Roast

Richly marbled beef ribs beg for something crisp and refreshing to go alongside. If celery’s not your fave, try swapping it for any type of radish, escarole, or a tart apple.

Five-spice powder plays wonderfully off fruit. In this recipe, stem-on grapes are tossed in the oven alongside chicken breasts to concentrate their sweet-tart juices. The method works wonderfully with plums, too.

Try this as a side, a snack, in a frittata, folded into a grain salad, in a hash with bacon, etc. etc. etc.

Try this with white beans on toast, in salads, or puréed and spread on pita.

Charred onions offer the best of three worlds: a slightly bitter taste (in a good way), caramelized edges, and crunchy-sweet flesh. If you want to eat them like potato chips, we won't tell.

The real magic in this roast chicken recipe is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.

Hold off on the holly sprigs. The only centerpiece your table needs is this showstopping crown roast of pork that's fit for a queen—and a crowd.

Don't be intimidated by big cuts of meat, like pork shoulder or crown roasts. Just avoid these common mistakes and learn to cook them to perfection.

This recipe, part of our Throwback Thanksgiving feature, comes from our 1974 issue. As the magazine states: "To even consider Thanksgiving without turkey is mutiny on the bounty!"

Once you’ve got the two racks tied together (and the lady apples halved), making this crown pork recipe is as simple as any other roast.

Slow-roasting fish is to cooking seafood what bumper lanes are to bowling: the definition of foolproof—and still pretty fun.

The perks of being a cauliflower: When the veg is deeply roasted and drizzled with butter, there are many.

Your oven is about to do a happy dance...if that were possible.

For more variations and veggie inspiration, check out our roasted veggie matrix.

For more variations and veggie inspiration, check out our roasted veggie matrix.

For more variations and veggie inspiration, check out our roasted veggie matrix.

Root vegetables don't own the whole "oven-roasted" game. Next time you fire up the oven, toss one of these ingredients on the sheet pan, too.

A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette.

We transformed the regular hands-on skillet method to a very hands-off oven technique.

Coming soon to a kitchen near you: an escapist fantasy set under the sun, starring spicy-fruity pineapple glazed pan-roasted chicken. This recipe might change the way you look at pineapple forever.

Any combination of nuts and seeds will be fine, so feel free to finish up any odds and ends you have around.

A little soy sauce in the glaze ensures the burnished mahogany skin that holiday memories are made of. But it’s not just for looks; this brined and buttered bird is seasoned inside and out.

Deboning a turkey breast isn’t difficult (just like cutting the rib bones away from a chicken breast, but bigger), but most butchers will do this for you. Ask for a whole breast, skin on, bones removed when you order it at the meat counter. Click here for step-by-step photos and instructions on butterflying the breast.