adapted from Bon Appétit (April 2014)
The April issue of Bon Appétit is all about "cooking like a pro." The issue includes tons of notes from restaurant chefs about how to take your food to the next level. There are lots of chef profiles, restaurant entrees, and tips for cooking restaurant-style food in your own home (apparently we should all be brining our fish).
But is there anything cheffy-er than serving something "three ways"? "Duck Three Ways," or "Mushrooms Three Ways," or "Chocolate Three Ways." One ingredient, three preparations: it's always going to look impressive on a menu.
Serving something "three ways" at home is a way to show your guests that you seriously have your act together. "What, this old salad? Oh, I just threw it together to highlight the bounty of the season. I mean, I guess you could say it's like three dishes in one, and I guess that's super impressive, if you think about it. But it really hadn't even occurred to me. More Sav Blanc?"