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.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.