At his Philadelphia restaurant, Chef Greg Vernick treats broccoli like a steak, roasting it at a high temperature on a preheated pan to achieve a lightly charred crust. Cooked on the same pan, umami-packed tomatoes blend up into a super-quick sauce enriched with just the right amount of butter.
When opening his eponymous Philadelphia restaurant in 2012, Greg Vernick tested about 60 different brines to find the perfect one for his roast chicken, ultimately selecting a brine that delivers serious oomph through the use of seaweed and soy sauce, which enhance the savory qualities of the dish. Pulling off a restaurant-quality roast chicken at home starts with bagging the best bird you can find. Skip the bulked-up mega-market hens and source a smaller, free-range hen from your local butcher or specialty grocery, such as Whole Foods.