Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful.
You have to try to mess up this easy method of cooking a steak.
An easy, pull-apart-tender, extra-porky roast.
Simple chicken with complex flavors.
Give your potatoes extra-crunchy exterior by parboiling and tossing them before roasting them in the oven.
This all-belly porchetta is as rich and crisp as it comes.
Easy slow-roasted lamb leg that's crispy on the outside and tender within.
Marinated chicken thighs + broiler = dinner.
Easy roasted mushrooms with olive oil and herbs.
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
A dark, earthy dressing meets sweet, tender carrots.
Browned, flavorful, and perfectly cooked.
Cutting cabbage into fat wedges and roasting at high heat helps build up delicious textural contrast.
The key to fajitas in the oven is knowing how to maximize browning.
Tender roasted sweet potatoes with olive oil, parsley, and a touch of honey.
The secret? Hit it with high heat from all sides.
A medley of roasted flavors.
Super-simple, super-flavorful roasted Brussels sprouts with extra-virgin olive oil.
Caramelized roasted cauliflower with a pine nut, raisin, and caper vinaigrette.
Because we can't always afford prime rib.
Sweet potatoes star in these crisp-tender vegan quesadillas.
A thick, craggy, crunchy crust that stays crunchy even after a couple circuits around the table.