This is definitely a special-occasion meal, but it is so easy to do, and you can “grill” it all year round! I like to use ridged cast-iron grill pans to do everything from hamburgers to tenderloin steaks. I preheat the pan in the oven using the regular bake setting. Once it’s preheated, I set the oven to convection roast or convection broil and use tongs to transfer the meat to the hot grill pan. Turn it over halfway through cooking to get grill marks on both sides. At the same time I bake thick-cut potatoes in a roasting pan on a lower oven rack. Add a simple green salad to the menu and serve with crusty bread.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.