Roast

This side dish is equally good with steak, broiled fish, or seared lamb chops.

No patience for a traditional brine? The dry brine is applied directly to the turkey's skin for a few hours, delivering big flavor (thank the salt!) and less hassle.

Cookbook author and culinary pro Molly Stevens created this recipe exclusively for Epicurious. A wet turkey can be slow to brown, so for the best results, remove the turkey from the brine 8 to 12 hours before you plan to roast, pat it dry, and let it sit in the refrigerator, uncovered to dry the surface. If you don't have time to let it air-dry, do your best to thoroughly dry the surface after brining. Rubbing the skin with butter or oil will also encourage browning. Keep in mind that it's best not to stuff a brined turkey, because the juices will concentrate in the cavity and overseason your stuffing. Instead, cook your stuffing in a baking dish alongside the turkey. See our Complete Guide to Brining for more on wet and dry brining.

Give your family’s everyday pork loin recipe a major flavor boost with a simple homemade Adobo rub. Just mix GOYA® Adobo All-Purpose Seasoning with Pepper with chili powder, cumin, brown sugar, cinnamon, and a few tablespoons of olive oil. Rub over the pork, roast until golden brown, and prepare for the compliments to roll in!

A surprisingly easy sweet-tart lamb roast is just the thing to feed a crowd this Easter.

Totally elegant, easy, and seasonal, this is just the main to make for your next fall dinner party.

Slow-roasted cod—simply topped with a zesty, rustic relish—is just the thing to brighten up any winter dinner party.

The best part of making duck confit? All the rich fat you're left with. Use it to roast potatoes—it's an easy way to upgrade a classic. What ever you do, don't throw it away (it freezes great).

Consider this sweet and crunchy dessert a free-form fruit crisp. Be warned: The nutty oat topping is addictive.

Giving the broccoli a head start on the salmon in this one-pan dish lets it get nicely browned, coaxing out its natural sweetness.

Toasting the curry powder with other aromatic ingredients before adding the liquid intensifies the flavor of this quick take on chana masala. You can roast the cauliflower and tomatoes a couple days ahead; cool, cover, and refrigerate until ready to use.

"The maple-tahini dressing is rich but not heavy; you won't feel weighed down," Bemis says.

This simple recipe for roasted salmon packs gobs of flavor for little effort. The natural oils in the fish intensify the seasonings. This recipe also can be used for smaller fillets or salmon steaks. You'll just need to watch it as it cooks and adjust the time accordingly. Editor's note: This recipe makes 4 servings, plus more for leftovers. Please see "Deconstructed Sushi" and "Monster Salad" below for tips on how to enjoy, pack, and serve the leftovers.

Oil-Packed Tuna, Hard-Boiled Egg, Roasted Fennel, Tomatoes, Tapenade and Greens Lots of cookbooks offer creative ideas for kids' lunches, but what about the rest of us? Lunch can get tiresome for adults, too, so I decided to create a few sandwich recipes for an older crowd—ideas that will get you out of your same-old-sandwich rut, amp up your midday nutrition, and energize you for the demands of the afternoon. If you want a change of pace, this recipe is for you! It's basically egg salad dressed up for an evening out, and it's absolutely delicious! It's loaded with omega-3 fatty acids that keep the brain sharp and help performance, plus protein from the tuna and egg and antioxidants from the fennel; the flavor is over the top! Cook the fennel over the weekend, so you have it on hand to enjoy during the week.

"I spend most of late summer picking these veggies," Bemis says. "I have to get creative to keep up. The pesto makes this combo so refreshing."

Feel free to play with different herbs in the chimichurri recipe—that's what these brothers and co-chefs have always done: "When we were younger, our mom would buy lots of herbs, but she'd never use them," says Michael. "So we'd just blend them with garlic, oil, and vinegar."

Why do I love roast winter vegetables? For starters, because they are fresh, local, and seasonal. Unlike summer produce, they keep for a long time without losing most of their flavor. They feel like winter food: hearty, substantial, rib-sticking. Francis Mallmann quick-roasts them at very high heat in a wood oven until they almost burn. A home oven doesn't put out that kind of thousand-degree heat, but when something as simple as slices of Delicata squash are coated with a little bit of olive oil, sprinkled with kosher or coarse sea salt, and then roasted, they come out of the oven chewy, nutty, sweet, and savory. Part caramelization, part umami, and part Maillard. This dish is a slight adaptation of a recipe in Yotam Ottolenghi's Plenty, which I came across when I was asked to be a judge in Food52.com's "Tournament of Cookbooks." In case you don't know Yotam Ottolenghi's work—you'd never forget such a fun name—he is a London-based Israeli chef who writes a vegetarian column for the Guardian. He is not a vegetarian himself, which makes me trust his recipes even more. In other words, he is neither ideological nor moralistic about it: his only aim is food that tastes great. Caramelized and well-seasoned winter vegetables are fine by themselves, but the maple-mustard vinaigrette lifts the flavors enormously. We made this recipe for a New Year's Eve dinner, and afterward I received ooh-and-aah e-mails from people about "the best vegetables ever!" For sure, the company, the wine, and the other food had something to do with the reviews. But, taking all that into consideration, tell me, honestly, how often are people moved to praise a parsnip? A few years ago I would have said you need your own roast tomatoes for this recipe, but now I find that Desert Glory or similar deeply flavored cherry tomatoes, though they don't hold a candle to real summer tomatoes, are fine when caramelized.