Preheat the oven to 325°F. In a cold cast-iron skillet over medium heat, combine the oats with 3 tablespoons of the vegetable oil, stir to coat the oats thoroughly with oil, and toast until fragrant ...

The tuna in this recipe is coated with a mixture of spices, including fennel seeds, ground coriander, salt, and pepper. It is served with an aioli made with lemon juice, chives, and garlic, and ...

It’s been a bit since the traybake crossed the Atlantic from Britain, where a host of cooking personalities popularized a technique that combines big flavor and weeknight convenience onto one pan. But ...

Chef Mary Sue Milliken of Border Grill, Socalo and Alice B. says, “These are the best ribs I’ve made in a while. The trick is planning and patience. They benefit tremendously from curing with an herb ...

Tired of boiling, roasting, and baking potatoes? This recipe from Milk Street is for you. Cracked potatoes cooked in an iron skillet adds lots of new flavor and texture to your beloved spud side ...

“Elevated grandmother cooking” is how Weissenborn sums up her oeuvre. “I create things that feel like a warm hug and are full of humble ingredients,” she says. That certainly rings true for this hake ...

At weekly markets across central Italy, ancient town squares fill with the aromas of spit-roasted pork slathered in rosemary, fennel pollen and garlic. The enchanting smell is porchetta, a delicious ...

Rinse mung dal until water runs clear. In a large pot, combine rinsed mung dal and turmeric, and cover with water. Bring to a boil over high heat, then reduce heat to medium and simmer until dal ...