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 ...

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 ...

For hardy, slightly under-ripe figs, pickling is the best option. The figs are cold-pickled in vinegar with crushed fennel seeds and Marash chile flakes for a mild heat. Urfa, Aleppo or even half the ...

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 ...

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 ...

A plate of crispy fried chicken can easily be the star of the show at a good summer cookout. If you’re looking to try a new take on the classic for your next bash, we’ve got you covered. This recipe ...

Dinner rolls are dandy, but for ease biscuits are best. We created this simple biscuit recipe to let the flavors of crushed fennel seeds and fresh chives shine. They are delicious warm from the oven ...