Chuck roast needs to be tenderized by marinating it in an acidic mixture containing lemon juice, vinegar, beer, or wine. The roast should not be cooked to well-done, as it will not be tender. Cooked in the convection oven, the roast develops a deep, rich brown on the outside while the meat inside stays tender and juicy. For this recipe to work best, be sure to select a roast that is at least 3 inches thick.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy. Golden. Fluffy. Bubbe would approve.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.