Roast

Elevating the humble onion: Roasting them in their skins retains their natural sugars, and they get meltingly soft without disintegrating.

This roasted butternut squash recipe is perfect for a dinner party—serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.

Broccoli would be just as good in this pasta with recipe, as would diced winter squash such as butternut or acorn.

The traditional stuffed pork roast is so delicious but so laborious. This chicken has all the same garlicky, herby flavors—not to mention lots of crispy bacon bits—and it’s optimized for a weeknight meal.

This two-ingredient chicken relies on nothing but kosher salt—lots of it—to yield crisp skin and juicy meat.

Granted, this is a bit of work for a salad, but that’s how to transform vegetables into brag-worthy ingredients. To simplify, you could char the beets and greens in a dry cast-iron skillet. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.

Even so-so tomatoes will become sweet and deliciously concentrated after this treatment. 

Great chefs take great pride in turning humble vegetables into world-class dishes. Which is something you ought to remind yourself of while simmering sesame seeds for 2 hours to make a sauce for this cauliflower. This recipe is from Staplehouse, America's Best New Restaurant 2016.

Remember those pink salt blocks everyone was searing steaks on for a minute? A bit of kosher salt performs a similar function: transmitting heat.

How can you look at this and not crave brisket tacos?

Grilling and then roasting adds smoky notes to the lamb and jump-starts the browning.

Dorade is also known as sea bream and orata; you can substitute with red snapper or black bass.

The key to this adobo is truly burning the chiles and spices. Not browned, not toasted—burned. Try this at home; just open the windows and turn on the fan first.

“The warmness of the brown butter balances the brininess of seafood,” says Vivian Howard.

The word “buttery” is an understatement. Stuffing lots of butter and breadcrumbs under the skin makes for a most decadent and succulent bird.

If we had to give this salsa a heat index rating, it would get three out of five chiles.

Spring onions are a young allium with a tiny bulb and a tender stalk. After caramelizing, use the leftover oil for bread dipping.

Roasting the strawberries intensifies their sweetness.

Alliums, like green garlic bulbs, couldn’t be more at home in the oven, smothered in olive oil and seasoned with salt.

This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge.

The little sprinkle of buckwheat delivers a much-needed crunch factor. If you don’t have any, add some chopped toasted almonds or homemade breadcrumbs.

If using different types of beets, separate them when roasting and tossing to keep the colors from bleeding.

Everyone says 450° is the only temp you should use to roast your veggies. Everyone is wrong.

This recipe will make more squash topping than you need, but the leftovers hold well and are a great addition to a simple salad.