Author: Mark Taylor
Starting hot creates good browning from the get-go, while a lower cruising temperature finishes the meat without drying it out.
Author: Andy Baraghani
Author: Susan Herrmann Loomis
Doubling down on proteins speaks to a hallmark of Soul cuisine-utilizing the entire animal. Chicken hearts provide an earthiness to the dish.
Author: Todd Richards
Author: Jerry Traunfeld
Blood oranges are charred in the same pan as tender, crispy chicken thighs and served with vitamin-rich sweet potatoes and a chickpea, olive, and feta...
Author: Nate Appleman
What's the fastest way possible to roast a turkey for Thanksgiving? Skip the whole turkey: instead, roast bone-in breasts and legs. (If you don't want...
Author: Anna Stockwell
Author: Maria Watson
Author: Peter Kaminsky
Author: Larraine Perri
Cooking the turkey on a rimmed baking sheet is great for all-over browning, but be very careful as you remove it from the oven so that the drippings don't...
Author: Andy Baraghani
Author: Bruce Aidells
Author: Jackie Mote Carlile
Fresh herbs infuse this buttery lemon cake with floral flavor that beautifully complements swirls of sweet strawberry jam.
Author: Samantha Seneviratne
The bittersweet flavors in this quick dish pair well with roasted potatoes, creamy polenta, or cooked white beans.
Author: Alison Roman
These potatoes steam away in the coals while you grill the rest of your meal. If you're not eating them right away, keep them in their foil pouches and...
Author: Ian Knauer
We've adapted the classic roast into a buffet-style, serve-yourself dish, with options: make a sandwich (with cornichons and horseradish sauce) if you...
Author: Chris Morocco
Author: Katie Brown
Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins-great news for lazy cooks everywhere.
Author: Andy Baraghani