The best prime rib refuses to take sides. When roasting prime rib, the debate usually comes down to high heat versus low-and-slow. Each approach excels at something different—but neither delivers the ...

High-heat cooking creates bold, crispy flavors quickly, ideal for frying and grilling, while low-heat cooking develops rich, tender, and balanced dishes over time, suited for slow-cooked meals.

My late friend and co-worker, chef Marc Vogel, had a special way of making Thanksgiving better for those of us working the holiday shift at the newsroom. Every year, he’d bring in turkey and stuffing, ...