Roast

Here Dijon mustard serves a dual purpose: It flavors the delicate fish, and helps the bread-crumb coating stay in place as the fish cooks. Tilapia can be used in place of flounder.

To keep the salmon pieces moist as they roast, they are gently pressed together in the pan. A rustic potato-and-artichoke hash is cooked alongside. Slice the potatoes on a mandoline or with a very sharp knife to make thin, uniform pieces.

Lean, tender eye-of-round is an inexpensive option for roasting, and you can get another meal out of the leftovers. This recipe calls for a two-and-a-half-pound roast, half of which can be used in the recipes on the following page.

This recipe calls for roasting two chickens in the same pan: Serve one bird and half the potatoes as a meal for four, and save the rest for the recipes on the following page. If cooking only one chicken, simply reduce the ingredients by half.

Roasting a large chicken breast is a nice alternative to cooking a whole chicken, especially if you prefer white meat. A bone-in, skin-on turkey breast half (about three-and-a-half pounds) also works well in this recipe; cook for about an hour and a half.

Roasted chicken breasts gain a big boost with surprising sides: caramelized parsnips and wilted Swiss chard. To save time, this recipe calls for roasting four additional chicken breast halves to use in one of the recipes on the following page.

A bit of butter, parmesan cheese, and fresh basil transforms roasted vegetables into a flavorful sauce for pasta. You could easily modify this recipe to use any vegetables that are in season.

This creamy no-cook sauce is very simple: Whisk together goat cheese, reserved pasta water, and butter, and toss with pasta and roasted asparagus. The corkscrew shape of cavatappi is just right for cradling the sauce.

Tomatoes, leeks, carrots, and garlic are roasted in one pan to create the base of this simple but satisfying soup. Serve it with toasted sliced rustic bread, or pair it with a sandwich, such as Eggplant and Mozzarella Melts (page 37), for dinner.

The beet can be roasted up to a day in advance of serving the salad. Although the red beet contrasts nicely with the orange wedges, a golden or chioggia beet can be used instead.

Roasting the portobello mushrooms deepens their flavor and makes them tender and meaty. To clean them, wipe the caps with a damp paper towel (do not soak).

This dip is a favorite among Everyday Food editors. Double the recipe to make extra, as it will keep, covered and refrigerated, up to three days. Navy beans can be used in place of cannellini.

THIS IS A TRIPLE-ORANGE VEGETABLE DISH: bright orange carrots, paprika, and orange juice come together to create a vibrant side dish.

ROASTING VEGETABLES BRINGS OUT THEIR TRUE FLAVORS, and tossing them in a vinaigrette before roasting accentuates the flavors even more. Although red bell peppers are not an autumn vegetable, they add an undeniable flavor and color contrast to the other vegetables. Cut the vegetables into uniform pieces to ensure even cooking.

LET’S FACE IT: STEAMED BROCCOLI IS BORING, but pan-roasting broccoli in a dab of butter produces a vegetable even a kid would eat. To spice it up, I often throw in a mashed garlic clove and 1/8 teaspoon red pepper flakes.

CUT FROM THE SHORT LOIN SECTION, beef tenderloin is a succulent cut of meat. Grilling adds flavor, and with a sprinkling of dried herbs and an intense red wine sauce, the beef is even more flavorful.