Dry-Roasted Tomatoes in Olive Oil
These dry roasted tomatoes in olive oil are a great way to use up an abundance of summer cherry tomatoes while creating a perfect component to use in a few meals throughout the week. Enjoy them as a sauce, spread, dip, or flavor boost to other meals. For a standard tomato confit, the tomatoes […]
Best Prime Rib
The perfect prime rib should have a deep-colored, substantial crust encasing a tender, juicy rosy-pink center. To achieve this perfect roast, we started by salting the roast overnight. The salt enhanced the beefy flavor while dissolving some of the proteins, yielding a buttery-tender roast. To further enhance tenderness, we cooked the roast at a very […]
Oven-Roasted Barbecue Chicken
Many recipes for oven-barbecued chicken disappoint with soggy skin and little flavor, so our goals were clear. To fix the issue with the skin, we tried a handful of methods including air-drying and broiling, but in the end the best solution was simply to remove it before cooking. This left the meat exposed, making it […]
Pollo a la Brasa (Peruvian Grill-Roasted Chicken)
In Peru, maestros polleros, or poultry masters, make the wildly popular chickens known as pollo a la brasa by grill-roasting chickens on rotisseries that spin lazily over crackling wood fires to produce meat that's encased in tawny, paper-thin skin and dripping with juices. Our version calls for marinating the bird in a beer-based marinade […]
Roasted Leek and White Bean Soup
Friend of The Bean and Rancho Gordo pal, Arnab Chaladar, helps us out with Indian-inspired bean dishes (and good whisky recommendations on his My Annoying Opinions blog), but here he goes for something simple and classic, perfect for soup season.
Oaxacan-Style Vegetables in Chili-Garlic Sauce
Some versions of Oaxacan chileajo contain meat, but in chileajo de verduras (also known as chileajo de legumbres), vegetables are the main attraction, along with the earthy, garlicky red chili sauce that coats them (chileajo translates from the Spanish as chili-garlic). Garnet-toned guajillo chilies are mild and fruity; we toast them in a little […]
Peruvian-Style Grilled Chicken With Green Sauce
This Peruvian-style grilled chicken is a recipe I back-hacked from the awesome chicken and green sauce they serve at Pio Pio in NYC. The basics are simple: Butterflied chicken with a vinegar and spice rub gets slow-cooked on the grill, then quickly cooked directly over the coals to crisp the skin. It comes out tender […]
Smoky Rubbed Chicken Wings with Honey, Bourbon, and Molasses Sauce
I order chicken wings anytime I see them on a menu, and this recipe will make you realize just how incredible they can be. After a lot of trial and error, when I finally got the rub right I felt like I had unlocked a magic puzzle. There are a lot of ingredients in the […]
Buttermilk Spring Chicken
People have been brining chicken in buttermilk since forever, often as the first step in a dredged and fried chicken situation. But we have chef and cookbook author Samin Nosrat to credit for the idea of roasting poultry straight out of a buttermilk bath, which not only imparts delicious tangy flavor, but also helps the […]
Wedding Chicken
“When I was getting married, I couldn’t think of a caterer I wanted to use,” says chef Naomi Pomeroy, Expatriate, Portland, OR, “and I didn’t want to ask my staff.” Her solution? Cook for her guests herself. She went with super-simple chicken, powered by a throw-together marinade.
Apple Cider Glazed Chicken
Don’t let chicken breasts have all the fun! Chicken thighs are super flavorful, easy to cook, and SO delicious with sweet potatoes and apples. Try it for dinner tonight.
Roasted Poblano-Cilantro Salsa
Though our Oven-Roasted Chicken Thighs recipe makes for a tasty meal in itself, we found that an accompanying sauce is a great way to jazz it up. Starting with poblano peppers gave our Roasted Poblano-Cilantro Chutney recipe a mellow bite, and cilantro added freshness.
Indonesian Pork Tenderloin
If you’re scrambling for an easy but fabulous dinner on a weeknight, Indonesian Pork Tenderloin will take pantry-ready ingredients and transform a tenderloin into a sweet and spicy masterpiece. I love the flavor that the peanut butter and soy sauce lend, as well as the little kick of heat from the crushed red pepper. The […]
Five-Spice Orange Roast Duck
This five-spice orange roasted duck is seasoned with freshly ground Chinese five-spice powder, orange zest, plus a fair amount of garlic. A fancy little recipe to serve for your favorite dinner party guests.
Roast Pork Tenderloin with Apricots and Fennel
Roast pork tenderloin is the perfect ‘quick cook’ piece of meat, beautifully tender when cooked pink and served here with gin braised fennel and seared apricots.
Zuni Roast Chicken with Warm Bread Salad
For our own take on Zuni Café’s roast chicken with bread salad, we started by butterflying a whole chicken and salting it overnight so it would cook quickly and evenly and be juicy and well seasoned. Before roasting the chicken in a 475-degree oven, we covered the bottom of a skillet with bread cubes […]