Secrets of the Best Chefs

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“Every chicken is different; every oven is different. You have to learn how to be present.” Nosrat’s Kitchen Know-How CANNING HA ...

Buttermilk-Marinated Roast Chicken Serves 2 to 4 When you make fried chicken, sometimes you soak it in buttermilk the night befo ...

patches at first (places where the buttermilk soaked in more thoroughly) and then turn a deep brown color, almost like a Thanksg ...

refrigerate. If you’re so inclined, over the next 24 hours you can turn the bag so each part of the chicken gets marinated, but ...

Nosrat says, “I am maniacal about salting chicken.” You can salt the chicken only a few hours before adding the buttermilk, ...

Pasta Dough Makes several sheets of pasta dough This method for making pasta dough is so sensible and so specific, it’ll become ...

carefully monitoring the shape, until you have a smooth, thin sheet of pasta dough that you can cut and shape into tagliatelle, ...

have a pasta-making attachment for your mixer, even better!) Flatten the dough as much as you can and, with the pasta machine at ...

(and thinnest) setting. When you’re finished, cut the dough into 3 or 4 sheets, flour slightly so they don’t stick to one anothe ...

Butternut Squash Tortellini ...

Makes 24 tortellini ...

When you make this recipe for the first time, you’re going to serve up these little pillows of fresh pasta dough filled with bro ...

1 recipe Pasta Dough 4 tablespoons (½ stick) unsalted butter 4 to 6 sage leaves Grated Parmesan cheese, for garnish Preheat the ...

With either a piping bag or a small pair of spoons, put a tiny dollop (about 1 teaspoon) of filling at the center of each round. ...

because they’re folded twice; even when they float, you’ll need to cook them several minutes longer (3 to 5 minutes of cooking, ...

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Anthony Martin Chef, Tru Chicago, Illinois When you think “fine dining,” you probably don’t think “NASCAR.” But chef Anthony Mar ...

create a dish, I start by drawing it in my notebook.” He finds his notebook and shows me a few examples. Martin’s painterly side ...

roasted in a clay pot and while we’re prepping peaches poached in Grand Marnier and orange juice. “It’s a lot more work than peo ...