Bruce Aidells is a big fan of wood-fired cooking. Because a wood-burning oven has the ability to hold heat for long periods, it’s ideal for long, slow cooking overnight. Chili has become such a popular American classic that there are chili cookoffs and festivals held all over the country. Chili con carne has its origins in the slow-cooked stews from Mexico. One such stew, chili colorado, was no doubt made in clay pots and cooked overnight in the village baker’s oven. In this recipe the ingredients are just combined and cooked slowly over a long period of time.
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.