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.
A Roman takeout dinner classic.
A better vegetarian answer to the turducken.
Beets and horseradish are a classic pairing for a reason, as this simple salad proves.
A moist and flavorful crown roast of pork makes an impressive holiday centerpiece.
Savory, salty, and sweet.
Intense brown butter and woodsy rosemary add deep, savory flavor to this naturally sweet root vegetable.
Imitation is the sincerest form of flattery for this New Orleans classic.
Butternut squash gets the potato treatment.
A spicy-sweet change of pace from typical wings.
The hot, numbing, and spicy flavors of Sichuan stir-fried lamb make a phenomenal roast lamb leg, too.
Simply roasted beets in a honey-sweetened vinaigrette with goat cheese, boiled eggs, and Marcona almonds.
The best way to cook a crown roast of lamb—low and slow first, followed by a sear.
Bite-size potatoes coated in a flavorful sauce, wrapped in bacon, and roasted.
Oysters Rockefeller get a Mexican-inflected makeover.
One pan, a whole spectrum of ingredients and flavors.
A blend of contrasting textures and flavors, all in one pan.
The perfect reward after all that painstaking Halloween pumpkin-carving.
A Chinese cooking broth transforms into a flavorful turkey glaze.
These roasted lamb meatballs pair perfectly with a dark, rich porter.
Soy sauce, honey, and furikake give these roasted pumpkin seeds a Japanese-inspired twist.
Breaking down the best way to roast chicken.
Cut it up, then choose your recipe.
The humble cabbage turns delicious when sliced into wedges and roasted at high heat.
A properly roasted mushroom is meaty, intense, and deeply flavored.
The best way to serve cipollini onions: cooked in butter on the stovetop, then roasted in the oven.
Nothing like a roasted root.
The perfect technique for a crisp and juicy bird.
Which type of roasting pan offers the best value, and, more importantly, which one do you really need?
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.
The @bakingsteel Griddle is finally here. Check out @thefoodlab's review and pre-order now!