Roasting

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.

Winter calls for warm roasted veggies and a spattering of creamy goat cheese.

You've got your main dish and your side dish, rolled into one.

They are an easy side to weeknight burgers, date-night steak dinners, or even as a snack for dipping.

A warm mix of spices coat this easy chicken sheet pan dinner.

Your weeknight dinner savior — straight from freezer to oven.

It’s our nation’s 4th of July celebration tomorrow, and like most holidays, this one deserves a feast — a celebration through food (and maybe beer, too). If you have a rotisserie attachment for your grill hanging around, it’s time to dust it off (and if you don’t have one, now might be the time to finally buy it). Because today, my friends, I’m going to show you how to cook the best darn rotisserie chicken you’ve ever had. Time to quit messing around.

It also happens to be pretty easy to make.

Roasting nuts deepens their flavor, making them even more nutty and complex.

Consider this the only Brussels sprouts recipe you'll ever need.

It's all about the extra-high heat.

Smaller gatherings call for smaller birds.

In the grand pantheon of roasted vegetables, I feel that broccoli is king. Reviled by picky toddlers and neglected by snacking party-goers, here is a vegetable that is absolutely redeemed by the power of a hot oven. The tough stems turn tender, the tree-like tops turn crispy, and the color goes from dull and boring to a brilliant, appetizing emerald green. All hail King Broccoli.

This recipe is going to make you see tofu in a whole new light.

It's fresh, wholesome, and exactly what you want to eat right now.

Mark my words: This is the easy, crowd-pleasing appetizer I will be serving all summer long. Blistered shishito and padron peppers (they’re basically interchangeable here) are so much more addictive than you might expect from such a simple dish. It’s something about the interplay of crunchy salt, rich oil, and smoky peppers — you can’t stop at just one.

There are few instances when burning food improves its flavor, but roasting peppers is one.

You'll be making these on repeat.

This simple chicken recipe is, far and away, the easiest way to cook our favorite poultry that I know. You hardly need a recipe: just toss a mix of chicken breasts, thighs, and drumsticks with a bit of olive oil, salt, and pepper, then roast for about a half an hour. No flipping, no fussing, no nothing — and you can pile everything on a serving tray without the bother of pulling out the carving board. So smart. This is the kind of recipe that belongs in your core arsenal as a home cook.

They're so crispy-crunchy, they practically taste deep-fried. But are they worth the trouble?

This simple side dish is just as much about the tender roasted asparagus as it is about the burnished lemon slices that are tossed in the mix. The thin rounds caramelize as they roast alongside the asparagus, retaining their signature sourness as they grow sweeter in the heat of the oven. Add plenty of freshly ground black pepper to the mix and what you’ve got is an easy side dish that you’ll want to make all spring long.

This recipe is a classic example of cooking by feel. I had some goat cheese left over from an appetizer, and I found fresh, green garlic at the farmer’s market. So I came up with a way to use them together — stuffed inside some bone-in chicken breasts. It’s really remarkable the way a little garlic and goat cheese can transform a plain and unglamorous chicken breast! I often roast bone-in, skin-on chicken breasts when I’m not up for handling an entire bird.

Now that you have taken the full behind-the-scenes tour of Jeanine & Jack’s radiant kitchen, we’re happy to bring you a special treat: a recipe from this cooking couple. You can count on Jeanine’s recipes to be bright, fresh, and full of flavor. These miso & maple glazed sweet potato tacos let us indulge in the tastes of fall. Jeanine not only gets her inspiration from several regional cookbooks, but also from the dining experiences she shares with her husband Jack.

Usually, when you offer to snap a photo of fellow tourists, the exchange is quick and polite and you forget each other long before you ever return home. But this time was different. This time I came home with a recipe. This is Helen and her husband Blago, a self-proclaimed “Wild Bulgarian” whom I met on the shores of Vancouver, BC, this summer. As one might expect of someone who introduces himself as a Wild Bulgarian, Blago was quite the character.

There's plenty crave-worthy crisp, caramelized edges!

These creamy, crunchy potatoes are inspired by buttery garlic bread.

Up the ante on Brussels sprouts this Thanksgiving with bacon and a sweet apple cider glaze.

This beefy skirt steak cooks quickly and easily in the broiler, and is topped with an herby, garlicky, and tangy chimichurri sauce.

Get ready to upgrade your breakfast potatoes.

This recipe calls for frenched lamb chops, which are chops with the meat cut away from the end of the rib so part of the bone is exposed. Frenching the chop makes it cleaner, and let’s call it fancier — almost like a lamb lollipop, if you will! Your butcher can do this with the quick swipe of a knife; asking him or her to do this makes fast work of this simple-to-prepare dish. Croute simply means “crust” in French. Fancy.

I'm already planning my next batch.

Roasted Cornish hens, roasted veggies, maple-mustard dressing — all on one baking sheet.

These are the carrots you need in your Thanksgiving spread.

People love them — and now I definitely see why.

Honey and harissa flavor this one-dish meal of saucy chickpeas and golden-brown chicken.

Here's the solution to making tonight's side dish in a flash.

A quick, tasty solution to that head of cabbage in your fridge.

This brilliant technique is a win every time.

It's moist, flavorful, and incredibly easy to make.

Just magical.

Thirty minutes to roast a whole chicken? We're listening ...

Pure sweet potato bliss!

For this super-simple side, thick chunks of sweet potato are roasted and then dusted with a snowy layer of nutty Parmesan that turns irresistibly crisp around the edges after a few minutes under the broiler. A hit of garlic only makes them even more delicious. Make these Parmesan-coated sweet potatoes once and you will never go back to plain roasted sweet potatoes again. They will make you the hero of dinner and the talk of your next potluck.

From purées and sauces to soups and slow-simmered stews, there’s a whole lot you can do with butternut squash, but I’d argue the simplest and most delicious way to cook it is simply roasting it. A simple trip to a hot oven gives the naturally sweet winter squash gently charred, caramelized edges and a soft center — and there are so many ways to use it.

If you’re looking for a taco recipe that appeals to almost everyone, this is it. They’re vegetarian (and can be made vegan, too, if you leave the cheese off), as well as gluten-free and kid-friendly. The roasted sweet potato and black bean filling comes together in just about 30 minutes, meaning it’s just the thing to make on Meatless Monday, Taco Tuesday, and really any other day of the week, too. This easy recipe is sure to become a repeat on your dinner roster.

It's packed with fiber and protein.

Plus, how to ensure your oven-roasted cauliflower turns out extra crispy — and not soggy.

Slow-simmered bolognese sauce ranks high among comfort dishes that make diners swoon. A well-prepared ragu of this kind takes most of the day to prepare, perfuming the whole house in the process, making it a true labor of love. The results are a deeply flavored sauce with an almost creamy texture, perfect for dressing pasta and luscious enough for impressing dinner guests.

Light and bright for the early days of spring.

A Greek-inspired dinner that's equal parts fast and fancy.

I was inspired to make these potato “rafts” after seeing them in an old copy of Cook’s Illustrated. I love how the potatoes fuse together in the oven and become supremely crisp, tender, and garlicky. I like to use sole or halibut on top, but any firm and flaky white fish will do, like cod, haddock, or striped bass. If you’re looking for an easy but elegant dinner party main course, this is it!

When we ran a series of make-ahead dinner party recipes from Ina Garten, we loved this colorful appetizer of stuffed peppers. The recipe also fits Ina’s philosophy of making a dish ahead: Look for things that would be naturally made ahead and simply baked just before serving. Ina says, “Roasting brings out the sweetness in bell peppers.