After some experimentation and with guidance from the galley proofs of "The Gourmet Toaster Oven," by Lynn Alley (soon to be published by Ten Speed Press), I realized that I could adapt many full-size-oven recipes to the toaster oven.
Ms. Barbolini pulled a pork tenderloin from the oven, a recipe handed down from her Italian relatives.
Jacques Torres, the pastry chef at Le Cirque 2000, studs peaches with slivered almonds and pistachios and roasts them in the oven (the recipe below is adapted from his book "Dessert Circus" (William Morrow).
A demonstration of this setup and technique can be seen on this Dutch Oven Chicken Recipe.
Ignoring the cheese, oil, and spud crumbs you're going to bathe them in, this oven-cooked recipe is a super food when compared to all those Dallas Fried Chicken shops run by Turkish teenagers.
Although traditional Tandoori is cooked in clay ovens, this recipe works very well on a grill.
Also, there's no need to preheat your oven; most recipes will turn out fine if you turn the oven on after inserting your dish, or if you preheat just a few minutes before cooking.
Many oven-grilling recipes use a heat of around 275 o F — lower or higher is also possible, but will lead to longer or shorter cooking times, respectively.
Recipe: Oven Fries These fries have savory, crisp, dry edges, and they're satisfying and somewhat addictive, just like regular fries.
Sweet potato fries in restaurants are usually double-deep-fried; it's difficult to make them crisp in an oven, but this recipe does the trick at the last minute with brown sugar and spices.
