I can't stop thinking about that recipe for roasting coffee beans at home from Can It, Bottle It, Smoke It by Karen Solomon. I always assumed home-roasting would require elaborate equipment or a quest for raw beans, but Solomon's instructions make it sound, dare I say...simple? I'm very curious how well homemade beans stack up. More

Although we will always have a soft spot for completely smooth, creamy ice creams and gelatos, there's nothing we love more than a sharp nut in the mix. Although some might think of them as culinary speed bumps, we prefer to think of them as little nuggets of joy. We've rounded up recipes, topping ideas, tips and tricks and more! More

I've been eating a lot of cardoon this winter. The other night, wanting to try something new, I pondered the statement, "you can roast any vegetable!" I wondered if this was true of cardoons, so I did a little kitchen experimentation. More

I have cooked cabbage in many different ways. I've chopped, shredded, steamed, boiled, and stir-fried it, but strangely, I have never roasted it. Not until last night, that is — and now I'm wondering why I waited so long! This is going head-to-head with braised Brussels sprouts as the most delicious thing I've eaten yet this year. More

OK, you guys really have to try this. I was at the Alemany Farmer's Market recently and Jerusalem artichokes (also known as sunchokes) are in season. I've never tried this sunflower tuber, and I always enjoy trying new vegetables, so I grabbed a couple. They were quite cheap at 50 cents a pound. Once I had them in my kitchen, I decided I wanted to roast them, so I sliced them thin, added salt, olive oil, and fresh rosemary, and wow, welcome to flavor country! More

While I'm aware of the fact that many of our readers follow our website and subscribe to the weekly email for original recipes, unusual tips, and a specifically spirited perspective on cooking, I hope you also appreciate our approach to simplicity.

I thought about simplicity last night as I slid these heads of cauliflower into the oven for a simple olive-oil-topped roast. More

We've got pears on the brain right now. While we love Fall apples, it's nice to switch it up every few days so we don't get tired of either fruit. First we talked about making pearsauce. But this is even easier—oven-roasted pears that you can use many, many ways. The Atlantic has nine different options... More

Tomato season is drawing to a close in many parts of the country, so it's time to eat them while you have them, or put them up for the winter. We want to know: what are you doing with your tomatoes? More

This actually happened to a friend of ours last year: she had cleaned out the turkey, had rubbed it with marinade, and was ready to put it in the oven when she realized that she had a roasting pan but no rack!

This is a fairly essential piece of equipment for lifting the bird away from the direct heat of the pan and allowing hot air to circulate underneath.

If you find yourself without a "real" roasting rack with hours to go before dinner, here's a quick DIY to the rescue! More

A while back, we made a recipe for a fire-roasted salsa that called for broiling the tomatoes in the oven. At first skeptical, we were amazed at the smoky flavor the tomatoes picked up when cooked this way. Now we "fire-roast" our tomatoes for almost all our recipes!

Here's how: More