Author: Molly Stevens
Author: Ian Knauer
The breast goes into the oven at a relatively high temperature to take on some color, then finishes low and slow for extreme juiciness.
Author: Andy Baraghani
Everyone should know how to roast a chicken. It's a life skill that should be taught to small children at school. The ability to properly prepare a moist...
Author: Anthony Bourdain
Author: Bon Appétit Test Kitchen
This is no ordinary turkey. Food editor Lillian Chou blended toasted guajillo and ancho chiles with a range of spices and aromatics to create a brick-red...
Author: Lillian Chou
Author: Aglaia Kremezi
Author: Molly Stevens
Author: Suzanne Goin
Want super-crisp chicken without having to add much fat? Start with a room-temperature pan: As the skillet becomes hot, the chicken skin will gradually...
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and...
Author: Claire Saffitz
What to drink: Pour brut or rosé Champagne throughout the meal, or pair the soup with a light red wine (try an Oregon Pinot Noir) and the Oven Roasted...
Author: Reed Hearon
Here the garlic- and lemon-infused pan dripping are mixed with citrusy za'atar and spooned over the fall-apart meat.
Author: Aaron Crowder
Author: Massimo Ormani
Steak isn't the only protein that needs a good rest. Letting a roast chicken sit for up to 45 minutes helps prevent the juices from running out of the...
Author: Aaron Crowder
At Maydan the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe...
Author: Dawn Perry
Author: Patricia Thieffry
Author: Carolynn Angle