-starred chef and proprietor of the New York restaurant Daniel, among many others. In this installment of The Key 3, he shares with Lynne Rossetto Kasper the techniques behind three of his favorite recipes: Le Grand Aioli, Braised Beef Shoulder and Caramelized Apple Tart.
Seaweed is common fare in other coastal countries, but isn’t as popular in the U.S. -- yet. New York Times columnist, cookbook author and chef David Tanis gives tips for trying the healthy and delicious food.