Pan-Roasting

Pan-roasting is a hybrid technique used commonly in restaurants and perfectly suited to the home. Food is quickly sautéed on one side to brown it, then the pan is set in the oven, where the more gentle surrounding heat preserves the food’s juiciness as it finishes cooking. This also allows you to ignore it for a few minutes—always a boon. Note that you will need an ovenproof sauté pan (i.e., one without a plastic handle).