Chicken Al Mattone as it’s rightfully called, is the simplest and best method for producing crisp, delicious skin and wonderfully moist meat. All you need is a split chicken and two ovenproof skillets or a skillet and a couple of bricks or rocks. (The weight serves two purposes: it partially covers the chicken, which helps it retain moisture, and it ensures that the flesh of the chicken remains in contact with the skillet, which encourages browning.) Once covered, the chicken is transferred to a very hot oven to finish cooking. Handling the hot, heavy pan takes two hands—be careful.
Turn humble onions into this thrifty yet luxe pasta dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Yes, brownies can—and should—be made with white chocolate.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.