Danny Kim

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.

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.

Have yolks left from a recipe? Get curing. Don’t want to wait? Cure the yolks and freeze the whites in ice cube trays.

This dish of shatteringly crisp chicken skins tossed with peanuts, chiles, and lime is a riff on Chinese salt-and-pepper squid.

Use your newly skinless thighs in a braise.

Use the sharpest knife you can find when slicing the herbs to ensure you're not tearing them.

Suprêming citrus may be a labor of love, but there really is nothing more refreshing than taking a bite into one of these segments.

If you can’t find buckwheat groats, coarsely chopped hazelnuts would also be A+.

Be sure to pat the snapper fillets dry with paper towels to remove as much moisture as you can before slicing.

Slicing the scallion greens and chile at an extreme diagonal makes for a pleasing presentation.

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.

Grab a party hat; these cherries are having a jubilee.

A peppy cherry dressing is a natural pairing for pork.

The best cherries have taut, shiny skin. Look closely!