Personal Chef Neil Wilson on Bibles, Lemon Zest, and Thanksgiving Leftovers

This is personal Chef Neil Wilson. He used to be in the army—but now he makes delicious ravioli (seen here in its pressed dough, pre-stuffed from). Before becoming a personal chef, Wilson attended L’Academie de Cuisine and then worked as a line cook for Palena.

Here are some of his cooking tips:

• Buy this book:The Flavor Bible. Look up any popular ingredient, and it will provide a rundown of complimentary herbs, spices and foods, and other cuisines in which the ingredient is featured.

• Every time you add a major ingredient to a dish, add a pinch of salt.

• Lemon zest is an easy way to enhance a dish—but only use the very top of the lemon. Once you see white, you’re getting the bitter stuff. Read More “Personal Chef Neil Wilson on Bibles, Lemon Zest, and Thanksgiving Leftovers” »