Roast

Wait, whipped cream in a salad? Yep. This rich, bright lemon cream is perfectly suited for Little Gems. “The cream takes over your whole mouth,” says chef Joshua McFadden, “while the lemon juice acts as a bridge.” Learn more here.

It might look like there’s not enough stuffing, but really—there is. The ingredients are all very intense, so a little goes a long way, and if you overstuff the leg, it will become impossible to roll up.

We wouldn’t tell you to score, season, chill, freeze, fry, slow roast, baste, and refry a steak if it wasn’t worth it. Really: It’s worth it. Learn more here and watch the video here.

It’s crucial that you render as much fat as possible during the initial cooking for this recipe; you can even let the ribs cool and scrape off the excess before glazing. While the lamb ribs are cooking, start working on the vinaigrette for the radish salad.

Don’t fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.

We love making this take on a niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

Roasting brings out the sweetness of canned tomatoes, but this method works with fresh tomatoes, too. This is part of BA's Best, a collection of our essential recipes.

Blanching the spinach before blending helps this broccoli soup recipe retain a vibrant green color. Parsley would work in place of the cilantro.

The beets are steam-roasted till tender, then deep-fried, so you don’t have to worry about cooking them through after they’re breaded.

This recipe can easily be doubled for a group. Make sure to check the ribs in a few spots for doneness.

Authentic barbacoa is a daylong event involving a whole animal and an underground fire pit. This take is easier and totally delicious.

Brining this lemon chicken seasons it down to the bone, and helps keep the flesh juicy while it cooks. If making chicken crackling is not your thing, simply use two bone-in breasts and two bone-in thighs.

There is no obvious point of entry when dealing with celery root. Prepping it isn’t complicated, though: Use a chef’s knife to cut off the top and bottom of the root, exposing the pale flesh of the interior. Prop the root on one of the newly flattened poles, and, using curved downward strokes, cut off the brown skin in long swaths. Once peeled, cut the root into chunks, cutting out any spongy bits that may develop at the center.

Pork tenderloin is a delicious lean cut, but it can get dry quite easily. Use an instant-read thermometer and cook pork to 140° to ensure juiciness.

Whiz any cooked squash with tahini, lemon, and garlic for hummus-like spread that tastes great with roast chicken.

You can find Chinese five-spice powder, a combination of star anise, fennel, cinnamon, Sichuan peppercorns, and cloves, at many supermarkets. We really like the fresh intensity and balance of the five-spice powder from World Spice.

Believe it or not, we came up with a new way to chop broccoli: Include the stems!

This would work with any other winter squash—acorn and delicata don't even have to be peeled.

This steam-roasting method (high heat, covered pan) is the best; the liquid prevents the beets from drying out.

What’s vadouvan, you ask? It’s just one of our new favorite exotic spice blends, a French-Indian formula that includes onion, shallots, and garlic added to a currylike mix.

The same technique and proportions will work for a pork chop, lamb chops, or any other steak you like.

Making a show-stopping holiday roast is easier than it looks. This video shows you how.

Bûcheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.

Butterflying may sound like a complicated technique, but it's actually quite easy to do. A simple three step guide.