Roast

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.

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.

Kosher Status: Meat
Prep: 10 Minutes
Cook: 4 Hours
Rest: 15 Minutes
Total: 4 Hours, 25 Minutes

This glaze 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.

If you like, after carving the roast, separate the bones into individual ribs and pop them back in the oven to crisp up. Then fight over them with your guests.

What do you call a ham without a glaze? A travesty. Here, we punch up the traditional boozy version with honey, molasses, and brassy red chiles.

White soy sauce is sweeter than regular soy sauce, a good counterbalance to the earthy brussels sprouts.

Tender and richly flavored, this roast is a hearty crowd-pleaser to serve for Hanukkah (or any cold night).

You can find Thumbelina carrots at farmers' markets.

Butterflying branzino is a great way to fast-track when cooking a whole fish. Ask your fishmonger to do it for you.

The flat cut of brisket is leaner than the point cut (or deckle) but still has enough fat to keep it juicy. It will hold its shape better as it cooks, and slices neatly.

Lett says that getting a good, dark sear on the Romanesco cauliflower is critical to the flavor of the dish: "There's a nuttiness when you get that color on it."

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

A dairy-infused pork sausage stuffing infuses this turkey breast with richness and perfumes the meat with warm spices.

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

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.

This heirloom family recipe has the distinctive allspice aroma of the cooking of my hometown, Santiago de Cuba, the only part of Cuba where this complex spice is used in a pork marinade. The combination of cumin and allspice is especially characteristic of my family's cooking. Originally a Christmas dish, cerdo brujo is now one of the most popular dishes at my restaurant Zafra, where we celebrate Christmas every day.

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.

No endless simmering and stirring for this garlicky pasta sauce. Here, canned tomatoes are oven-roasted, which intensifies their flavor while cutting down on fuss.