Roast

Parmesan-Roasted Butternut Squash

The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.

Do I Really Need to Truss My Turkey?

You do, but it's not complicated. We promise.

How to Bake Pumpkin Seeds and Win at Fall Snacking

You probably don't want to eat a Jack-O-Lantern. But the seeds are a whole other story.

Leek-Top Baking-Sheet Hash

Roasted or sautéed dark green leek tops are just as good and way more beautiful than their more popular white onion siblings: tender, totally flavorful—they're the hero of this hash.

Sheet-Pan Curry Pork Chops and Sweet Potatoes

Roast halved sweet potatoes and spiced pork chops on one pan, then top with a lemony yogurt sauce, crispy radishes, and tart pomegranate seeds.

Slow-Cooked Scallions with Ginger and Chile

Leave scallions in the oven for about an hour to draw out their sweetness for a low-maintenance side dish.

Slow-Cooked Cherry Tomatoes With Coriander and Rosemary

Douse ripe cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness. Then use it as pasta sauce, a topping for bruschetta, a grain bowl addition, a side to scrambled eggs...we could go on and on.

Slow-Cooked Squash with Lemon and Thyme

Cooking summer squash low and slow yields sweet, nutty, tender—but not mushy—results. Fold them into pasta, top toast, or serve beside any grilled main.

Slow-Cooked Green Beans With Harissa and Cumin

Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized.

Slow-Cooked Bell Peppers with Bay Leaves and Oregano

Bell peppers get sweet and silky when they slow-roast. Then use them to top ricotta toast, or serve as a hands-off side, or chop them up and mix into your lunch bowl.

Slow-Cooked Winter Squash With Sage and Thyme

Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.

Roast Chicken with Bell Peppers, Lemon, and Thyme

How to pull off a weeknight roast chicken: set it over a bed of peppers laced with thyme and chiles for a two-for-one deal.

Chopped Salad

Toss roasted squash and charred Brussels sprouts through a salad of chickpeas, salami, olives, and cheese; add a lemony oregano vinaigrette and enjoy.

Herb-Rubbed Cast-Iron Chicken with Pan Sauce

Letting the chicken skin dry out before cooking really helps give it texture when cooked, as does the signature move of rotating the cast-iron skillet for even browning.

Sheet-Pan Squash and Feta Salad

Feta and bread get roasted alongside winter squash, then tossed with pleasantly bitter greens for a salad that’s equal parts warm and cold, soft and crunchy, and sweet and savory.