Roast

Pan roasting is a technique that every home cook should know. It's the easiest and most reliable way to get crispy-on-the-outside, juicy-on-the-inside meat, every time.

This is how vegetables can crisp and caramelize, and not slowly steam and turn to mush.

Feel free to use store-bought jelly, and avoid the temptation to add oil to the pecans when pulsing. They have plenty of natural fat if you just blitz them long enough.

Harissa, a spicy North African paste of chiles, garlic, and spices, is available in many large grocery stores and Middle Eastern markets—some brands come in tubes, others are sold in jars. If you can’t find it, though, substitute by mixing together your favorite hot sauce, tomato paste, a pinch or two of ground cumin, and a drizzle of olive oil. Keep playing with the ratios until you have a medium-spicy paste.

The trick to a roast a crisp crust? Cranking up the heat just before the roast is done.

Never have button mushrooms been more delicious than in this veg-packed spicy dip recipe, also ideal as a sandwich spread or finisher for simply prepared vegetables. This recipe is from Palizzi Social Club in Philadelphia, PA.

This might look and sound like any other cauliflower dish out there, but this one serves up the perfect balance of crunchy, fatty, tangy, creamy, and salty. We can’t get enough.

This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. 

These super-flavorful, no-fry chicken wings turn out best when they’re seasoned ahead of time. You can do this as little as 1 hour in advance, but letting them hang out with salt and those spices overnight is a complete game changer.

Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a sponge during frying, we prefer the oven-roasted method in this recipe, which yields tender, caramelized slices minus all the mess.

"Beer marinade"? Don't mind if I do.

If you don’t want to go all out with a big variety of dried fruits and nuts (they can get expensive), you can limit yourself to two of each. Just be sure to include the salted roasted chickpeas; they’re addictive and provide a little hit of protein in this mix as well.

Roasting the tomatoes low and slow concentrates all their sweetness and complexity of flavor and preserves them so they last for days.

Is it still pasta salad if it’s not swimming in mayo? Why, yes it is.

This is the future of fruit salad—with avocado, herbs, a little spice, and peak season peaches.

Prepare your pita chips.

This toss-it-all-in-a-baking-dish chicken dinner is the hands-off summer recipe we all need.

Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy.

Lapsang, a black tea from China, may taste too strong and smoky when you sip it on its own, but it will mellow out as it marinates with the fish.

Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.

Sabich, a popular Israeli street food, is a pita-busting combination of a bunch of great appetizers.

When you're shopping for rhubarb, try to find redder, thinner stalks; they're the sweetest and most tender.

A little bit of coconut oil make this curried hummus a complete dream.

Harissa + hummus = heaven.