Roast

How to pull off a weeknight roast chicken: Set it over a bed of peppers for a two-for-one deal.

Douse cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness.

No backyard? No problem. All the sticky-sweet goodness of barbecued chicken without having to leave the house.

Impossibly soft and caramelized green beans that only ask one thing of you: patience while they roast.

Roasted lamb shoulder that’s meltingly tender and then finished under the broiler until crisp and golden brown.

Letting the bird’s skin dry out before cooking is crucial to getting restaurant-worthy crispiness.

This recipe is a great way to showcase the eggplants and basil you just hauled from the market.

Custardy eggplant, sweet-tart pomegranate, creamy garlic yogurt, and crispy beef—eggplant naysayers, we're coming for you.

The hands-off approach for this summery caprese recipe means no blistering the peppers on the stovetop!

We love a classic Niçoise salad made with fancy oil-packed tuna, but using warm, slow-roasted salmon instead makes the whole thing feel a little more special.

This simple, satisfying one-skillet chicken recipe leaves you with a ton of sweet, sweet pan juices—plenty of crusty bread for sopping it all up is non-negotiable.

Roasting salmon low and slow yields fish that stays moist and tender even when served chilled.

Pop the garlic-and-rosemary-rubbed leg of lamb and the eggplant into the oven together and they’ll be done at the same time.

Like the one you make with the packet of soup mix, but with no weird chemicals and 1,000 percent tastier.

Pork tenderloin is rad and tasty and awesome and tender, and I want you to give it the love it deserves.

This stir-together situation has everything you want in a quality barbecue sauce recipe—heat, sweetness, and palate-gripping acid—but with extra tang.

Plenty of creamy Greek yogurt keeps this baba ganoush-esque dip light and tangy.

Basically just an excuse to eat breadcrumbs by the handful, TBH.

This vegetarian dinner features a spicy soy-honey glaze that caramelizes on the chickpea-mushroom balls as they cook.

We streamlined this recipe to get excellent results in an hour; serve alongside roast chicken or spooned over pan-fried fish or toasted bread.

If you’re missing the oats in this gluten-free, make-ahead granola, simply swap out 1 cup of the nuts for ¾ cup rolled oats.

The key to developing crispy browned surfaces on roasted cauliflower is baking it in a super hot oven on the lowest rack, so the baking sheet is close to the heat radiating off the bottom of the oven.

The flatter the chicken, the more contact with the cast-iron pan and the more crackly skin to enjoy at the end.

The low temp and abundance of olive oil make this recipe nearly impossible to mess up. You’ll forget there’s any other way to cook fish.