Roast

A whole side of salmon makes for a light, delicious—and impressive—main course.

Valley Center, California
In 1998, Ellen Sullivan purchased land in Northern San Diego County, California, named it The Lavender Fields, and planted, grew, and harvested fields of lavender. She also searched for culinary uses for the plant, which is still considered more of an aromatic flower than a herb. "The first modern culinary use I saw was a chef's recipe for lavender crème brûlée, and that got me thinking. Lavender's flavor is both tangy and floral, so it works as well in savory dishes as it does in sweet ones—I love what it does to beef tenderloin." This recipe remains one of Ms. Sullivan's favorite company meals.

A good roast chicken is one of my favorite things to cook and eat. Every cook should know how to roast a chicken properly. The stuffing in this recipe contains a fantastic Middle Eastern spice blend called za'atar, which is a combination of sesame seeds and dried herbs such as basil, thyme and oregano.

Sweet, savory and anti-aging! Just one serving meets more than your daily need for vitamin A, which keeps skin aglow.

The technique: When cooked at a high heat, some vegetables take on a deep, nutty flavor and golden brown color. In this recipe, the sugars in the pomegranate molasses enhance the caramelization process.
The payoff: Caramelized vegetables have that addictive sweet-savory taste and a lovely sheen.

The technique: Roasting is as basic as baking something uncovered, but this simple process does something magical to vegetables.
The payoff: Roasting caramelizes the sugars and creates veggies that are browned on the outside and tender on the inside.

The technique: High heat equals great flavor—roasting the new potatoes browns and crisps the skin, providing a little bit of crunch.
The payoff: Hearty potato taste and texture with only 25 minutes of prep.

The technique: If you can roast other fruit, why not cranberries? High-heat cooking intensifies flavors, no matter what you put in the oven.
The payoff: Soft and caramelized berries.

The technique: It's ridiculously simple: Cut the potatoes into wedges, toss with olive oil and ground cumin, then roast.
The payoff: The ideal ratio of crisp to creamy, since there's more surface area exposed in the oven when the sweet potatoes are cut into wedges.

The technique: When it comes to poultry, butterflying means removing the backbone and flattening the bird like a book. This is easy enough to do with a chicken, but we suggest asking your butcher to butterfly the turkey.
The payoff: A flattened turkey cooks more evenly and quickly than a regular bird. Tucking the stuffing under the skin ensures that the meat will be moist and delicious.
Roasted turkey: Prep 1 hour Total 3 hours 30 minutes (includes roasting time)
Grilled turkey: Prep 1 hour Total 3 hours 30 minutes (includes grilling time) If roasting the turkey, serve it with the Fresh Fennel Pan Gravy . Grilling the bird? Try the Mixed-Mushroom and Tarragon Gravy.

The technique: Rub the bird with an herbal, citrusy salt mixture and let it chill overnight. As the turkey sits, the salt draws moisture to the skin. During roasting, the flavorful liquid seasons the meat and keeps it moist.
The payoff: A superjuicy bird with crisp, browned skin.

This single recipe is a complete Thanksgiving dinner.

This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.

Cèpes (also known as porcini) are perfect with roast duck. Pair this dinner-partyworthy dish with a New Zealand Pinot Noir.

This quick-and-easy garnish would also make a great cocktail snack.

The secret to a roast chicken with crispy skin and tender meat? Salting the chicken and letting it sit for at least a few hours. A little bit of beer really amps up the pan juices.

This striking side dish (it's bright pink) is a delicious new way to dress up humble beets. Pair the gratin with roasted lamb.

The brisket and short ribs are simmered, then roasted, which makes the meat tender on the inside and crusty and brown on the outside. The celery root, rutabagas, and potatoes are cooked in the leftover broth from the meats, which results in a wonderfully rich, flavorful mash.

Because the veal shanks are so impressive, Lidia likes to bring the veal (still on the bone) to the table for guests to admire. She then takes the meat back into the kitchen, carves it, and serves it family-style.