Fergus Henderon

Ask your butcher for center-cut bones: You don't want the ends.

This is chef Fergus Henderson's recipe for a classic top sirloin roast beef. Remember: Letting it rest is key.

The bakers at London's St. John Bakery shape these loaves into free-form bâtardes. For the best results in your home kitchen, set them up and bake them in metal loaf pans.