Oven Roasted

The oven is the most reliable tool in the kitchen, and roasting is the technique that proves it. Dry heat at high temperature does things no other method can — it caramelizes the edges of root vegetables, crisps the skin on a chicken, turns a rack of lamb into a centerpiece, and browns the tops of muffins and breads in the same session.

This collection covers the full range of what a hot oven can do, from a quick weeknight asparagus that’s done in 15 minutes to a buttermilk brined holiday turkey that takes all day to be worth it.

Every season, every course, one method.

  • Brown Butter Oven Roasted Pecans

  • Hazelnut Crusted Turkey Breast

  • 20 Minute Panko-Crusted Rockfish Fillets

  • Homemade Maple Hazelnut Granola with Egg Whites

  • Garam Masala Brussels Sprouts

  • Lemon Dill Salmon and Asparagus

  • Homemade English Muffin Bread

  • Guinness Beer Bread with Sausage & Cheddar 

  • 30-Minute Loaded Cabbage Steaks

  • Balsamic Glazed Brussels Sprouts

  • Chicken Pot Pie with Tarragon Gravy

  • Pork Chops and Applesauce with Blackberries

  • How to Make Pita Bread at Home

  • Citrus Dream Tart

  • One-Pan Roasted Chicken and Winter Vegetables

  • Grandma’s Cornbread

  • Ann’s Snickerdoodle Cookies

  • Mini Apple Pies

  • Cilantro Lime Chicken & Rice

  • Spiced Pear Cobbler

  • Wild Blackberry Muffins with Lemon Glaze

  • Apricot Prosciutto Puff Pastry Braid

  • Citrus Asparagus Couscous

  • Cranberry Orange Poppy Seed Bread