Roasted

Roasting and baking both rely on even heat, but these days roasting usually means using high temperatures to cook large cuts of meat (such as chickens, turkeys, tenderloins, or even whole fish!) until tender on the inside, crispy on the outside, and bathed in delicious pan drippings.

Can't find monkfish? Any whitefish (or even a salmon fillet) would be great here.

Here's how Rach roasts garlic for a smooth, spreadable texture.

For an easy soup add-on, roast pumpkin seeds until toasty, then sprinkle on top.

Tahini sauce adds a savory nuttiness to this inventive weeknight dinner.

As they roast, the potatoes soak up the chicken stock in the skillet, which gives them a rich flavor and a creamy texture. The herby, garlicky gremolata is a fresh, finishing touch.