Roast

Cornish hens have a distinctive, delicate flavor that can be easily overpowered. Perhaps surprisingly, the extroverted combination of olives and capers doesn't drown out the meat, but gives it an unexpectedly earthy and savory quality.

Roasting the heads of garlic results in a less-pungent aioli — a nice quality in an appetizer, since too much raw garlic can hijack the palate for the rest of the evening.

Editor's note: The recipe and introductory text below are from The Skinny: How to Fit into Your Little Black Dress Forever by Melissa Clark and Robin Aronson. Roasting the pears in chestnut honey gives this dish a nice robust flavor, but if you don't have any around or don't feel like seeking it out at a specialty store, regular honey works well too. The sprinkling of cinnamon on top is a classic with the pears, but feel free to flavor this dish any way you'd like — our variation using black pepper and thyme lends the pears an unexpected sweet and savory twist. Be sure to use firm Bosc pears here. Other varieties tend to fall apart.

Editor's note: The recipe and introductory text below are from The Skinny: How to Fit into Your Little Black Dress Forever by Melissa Clark and Robin Aronson. Roasted marinated tofu is one of those addictive foods that's OK to keep eating, compared to, say, cheese fondue or doughnut holes. The combination of shiitake mushrooms and soy makes our version particularly hearty.

For an extra special look, pick up a mix of white, red, and purple baby potatoes.

Here, rhubarb becomes a sweet-tart stuffing and sauce for roast chicken. Serve with steamed jasmine rice.

The pork and figs need to marinate overnight, so be sure to begin one day ahead.

Start this early in the day or the night before. Chilling the chicken uncovered for several hours makes the skin crispy when roasted.

Be sure to start marinating the game hens at least six hours ahead. At Standard Tap, Carolynn Angle uses poussins — small chickens that weigh about a pound each. If you can find them (they're sold frozen at some supermarkets and at specialty foods stores), buy six and cook them whole.

For a classic side, heat drained canned white beans with olive oil, chopped garlic, and chopped fresh sage. What to drink: A full-bodied red wine with black cherry flavors and hints of pepper, like Ravenswood 2002 Monte Rosso Zinfandel from Sonoma ($32).

This impressive dish will dazzle your guests — and it uses only four ingredients.

With different hues of orange and gold, this dish makes a great holiday side.

Order the roast a week ahead from your butcher. It needs to marinate overnight, so be sure to begin one day ahead.

Inspired by all that's great about Sephardic cooking, this roast chicken feels both homey and exotic. What to drink: A light- to medium-bodied red wine with dark fruit flavors is just the thing. Try the Giacosa 2005 Dolcetto d'Alba (Italy, $20) or the Campo Viejo 2000 Reserva (Spain, $13).

Sweet and tangy, these ribs are a one-dish masterpiece that is surprisingly mild despite all the added Tabasco.

A balance of savory and sweet, this wonderful combination can also be presented more casually; the pork tastes just as good when the slices are simply served on a platter with the sauce on the side.

Caramelized by high-heat roasting, all that these parsnips needed was a hint of sage to make fans of us all.

Roasting the wings before tossing them with this tangy glaze is our secret to getting crisp skin.

Big and beefy, this luscious cut of meat definitely has a celebratory presence. Here it partners with porcini mushrooms, which are both rubbed on the roast and incorporated into the sauce. For the best flavor, look for well-marbled meat.