Roast

Here, a garlic-packed vinaigrette is infused with caramelized sucs—pan drippings—from the roast pork, creating an uncanny fusion of nutty, meaty flavors.

Adding Dijon to this sauce lends not only a nice kick but also body and richness—without resorting to lots of cream and butter (a shocking idea in an issue that sings the praises of French food, we know).

Everybody is familiar with lamb chops and leg of lamb—but how about the shoulder? When is that used? Well, here I give you the recipe for a roasted lamb shoulder—and you will see why it is my favorite cut for roasting. The meat is sweeter on the blade bone, and, with lots of cartilage to melt during roasting, the meat is finger-sticking good. You might not get a clean, precise cut of meat from the shoulder, but it will be delicious.

Forget the marshmallows. All that these sweet potatoes need is a little butter and a drizzle of honey.

Tossing the potatoes in a vinegar-mustard mixture before roasting gives them a flavorful crust.

Ask your butcher for the chateaubriand (the thicker end) of the fillet, and have him trim it for you. Rub the salt mixture on the beef at least one day and up to three days ahead. Steamed or roasted asparagus spears are the perfect accompaniment to this elegant meal.

Simple to prepare but impressive when served, this is spring elegance at its best. The salad is shown with purple watercress, a beautiful, rare variety you might find at farmers' markets. Green watercress works great, too.

Roasting broccoli brings out its earthy sweetness, and sprinkling it with cheese will guarantee that the kids clean their plates.

The whole beet—greens and all—is used in this clever, elegant main. Gremolata—a mixture of chopped herbs, garlic, and citrus peel—is the classic topping for osso buco. This garlic-free variation gives bright, fresh flavor to the halibut.

A shot of vinegar enlivens the concentrated sweetness of roasted parsnips—a perfect complement to simple roast chicken.

Miso soup and quick-roasted mushrooms give Pacific cod a meaty umami boost.

Don't worry if the fat seems a bit high—it's mostly the heart-healthy kind from the fish.

A super-quick take on aioli, this garlicky sauce keeps the fish incredibly moist.

Here's a great new way to roast beets: in a salt crust. The horseradish, thyme, and orange in the crust infuse the beets with bright flavor as they're cooking. Leftover beets make a great addition to salads. Lightly coat torn butter lettuce with a Sherry wine vinaigrette, top with the sliced beets and some sliced red onion, and drizzle with a bit of the horseradish crème fraîche.

When shopping for a chicken, look for the organic seal. An organic chicken will be juicier than one that's conventionally raised. In this recipe, the chicken is butterflied for quicker cooking.

Roasting the meat for almost seven hours makes it tender and succulent. The bright, fresh salsa verde is the perfect accent for the rich meat.

The tangy-sweet vinaigrette brings out broccoli's deep flavor in the best way.

Châteaubriand, the classic steak for two made from a center-cut filet, requires little dressing up. Like most high-quality cuts, it's best cooked rare to medium. Serve with sautéed julienned vegetables.