Rosh Hashanah

Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.

Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.

No overnight salting, brining, air-drying, temperature changes, or complicated trussing, just a simple roasted chicken.

Nothing compares to cast iron. Whether you're using a standard skillet or an enameled baking dish, the material's heat-retention qualities can't be matched by any tempered glass or even stainless-steel vessels.

The only nonnegotiables for roast chicken recipes are a) being generous with the kosher salt inside and out and b) letting the chicken sit out for at least an hour, which gives the seasoning time to work its way deep into the meat, meaning every bite is delicious through and through.

If you are on the fence about cinnamon in savory dishes, this could be the chicken recipe that puts it in your YES column.

Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.

The tangy-spicy yogurt sauce here means no more boring carrots.

We love homemade vinegar, but, yes, you can use supermarket stuff for this, and it will still be awesome.

The sour-bitterness of the grapefruit and blood orange make the carrots taste extra sweet in comparison in this salad recipe.

Cooking the livers to medium/medium-rare in this recipe is key to a moist and rich tasting spread. Overcooking them will make the finished dish dry and crumbly.

Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.

The flavors of apples dipped in peanut butter, all cozied up inside a flaky puff pastry crust. Sold!

A thin layer of caramelized sugar on the surface of these apples mimics the crackle of crème brûlée. Finally, a good reason to poach fruit.

Carrots: Will they hummus? This recipe proves they will, in the most resounding, confident way.

Alliums, like green garlic bulbs, couldn’t be more at home in the oven, smothered in olive oil and seasoned with salt.

We've flavored the lamb shanks with North African spices and woken up the rich meat and vegetables with a handful of pomegranate seeds and fresh mint leaves sprinkled on just before serving.

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

Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.

Our slice-and-bake technique is easier to manage than shaping a crescent version—a touch of sanity during holiday baking madness.

This kicky sauce, inspired by Spanish romesco, uses cherry tomatoes.

This apple turnover recipe calls for almond paste, which some brands sell in a tube; other brands will be in a can in the baking aisle.

Even if you’re not a huge fan of bitter greens, don’t substitute regular lettuce here; the slightly sweet dressing will taste cloying without some sharp contrast.

This press-in crust is easier to make and handle than a buttery dough that you have to roll out.