Roast

Make this crispy potato hash on a weekend you want to host brunch, but also sleep in.

No grill, no deep-fryer, no problemo. Our summery tacos rely on our go-to fish-cooking method—slow-roast, baby—for all the flavor without the fuss.

This classic (and familiar) potato-and-cauliflower dish is a great make-ahead party dish.

Romanesco shows up in the late fall, tastes like a cross between cauliflower and broccoli, and is studded with fractal-shaped florets that make it look like a magical mythical structure.

You know those kinda huge carrots that you usually skip over? Their size makes them ideal since they’re big enough to get crispy-charred on the outside but stay just-tender and meaty inside.

There's no better large-format meat: A leg of lamb is fatty, flavorful, and crowd-pleasing, plus its size makes it hard to overcook.

A main and a side all in one: As the chicken fat renders, it bastes the vegetables for a built-in side dish.

The scallion-ginger oil served alongside the chicken and rice puts this recipe over the top.

Paprika gives smoky, spicy balance to bright citrus and herb flavors.

To make the most of your chicken, you have to make the most of your pan drippings: Here the garlic- and lemon-infused chicken fat is mixed with a citrusy za’atar and spooned over the fall-apart meat.

Rather than cook the potatoes underneath the chicken as it roasts—never a bad move—we boil Yukon Golds and tear them into craggy chunks for tender, buttery pieces that better soak up the tomatoey spiced pan sauce.

We’d go to our graves defending low-maintenance, quick-cooking, always-flavorful chicken thighs as the best part of the bird.

Just about the most approachable at-home fish cooking method there is.

Use a little extra time on a Sunday to make a meal with built-in leftovers and you’ll have the foundation for lunches during the week.

This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto). The oil in the seeds adds body and rich flavor to the sauce.

This filling, endlessly riffable bowl is perfect with roasted sweet potatoes, but any hardy vegetable you have on hand would be just as delicious.

It’s fast, it’s easy, and makes for a killer steak sandwich for dinner tomorrow, a little strategy we call nextovers.

Everything’s better in bowl form, and this salmon dish flavored with a garlicky za’atar dressing is no exception.

Crunchy, creamy, sweet, salty, and highly satisfying, this is the kind of salad you can make a meal out of.

Roasted vegetables are the perfect, hands-off way to prep healthyish lunches for the week.

We like to roast the sweet potatoes ahead of time then rewarm them by flattening and crisping them in a skillet until lightly charred.

Turn the rules of braising upside down for hands-off, slow-roasted meat allll winter.

This party-friendly pork with potatoes, leeks, and kale is an entire holiday feast in a pan.

Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones. This allows for more exposed surface areas, which decreases cooking time and develops a delicious golden brown crust.