Roast

It might seem like a long time, but cooking the bacon until it’s well-done means it’ll stay crisp at the table.

The traditional boozy glaze is punched up in this rendition with honey, molasses, and brassy red chiles

This roasted rosemary chicken recipe calls for a quartered chicken, but you can pan roast three pounds of thighs, breasts, or drumsticks if you prefer.

You can find Thumbelina carrots at farmers’ markets. Roast them up and serve them with cumin yogurt.

If you like, after carving this standing rib roast, separate the bones into individual ribs and pop them back in the oven to crisp up. Serve it with Aioli, then fight over them with your guests. Learn how to make this recipe and more in our online cooking class with Sur la Table.

This knobby vegetable has no relation to the artichoke—it’s the tuber of a type of sunflower. Look for small, evenly sized ones so they’ll cook at the same rate and pair with salsa verde.

A great way to use up different winter vegetables that you might have around. Feel free to increase the amount of some and eliminate others, depending on your preference, but make sure to cut them into similar sizes so they'll cook in roughly the same amount of time.

Letting the roast sit at room temperature will help it cook more evenly; starting it at a higher temperature jump-starts the browning process.

This spicy pork ribs recipe is all about the glaze. It also makes for an addictive tray of chicken wings. Use the same weight and method as for the ribs, but reduce final cooking time by 10 minutes.

White soy sauce is sweeter than regular soy sauce, and creates a sweet and sour counterbalance to the earthy brussels sprouts.

This Mustard-Crusted Branzino is great butterflied—a quick and easy method for cooking a whole fish. Ask your fishmonger to do it for you.

This is the simplest, most straightforward way to roast a chicken

In place of Stilton, you could use a creamy blue cheese, like Gorgonzola dolce, which is a little less assertive.

Look to Mexico, where turkey has been the big bird for centuries. Continue the theme by using the leftovers for tacos (corn tortillas, shredded meat, lime…). We promise you won’t miss your sandwich.

Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.

Leave a nice amount of stalk attached to the broccoli florets: It’s pretty, improves your yield, and has a great texture.

A dry brine can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.

Sorghum is a favorite ingredient of Blackberry Farm chef Joseph Lenn, who thinks of the grain when he thinks of fall flavors.

A side dish that’s equally good with a crusty steak, broiled fish, or seared lamb chops. Learn how to make this recipe and more in our online cooking class with Sur la Table.

This cut of pork can be very lean, so take care not to overcook it or it will be dry. Ideally, it should still be a little pink in the center.

An invitation to readers to cook the Cider-Brined Pork from our October 2013 cover—and submit their photos to BonAppetit.com

Giving the broccoli a head start lets it get nicely browned, which brings out its sweetness.

Food52 founder Amanda Hesser's husband Tad makes excellent roasted potatoes, so they're often on the menu when she throws a dinner party.

With grains for heft, many colors of vegetables, and a little bit of tangy cheese, this vegetarian dinner has all the bases covered.