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.
A Roman takeout dinner classic.
The best cooking method for the most tender cut of meat around.
Here's another way to preserve summer tomatoes—as olive oil smothered tomato raisins.
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.
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.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
No need for marshmallows here; just butter, maple syrup, and a few sprigs of earthy thyme.
Browned, flavorful, and perfectly cooked.
Fully loaded, flavored fully.
Cutting cabbage into fat wedges and roasting at high heat helps build up delicious textural contrast.
There's a reason citrus and roasted beets are a time-honored combination.
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.