Author: Ian Knauer
Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.
Author: Anna Stockwell
Author: François Kwaku-Dongo
Author: Cindy Mushet
Author: Lewis Rossman
Author: José Andrés
A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin-the...
Author: Lillian Chou
Author: Alison Roman
Author: Maggie Ruggiero
Author: Melissa Roberts
Author: Shelley Wiseman
Author: Fergus Henderson
Author: Suzanne Goin
Author: Jill Silverman Hough
Author: Brad Avooske
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: Molly Stevens
Author: Reed Hearon
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: John Phillips
Here the garlic- and lemon-infused pan dripping are mixed with citrusy za'atar and spooned over the fall-apart meat.
Author: Aaron Crowder