What are your best quick toaster/convection oven recipes? [more inside]
posted by duckus on Aug 15, 2009 - 10 answers

How do you make truly tender, succulent Jewish-style brisket? [more inside]
posted by roxie110 on Feb 16, 2009 - 14 answers

In search of awesome recipes that use microwaves, a stovetop and a toaster oven. [more inside]
posted by big open mouth on Feb 13, 2009 - 14 answers

Rice and beans for the inexperienced and time-pressed cook? [more inside]
posted by availablelight on Jan 29, 2009 - 19 answers

Went to market, came back with a brisket. Now what? [more inside]
posted by tavegyl on Jan 27, 2009 - 19 answers

Bring me your finest roast recipes, either in the oven or Crock-Pot-esque type equipment. [more inside]
posted by fijiwriter on Oct 15, 2007 - 21 answers

How do I get my merangues to do the right thing? [more inside]
posted by rongorongo on Oct 15, 2006 - 10 answers

I always hear that restaurants and pizzerias use super-hot ovens to get that extra-good taste. So how come food for home (recipes, TV dinners, frozen pizzas, etc) always uses the paltry 350-425F range? Why not crank the thing up as high as it will go?
posted by zek on Aug 27, 2006 - 14 answers