Author: John Stage
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...
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
Author: Janis Gavin
A long turn in the oven gives these juicy plum tomatoes good caramelization, lending sweetness to their robust flavor.
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: Georgia Downard
Author: Maria Thomann
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
Author: Rozanne Gold
The secret behind this Sicilian-inspired dish: crunchy homemade breadcrumbs. To make your own, let cubes of ciabatta or another white bread dry out, then...
Author: Susan Spungen
Author: Tina Miller
An easy baked chicken dinner made with curry powder and yogurt.
Author: Molly Baz
Author: Lesley Porcelli
This is my standard duck or goose stock. It is the stock that I call for in the recipes in this book. In other words, you need to make lots. Every time...
Author: Hank Shaw