Author: Michael Sheerin
Author: Rocco DiSpirito
Author: Sam Sifton
Roasting a whole chicken quickly at high heat is optimal for the crispiest skin but risks overcooking the meat. This method of going low and slow is much gentler on the meat, keeping it juicy yet shreddable...
Author: Andy Baraghani
Author: Dorie Greenspan
Author: Sara Foster
Author: Susanna Foo
Author: Andrew Weil, M.D.
Author: Michael Lomonaco
_Editor's note: This recipe is from chef Wolfgang Puck. This recipe originally accompanied Black and Green Olive Tapenade._ For the best and tastiest result, these should be prepared when the tomatoes...
Author: Wolfgang Puck
Author: Gina Marie Miraglia Eriquez
Author: Alison Roman
Author: Susan Herrmann Loomis
Author: Lawrence Saez
Author: Shelley Wiseman
Author: Michael Paley
Author: Dr. Fedon Alexander Lindberg
Author: Melissa Roberts
Remember those pink salt blocks everyone was searing steaks on for a minute? A bit of kosher salt performs a similar function: transmitting heat.
Author: Claire Saffitz
Author: Gabrielle Hamilton
Roasting a chicken directly on your oven rack gives it a crispier skin on all sides. Add a tray of vegetables underneath it to catch all the delicious drippings and you'll never look back.
Author: Selma Brown Morrow