Roasting

These creamy, caramelized coins are almost too good to be true.

Yes, you can skip the whole bird.

Do you have a soft spot in your heart for roasted winter squash, like butternut squash, kabocha, or acorn squash? If so, it’s high time to roast a pumpkin. If you’ve done this before then you know the results are nothing short of amazing. And spoiler alert: it’s not as tough or fussy as you might think. In fact, prepping a pumpkin is a lot easier than some other squash varieties (I’m looking at you, butternut squash).

We’re testing popular Thanksgiving recipes on Kitchn all month long, and between its five-star rating and Ina Garten’s reputation for perfection, Ina’s roast turkey is, arguably, the most popular bird on the internet.

Baked potatoes are incredibly easy to make – you can walk in the door, throw a few potatoes in the oven, and carry on with your after-work routine until they’re ready to eat. Cracked open and still steaming, baked potatoes are ready to receive anything from a pat of butter, a sprinkle of cheese, or last night’s beef chili. Baking a potato in the oven does require a little more time than zapping it in the microwave, though.

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With so many beautiful and unusual squashes showing up in markets right now, I can’t seem to come home without at least one knobby, colorful, speckled squash in my bag. Happily, stuffed squash is a dish that will work for just about any winter squash I happen to pick up. You don’t really need a recipe — just a few basic steps and dinner practically makes itself. I consider stuffed squash to be one of the most perfect autumn weekend meals imaginable.

The secret to the best-ever (and way easier) bacon wrapped turkey? A simple herb butter to act as the glue.

It's key to the juiciest Thanksgiving bird.

Plus, there's little to no clean up.

My secret to getting dinner on the table every weeknight is a new sous chef — the air fryer. When I put this countertop appliance to work, I’m free to attend to the main dish while it works, virtually unattended. All I have to do is wait for that delightful “ding,” telling me the food needs a flip or is ready to eat.

You barely need a recipe.

I’m visiting family in Texas this summer, and I did a triple-take upon seeing the price of Hatch green chiles from neighboring New Mexico: three pounds for a mere dollar! There are only so many chile peppers one can eat in a sitting, but that didn’t stop me from buying them in bulk and roasting them to put up in my family’s freezer.

This is our favorite method.

Sticky-sweet BBQ chicken is the quintessential summer dinner that shouldn’t be limited to the lucky folks with backyard grills. I love BBQ chicken from the grill as much as anyone, but if we’re being really honest here, it is kind of time-consuming to do well. You’ve got to cook the chicken pretty perfectly without the sauce, and once the sauce is added you have to spend a lot of time flipping and basting to get that burnished-but-not-burned coating we all crave.

Lately, I have been all about flank steak. This cut isn’t quite as fancy — or typically as expensive — as premium steaks, like ribeye and filet mignon, but it cooks just as quickly and delivers big on flavor. I love it for more casual weeknight meals, like easy steak fajitas or alongside some roasted veggies. Plus, the leftovers make tasty steak sandwiches for lunch the next day.

Casually read a book while you wait.

Those cans of chickpeas sitting in your cupboard have been hiding an amazing secret. Roasted in the oven, chickpeas transform into a crispy, salty, savory snack. So tiny. So easy to eat by the handful. So irresistible. Roasted chickpeas are easy to make and customize. Here’s everything you need to know. Canned chickpeas: Using canned chickpeas is the easiest method, but you can cook dried chickpeas if that’s what you have on hand.

It's an easy and impressive way to feed a crowd.

This is the best way to cook corn for a crowd.

They're perfect.

It's impossible to mess this up.

Crackly edges and creamy centers every single time.

They're crunchy, salty, snacking perfection.

Learn how to make old-school meatballs just like an Italian nonna.

What if I told you that I could guarantee perfectly cooked, perfectly tender pork chops, every time?

Put that frozen salmon right in the oven!

Sweet potatoes are at the top of my shopping list this time of year, and for good reason. These tender tubers are readily available, last a long time in the pantry, and are incredibly versatile. One of the very best ways to prepare sweet potatoes is also the simplest — baking. Serve baked sweet potatoes anytime from breakfast to dinner and flavor them savory or sweet. Baking eliminates the prep work of peeling, chopping, boiling, and draining for tender potatoes.

A one-ingredient wonder.

For when you're bored of chicken (and pork chops).

Everything you love about the classic, but even more comforting — and way, way easier.

Memorize this surprising yet super-simple technique and you'll forever be rewarded with the crispiest skin and juiciest meat.

Toss the frozen shrimp straight onto the sheet pan.

Fast, flavorful, and super easy.

Make it once and eat all week.

It's all wrapped up in an easy Dijon vinaigrette.

I'll never get tired of it.

These fajitas have roasted sweet potato slices dusted in cumin and smoked paprika. Stuff them into warm tortillas and drizzle with a tangy yogurt and lime crema.

It only takes 10 minutes, and it's the easiest, best way to preserve tomatoes for the cold months ahead.

There's a much smarter way to buy it.

If you're on appetizer duty for the Super Bowl party, this is what to make!

This creamy, comforting dish is calling your name.

Pro tip: Add extra-creamy burrata as soon as it comes out of the oven.

Eat them straight from the sheet pan, or make spicy, saucy tacos.

There may be a million ways to roast a chicken, but there is one in particular that truly stands head and shoulders above the rest: the Zuni chicken. This method was originally developed by Judy Rodgers for her San Francisco restaurant The Zuni Cafe, but it has since traveled far beyond that kitchen. It involves salting the chicken days ahead and flipping it a few times during roasting, but the extra TLC is worth it. Simply put, this makes one of the best roast chickens ever.

Crash hot potatoes are like a cross between a fluffy baked potato and a greasy, golden french fry.