James Peterson

Heavy cream, alone or in conjunction with oil, can be added to vinegar and mustard, producing a vinaigrette that is excellent with delicately flavored salads. Because of its subtlety, creamy vinaigrette can be flavored easily with herbs such as mint, chives, or chervil. It is also excellent for showcasing a special vinegar.

Cookbook author and cooking teacher James Peterson created this recipe exclusively for Epicurious. The repeated caramelization of the vegetables is the secret to the gravy's surprisingly rich flavor. For more of Peterson's gravy-making advice, including how to thicken with a roux and avoid lumps, see our Gravy Primer.

A rack is one of the most luxurious cuts from the lamb and makes a dramatic roast. Count on two ribs per person (four servings per rack) if you're using American lamb and four ribs per serving if you're using New Zealand or Australian lamb. When carving, alternate sides as you serve the ribs so one person isn't stuck with the "seconds," the ribs from the shoulder end of the rack.
If you have a double rack of lamb, split it. This removes the chine bone automatically. If you have a single rack, make sure the butcher trims off the chine bone so you can carve the rack easily. French the rack and remove the layer of fat that covers half of the rack on the shoulder end. This helps the meat to cook evenly.

You will save time in the kitchen if your butcher has frenched the ribs for you. But, if the rack isn't frenched, don't skip the step. A frenched rack is a stunning sight on the dinner table.

Order your turkey far enough in advance to make sure you get a fresh, rather than frozen, bird. Buy it from someone whom you trust, as lying about whether a bird has ever been frozen is common. It makes sense to buy a bird that's larger than you need so you'll have plenty left over for sandwiches, creamed turkey, soup, and the like. Take the bird out of the refrigerator 3 to 4 hours before it is scheduled to go in the oven. A room-temperature turkey will roast more quickly and evenly.

To sauté pork tenderloins, cut them into rounds (noisettes) about 3/4 inch thick, brown them over high heat, and then continue cooking them until they are firm to the touch. Here, they are served with a sauce made with prunes soaked in wine, a little meat glaze (if you have it), and some cream.

A rack of lamb, being a red meat, is roasted to a lower internal temperature than chicken, veal, or pork, meaning that it releases little in the way of juices during the roasting process. To supplement the jus, spread the roasting pan with the trimmings from the rack (with the fat trimmed off) or a pound or so of lamb stew meat cut into small pieces and brown these in a hot oven before setting the rack on top. The flavor of the jus can also be accentuated by caramelizing the juices once or more after deglazing as described above for the saddle of lamb.

If you make this whole recipe, you will have enough to feed a crowd, plus you will have half of a pineapple and perhaps half of a papaya left over. The salsa is especially good atop grilled chicken or fish.

There are two secrets to outstanding guacamole: chop the avocados instead of mashing them, and include a smoke-flavored chile. The richest and most flavorful avocados are the rough-skinned Hass variety. Because avocados turn dark when exposed to air, store guacamole in a bowl with plastic wrap pressed directly onto the surface. Make it within hours of serving.

Editor's note: The recipe and introductory text below are from James Peterson's book Cooking.

Cakes like this carrot cake or banana bread are different than most cakes in that they call for oil, rather than butter. While the oil doesn't contribute much flavor, especially if you use vegetable oil, it does allow you to serve the cakes cold without them hardening, as they would if they were made with butter. Grate the carrot on the finest holes of a box grater that won't turn it to mush, or use the finest grater attachment on your food processor.

This hot and tangy Thai version of coleslaw is one of those dishes that I don't know if they really serve in Thailand but it certainly seems they should. I like it more than traditional coleslaw, and it seems to better suit our modern-day taste for lighter dishes and for the forthright flavors of Asian ingredients. I serve this salad with grilled meats — it's especially great with spare ribs.