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Roasting

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To cook the lamb so it's crusty on the outside and juicy within, Danika Boyle preheats the oven to 500° for at l...

This Korean-inspired recipe is fiery and a little bit sweet. Co-owner Lisa Shin of Wing Wings in San Francisco also u...

The fresh and spicy sauce on these wings calls for both jalapeño and habanero peppers, plus a little honey to co...

Anchovies and capers give these marinated tomatoes terrific flavor. They're delightful on thick pieces of grilled cou...

At Uncle Boon’s in Manhattan, chef Matt Danzer cooks chickens in a giant rotisserie oven, but the birds are equally d...

Chef Pablo Montero creates a savory dressing with toasted pine nuts, sun-dried tomatoes, black olives and olive oil. ...

People think duck is intimidating to cook, but this recipe is very simple. To make it even easier, substitute five-sp...

Chef Tetsu Yahagi bastes this pork shoulder with a mix of honey, soy sauce and meaty demiglace, forming a glaze that ...

When Suzanne Goin makes this homage to the legendary chicken at Zuni Café in San Francisco, she confits the whol...

This lovely dish combines a trio of ingredients from the same family: sweet roasted carrots, coriander and caraway. ...

Roasting requires less prep than salt-baking, and less attention while cooking than grilling, plus it's quicker than ...

"Brining introduces flavor that penetrates to the bone," says chef Ken Oringer. "And, because brining adds moisture, ...

Chris Cosentino separates the legs from the breast to cook each part perfectly. This method also helps the seasonings...

A faster and incredibly moist Thanksgiving alternative, this Spanish-inspired turkey breast with chorizo and piment&#...

The chopped carrot greens turn into a tasty topping (along with cilantro, lemon zest and jalapeño) for sweet roa...

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