Skip To Main Content
Zak Pelaccio on Muck Rack

Zak Pelaccio

As seen in: Esquire, Food & Wine, Fine Cooking Magazine
Is this you? As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work. Claim your profile
Back to Zak Pelaccio’s profile

Articles by Zak Pelaccio

Malaysian Chicken and Rice

|
By Zak Pelaccio, Ronne Day, Hugh Acheson
| Fine Cooking Magazine Verified
Scott Phillips Servings: 4 Zak Pelaccio likes to wrangle big flavor from simple ingredients, and this dish is no exception. It may look unassuming, but trust us—it’s a veritable flavor bomb. Spicy ginger, fresh garlic, and salty fish sauce add savory depth to the chicken, and the crisp layer of golden rice on the bottom of the pot is good enough to fight over. Ingredients 5 Tbs.
Open in Who Shared Issue with article?

The Best Stew Is the Kind That's Grilled Over an Open Flame

|
By Zak Pelaccio
| Esquire Verified
When I was 8, I mixed lighter fluid with liquid soap and spread it on the street in front of my house. My friend Peter and I watched with nervous excitement as my block ignited into ribbons of red, yellow, and blue. I mistook the confused shouts and panicked expressions of the neighbors for the same joyous exuberance that the two of us shared. In the end, no people or lawns came to any harm, but I received strong admonitions, and my parents, a few letters from the neighbors.
Open in Who Shared Issue with article?

Zak Pelaccio & Peter Barrett - Project 258 (Sausalito)

|
By Peter Barrett, Zak Pelaccio
| Book Passage
Fish & Game restaurant in Hudson, New York, is a leader in the local foods movement. Its core approach--engaging intimately with nature both wild and domestic, building relationships with farmers, and exploring the joys of fermentation--is one of interest to anyone, anywhere, who yearns to cook and eat better food.
Open in Who Shared Issue with article?

Crispy Twice-Fried Chicken Recipe

|
By Zak Pelaccio
| Food & Wine Verified
In Kuala Lumpur, there are as many permutations of fried chicken as there are purveyors. This version is one of the simplest, as it doesn't require long brining or dredging the chicken in flour and battering it. Instead, using easy-to-find ingredients, the recipe calls for mixing up a spice paste quickly in a food processor, then massaging it into the chicken. The spice-rubbed chicken is fried once until nearly cooked through, then fried again to ensure crispy skin every time.
Open in Who Shared Issue with article?
Show More