Technique 1: Slow Roast
This hands-off method (the oven does the work) gets the most flavor out of vegetables and ensures an even, fork-tender finish on a large cut of meat. (Fast, high heat can dry out the edges before the center is cooked.) You’ll need time, but slow roasting can transform tough ingredients. Take tomatoes: Even not-so-great ones become irresistible as the low heat slowly removes water and concentrates their flavor. They’re excellent in a simple pasta salad or served with ricotta on crusty bread or toasted baguette slices.
Technique 2: Poach
Not to be confused with boiling, poaching is the art of cooking in a flavored liquid kept at a low simmer (just a few bubbles around the pan). The result: a well-seasoned, supremely moist dish that’s almost impossible to mess up. Poaching allows for more wiggle room to cook a recipe just right, making it a go-to…