Author: Lewis Rossman
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: Ian Knauer
Author: François Kwaku-Dongo
Author: Cindy Mushet
Author: Maggie Ruggiero
Author: Alison Roman
Author: José Andrés
Author: Melissa Roberts
Author: Jill Silverman Hough
Author: Shelley Wiseman
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: Brad Avooske
Author: Suzanne Goin
Author: Fergus Henderson
Author: Molly Stevens
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...
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
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: Reed Hearon
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