We had a thousand-watt mission to demonstrate that cooks who use microwave ovens only to reheat coffee or to thaw and heat
frozen foods are missing a fundamental point: The microwave can actually cook food.
By "cook" we mean deliver crisp textures and complex flavors associated with the dry heat of the much slower regular oven. We wanted a quick, moist meat loaf, for example, or a genuinely creamy risotto that takes half the stovetop time and requires half the amount of stirring.
First, you won't want to miss these Microwave Sweet Potato Chips. You'll need a mandoline to slice the potato thin enough to crisp. The results are delicious and easy, sans the hassle of the oven.
View Recipe: Microwave Sweet Potato Chips