Roasting

If you're missing the crispy, salty satisfaction of wings at your favorite bar, you're going to want to read this.

When in doubt, go with this.

Tiny upgrades, big results.

How does that saying go? “Give a man a chicken and feed him for a day. Show him how to get to the grocery store, and teach him to roast a chicken, and he can make, like, four good meals with it.” Or something like that. Anyhow, when I was in college, my wise roommate Beth taught me how to roast a chicken and make it last. On Monday, we ate roast chicken. On Tuesday, we ate chicken, spinach, and rice casserole. On Wednesday, we had a light supper of chicken salad sandwiches.

Some of these are more common than you think.

A comprehensive produce guide that covers everything from buying and storing this vibrant spring vegetable to better ways to prepare and cook it.

This 3-step method means perfectly crispy veggies every time.

Keep these simple tips in mind when making this show-stopper.

It didn't take much to turn me into a convert.

No, it's not macerating.

Okra is one of South Carolina’s greatest crops, but I hear you. It’s slimy. Even the most adventuresome eaters can have a few texture issues, and okra is guilty of having one heck of a gross texture. Though I like it just about any way — stewed with tomatoes, in gumbo, breaded and fried — I get it. I want my children to love it, if only because it’s cheap and plentiful in the summer. The way I make it? They eat it like french fries. What’s my secret?

Today’s Topic: Roasting The Goal: 20 lessons, 20 days to become a better cook at home Enter to win The Kitchn Cookbook: Simply share and tag photos of your Kitchn Cooking School progress on Instagram and Twitter with #kitchnschool to enter for a chance to win. We’re giving away one copy for every homework assignment during The Kitchn’s Cooking School. See rules and regulations.

Q: I have some fresh candy cane beets that I am roasting right now. I need some good salad suggestions or any good ideas on what to do with them. I love fresh beets, especially the candy cane ones. I like the golden ones also. So I get them and roast them, and then I usually just end up eating them plain. I would like to actually make something with them. Thank you for your help.

There’s such a thrill and joy in cooking over a campfire, beach bonfire, or even your backyard fire bowl. Foods roast and blister, developing a rich, smoky flavor unlike anything else. But unless cooking over an open flame is a regular ritual for you, mastering this art requires an awareness of the most common mistakes that foil the best of intentions. Here are five pitfalls to avoid when cooking over an open fire this summer.

Roasted marshmallows — with their crisp, toasty outside and soft, gooey inside — are one of summer’s sweetest indulgences. S’mores are usually our reason for preparing them, but perhaps you’re not jumping to grab the graham crackers and chocolate from the pantry. Don’t worry — even if s’mores aren’t your thing, there are plenty sweet ways to eat your fill of roasted marshmallows this summer.

Just like there are people who don’t like their food touching and people who want it all tossed together in a bowl (me!), there are people who like their food hot and people who don’t mind eating it at room temperature (me, again!). Now of course we’re talking about these things in terms of black and white, so while you might waffle one way or the other, truth is, we all have our preferences.

While prepping sweet potatoes and maybe even chicken breast might be a part of your weekly meal prep routine, beets should be the newcomer. Think of them as the next wave of veggies to prep for colorful meals all week long. So roast a big batch of beets and know that you can have tasty pickles and salads (goat cheese, anyone?) in your future at the drop of a hat. And that’s just the beginning. There are a slew of things you can do with roasted beets you’ve prepped ahead.

When we hear the words “pot roast,” many of us think of the Sunday classic — a hunk of braised beef swimming in gravy and surrounded by tender vegetables — but “pot roast” is also a verb. To pot roast something promises that meat is browned and then braised with a long slow, cook until tender. Many cultures have their own distinct pot roasts with ingredients ranging from lamb to green olives to prunes.

While I wish I could say I am a master meal planner like some of my colleagues, that would be so far from the truth. The reality is I get lazy on weekends and roll into the week without a clear plan. There is, however, one thing I always try to squeeze in on Sundays: I roast a baking sheet or two full of vegetables. It sets me up for healthy eating, regardless of how prepared or not I am for the week ahead, and takes up hardly any of my precious leisurely weekend time.

Roast chicken is always a good idea. I don’t think I’ve ever regretted making it — especially never on a Sunday when I’ll have some that night for dinner and then plan for a week of meals that make the most of it. And if you’re not cooking your roast chicken over a bed of veggies … well, you’ve got something delicious to look forward to trying!

Even when I don’t fully plan out my week of meals, I still always make a point to block off an hour or two over the weekend for a meal prep session. I cook and prep some versatile, well-loved staples that I can easily turn into different lunches and dinners in the week ahead. Topping that list is roasted veggies. It’s the chance to clean out my crisper and put my CSA and farmers market hauls to work — plus, what’s not to love about working lots of vegetables into my diet?

It’s hard to beat a simple sheet pan of crispy roasted Brussels sprouts; it’s a fall and winter side dish that goes with basically everything. And while roasted Brussels sprouts are great served plain and simple — with just olive oil, salt, and pepper — sometimes it’s fun to play around. Start with a basic recipe like this one and add a little bit of this and that from your pantry to give this wholesome side dish an upgrade. Here’s how to do it.

A fresh pan of crispy Brussels sprouts, with caramelized edges and irresistibly crackly leaves, is a magical thing. And while leftovers will keep for several days in the fridge, they’re quite a different animal when you pull them out. The once-crispy bits are now damp and soft, with a luster that doesn’t shine nearly as bright as when they hit the table the first time around.

Many of us are eating sweet potatoes throughout the year — baked, turned into noodles, or just boiled and mashed — but I’m declaring November the official start of roasted sweet potato season. When you roast sweet potatoes, their flesh becomes sweeter, burnished by the hot oven, and the flesh tenderizes into the most delicious bites ever.

We’re not quite sure where we’d be without roasted vegetables. They’re a simple weeknight side dish staple, a meal prep go-to, and generally our favorite way to load up on good-for-you produce. While it’s easy to roast vegetables, a few general guidelines ensure you’re set up for success. Here’s everything you need to know, from temperature and cook time to seasonings and more.

Despite how much I truly dislike winter, there’s always been one big silver lining: all the amazing citrus. I basically stuff myself with in-season oranges, grapefruit, and lemons from January through March in an effort to bring a bit of sunshine to these cold, dark days.

Hosting Thanksgiving this year? Just making brownie bars to bring to someone else’s house? Between the turkey, the containers for leftovers, the hostess gifts, and all the other key things, there’s a lot to buy this time of year. And we haven’t even started thinking about all those people you have to shop for. So we get that you might not want to hear about one more thing you have to spend money on, but this $4 thing is oh-so worth it.

Let’s talk about french fries at home. I haven’t ever experienced a french fry from my own kitchen that truly rivals a fast food fry. I’ve tried almost every brand of frozen fries and every oven-frying tip and trick. And as someone who is not afraid to fry in the name of good food, I’ve tried several fried recipes at home too. But only one method has delivered on a satisfying french fry time and time again in everything from my home kitchen to vacation rentals.

Honestly, I bought my spool of kitchen twine for a craft project, not for tying up roasts. But having the spool on hand proved incredibly useful when an oddly shaped roast came home from the butcher. Tying a roast does more than just make the roast look tidier in the pan and on the plate, but not every roast needs to be tied. Here’s when and how to tie large roasts like pork loin and beef tenderloin roasts. Almost any kind of meat can be tied for a number of reasons.

A good braise or stew of beef or pork always starts the same way: by browning the meat. This isn’t just to give the meat a jump-start on cooking (although surely it helps) — it also adds that intense seared flavor that is so important to a delicious stew. The only problem is the mess. Your cast iron pan is overcrowded with hunks of beef and a flurry of fat is spattering the stovetop as you try to monitor both the beef and the vegetables you’re sautéing at the same time.

It’s true, roasted vegetables are pretty irresistible in their own right; they hardly need a helping hand. But try this tasty trio and you’ll want to give them one anyway. This is the finishing touch that brings spicy crunch to your favorite fall side. Try it once and I’m sure you’ll want to use it to amp up the flavor on everything from roasted broccoli and sweet potatoes to cauliflower and Brussels sprouts.

If roasted vegetables have you dreaming of the rich, caramelized edges of Brussels sprouts, sweet potatoes, and carrots, make sure you know what mistakes to steer clear of for garantueed roasted veggie bliss. The key ingredient to superbly roasted veggies is the fat. Don’t use enough and vegetables turn out dry. Use too much, and they’re way too greasy.

Fat, specifically oil, is an essential component when roasting foods. Without it, you wouldn’t get that lovely crisp, brown caramelization that makes roasted veggies so amazing. There are so many different varieties, and the selection at stores only seems to be growing — so, which oil should you be using for roasting for both safety and flavor? From a safety standpoint, it’s important to understand the basics of an oil’s smoke point.

Toss any vegetable on a grill and it instantly improves. That’s because while it cooks, it gets lightly charred by the high heat of the grill. But what about bumping up the char so that the vegetable is practically burnt? Could that be any good? In fact, for these 12 vegetables, it’s awesome. Baba ghanoush is proof that charred eggplant is glorious.

For weeknight dinners I’m all about super-simple sides. That usually translates to roasted veggies, with broccoli leading the pack. On its own, even the crowd-pleaser roasted broccoli can get a little boring and repetitive, but it certainly doesn’t have to be that way. The easiest way to switch things up? Change the seasoning. When I say seasoning, I’m not just talking about salt and pepper — this is deeper and way more flavorful.

I dream of the time in summer when I can find tomatoes so sweet and ripe that I can bite into them like an apple; the kind bursting with flavor and a fragrance that hits your nose before you reach the bin. It’s tough to wait, so I have a little trick for getting more delicious flavor out of the bland, out-of-season tomatoes that populate the grocery store the rest of the year.

If you’re looking for something to make your weeknight meal special without adding a lot of extra stress, then pork tenderloin is definitely the way to go. It’s ready in under 30 minutes, which gives you just enough time to throw together a salad with that fancy olive oil you’ve been saving, and open a bottle of wine. Watch this video to see just what you need to do. Skip the packages of pre-marinated tenderloins and add your own seasonings.

Roasting a leg of lamb may sound like something best left to the pros, but here’s the surprising secret: For something so big and impressive, it’s actually quite easy to make at home. In this short video, we’ll walk you through the basics of seasoning, roasting, and getting your lamb to the table. Look for a bone-in leg of lamb, as they tend to be more flavorful, but boneless is also totally fine.

I thought I knew pumpkin pie — I mean, you can’t really beat the classic — and then Ruth Reichl comes along and drops this bombshell on me, and now I feel like I’ve been lying to myself about the gloriousness of my pies for years. I would be disheartened if I weren’t so dang excited to bake more pie this Thanksgiving. Enough teasing — here’s what Ruth Reichl has to say on the subject of pumpkin pie.

Winter squashes, like butternut, kabocha, acorn, and delicata, fall into the category of foods that are super versatile and always handy to have around. Sure, they’ll keep for a while sitting in a dark corner on your countertop, but there’s a much better way to put them to use — even when you don’t have any specific recipes in mind.

Q: I need to roast a leg of lamb and bring it to dinner at a friend’s house. How do I keep the lamb warm? Is there a way I can reheat it at my friend’s without drying it? I’d love to know if there’s a system that can also be applied to other roasts. Thank you! Sent by Giuliana Editor: Large, whole pieces of meat actually stay warm for quite a long time and benefit from the resting time, so the meat stays nice and juicy.

Q: After I roast a leg of lamb, could I make a gravy with the drippings? This is my first time roasting lamb, and I am having company. Sent by Mary Editor: You definitely can, and the gravy is delicious! Just use the same technique as you would for making gravy for roast turkey drippings. Here’s a tutorial post: How To Make Turkey Gravy for Thanksgiving Readers, any tips on making gravy from roast lamb drippings?

Radishes are so pretty and irresistible, coming in all sorts of colors, shapes, and sizes. And while they’re usually eaten raw — dipped in good butter and flaky salt, or sliced thin onto salads — these jewel-toned vegetables can also be cooked like most other root vegetables. What happens when radishes get cooked? Their characteristic spicy bite mellows out, plus they turn nice and juicy. Here are five delicious ways to cook radishes — give them a try!

Most of us have more than one baking sheet, and probably almost none of them match because we tend to build up our arsenal of bakeware over the course of several years. They come in varying shades of silver, gray, and even black, which can be confusing when you want to bake a sheet cake or roast a pan of Brussels sprouts. When should you opt for a lighter or a darker pan, and why?

Q: Recipes for roasted vegetables always say to coat the vegetables with oil before roasting. I usually skip this step and just put the diced-up veggies on a Silpat sheet. They always turn out fine and get nicely browned, so I’m just wondering what is the real purpose for tossing everything in oil before roasting? Skipping the oil at this stage makes cleanup a lot easier, and I just add butter or oil once the vegetable is on my plate.

When it comes to eating my vegetables, I have a habit of repeating myself. Roasted Brussels sprouts? Check. Salad? Check. Sautéed greens? Check. Now repeat. Can you relate? But there are a few vegetables that, once remembered, lift the boredom and remind me how vibrant, exciting, and delicious they can be. My favorite? Radishes — specifically, roasted radishes. If you are missing something fresh in your vegetable routine, let this be your habit-breaker.

Last year, after admiring two of our uncarved pumpkins as Halloween came and passed, I tried something I’d been wanting to do for a long time. I’d seen many Pinterest posts and articles promising how much better homemade pumpkin puree could be than the good old canned variety, and I thought, “Why not?” One fall afternoon (and it took ALL afternoon, let me remind myself), I took on the task of cutting open, de-seeding, peeling, roasting and pureeing my own pumpkins.

While I do own a roasting pan, it usually sits underneath the oven at the bottom of a drawer. Piled on top of it are other baking pans, Silpats, and roasting racks, so to be honest, pulling it out is a pain. Its large size also makes it unwieldy to clean in a small sink, so I only use when it when absolutely necessary, usually for Thanksgiving turkey.

Want a big pan of roasted vegetables that are soft and caramelized, with irresistibly crispy, browned edges? Then pull out your blackest, most battered baking sheet because it’s the best way to bake up perfect roasted vegetables.

Of course you know that the iconic image of Thanksgiving dinner is the turkey, roasted brown and crisp-skinned, sitting proudly on a platter. But what you might not know is the science behind what goes on in the oven, the process that transforms a pale, flabby bird into something fragrant and irresistible.

Ahhhh. I love that feeling of having just roasted a chicken and knowing that three more meals in my family’s very near future are already planned and nearly prepared. You see, every time I roast a chicken (which is often this time of year, nearly once a week), a sequence of tasty meals unfolds, almost on autopilot.

As delicious as fava beans are, it’s a pain in the you-know-what to get them shelled, blanched, and peeled in order to eat a single bean. But Sophie Brickman at the San Francisco Chronicle says we can forget all that. She has a much simpler method.Brickman’s advice is to toss the whole fava beans, still in their pod, in olive oil and roast them in the oven until tender. This transforms the waxy outer coating around the beans from annoying to edible.

We’re deep into a baba ganoush love affair at the moment, helped by the fact that eggplants are finally starting to appear at the farmers market. We like ours with a bit of smokiness to it, but without a grill, we’ve had to improvise. Here’s how we’ve been doing it on the stove top.You first prick each eggplant with a knife or a fork and then lay it directly over the flames on your gas stove top.

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.First, I prepared the cardoons as detailed in that link. Next, I preheated the oven to 425 degrees Fahrenheit, and brushed the cardoons on both sides with olive oil on a baking sheet.

“Roasting” in this case is a bit of a misnomer. We might better call this technique “charring”! In either case, roasted peppers are a delicious addition to salads, frittatas, and a whole lot more.Here’s how…If you have a gas stove, the easiest method for roasting peppers is right on the stove top. Turn a burner to the highest setting and set your pepper directly on the flame. Use a pair of tongs to turn the pepper until the skin is completely blackened.

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:As always, the freshest tomatoes work best for this method. Pick ones that have a tight skin and smell strongly of ripe tomato.Wash the tomatoes and slice them in half, leaving the skins on.