Roast

The combination of sage, thyme, rosemary, and citrus provides a delicious, warming house-filling aroma. 

Use this toasted-hazelnut vinaigrette on any fall salad.

No more dry bird! Goin prepares the breast and legs with distinct cooking techniques, resulting in unbelievable flavor and texture for each part: The breast is brined overnight before roasting, and the legs are cooked in duck fat and left to confit until fall-off-the-bone tender. Ask your butcher to remove the legs and thighs for you.

Pack this main dish into single-serving containers the day before travel. The flavor will improve overnight (and sturdy kale won't wilt). We like to keep meals cool with disposable ice packs, which we throw away just before security; the salad will be good for a couple of hours at room temperature. Don't forget the plastic forks!

A recipe for dates and Parmesan in a relish over roasted squash? Don't knock it till you try it.

This sweet potato recipe is glazed with bourbon and maple syrup.

A simply roasted turkey recipe, glazed with rosemary-infused butter.

Generously seasoned birds sit overnight, then get a high-heat roasting on a baking sheet, spaced apart so air can circulate around them, crisping the skins.

For the most succulent results, use pork butt or shoulder with the bone in and the top layer of fat intact. It's sold whole but is more often divided into Boston butt or picnic shoulder sections. Either cut will do the job.

For this smashed potatoes recipe, we like red skin potatoes for their creamy flesh and tender texture.

This roasted peppers recipe calls for homemade herb breadcrumbs—ciabatta bread works well here.

Lamb shoulder become incredibly tender in this keeper of a lamb roast recipe.

Each of the components in this indulgent salad can be prepared a day ahead, making it a great choice for potlucks. Can’t find burrata? Use fresh mozzarella.