Roast
Curried Sweet Potato Hummus
A little bit of coconut oil make this curried hummus a complete dream.
By Claire Saffitz
Fried Egg Flatbreads with Nduja and Mustard Greens
Nduja is a spreadable, spicy pork salami that grounds all of the other ingredients, but you’ll get heat from the mustard greens, as well.
By Chris Morocco
Open-Faced Roasted Squash Sandwich
If you're not feeling sandwich-y, try with toasted or fried tortillas.
By Rick Martinez
Harissa-Roasted Broccoli, Tofu, and Quinoa Bowl
Whole grains, like farro, freekeh, or brown rice, can be substituted for the quinoa.
By Rick Martinez
Reverse Sear Rib-Eye Roast With Fennel and Rosemary
Cutting the meat into two smaller pieces reduces cooking time, but it’s the roast first, brown later “reverse sear” that’s game-changing in this recipe.
By Andy BaraghaniPhotography by Marcus Nilsson
Easy Roast Turkey With No-Roux Gravy
It’s important to follow the measurements for the salt and to use a low-sodium stock (or, better yet, a homemade one) for this recipe—otherwise, the gravy could wind up being too salty.
By Claire SaffitzPhotography by Alex Lau
Braised Brisket with Hot Sauce and Mixed Chiles
How can you look at this and not crave brisket tacos?
By Chris MoroccoPhotography by Marcus Nilsson
Buttery Roast Chicken
The word “buttery” is an understatement. Stuffing lots of butter and breadcrumbs under the skin makes for a most decadent and succulent bird.
Photography by Alex Lau
Olive Oil–Roasted Spring Onions
Spring onions are a young allium with a tiny bulb and a tender stalk. After caramelizing, use the leftover oil for bread dipping.
By Alison RomanPhotography by Ted Cavanaugh
Roasted Veg with Nutritional Yeast
Try this as a side, a snack, in a frittata, folded into a grain salad, in a hash with bacon, etc. etc. etc.
By Claire SaffitzPhotography by Peden + Munk
Marinated Feta With Roasted Lemon
Try this with white beans on toast, in salads, or puréed and spread on pita.
By Claire SaffitzPhotography by Peden + Munk
Roast Turkey with Cornbread-Sausage Stuffing
This recipe, part of our Throwback Thanksgiving feature, comes from our 1974 issue. As the magazine states: "To even consider Thanksgiving without turkey is mutiny on the bounty!"
By Bon AppétitPhotography by Alex Lau
Crown Roast of Pork with Lady Apples and Shallots
Once you’ve got the two racks tied together (and the lady apples halved), making this crown pork recipe is as simple as any other roast.
By Claire SaffitzPhotography by Christopher Testani
Slow-Roasted Char with Fennel Salad
Slow-roasting fish is to cooking seafood what bumper lanes are to bowling: the definition of foolproof—and still pretty fun.
By Chris MoroccoPhotography by Nicole Franzen
Cauliflower with Pumpkin Seeds, Brown Butter, and Lime
The perks of being a cauliflower: When the veg is deeply roasted and drizzled with butter, there are many.
By Chris MoroccoPhotography by Nicole Franzen
Roasted Carrots
For more variations and veggie inspiration, check out our roasted veggie matrix.
By Rick MartinezPhotography by Alex Lau
Roasted Butternut Squash
For more variations and veggie inspiration, check out our roasted veggie matrix.
By Rick MartinezPhotography by Alex Lau
Roasted Cauliflower
For more variations and veggie inspiration, check out our roasted veggie matrix.
By Rick MartinezPhotography by Alex Lau