Lisa Jervis, cofounder of Bitch magazine and author of Cook Food: A Manualfesto for Easy, Healthy, Local Eating, has a particular bias against mushy, flavorless vegetables that are more steamed than roasted. To get that roasty, toasty flavor and texture, be sure to cut the veggies evenly, spread them out in the pan, and oil and season them generously. Plus, Jervis says, anything lower than 500 degrees Fahrenheit is baking, not roasting.
This is the flakiest, easiest, best pie crust we've ever tested. Master chef Jacques Pépin has created a virtually fail-safe recipe that is completely hassle-free: You don't even need to chill the dough before you roll it out. F&W's Grace Parisi tops