Danny Kim
Pietro’s Chicken Parmesan
At Pietro’s, the cooks deep fry the chicken cutlets in a large, wide skillet, which allows the oil to come up to temperature very quickly and stay there once the cutlet is added. Smart, but potentially messy (it’s a lot of oil!). If you have a Dutch oven with high sides, that will minimize splatter—we’d feel rotten if you got burned.
Charred Broccoli Salad with Eggplant Purée
The broccoli should still have snap and crunch after charring—this is a far cry from the mayo-based broccoli salad you may be thinking of.
Our Favorite Gravy Boats for Every Budget
You might not need to update your tried-and-true gravy recipe. But what about your gravy boat? Check out our picks.
Cured Egg Yolks
Have yolks left from a recipe? Get curing. Don’t want to wait? Cure the yolks and freeze the whites in ice cube trays.
Chicken Skin with Peanuts, Chiles, and Lime
This dish of shatteringly crisp chicken skins tossed with peanuts, chiles, and lime is a riff on Chinese salt-and-pepper squid.
The BA Fines Herbes Blend
Use the sharpest knife you can find when slicing the herbs to ensure you're not tearing them.
Mixed Citrus "Gratin"
Suprêming citrus may be a labor of love, but there really is nothing more refreshing than taking a bite into one of these segments.
Red Snapper with Sambal
Be sure to pat the snapper fillets dry with paper towels to remove as much moisture as you can before slicing.
Scallion Salad
Slicing the scallion greens and chile at an extreme diagonal makes for a pleasing presentation.
Hasselback Carrots
Perfectly thin, uniform slices make any dish a showstopper. Try this cutting technique on other vegetables, such as skin-on potatoes before they're roasted.
How to Choose the Right Charcoal for Your Grill
Grilling charcoal this summer? Us, too. Here are a few of your options.
Spread the Word: Better Butters You Should Be Eating
There’s way better butter out there now. These small-batch, big-flavor offerings will ruin you for standard sticks.
Make Room in Your Pantry for These Five Teas
Ditch your Chemex for one of these teas—and we're not just talking English Breakfast.
Want to Make Better Cocktails? Crush Your Own Ice
For drinks that are as fun to make as they are to drink, it’s time to start crushing your own ice. Let cocktail expert Talia Baiocchi sell you on the Lewis bag.