Recipes from How to Roast Everything

How To Roast Everything Cookbook

Roast: It’s at once a verb and a noun, a technique and a cut of meat, and a concept so familiar and seemingly simple that it has rarely been explored in a single volume. In How to Roast Everything, America’s Test Kitchen expertly demonstrates the scope and versatility of roasting, exploring the many ways to coax big, bold flavor out of poultry, meat, seafood, fruits, and vegetables alike.

A bulb of roasted garlic with the top cut off, a sheet of aluminium foil in the background.

Easy Roasted Garlic

If you’ve been waiting for a sign that you should start roasting your own garlic, consider this it. Once you taste it, you’ll wonder why you waited.

A parchment-lined baking sheet with four roasted cod fillet on top of roasted potatoes slices and topped with lemon slices

Roasted Cod With Lemon and Potatoes

“The epitome of success.” “Simple yet elegant.” “I definitely will be making this again and again.” That’s what folks are saying about this recipe. Sorta makes you forget it’s healthy.

Baking sheet lined with parchment and covered with easy roasted carrots and onions with burnt edges

Easy Roasted Carrots

Four ingredients and one simple technique that will leave everyone asking—maybe even demanding—you for more. A keeper of a side dish.