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16 recipes tagged with oven.
Varies Fruit leather is a sheet of pureed fruit that has been dried. Fresh fruits that make excellent leathers are apples, apricots, berries, sweet…
4 to 5 servings Browning thicker steaks and smaller roasts in a skillet and then finishing them in a moderate oven results in a nice crust and an evenly…
Whole unpeeled onions baked in the oven or buried in embers until soft and sweet. Seasoned simply with butter, salt, pepper, and optional Parmesan or sour…
6 to 8 servings The classic French preparation, Gratin Dauphinois, is made with little more than raw potato slices and cream, which reduces, browns, and…
A classic baked ham glazed with brown sugar, mustard, and vinegar, or an optional honey, bourbon-molasses, or pineapple glaze. Scored and studded with…
4 sandwiches To make the meat easier to slice, place it in the freezer 30 minutes before slicing. For the authentic cheese-sauce experience (known as…
A slow-roasting method that yields evenly cooked beef from center to surface, ideal for thick roasts. The roast is seasoned, dried in the refrigerator…
6 to 8 servings For a sublime variation, marinate overnight in a double recipe of the mixture for Five-Spice Ribs.
This Cuban-style pulled pork is slow-cooked with bell peppers, onions, and olives, then served over rice. The pork becomes tender and flavorful, with a…
4 servings Broccoli develops a rich, concentrated flavor and crisp, lacy edges when roasted.
About 4 cups; 2 to 4 servings This makes a perfect light supper or lunch for two.
Crispy-skin chicken thighs cooked low and slow, then finished in the oven. Served with Peruvian Green Sauce for a flavorful meal.
Slow-cooked pork ribs are braised with beer, rum, and agave until tender, then seared and glazed for a sticky, flavorful finish. This Latin-inspired dish…
Beef brisket is braised in dark beer with vegetables until tender, then served with a reduced sauce. This hearty dish is perfect for feeding a crowd and…
A prime rib roast cooked with a no-peeking method for a perfect medium-rare. The roast is seared at high heat then cooked low and slow.
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