Roasting two chickens on one baking sheet is an effortless but strategic way to cook for a crowd.
Author: Alison Roman
Ramps, with their wild, garlicky flavor, have become the seasonal poster child of spring, and for good reason. Here, they join tart lemon and briny green olives in a chicken dish that might become your...
Author: Leah Koenig
Author: Ted Allen
Author: Aglaia Kremezi
Author: John Stage
Author: Suzanne Goin
Separate cooking techniques for breast and legs in this recipe ensure that the different cuts reach their most delicious potential. Cutting the raw turkey into parts is the only challenge here; if possible,...
Author: Ann Redding
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 _adobo_ sauce that seasons both the bird and its...
Author: Lillian Chou
Author: Georgia Downard
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 for the oven to similar effect.
Author: Jeanne Thiel Kelley
This Boston Market rotisserie chicken flavored with apple cider vinegar and brown sugar is oven-roasted to perfection.
Author: Recipes.net Team
Author: Nancy Oakes
Living in the Pacific Northwest, with our bounty of berries, tree-ripened fruits, hazelnuts, and wild mushrooms, makes going to the farmers' market feel like a season-long treasure hunt. I'm especially...
Author: Diane Morgan
Author: M. J. Adams
Author: Mike Davis
Author: Jacques Pépin
Author: Yotam Ottolenghi
Author: François Kwaku-Dongo
Author: Carol Rock
Author: Nigella Lawson
This gorgeous one-pan roast uses paprika-spiked mayonnaise to infuse rich flavor into the potatoes, radishes, and juicy chicken. The salsa verde adds a freshness to the dish.
Author: Katherine Sacks
Author: Lewis Rossman
Author: Janis Gavin
Author: Diane Kochilas