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Looking for crackling chicken skin; tender, candy-sweet beets; and the crispiest-outside, creamiest-inside potatoes you could ever want? Easy—blast 'em with high heat from all sides. Our roasting recipes will show you how it's done.
Fully loaded, flavored fully.
Cutting a turkey into parts is the easiest way to make sure that both the breast and the leg meat come out cooked evenly and to the correct temperature.
Cutting cabbage into fat wedges and roasting at high heat helps build up delicious textural contrast.
Spiced roasted carrots get a cooling dollop of crème fraîche.
Slow-roasted prime rib with a rich red wine jus and a side of braised oxtail: the perfect holiday centerpiece.
A last-minute drizzle of balsamic adds a tart glaze to these crispy sprouts.
Caramelized roasted cauliflower with a pine nut, raisin, and caper vinaigrette.
Roasted cipollini onions become meltingly tender and sweet in the oven.
A worthy centerpiece for any feast.
Reheating ham sous vide guarantees the juiciest, most evenly cooked meat.
Savory, salty, and sweet.
The secret? Hit it with high heat from all sides.
The sauce for this duck à l'orange recipe is designed to walk the tightrope of flavor, perfectly suited to cutting through the richness of the roasted duck.
Buttery-tender beef tenderloin with a red wine marinade and two sauces.
Browned, flavorful, and perfectly cooked.
A foolproof pork roast that's bound to impress.
Because we can't always afford prime rib.
Roasting is the key to this intensely rich and nutty purée.
A Roman takeout dinner classic.
There's a reason citrus and roasted beets are a time-honored combination.
These Brussels sprouts are smoky and nutty, with just a hint of sweet.
Unbelievably crispy, and in less time.
Imitation is the sincerest form of flattery for this New Orleans classic.
The perfect technique for a crisp and juicy bird.
Not just for cooling cookies: wire racks have countless uses in the savory kitchen.
We tested 15 leave-in probe thermometers to find out which models are the most accurate and easiest to use.