The Food Lab: Better Home Cooking Through Science

1 ounce Parmigiano-Reggiano, finely grated (about ½ cup) 1 pound asparagus, tough bottoms trimmed, stalks p ...

ROASTED BRUSSELS SPROUTS AND SHALLOTS NOTE: This recipe is easily doubled to serve a large crowd. Use two rim ...

SERVES 4 1 pound Brussels sprouts, bottoms trimmed, outer leaves discarded, and split in half 4 ounces sh ...

oven mitts or a folded dish towel. Transfer the Brussels sprouts to the pan (they should immediatel ...

ROASTED BROCCOLI WITH GARLIC-ANCHOVY BREAD CRUMBS Broccoli becomes incredibly sweet and nutty, with a really co ...

SERVES 4 1½ pounds broccoli, cut into 3- to 4-inch-long florets, each floret cut lengthwise in half 3 tablespo ...

MAKES ABOUT 1 CUP 3 slices hearty sandwich bread, dried overnight on the counter (see Note above) 3 t ...

and browned, about 3 minutes. Transfer to a plate and let cool. Toss with parsley and season with ...

ROASTED CAULIFLOWER WITH PINE NUT, RAISIN, AND CAPER VINAIGRETTE Like broccoli, roasted cauliflower get ...

SERVES 4 1 head cauliflower, trimmed and cut into 8 wedges 6 tablespoons extra-virgin olive oil Kosher sal ...

rimmed baking sheet on the rack, and preheat the oven to 500°F. Toss the cauliflower with 3 tablespoons olive ...

ROASTED MUSHROOMS The problem with mushrooms, of course, is that they are so watery and spongy. Roasting them ...

...

...

SERVES 4 1½ pounds white button or cremini mushrooms, cleaned and quartered 2 tablespoons extra-virgin olive oil ...

Adjust an oven rack to the middle position and preheat the oven to 400°F. Toss the mushrooms with t ...

BETTER ROASTED SWEET POTATOES OK, so sweet potatoes are sweet, but they’re not that sweet, right? I mean, sure, ...

off that trench coat and knock the little-person stack down. We do this with the help of an enzyme na ...

significantly sweeter and more flavorful than the plain roasted potatoes, which were starchy ...

hours, then simply drain the potatoes and roast at your leisure. Your mouth will thank you, ...