For large vegetables, like whole broccoli heads, Julia offers this tip in Mastering: “Fresh broccoli will cook much more ...

Don't Drown Your Veggies: You don't need a ton of dressing; rather, the opposite is true. Use about 1/4 cup for a pound of ...

It doesn't get easier than roasted vegetables, but you really should stop dousing them in olive oil. This surprising ...

A simple flaky and tender pie crust is filled with earthy and flavorful roasted beets and fennel and combined with nutty ...

Though it’s curved, it can still hold a roast and vegetables. It also fits somewhat snugly in the pan and won’t slide around while maneuvering the roaster in and out of the oven. And the rack ...

Start with a sizzling-hot sheet pan for more caramelization ... and return to oven. Roast at 425°F, without stirring, until vegetables are browned in spots and tender (rotate pans between top ...

This roast chicken is essentially like ... Pour the chicken stock evenly over the bread and vegetables. Nestle the chicken pieces onto the pan. Drizzle the chicken with the remaining tablespoon ...

Heat the oil in a large oven-safe frying pan over a medium heat (see the Recipe Tips if you don't know if your pan is suitable). Add the roast vegetables and season with plenty of salt and pepper.

Roast until beets are fully tender ... Set a large non-stick pan over medium-high heat. Add 2 tablespoons oil to coat pan. Once oil is shimmering, season with salt. Tilt pan away from you and ...