Mo

To cook chestnuts, score the shells, then roast at 375°F for 20–25 minutes or simmer 30 minutes, and peel while warm.

To cook a chicken in a slow cooker, season a thawed whole bird, add a little liquid, then cook until the thickest parts reach 165°F and turn tender.

To cook corn on the cob, boil, grill, steam, microwave, or roast fresh ears until the kernels turn bright, tender, and juicy.

To cook a chicken in the oven, season it, roast at 375–425°F, and keep it in until the meat reaches 165°F inside.

To cook a chicken in a crock pot, season it, add some liquid, then slow-cook on low until the thickest parts reach 165°F and the meat pulls away.

To cook a country ham, soak to remove salt, then simmer or bake low and slow before finishing with a simple glaze.

To cook a duck in the oven, dry and season it, roast hot then moderate on a rack, and cook until the meat reaches 165°F in the thickest parts.

To cook a chuck eye steak, sear it hot for a crust, then finish to 130–135°F inside and rest so it stays tender and juicy.

To cook corned ham, simmer it until tender, then bake at 325°F until it reaches 145°F inside and rest before slicing.

To cook a crab cake, mix a gentle crab filling, form chilled patties, then pan-fry or bake until golden and cooked through.