Roasting

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.

You can have the roast turkey. Leave the glazed ham. Prime rib — what’s that? In my house, leg of lamb is the celebratory roast; I love its tenderness and flavor. Though roast leg of lamb sounds intimidating, the sweet little secret is that leg of lamb is actually one of the easiest, most foolproof cuts of meat to cook. Here’s our remarkably simple, fuss-free leg of lamb recipe. It will turn out perfectly every time.

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.

Don't be intimidated.

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

Skip the whole bird for a supremely juicy cut.

They're perfect.

It's impossible to mess this up.

No spiralizers or any special gadgets required — just an oven and a half-hour of your time.

Watch this video to learn how to trim it down to bite-sized pieces, along with five ways to cook it 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.

Cracked open and still steaming, it’s ready to receive anything from a sprinkle of cheese to last night’s stew.

Spoiler alert: it's not as tough or fussy as you might think.

A one-ingredient wonder.

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

Works every time.

All it needs is some alone time in the oven.

When you can't get to Austin, make this brisket instead.

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.

I don't think I've ever been this excited about lunch. Ever.

PSA: Always save your pickle brine.

It's the only way I'll make it from now on.

Perfect for a cold evening.

Whenever I go to a restaurant that has a salsa bar (always a plus in my book), I skip over the chunky pico de gallo and roasted tomato salsa and head straight to the salsa verde. This tart, slightly spicy salsa always makes whatever I’m pouring it onto so much tastier. It can be slightly harder to find at the store, but it’s actually one of the easiest salsas you can make at home! You just need five ingredients: tomatillos, garlic, cilantro, jalapeño, and salt.

Roasting potatoes this deeply does take some time, at least 45 minutes, but it's so worth it.

You'll be adding this to your list of Ina favorites.

The very best way to cook Brussels sprouts.