Roasting

Romesco is the ultimate summer vegetable sauce. Made from stale bread (!) and burned vegetables (!) and transformed by the power of olive oil and a blender, to know this sauce is to love it. This Spanish sauce is silky like the best pesto — full of body and richness from ground nuts and a punch of flavor from garlic. But romesco has something pesto doesn’t: a generous kick of heat from cayenne pepper and a vibrant orange hue.

Breadcrumbs usually lie like a lazy blanket on top of pasta or casseroles. For this quick dish, I toasted them up in flavored olive oil, tossed them with roasted cauliflower, and let them shine as a main ingredient. Cauliflower and breadcrumbs alone can be bland, so I added flavor by first roasting the cauliflower in the oven. Do be sure to take the time to cut the cauliflower into tiny, bite-sized florets.

There’s more to this pasta dish than just chicken, olives, and feta. There are some artichoke hearts, fresh oregano, and a lemon vinaigrette — a whole mess of salty, tangy flavors. The idea for this recipe started with a leftover container of olives. I was imagining a pasta that mimicked a Greek salad, so we shopped for some feta cheese and a few fresh (pitted) olives to supplement the ones we had (which we had to pit — whew).

Here's what you get: juicy baked chicken with golden, crisp skin, served with herbed potatoes bathed in a luscious lemony broth.

And you'll quickly fall in love with the tangy feta sauce.

This is why I always keep a pack of chicken sausage in the fridge.

Three ingredients are all it takes to transport you deep into Cajun country. In this easy recipe, small cubes of red potatoes are coated in Cajun seasoning and a few dashes of cayenne pepper hot sauce (plus kitchen freebies like olive oil and salt), then spread onto a sheet pan and baked until hot and crisp. Served alongside eggs for breakfast, these spicy taters will wake you right up. Small red potatoes are your best bet when it comes to sheet pan-style home fries.

Here is all the proof you need that you don’t need much to cook up really great chicken breast for dinner. On its own the quick-cooking meat is plain and mild-mannered, but with a little help from the spice cabinet and a staple we all have in the fridge, you’ll get a juicy, super-savory, and slightly smoky piece of chicken. Make it once and it’s likely to become a regular in your meal plan.

If you like your chicken with golden, crackly skin and extra-juicy meat, you’ve come to the right place. Peruvian roasted chicken is exactly that, which is likely why it’s become so popular over the past few years. While there are restaurants and fast-casual spots popping up all over the country devoted to it, our homemade version is so easy that you’ll quickly be convinced to make it yourself.

Perhaps the most time-intensive element of this recipe is waiting for the tofu to dry out. That’s when you do the rest of the prep — making the sauce and cutting the veggies — so by the time you pop everything into the oven to cook, the 10 minutes or so it takes goes by in a flash. Would you expect anything less from a recipe from Damn Delicious?

Smoky BBQ sauce is the upgrade your pork tenderloin needs.

Turn on your oven, toss canned tomatoes in, roast them until they're caramelized and sweet, and you've got the base for a killer tomato soup that will warm you up all fall.

I don’t think the call of creamy, savory soup changes when you decide to change your diet. In my own personal experience, trying a Whole30 or eating a Paleo diet actually increases cravings for nourishing comfort foods like soup. This creamy coconut cauliflower soup hits all the high points of a warm, rich soup — smooth, a little nutty, perfectly spiced, all while being compliant with Whole30 and a Paleo diet.

If you think boneless, skinless chicken breasts can never be succulent and moist, consider this the cooking method that will change your mind. The secret is feta. Yes, that salty, tangy cheese that you crumble over your salads can actually be transformed into a salty, tangy brine for your meat with the help of your trusty blender. What it does to the chicken is almost magical.

Ah, couscous! The food so nice they named it twice. Except this isn’t really couscous. It’s cauliflower. And I feel like I won a gold medal in the kitchen when my couscous-loving husband didn’t bat an eye while he gobbled up this “pretend” version. I’ll be the first to admit I don’t usually like when food is referred to something it’s not.

This is one of those recipes that originated as an off-the-cuff concept while speedily scanning the grocery store aisles a mere hour before dinner. I see hummus, we’ve got veggies at home, I’ll grab some pita. The hummus bowls — basically a pile of juicy roasted veggies over creamy hummus — were so well-received that they now regularly appear on our meal planning list. This smoky, tangy edition is the version I love most.

Brussels sprouts and honey might not be the most obvious pairing, but once you’ve tasted this spunky little food combo, you will not look back! The sweetness of the honey perfectly tempers the mustardy undertones of the sprouts. Combined with this nourishing, spiced quinoa and lentil pilaf, this is a hearty salad bowl you will crave time and time again. This dish is all the proof you need that Brussels sprouts are popular again for a reason.

When I started planning the menu for the afternoon baby shower I hosted for our latest Gatherings from The Kitchn, I knew I wanted to serve salmon. High in omega-3 fats and low in mercury, salmon is a great choice for pregnant women who are confused about which fish they can and should be eating. But this recipe isn’t just for pregnant women, of course. On a bed of crisp greens, alongside cold roasted asparagus, a piece of this mustard-brushed salmon is terribly elegant.

Sometimes the simplest recipes are the very best. Like this one, which has become a weeknight favorite of mine, but is also classy enough that you could serve it for Easter dinner. It’s made with just a handful of ingredients and is ready in under 20 minutes — a delicious fish dinner in the time it takes to set the table and pour the wine. In the spring, I love this salmon with dill and lemon — so classic! — but it is endlessly adaptable.

On the nights I’m craving a wholesome salad for dinner, I ditch the lettuce altogether and start with a couple of sheet pans because this salad is built around roasted broccoli, sweet potatoes, and hearty chunks of BBQ-slicked tofu. Add a scoop of brown rice or leftover grains, some black beans, and a drizzle of yogurt ranch dressing, and you’ve got a totally satisfying warm salad bowl that will leave you completely satisfied and crossing your fingers for leftovers.

Want a simple way to make salmon even more delicious? Spicy Dijon mustard, maple syrup, and a splash of apple cider vinegar join forces to turn basic salmon fillets into a flavorful dinner that will far exceed your weeknight expectations. And since this whole meal of fish, crispy potatoes, and asparagus cooks on a single sheet pan, you won’t be staring down a sink full of dishes later. Consider this tangy mustard and maple sauce your secret trick for roasting salmon without drying it out.

This sheet pan supper will show you just how quick and simple it can be to get a salmon dinner on the table any night of the week. It all starts by firing up your broiler. Do that and you will be tucking into perfectly cooked fillets with just the right amount of char around the edges. We’re making it a meal by partnering this weeknight-friendly fish with crispy red potato rounds and tender asparagus spears. Oh, and it will all happen in under 20 minutes. Yes, really!

It’s hard to beat the ease of a sheet pan dinner. Toss a few things on a baking sheet, pop it in the oven, and in next to no time at all you have a well-rounded meal that requires barely any cleanup. This recipe gets bonus points for being made from just a few frozen ingredients. There’s no washing of vegetables, chopping, or even defrosting required. Instead, you simply need to schedule a trip to the freezer section of Trader Joe’s.

Slow-cooking salmon makes it incredibly tender and nearly impossible to overcook.

Roasting eggplants when they are in season brings out their lush silkiness and natural sweetness. Here they shine in a simple yet aromatic salad with plump kernels of farro. Fresh as well as dried mint add layers of flavor. Don’t let the few steps deter you — this creation comes together seamlessly. The salad is fabulous next to any grilled meat, such as steak, chicken, or lamb. Vegetarians can top it with crumbled ricotta salata or feta.

I sometimes forget about beets, but then I spot my favorite, golden beets, at the store and can’t stop myself from buying some — even if I don’t have a set plan for them. And if they have the leafy tops attached? I’m definitely grabbing some since they come with a bonus bunch of greens I don’t have to pay for. When tossed with warm farro and feta, this becomes one my favorite ways to eat beets.

Say hello to your must-try fall lunch: fall harvest freekeh salad! If you’re brand new to the world of freekeh, this salad is an easy and delicious way to get your feet wet. And if freekeh is already a regular part of your diet, then this is a recipe you’ll definitely want to add to your stash! This salad is a culmination of all of my favorite salad-y things in one bowl.

Turning a humble cabbage into a delicious side dish is as easy as a hot oven and a tangy six-ingredient vinaigrette. The result is a versatile, inexpensive side dish that you can serve with your favorite sausage or roasted meat for a nice change from potatoes or other starches. Once a cabbage is cut up into big wedges, there’s a lot of surface area to drizzle on olive oil and put on seasoning.

Here's how to make onions the star this summer.

I’ve always been one to sleep late, and I’m a huge advocate of napping. It must run on my mother’s side since my sisters share this fondness for snoozing. My father, on the other hand, is up before dawn and only needs an occasional five minutes of shut-eye in his recliner to recharge his batteries. But nap time is one thing; an energy crash at 4 p.m. when I’m running on a deadline is another.

We’re talking pizza this week at The Kitchn, but man (and woman) cannot live on pizza alone. (I think.) I do find that a simple salad is the best accompaniment to pizza. Here’s a warm one for fall, a slaw that will go well not only with your favorite pies, but with all manner of autumn meals. It’s warm and roasted, with the sweet, smoky edge that a detour under the broiler brings to cabbage. I have a thing for roasted cabbage.

The cooler fall temperatures have inspired me to take a break from my usual quinoa salad and cook some nutty farro instead. I love its toothsome texture, and its flavor pairs well with fall ingredients. This salad has nutty, sweet, and savory flavors, and nice contrasting textures. Serve it warm with roasted chicken or pork, or at room temperature for lunch. Let’s call this salad what it really is: fall in a bowl (or on a plate).

The first time I made these roasted vegetable tacos, I had few expectations beyond using up odds and ends: some leftover tortillas, a handful of carrots and parsnips, a lone sweet potato, half a head of cabbage. Enlivened with a pinch of pantry spices and a squeeze of lime, however, the tacos turned out to be worthy of making again and again, with intention and pleasure.

Summer cooking is supposed to be as easy and carefree as the season itself. You should be able to toss together a meal at a moment’s notice, after a long day of fun, without too much hassle or seriously heating up the kitchen. This pasta salad follows this order — speckled with roasted eggplant, tangy feta, and fresh herbs, it’s just the kind of dinner your summer evening is asking for.

My grandmother, Mommom Boyd, is well-known for her cole slaw. She chops the cabbage, carrots, and onion extra-fine and makes the dressing creamy and somewhat sweet. It’s highly requested by church members and friends, and is an absolute must-have at every family gathering. When I was a kid, Mommom would sometimes mix in red cabbage, too. I would marvel at how the bright purple bits would pop off our plates next to the orange carrots.

Vegetarians will rejoice. (And so will die-hard carnivores).

It's like a stir fry on a sheet pan.

You’ve probably heard of cauliflower as a stand-in for steak or rice by now, but what about chicken? In this recipe, roasted cauliflower florets are doused in buffalo wing sauce and wrapped up in crunchy lettuce leaves for a vegetarian take on buffalo wings. After small cauliflower florets are roasted in a hot oven until crisp, they’re tossed with the traditional hot sauce-butter mixture.

People wax nostalgic about White Castle sliders, with their little square patties of ground beef steamed directly on piles of white onions. All served up in a soft bun next to a stack of crinkle-cut french fries, it’s a meal to really get excited about. They are the inspiration behind what is now one of our favorite ways to make burgers and fries for dinner. We’re packing big onion flavor into these beefy burgers, and doing it all on a sheet pan.

Hearty is the name of the game when it comes to the taste, but easy is what this one-sheet-pan-wonder is really all about. Warm up the earthy-sweet flavor of beets with caraway, the seeds that make rye bread taste like rye bread, and serve them alongside juicy brats. With the swipe of one flavor, you’ll feel like your vegetables could be in the Black Forest. Bratwurst is a German sausage made from beef, pork, or veal, and they are often available precooked or uncooked.

How do you feel about spaghetti squash? Do you consider it a bad joke of a vegetable, promising carbs without remorse, but actually offering a bowl of slippery, slimy strings? Or do you love it for its teasing imitation of spaghetti, still holding its own with sweetness and a toothsome bite? Actually — never mind. I don’t really care how you feel about spaghetti squash.

Turn a quick weeknight dinner staple into something a little more special.

This is wholesome comfort food at its finest.

This particular Miracle Meal is special to me because it’s inspired by my 6-year-old’s love of pickles (that, and my colleague Sheela’s crispy sheet pan gnocchi). That’s right — gnocchi, pickled vegetables, and frozen meatballs are cooked together on a single sheet pan, creating an unlikely yet delicious dinner that boasts all the comfort of pasta, richness from meatballs, and acidity and heat from pickled vegetables.

I had only been living in the Bay Area for a few weeks — boxes still unpacked, favorite shoes still missing — when I boarded a puddle-jumper plane bound for San Diego to be with an old and dear friend while she got married. She met me at the airport with two other friends, and before heading to the hotel, before diving into pre-wedding prep, and before even catching our breath, we were off to get tacos.

Roasting radishes may be one of my favorite spring treats. The bite of raw radishes gives way to a sweet, earthy flavor once they’ve spent some time in the oven. An omelet might seem like an odd pairing for these radishes, but I love the roasted radish flavor alongside eggs and herbs.

This hummus is so addicting, both in flavor and in color — bright orange! The Moroccan spices add such a lovely dimension, too. This is the kind of warm-and-spicy flavor combination I crave as the days get shorter and chillier. I have a feeling you will be whipping it up more than once this holiday season to share at dinner parties and potlucks. We are in the thick of the carrot harvest at our farm and this hummus is one of the first autumn carrot recipes I’ve made.

Chicken thighs are on the menu weekly in my house. It’s hard to beat their versatility and affordability. This is how I plan to eat them until fresh cherry season — aka the best season — comes to an end. The thighs are cooked in a cast iron skillet until their skin crackles and then they’re topped with a quick and easy cherry salsa made with red onion, jalapeño, fresh cilantro, and a big squeeze of lime.

Roasted cauliflower is my weeknight staple. It is one of the simplest vegetables to prepare when in a hurry, as it only takes about 20 minutes to roast, and cooking it in a hot oven unlocks its earthy sweetness. This bowl features powerful complements to that sweetness: lentils, cilantro, and sweet potato hummus. Best of all? Every single piece of this vegetarian bowl can be made ahead of time and tossed together in a flash for a wholesome, delicious meal.

A delightful take on the classic veggie platter dip.

This roasted delicata squash salad is a superfood extravaganza! I’ve tossed it together with walnuts, apple, cabbage, and quick-pickled red onion dressing. (Yeah, I’m a total rebel and made the dressing in the microwave.) After all the holidays, parties, lack of sleep, dozens of cocktail-sized meatballs on toothpicks, and one-too-many Champagne toasts, I often get a little wacked out and start craving beet juice and kombucha in an attempt to get myself back on track.

Maybe your only knowledge of pickled beets are the ones grandma served, but we’re here to tell you quick-pickling thick wedges of sweet beets could not be simpler — or more delicious. These easy refrigerator pickles are as vibrantly flavored as they are colored, seasoned with freshly squeezed orange juice and a hint of bitterness from citrus rind. Here’s how to pull them off and use them on everything from salads to sandwiches.

All of the flavor, none of the fuss.

If what you’re after is a lighter breakfast for your family (you know, to balance out all those cookies), this veggie-packed egg bake is your solution. Laced with wilted kale and hints of cumin and smoked paprika, and built on a base of thick-cut roasted sweet potatoes, this breakfast casserole gets a spicy surprise from gochujang, the slightly sweet Korean chile paste.

September is a transition season when it comes to cooking — I crave hearty cold-weather dishes but still have access to an abundance of late summer ingredients. This savory roast chicken, stuffed with an addictive zucchini, sourdough, and ricotta filling, is definitely the best of both worlds. I was planning an impromptu dinner party this weekend and trying to come up with a savory fall dish that still celebrated the best of our Southern Indian summer.

As with any good Cuban recipe, it all begins with sofrito.

My new crush may very well be shishito peppers with sea salt. I tried them for the first time at a restaurant a few months ago and now I’ve been seeing them everywhere! They’re popping up at restaurants, the farmer’s market, and all over that make-me-jealous-of-what-you’re-eating app called Instagram. Well, it’s finally time to put these peppers where they belong — muddled in an ice-cold margarita with a few extra for munching alongside.

I’m always looking for new ways to eat fruit — especially for dessert. Taking a page from the classic French dessert crème brûlée, juicy chunks of fruit are broiled with brown sugar until caramelized on top, and then topped with a creamy mascarpone-yogurt sauce and buttery macadamia nuts. I like a mix of citrus and tropical foods since they hold up well to the broiling process. Cut the citrus into pretty wheels, then mix in long spears of mango and pineapple.

You'll feel like a breakfast superhero.

All you need is chicken, ranch dressing, and barbecue sauce to reach BBQ ranch nirvana.

These perfect snacky potato bites are even better than fries (and so much easier, too).

Oven-baked wings inspired by the greatest roast chicken of all time.

Sounds crazy, but it really works.

With its combination of tender roasted pork, smoked ham, Swiss cheese, pickles, and mustard, a Cuban sandwich is pretty close to the ideal sandwich. It checks all the right boxes of salty, smoky, meaty, melty, and tangy. But what if you were to take a classic Cubano and cross it with a grilled cheese? We thought it sounded like a good idea, too, when we spotted it on the menu at chef Richard Hales’ Bird & Bone (the fact that it was served with waffle-cut fries didn’t hurt either).

Beware the Monster of Thanksgiving table from the Upside Down with a glaze of nostalgia. Vengeance for Barb, roasting the Monster.

Thick rounds of sweet potato are seasoned, smashed, and roasted, creating crispy-edged medallions with creamy, tender centers.

Creamy polenta is near the top of my list of favorite comfort foods, because it’s rich, creamy, and the perfect base for pretty much anything saucy. I rarely make it, though, because it takes a solid 40 minutes to cook — and that’s more than I can spare on busy weeknights. Recently, though, I spotted a shortcut at Trader Joe’s: Their frozen creamy polenta cooks in minutes, and has extra veggie power with both carrots and spinach mixed in.

The contenders: Alton, Ina, Martha, and Ree.

Larger than its chicken counterpart, turkey breast is the ideal solution when you’re hosting Thanksgiving dinner for a small crowd. This simple, sweet-and-savory, stuffed turkey breast is your answer to getting everything you love about the whole bird — without actually cooking an entire turkey. Whether your favorite part is the lean, juicy meat; the crispy skin; or the stuffing, this dish has it all.

Spicy black pepper and sweet maple syrup mix together in a compound butter to flavor this easy roast turkey.