Secrets of the Best Chefs

1 teaspoon whole allspice 1 cup cider vinegar Crushed red pepper flakes (optional) Start by cooking the cabbage in a pot of boil ...

I prefer using a few red jalapeños, a few green jalapeños, and an orange bell pepper (for color). ...

Fried Chicken ...

Serves 4 to 6 I’m a big fryer of chicken, and I’ve done it all kinds of ways. I’ve ...

soaked chicken in buttermilk, I’ve flavored the base with garlic powder and cayenne pepper, I’ve pan-fried it, I’ve oven-fried i ...

stockpot or Dutch oven, pour in the vegetable oil. (It shouldn’t come up any more than halfway; ideally, it’d be a third of the ...

backbone; then you’re left with the breast, which you should cut in half both vertically and horizontally. When you’re finished ...

Fresh Pecan Pie ...

Makes one 9-inch pie ...

Here is a gooey, oozy, candy bar–like pecan pie that benefits greatly from two ingredients that go well with pecans: orange zest ...

Pour the pecan mixture into the prepared pie shell (don’t overfill it; you want the filling to come just up to the top). Bake fo ...

Brandon Pettit Chef-owner, Delancey Seattle, Washington Perfection is a lofty goal for any artist, whether a painter, a dancer, ...

Seattle to join his wife, food writer Molly Wizenberg, he was unhappy with the pizza that he found. “Any random corner pizza pla ...

New York’s best pizza, but Pettit himself isn’t completely satisfied. “It’s not as good as I want it to be yet,” he confesses be ...

“Picking the bassoon part out of an orchestral score is the same as ...

picking out what spices are in a really good curry.” Pettit’s Kitchen Know-How WHEN SHOPPING for garlic, it’s difficult to know ...

Homemade Pizza Dough ...

Makes enough for 5 pizzas ...

The Delancey pizza dough recipe is proprietary, but Pettit gave his approval of this recipe I adapted from Tim Artz. In fact, Pe ...

attachment), begin adding more flour, ½ cup at a time. Let the flour fully integrate before adding another ½ cup. When the dough ...