10 New Ways to Roast
Mixed with egg whites and patted on whole fish, kosher salt hardens in the oven to become a crust that protects food from dry heat. Other options for salt-crust roasting include potatoes, beet—anything, really, with a removable skin or peel.
Recipe to Try: Pimenton-Roasted Red Snapper with Herb SaladGO TO RECIPE
Chefs use all sorts of wraps for fish, from seaweed and grape leaves to banana leaves and cabbage. There are two benefits—the fish takes on the delicate flavor of the wrap and also comes out of the oven fantastically moist, almost as if it has been steamed.
Recipe to Try: Grape Leaf-Wrapped Salmon with Serano-Scallion SauceGO TO RECIPE
Roast it whole.
A few years back, chefs launched a new vegetable trend: whole-roasting. Roasted whole cauliflower, broccoli and mushrooms look heroic and taste delicious—tender in the middle, crisp and browned at the edges.
Recipe to Try: Roasted Maitake Mushrooms with Seaweed Butter