Author: Molly Stevens
Author: Dawn Perry
Author: John Phillips
Author: Ian Knauer
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: Aglaia Kremezi
Author: Suzanne Goin
Author: Dawn Perry
Separate cooking techniques for breast and legs in this recipe ensure that the different cuts reach their most delicious potential. Cutting the raw turkey...
Author: Ann Redding
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: Bruce Aidells
Author: Yotam Ottolenghi
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
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: Reed Hearon
Author: Massimo Ormani
Author: Paul Grimes
Want to try a flavorful twist on a classic recipe? Coffee-rubbed roast beef is an earthy remix of your favorite entree.
Author: Meghan Yager
Author: Janis Gavin
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
Author: Gina Marie Miraglia Eriquez
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: Patricia Thieffry
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: Georgia Downard
Author: Paul Grimes