Sheet pan dinners are hardly a new trend, but the method is consistently revelatory. It’s impossible not to marvel at its simplicity and ability to deliver a 1-dish, er, -pan dinner packed with flavor. This chicken dish is easy and extremely flexible in that you can make it all at once or marinate the chicken…
Slow-Roasted Tomatoes With Herbs in Oil
Slow-roasting tomatoes brings out a unique depth of flavor. Use meatier tomato varieties, such as Roma, Brandywine, Black Krim, or even cherry tomatoes. After roasting, these tomatoes must be stored in the refrigerator; packing them in oil will keep them from drying out too much. Roasting tomatoes low and slow draws out their natural sweetness…
Home Is Where the Kitchen Table Is
If a piece of furniture could have a passport, ours would be a frequent flyer. Our table has moved with us to five countries and weathered numerous house moves. If it were a child, it might need therapy. Ironically, it’s provided my family with all sorts of necessary therapy to ease our globetrotting life. It’s…
A Rainbow of Roots for Summer
Carrots are the boss of this salad. Available year-round, carrots are a salad staple, and their flavor varies depending on the season. Summer carrots are fresh, bright, and grassy. They bridge springtime’s baby carrots, which are more vegetal and earthy, and the fall season’s mature, sugar-packed, and woodier carrots. Roasting summer carrots coax out their…
Taming the Sweet in the Potato
Hasselback potatoes never fail to get a “wow” at the dinner table. These accordion-shaped potatoes are lovely to look at, and a basting method while roasting ensures that flavor permeates the potato and crisps all the fine edges. Any potato can be prepared this way, including sweet potatoes, which may be the most striking presentation,…
Crispy Broccoli With Lemony Hollandaise
A favorite way to cook broccoli (and many other vegetables) is to simply roast it in the oven, drizzled with a touch of olive oil until browned and crispy-edged, as easy as that. Serve it as a side, the first course for a dinner party, or as part of a buffet. In my house, serving…
Roasted Winter Vegetables With Creamy Vinaigrette
This is a sensational, flavorful, and hands-off way to cook all kinds of vegetables. Play with what’s in season; just make sure to chop or dice everything to the same size so that they cook evenly. I salt them lightly in the beginning, as roasting vegetables naturally brings out their flavor, and I find that…
This Easy Hack Makes a Delicious Au Jus Without Pan Drippings
No need to roast a whole beef to enjoy au jus, roast beef’s main sidekick. Thinner than a gravy, but slightly thicker than a sauce, au jus is the perfect dipping sauce for French dip sandwiches or a decadent sauce drizzle over meat and mashed potatoes. They’re classically made from beef drippings—those little brown bits,…
Roasted Delicata Squash Is a Worthy Addition to Your Table
When I look in the squash stall at the market and eye delicata squash I get excited. Here’s a seasonal vegetable that has so many delicious elements to it. I love its colorful exterior, with green and yellow stripes; its rich, creamy, almost buttery interior; and being able to eat the delicate, edible skin. The…
Roasted Cabbage Wedges Make an Unexpectedly Beautiful Side Dish
These roasted cabbage wedges with honey and balsamic vinegar make an attractive side dish that’s also very easy to prepare. You can use red or green cabbage or make a double batch with one of each for a pretty presentation. Balsamic Roasted Cabbage Active Time: 15 minutes Total Time: 30 minutes Serves 6 1/2 teaspoon…
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