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.
Classic pork shoulder chashu, with a medium twist.
Luscious roasted lamb ribs with a robust whole grain mustard sauce.
These Brussels sprouts are smoky and nutty, with just a hint of sweet.
Bite-size potatoes coated in a flavorful sauce, wrapped in bacon, and roasted.
One skillet and a broiler lead to an entire Indian-inspired meal.
A moist and flavorful crown roast of pork makes an impressive holiday centerpiece.
Flavor-packed, dry-rubbed chicken wings with a tangy, Alabama-style white barbecue sauce.
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.
Sweet, savory, and buttery.
A spicy-sweet change of pace from typical wings.
Beets and horseradish are a classic pairing for a reason, as this simple salad proves.
Creamy, spiced, and deeply roasted.
The out-of-season-tomato solution.
A blend of contrasting textures and flavors, all in one pan.
Oysters Rockefeller get a Mexican-inflected makeover.
A better vegetarian answer to the turducken.
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.