Root Vegetable

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.

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.

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.

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.

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

Chef Sirichai Sreparplarn of Brooklyn's Ugly Baby doesn’t believe in using food processors for making curry paste, but we won’t stop you from using one. He also prefers a blend of two parts shorter dried chiles (prik haeng) and one part longer chiles (prik chee fah), but any Thai chile will work.

Toast hazelnuts in a buttered skillet until the whole mix turns to a nutty golden elixir, then add lemon juice for a pop of freshness and spoon over perfectly crisped fish fillets.

Put your broiler to work for sizzling steak fajitas that cook on one sheet pan in just 10 minutes.

You can store this all-purpose sweet-and-spicy vinegar in clean mason jars, but it is easier to keep it in repurposed glass bottles. Note that this recipe can be adjusted as you like—try using different chiles or other spices like bay leaf.

A ubiquitous staple on Filipino tables, this rice dish is heavily perfumed with garlic oil and tossed with crispy sautéed garlic chips.

Mix and match your favorite fall vegetables into this delicious side dish.

This North Carolinian cobbler-like dessert, with both a bottom crust and lattice top, is topped with a sweetened milk “dip” after baking for a time and then returned to the oven so that the dip forms a rich glaze.

Roasting salmon low and slow yields fish that stays moist and tender even when served chilled. A marinated green bean salad is a perfect crunchy accompaniment.

A chunk of smoked salmon is the heart of this refreshing, savory dish. You'll pile crisp fennel onto a bed of lemony yogurt, then top the whole mix with a tangy mustard dressing.

Pop the garlic-and-rosemary-rubbed leg of lamb and the eggplant spears into the oven together and they’ll be done at the same time.

Grating the garlic with a Microplane instead of finely chopping reduces it to a pulp so it can dissolve into sauces like this one.

Salting and squeezing the radishes seasons and crisps them.

Inspired by the Korean soup kuksi, this chilled tomato broth is topped with noodles and crunchy vegetables for a refreshing summer dinner.

This lightly seasoned cucumber salad, similar to Japanese sunomono, has spiralized carrots for sweetness and a punch of fresh ginger.