Roast

Chicken wings also work well here. Use 3 pounds, and skip the rice flour and cornstarch coating.

We cook our chicken in two phases to keep the skin taut and the flesh moist and juicy.

In this surprising main course, Redzepi pot-roasts whole celery roots. Be sure to use small celery roots; larger ones will not cook evenly. The chef also cooks small heads of cauliflower in this way.

Serve with warm tortillas or rice to make a heartier meal.

Caramelized pineapple with a honey-orange glaze makes for a quick and elegant weeknight dessert.

Save time by purchasing sliced stemmed shiitake mushrooms and wasabi paste in a tube. If the paste isn't available, mix 2 teaspoons wasabi powder with 1 tablespoon water.

The heat chars the edges of the romaine leaves and softens the inner layers.

Serve these sweet and savory potatoes as a side dish for pork or duck, or as a main course with a salad on the side.

Basically, this is what you'd offer your future in-laws to ensure their undying affection. This is a taste-great, feel-good classic Jewish brisket, but while the recipe has been in the family for years, Joan is not averse to a new tweak or twist: Add a jar of sun-dried tomatoes, dry or packed in oil, for a more intense flavor. Or add a 2-inch knob of ginger and a few large strips of lemon zest to the pot—remove them before serving. Note: "Not Too Gedempte Fleysch" means "Not too well stewed." I didn't know either.

This is the go-to recipe for knowledgeable brisket lovers. Who then share it with others. Who share it with—perhaps—the Obamas and other notable families. So warm and welcoming, the secret is what Nach did way before anyone else: slice the meat midway through cooking. If you serve this the day after you make it, reheat, covered, for about 1 hour in a 325°F oven.

This is a robust dressing that is good with strongly flavored greens like escarole or spinach. It’s also very good on grilled foods and vegetables like potatoes, or as a dressing for chicken and pasta salad. Because the garlic thickens the dressing and gives it body, less oil is needed than for a conventional vinaigrette.

This may seem like a lot of garlic, but because it’s roasted it only contributes a mellow, nutty flavor that goes beautifully with the salmon. Capers and lemon zest add some brightness to the dish, which is a perfect light spring meal.

A sprinkle of cayenne pepper offers a bit of heat to complement the sweetness of the roasted fruit. Because they are petite, Solo papayas work best for halving into single servings; if you use Mexican papayas, quarter them instead.

This robust red-pepper dip is based on muhammara, a Middle Eastern specialty whose name describes its brick-red color. For best results, make it a day ahead to let the flavors blend. Serve with toasted pita wedges or crudités.

Anchovies are among the best sources of omega-3 fatty acids. Here, the tiny fish top strips of roasted red peppers and are served over crusty bread—but the mixture can also be added to sandwiches or salads. Look for anchovy fillets packed in salt, which can be rinsed off for a less salty flavor than the oil-packed kind.

The flavorful ginger dressing that coats the parsnips calls for tamari, a sauce made from soybeans that’s darker and richer than conventional soy sauce (it’s also gluten free). Serve the fish with a wedge of orange along with peppery greens, such as watercress or arugula.

Eating fresh produce in a variety of colors is key to good health, and this autumn medley of carrots, butternut squash, rutabaga, parsnips, and shallots provides an abundance of vitamins, minerals, and other nutrients.

Like other cruciferous vegetables, brussels sprouts contain glucosinolates, chemical compounds that have been shown to help prevent cancer. Partnering the little cabbages with pear gives this dish even more fiber, as well as a balance of sweet and savory flavors.

Roasting offers an easy, no-fuss way to quickly prepare asparagus. Reducing the balsamic vinegar before drizzling it over the vegetables concentrates its flavor to mimic aged varieties. Serve the dish for lunch or along with a green salad for a light dinner.

Roasting beets takes a bit longer than boiling them, but the time spent is well worth it for the resulting rich flavor. Using both the greens and the roots makes beets a great bargain.