Roasted vegetables are so easy and delicious—with nothing more than a drizzle of olive oil, a dash of sea salt, and a hot oven, the vegetables get all crispy and caramelized on the outside and soft in the middle. It’s a great dish for company, since it can be made ahead of time and reheated or served at room temperature. But even when you don’t have guests, cook enough for a crowd and use the leftovers in salads, sandwiches, quesadillas, or omelets. Most all vegetables are good for roasting, including turnips, beets, rutabagas, fennel, asparagus, corn, summer squash, tomatoes, onions, garlic, and all kinds of winter squash and pumpkins. Just make sure to wait to add quick-cooking vegetables until any slow-cooking vegetables are almost done.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.