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: Jayne Cohen
Author: Jerry Traunfeld
Author: John Stage
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
This holiday-worthy beef roast is simply crusted with dry mustard and then cooked to perfect, rosy rare, then served with an easy onion gravy.
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: Janis Gavin
Author: Georgia Downard
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
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: Maria Thomann
A long turn in the oven gives these juicy plum tomatoes good caramelization, lending sweetness to their robust flavor.
Author: Rozanne Gold
Author: Aglaia Kremezi
Author: Susan Springob