Roast

The only thing better than a tomato salad? Tomato salad with a lemony, oniony roast chicken on top.

This single skillet, weeknight riff on Diana Yen's favorite Thai rotisserie chicken packs coconut milk, lime juice, and fish sauce for plenty of umami.

Level up your weeknight fish routine with a crispy, flavor-packed crust.

Leave the hassle of deep-frying cauliflower to the restaurants! You’ll still get beautifully crispy florets by popping them into the oven.

This easy, weeknight dish deploys a simple technique for achieving crackly-skinned, juicy chicken breasts every time. And as for those peas? Go for frozen if you can’t find fresh.

Roasting, then grinding masala adds a depth of flavor to these chicken wings from chef Preeti Mistry.

This Moroccan-inspired lamb is coated with ras el hanout, preserved lemon, and harissa. Don’t skip the dried apricots, which get jammy and caramelized in the oven.

This recipe method combines high-heat searing for a crusty, well-seasoned exterior, with low-temperature roasting for a perfectly even and very tender interior. Truly the best of both worlds.

Yogurt does double duty as a marinade that tenderizes the chicken and as a sauce for the finished dish.

This spicy, velvety hot sauce works on everything from tamales to scrambled eggs, or you can add oil and vinegar to turn it into a vinaigrette.

Mashama Bailey’s irresistible lemony, crispy wings need two hours to marinate—so plan accordingly.

Roasted carrots bathed in a buttery, lemony vinaigrette with awaze, a spicy Ethiopian condiment.

You can roast the beets and make the dukkah, a coarse Egyptian and Middle Eastern nut and spice blend, for this dish days in advance.

Crispy roasted sweet potato wedges get tossed in a sweet and nutty tahini dressing in this quick vegetarian weeknight dinner.

This one-pot recipe, which makes a holiday table centerpiece with leftovers you’ll be thankful for, is adapted from Sabrina Ghayour’s book Simply. Cooking a lean cut of meat like brisket for an extended period of time in a moist environment yields meat that is, in Sabrina’s words, “ridiculously juicy [and] tender, [with] plenty of flavor.”

Pavochon, a mash-up of pavo for turkey and chon for lechón, is the centerpiece of a Puerto Rican Thanksgiving.

Chris Morocco’s Thanksgiving roast chicken uses a combo of garlic powder and grated garlic for maximum umami.

This recipe is based on a traditional dish of the Ohlone tribe indigenous to California’s East Bay.

Bharta is a Bangladeshi style of seasoned meat or mashed vegetables usually served at room temperature alongside hot steamed rice.

This roast is cooked in the style of American barbecue and has a spice-coated crust, like bark on a brisket.

Sprinkle this toasty, salty Salvadoran seasoning on everything from scrambled eggs to vanilla ice cream, or use it as the backbone of your next broth.

Relajo is the foundation of many Salvadoran dishes; this version of the spice mix has bay leaves, achiote, chiles, cumin seeds, sesame seeds, and pumpkin seeds.

Get those omega-3s. 

When you find yourself with more garlic than you know what to do with, whip up this extra-garlicky Caesar dressing, slather it on a chicken, and roast it to perfection.