The Key 3

The Key 3 is a series of discussions with great cooks (not just professional chefs) about the three recipes or techniques they think everyone should know. These are master classes for all of us and quite revealing about the cooks themselves.  

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Top Chef favorite and restaurateur Dale Talde shares his favorite three go-to dishes with The Splendid Table including a recipe for his King Crab Fried Rice.
Chef Amanda Cohen's restaurant Dirt Candy in New York City takes vegetables and their presentation to a whole new level. Host Francis Lam visits Cohen's kitchen to learn about her key three dishes everyone should know how prepare at home.
Lucinda Scala Quinn is a chef and executive director of food and entertaining at Martha Stewart Living Omnimedia who appears on Mad Hungry. The author of several cookbooks, including Mad Hungry Cravings, shares her Key 3.
Raghavan Iyer is a bestselling cookbook author, culinary educator, spokesperson and consultant who specializes in Indian cuisine. In this installment of The Key 3, he shares the techniques behind three of his classic recipes: Smoky Yellow Split Peas, Sweet-scented Pilaf and Indian Slaw.
Lizz Winstead is the creator of The Daily Show and the author of Lizz Free or Die. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the stories behind three of her favorite recipes: a fettuccine from Mario Batali, rosemary and garlic lamb chops, and spritz cookies.
Seattle chef Tom Douglas shares his Key 3: Tomato Soup with Brown Butter Croutons, Serious Biscuits and Blackberry Lemon Thyme Crostatas.
Chef John Besh shares with Lynne Rossetto Kasper the techniques behind three of his favorite recipes: Fried Egg Sunny-Side Up, Cream of Any Vegetable Soup and Risotto.
Chef Bill Smith of James Beard award-winning restaurant Crook's Corner is known for his classic Southern dishes. He shares his favorite recipes: Fried Oysters, Banana Pudding and Collard Greens.
Sally Schneider, creator of the lifestyle blog The Improvised Life, shares the techniques behind Fragrant Tuscan Herb Salt, Fool-Proof Roast Chicken and Essential Bittersweet Chocolate Cake for Improvising.
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.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes.
Isaac Mizrahi is the award-winning international designer and Project Runway judge. He's a self-taught cook who doesn't waste time. He goes straight to the masters and has a critical eye for whose recipes to trust.
Andy Ricker is an expert in Thai cuisine. He owns restaurants in Portland, Ore., and New York under the Pok Pok umbrella. In this installment of The Key 3, he shares with Lynne Rossetto Kasper his recipe for steamed fish, as well as his techniques for perfect jasmine rice and boiled eggs.