Roast

People have been brining chicken in buttermilk since forever, often as the first step in a dredged and fried chicken situation. But we have chef and cookbook author Samin Nosrat to credit for the idea of roasting poultry straight out of a buttermilk bath, which not only imparts delicious tangy flavor, but also helps the skin achieve a walnut-colored hue when roasted at high heat.

The fun and flavor of Cuban-style slow-cooked pork in zippy mojo sauce transformed into quick, weeknight-able meatballs. 

Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges. Don’t worry if it shrinks a lot—the flavor will be that much more concentrated.

Crispy, creamy, chewy, bright, and about a dozen other wonderful (see?) adjectives apply to this easy dinner.

Get ready to fill your home with the mouthwatering scent of this super tender, super satisfying holiday centerpiece. 

With custardy insides and charred exteriors, these sweet potatoes are everything you always wish roasted sweet potatoes could be. A crunchy mixture of toasted nuts and seeds provides pops of texture and spice, and a cooling lemony yogurt sauce cuts through the richness. 

The sweet-acidic-salty-gingery sauce, cooling mayo, and piles of wispy bonito flake toppings of Japanese okonomiyaki go great on pretty much anything.

For this vegetarian main, crispy-sweet red onions roast alongside the squash for a finishing dose of flavor and texture.

This isn’t the crisp-skinned, high-heat-roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version.

This totally make-ahead rib roast is rubbed with a punchy mixture of rosemary, anchovies, and garlic.

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.

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.

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

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.

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.

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.

Your roasted broccoli recipe could use an upgrade.