A superhot oven is what separates the professionals from the rest of us. While we dream of 900°F, we’re making the most of our enamel-coated cast-iron Dutch oven in 500°F. Chicken cooked in a hot covered pot cheats your way to moist meat and crisp dry-rubbed salty skin just like the pros. Whole chickens are easy to cut in half with poultry shears, a sharp knife, or a cleaver, or have your meat guy do it. First, get the pot raging hot. Start the chicken halves skin side down to sear in the juices. Flip halfway through cooking and leave the cover off to crisp the skin. Good pot holders and tongs are a must. Skip the sauce because the skin is killer good.
Turn humble onions into this thrifty yet luxe pasta dinner.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.