First, I recommend a dry brine of salt to help infuse flavor into ... heat sear to create a delectably caramelized crust.

When cooking a bottom round roast, it’s best to start uncovered to allow the exterior to brown and form a crust. After browning, you can either continue cooking uncovered if you want a crisper ...

Add lemons, rosemary, pepper and a pinch of salt. Remove from heat and let steep. When fish is done roasting, it should be encased in a hard, white crust ... Remove bottom fillet in pieces ...

Divide the salt crust into 3 equal pieces ... of parchment and invert dough over the breast of the pheasant using the bottom sheet of paper to maneuver the dough. Remove the paper and mold ...