Roast

We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp’s intensely flavored cooking liquid.

Bobby Flay often uses terra-cotta dishes called for this recipe. These lightweight vessels, ubiquitous in Spain, can go from oven to table, and come in a full range of sizes.

Rather than fussily cutting the grapefruit into neat segments, chef Ignacio Mattos cuts them crosswise into disks; he likes the slightly bitter flavor of the membrane itself.

Make this roasted butternut squash ahead of time: It’s great at room temperature, and you’ll need the oven free to roast the potatoes.

Cooking the potatoes on a wire rack lets hot air circulate around them, so they get extra crisp.

The broccoli can be cooked early in the day, but toast the bread just before assembling so it doesn’t dry out. Learn how to make this recipe and more in our online cooking class with Sur la Table.

If you have time to marinate the chicken the night before, it will deliver extra flavor. If not, just be sure to marinate it before preparing the rest of your dinner.

Perfectly roasted, caramelized, and the ideal base for our Red Pepper–Walnut Relish.

If you haven’t made The Greenest Tahini Sauce yet, thin some tahini with a combination of water and lemon juice. Grate ½ garlic clove, stir in, and season with salt.

We like to cook chicken breasts with the skin on because it helps keep the meat moist. And this recipe calls for a little aromatic thyme and garlic to be tucked underneath the skin to flavor the chicken as it cooks. We’ll let you decide whether to pluck off the skin before eating.

This roasted sweet potatoes recipe is perfect for weeknights—easy, but it still packs plenty of flavor.

Seasoning the chicken with a bit of apple cider vinegar beforehand helps tenderize the chicken before roasting.

For a salty, savory, crunchy boost, sprinkle this on roasted vegetables, soups, and hot cereal.

Rubbing the marinade onto only the flesh side puts it in direct contact with the meat and lets the skin get extra-crisp with no fear of burned bits.

Preserved lemons add a wonderful salty-sweet hit to these simple potatoes, but if you don’t have them on hand, you can use regular lemons instead. Thinly slice the peel of one lemon, then toss with the potatoes before roasting.

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Don’t bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into perfectly imperfect pieces.

This salad’s secret? Combining raw and roasted beets delivers two textures from one ingredient.

As the pork cooks, the fat will gradually render, basting the roast.

The salty-sweet-sour umeboshi complement the earthy notes in the beets.

All you need to professionally roll and tie a turkey breast roast is a knife, some kitchen twine, and this step-by-step demonstration of the technique

Centerpiece-worthy roasts for your soon-to-be-legendary holiday feast