Roast beef sandwiches deserve some respect. Peppery arugula adds a hint of bright lemon and peppery freshness to what would also be heavy and meaty. This is a solid sandwich. Credit:Caitlin Bensel; Food Stylist: Torie Cox We also add a little interest with the greens and cheese. Add the fresh ingredients just before serving. Whatever you do, don’t reheat the arugula and tomatotheyll get wilted and gross. Credit:Caitlin Bensel; Food Stylist: Torie Cox...

Juicy, savory roast beef sliders are easy to makeand hard to resist. These are a decidedly more savory take on the typicalham-and-cheese slidersthat are served on sweetened rolls. We have a few ideas for that. Credit:Caitlin Bensel; Food Stylist: Torie Cox They’ll be happy to see you, too. What’s the Difference Between Roast Beef Sliders and French Dip Sliders? Our wonderful recipe for roast beef sliders is similar to our recipe forFrench Dip Sliders....

Highly impressive but incredibly easy, roast chicken is seasoned with lemon, dried rosemary, and seasoned pepper. Roast chicken is fast, easy, and often less expensive than the store-bought bird. Learn how to roast a chicken, and find your new weeknight recipe savior. Credit:Brittany Conerly, Food Stylist: Karen Rankin, Prop Stylist: Christina Brockman Why Roast a Chicken Yourself? Roast Chicken Vs. Rotisserie Let’s talk about the miniature elephant in the room....

The garlic and herb crust on this roast rack of lamb is vibrant and impressiveand most importantly, easy. Then, there is a crunchy panko and Parmesan crust blended with parsley. That gives the crust a bit of a crunch, which contrasts with the buttery, tender lamb. Credit:Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle Its really a showstopper. Blending parsley with the dry panko crumbs helps the herbs maintain their green color....

Fresh artichokes are easier to cook than you think. These roasted artichokes are proof of that. Caitlin Bensel; Food Stylist: Torie Cox This roasted artichokes recipe is the definition of simple and delicious. Credit:Caitlin Bensel; Food Stylist: Torie Cox It all comes together in a little over an hour. Serve alongside acharcuterieor cheese board, with hummus and pita chips, or other favoriteparty dips and spreads. each)fresh artichokes 6Tbsp.extra-virgin olive oil...

Crispy, tender roasted florets don’t get any easier than this. When roasted properly, broccoli florets turn crunchy, caramelized, and a little nutty. Here, discover everything you oughta know to make great roasted broccoli. Credit: Caitlin Bensel; Food Styling: Torie Cox Pro tip:Use kitchen shears to snip florets off your head ofbroccoliand into a bowl. And don’t toss out the stalks, either. It’ll steam and get no flavorful caramelization. Credit: Caitlin Bensel; Food Styling: Torie Cox...

Add toasty vegetables to the classic cheesy pasta dish. The dish can be made through Step 2 up to 1 day in advance; cover and refrigerate. Bring to room temperature (about 30 minutes) before proceeding with Step 3. Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Ginny Branch Ingredients 6cupsbroccoli florets (24 oz.) diced (about 1 cup), divided Directions Preheat oven to 450F. Toss together broccoli, garlic, olive oil, 1 tsp....

Crispy roasted Brussels sprouts are among the easiest side dishes you could make. The high-heat cooking method makes them extra crispy and deeply flavorful, caramelizing the leaves. They’re tender and juicy, too, the perfect accompaniment topork tenderloin, steak, even fish. Credit:Caitlin Bensel; Food Stylist: Torie Cox This recipe for roasted Brussels sprouts uses a savory sauce made withWorcestershireand balsamic vinegar for added flavor. A restaurant-quality dish, these roasted Brussels sprouts replicate many appetizers or side dishes that appear frequently on menus....

Roasted Brussels sprouts and butternut squash are dressed in a mixture of sweet maple and rich butter. Preheat oven to 450F. Carefully remove baking sheet from lower oven rack; spread squash evenly on baking sheet. Credit:Caitlin Bensel; Food Stylist: Torie Cox Carefully remove baking sheet from upper oven rack; spread Brussels sprouts evenly on baking sheet. Credit:Caitlin Bensel; Food Stylist: Torie Cox Credit:Caitlin Bensel; Food Stylist: Torie Cox Credit:Caitlin Bensel; Food Stylist: Torie Cox...

Roasting the first butternut squash of the season is a sure sign the times are changing. Butternut squash figures heavily in my fall and winter cooking rotation. But it’s not easy to love. Credit: Caitlin Bensel; Food Styling: Torie Cox It’s delicious that way, too. Step 1. Prep Line a medium-sized baking sheet with aluminum foil. Credit: Caitlin Bensel; Food Styling: Torie Cox Also, preheat the oven to 400F. Step 2....

This creamy carrot soup has incredible flavor. Roasting adds concentrated sweetness you might’t get from boiling carrots. And while it looks and tastes smooth and creamy, this soup uses no actual cream. Credit:Morgan Hunt Glaze; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Keely Top with homemade sourdough croutons for added texture and bulk. How To Make Carrot Soup, Step by Step First, preheat the oven to 375F. Toss cubed bread with oil, salt, and pepper on a rimmed baking sheet in a single layer....

The best thing about roasted cauliflower is that it is incredibly easy and versatile. It’s incredibly simple, relatively fast, and endlessly customizable. Learn how to make roasted cauliflower, and get a variety of ideas for seasoning your next batch. Credit:Caitlin Bensel; Food Stylist: Torie Cox How To Roast Cauliflower This roasted cauliflower recipe requires three steps. Small pieces need less time, while larger pieces will need more. Use these times as an estimate and check for doneness as the vegetables roast....

A winning recipe for the juiciest cut of chicken. And whilehot honeycan be store-bought, the spice levels always tend to differ from bottle to bottle. Cover and let stand 30 minutes. Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Prissy Lee Montiel Place chicken on a rimmed baking sheet; pat dry. Combine pepper, onion powder, and 2 1/2 teaspoons salt in a bowl; sprinkle over chicken. Turn chicken skin side up; drizzle with 1 1/2 tablespoons oil....