Author: Skye Gyngell
Author: Cindy Mushet
Author: Suzanne Goin
Author: François Kwaku-Dongo
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: Shelley Wiseman
Author: Lewis Rossman
Author: Melissa Roberts
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: Brad Avooske
Author: Maggie Ruggiero
Author: Molly Stevens
Author: Jill Silverman Hough
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: Alison Roman
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.
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: Jayne Cohen
Author: John Phillips
Author: Jerry Traunfeld