“Never eat more than you can lift. “— Miss Piggy

Above: Macadamia Nut Crusted Fish Sandwich Recipe Here

1. Roy Choi, Kogi BBQ + The Line Hotel

“To make a great sandwich, spread the mayonnaise from corner to corner on the bread. People rush this step and just do a swoosh down the middle. Every bite should be flavorful. Now that’s a sandwich!”

2. Ina Garten, Barefoot Contessa

“For best results when you’re baking, leave butter and eggs at room temperature overnight.”

Smoky Borsellino Omelette Recipe Here

3. Chris Cosentino, @offalchris

“To cut pancetta or bacon into lardons, put in the freezer for 15 minutes. This will firm up the meat and make it easier to cut.”

Herb Pancetta & Smoky Fusilli Recipe Here

4. Matt Lewis, Baked, Brooklyn

“Invest in parchment paper for lining pans. It makes all of your baked goods super easy to remove, and it makes cleanup a dream (no butter-flour mixture or errant batter to scrape off).”

Soft Pretzel With Smoked Salt Recipe Here

5. Alain Ducasse, Benoit, New York City

“To cook a steak, I always start by cooking it on its side, where there is a rim of fat on its narrow edge. I render it down so there’s good, flavorful fat in the pan for the rest of the cooking.”

Photo: @ruled.me

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