Vegetable

Roast halved sweet potatoes and spiced pork chops on one pan, then top with a lemony yogurt sauce, crispy radishes, and tart pomegranate seeds.

At Maydān the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe for the oven to similar effect.

Searing scallops in the amber-hued fat rendered from cooking chorizo results in a gorgeously caramelized crust and gives the shellfish a wonderfully smoky flavor.

Leave scallions in the oven for about an hour to draw out their sweetness for a low-maintenance side dish.

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.

Fairy tale eggplants are sweet, creamy, and never too seedy. Use them if you see them. They get simply roasted here, then served over a creamy cashew sauce that’s brightened with lime juice—make the sauce once, and you’ll want to use it on roasted vegetables year-round.

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.

How to pull off a weeknight roast chicken: set it over a bed of peppers laced with thyme and chiles for a two-for-one deal.

If you love hummus or baba ghanoush, this dairy-free dip will become a new favorite. Just make sure you have plenty of warm flatbread to scoop it all up.

Cold noodles tossed in a bright citrus and chile sauce are the ideal canvas for jammy roasted tomatoes in this light summer dish.

When all the flavors meld, the dried mint blooms and transforms this dish into a refreshing slaw that pairs well with fatty cuts of meat.

Nduja, a spicy salami now produced domestically, blends cured pork fat and chiles in a spreadable, meltable consistency. Combining it with lobster is transformative, taking this basic pasta Pomodoro to the next level.

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.

Toss roasted squash and charred Brussels sprouts through a salad of chickpeas, salami, olives, and cheese; add a lemony oregano vinaigrette and enjoy.

Frying thick slices of bread in olive oil on only one side gives you a magical combination of crisp and soft so that the bread can soak up the tomato juices without getting soggy.

Feta and bread get roasted alongside winter squash, then tossed with pleasantly bitter greens for a salad that’s equal parts warm and cold, soft and crunchy, and sweet and savory.