By precooking your chicken, you spend a lot less time frying since you only need to get the outside crispy and brown, which is great when you're doing multiple batches or have hungry guests ...

Toasted rice will absorb flavors from the oil, so use palatable oils like sesame, olive, or coconut.Some cooks add aromatics like minced garlic to the oil when they sauté their rice. The hot oil ...

Preheat oven to 350 F. Heat a heavy, medium-size skillet over medium. Add olive oil, onion and ground beef. Season with salt and pepper. Sauté until the meat browns and the onion is translucent ...

Consider precooking your potatoes. Generally, if you try to get a crispy exterior on a raw potato, you’ll overcook or burn the outside, and the inside will be starchy and underdone, Provost said.

Precooking the apples may add a step, but you can do it a few days before baking. This gives you much needed flexibility leading up to Thanksgiving, something every pie-loving cook can appreciate.

And precooking the pasta, even halfway, takes work and dirties a large pot and colander. Then again, if you don’t precook the pasta and instead add it dry to the sauce for baking, ...

Roll 1 disk of dough into 12-inch circle on lightly floured work surface, then fit into 9-inch pie plate, letting excess dough hang over edge; cover with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350 F. Heat a heavy, medium-size skillet over medium. Add olive oil, onion and ground beef. Season with salt and pepper. Sauté until the meat browns and the onion is translucent ...

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