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.
Easy roasted mushrooms with olive oil and herbs.
The best cooking method for the most tender cut of meat around.
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
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.
Give your potatoes extra-crunchy exterior by parboiling and tossing them before roasting them in the oven.
Cutting cabbage into fat wedges and roasting at high heat helps build up delicious textural contrast.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
Fully loaded, flavored fully.
No need for marshmallows here; just butter, maple syrup, and a few sprigs of earthy thyme.
Tender roasted sweet potatoes with olive oil, parsley, and a touch of honey.
A medley of roasted flavors.
Roasted cipollini onions become meltingly tender and sweet in the oven.
Super-simple, super-flavorful roasted Brussels sprouts with extra-virgin olive oil.
Browned, flavorful, and perfectly cooked.
The secret? Hit it with high heat from all sides.
Caramelized roasted cauliflower with a pine nut, raisin, and caper vinaigrette.
There's a reason citrus and roasted beets are a time-honored combination.
Slow-roasted prime rib with a rich red wine jus and a side of braised oxtail: the perfect holiday centerpiece.
Caramelized roasted Brussels sprouts doused in a maple-balsamic vinaigrette and topped with bacon and pecans.