EditorialRoasted tomato and white bean stew, one of this week’s Five Weeknight Dishes recipes, in New York, March 2, 2020. (Christopher Simpson/The New York Times)
EditorialRoasted cauliflower with pancetta, olives and crisp parmesan, in New York, Oct. 2, 2020. Food styled by Rebecca Jurkevich. (Johnny Miller/The New York Times)
EditorialClockwise from left, maple-roasted squash, sautéed greens with smoked paprika, herby bread-and-butter stuffing, and turkey thighs with pickled cranberries and onions in New York on Oct. 28, 2020. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times)
EditorialFrom left: roasted peppers with capers, olives and anchovies; pan-fried lamb chops; green beans with zucchini, corn and summer squash; baked polenta with ricotta and Parmesan, in New York, Aug. 29, 2020. (Andrew Scrivani/The New York Times)
EditorialCalzones with roasted tomatoes, basil pesto and mozzarella in New York on Aug. 14, 2020. Food Stylist: Carrie Purcell. (Andrew Purcell/The New York Times)
EditorialSmoked carrots with roasted yeast in New York, from the chef Jeremy Umansky at Larder in Cleveland, on Aug. 14, 2020. (Andrew Purcell/The New York Times)
EditorialTamarind is used as a finishing touch in a roasted potato dish in New York on July 20, 2020. Food styled by Nik Sharma. (Nik Sharma/The New York Times)
EditorialAn appetizer of caviar and king crab at Ever restaurant, displays a logo made from a roasted coconut pudding and then frozen so it will keep its shape when set into a cucumber gel, in Chicago on July 23, 2020. (Joshua Lott/The New York Times)
EditorialRoasted broccoli and potato tacos with fried eggs, a recipe by Kay Chun that works for people who like the bitter singe of roasted broccoli, in New York, April 3, 2019. Food Stylist: Monica Pierini (Julia Gartland/The New York Times)
EditorialRoasted salmon with miso rice and ginger-scallion vinaigrette, in New York, May 27, 2020. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialRoasted squash with turmeric-ginger chickpeas. You could swap in other roasted vegetables for the squash in this recipe by Yewande Komolafe, if that squash just feels too wintry. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialThe temperature of a whole roasted chicken is checked with a meat thermometer in El Cerrito, Calif., Sept. 1, 2015. (Jim Wilson/The New York Times)
EditorialThe temperature of a whole roasted chicken is checked with a meat thermometer in El Cerrito, Calif., Sept. 1, 2015. (Jim Wilson/The New York Times)
EditorialSheet-pan chicken with jammy tomatoes and pancetta, in New York, April 8, 2020. Food styled by Julia Gartland. (Julia Gartland/The New York Times)
EditorialOlive oil-roasted chicken with caramelized carrots, in New York, Feb. 18, 2019. Prop Stylist: Kalen Kaminski. (Michael Graydon & Nikole Herriott/The New York Times)
EditorialComplimentary peanuts come roasted with dried chiles and Sichuan peppercorns at Chuan Tian Xia, in Brooklyn on Jan. 24, 2020. (Jenny Huang/The New York Times)
EditorialThe chef Iliana Regan fills coriander pastry with roasted acorn squash, brown butter and pickled autumn olives for her fall tasting menu, at Elizabeth, the restaurant she opened in 2012, in Chicago, Nov. 22, 2019. (Sara Stathas/The New York Times)
EditorialSlow-roasted lamb heaped between slices of charred sourdough, a modern take on Yemeni lamb haneeth, at Yafa Café in New York, Dec. 28, 2019. (Jeenah Moon/The New York Times)