Five Ways to Turn Humble Ingredients into Menu Best-Sellers

Liz Grossman

When it comes to menu analysis, it’s about the stars, baby. We’re referring to those prized dishes on your menu that aren’t only popular among guests, they’re also either low-labor or low-cost money-makers. We talked to five chefs who turned staple ingredients—like potatoes, eggs, pasta, vegetables, and chicken—into menu stars.

Smoked Deviled Eggs with Crispy Chicken Skin

Chef/Owner Jimmy Everett, Driftwood, Boynton Beach, Fla.