Roast

The pomegranate molasses glaze will give the chicken lots of color and a tart flavor that invigorate your taste buds.

This crispy chicken is a weeknight dinner MVP.

Salty-tart and just-sweet-enough ponzu sauce is a great back-pocket finisher for everything from salads to roasted vegetables, especially when you are tired of your everyday vinaigrette.

Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavorful schmaltz, aka liquid gold.

Toasted sesame seeds can often be found in the Asian sections of some supermarkets, sometimes labeled Gomasio. If ever there was a time of year to keep a big jar of them on hand, pre-toasted and ready to go, this is it. They are the perfect crunchy topper for everything from salads to soups and roasted vegetables.

Roasting at a lower temperature means that no part of the chicken is likely to overcook and get dry when the leftovers are shredded, making it ideal for using throughout the week.

Make a double batch of the tahini-honey sauce at the beginning of the week to use on salads, as a dip for crunchy vegetables, or drizzled over seared salmon.

Think of this as the weeknight version of a classic Italian porchetta—it's not traditional, but it sure is delicious.

Because you need more butter-roasted things in your life.

A savory trail mix that you can eat on its own, or sprinkle on top of yogurt, soups, and salads for crunch.

For the holidays, Meherwan Irani makes this centerpiece-worthy crown roast with black peppercorn, fennel seed, and cumin.

A roasting trick for weeknight chicken yields juicy meat and golden, crispy skin.

For the holidays, Vivian Howard always makes her mom’s salt-and-butter-roasted pecans.

Ask for the point cut, which is the fattier end of the brisket. It’s more tender and especially delicious.

A creamy puréed soup with delightful crunchy things sprinkled on top.

Set it and forget it: This stupid-simple method for pork belly with crackling skin and succulent meat is a total winner.

Tired of the same old braise? This slow-roasted short ribs recipe is for you.

English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.

Scoring the skin isn’t just for looks; it helps the fat render and makes the roast easy to slice.

This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.

The brine doesn't just keep the meat juicy—it helps deliver that beautiful browned skin. If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.

Tonnato is a creamy Italian sauce that combines from-scratch mayo with preserved tuna, lemon juice, and anchovies, and is classically spooned over thinly sliced veal. This one is different. It gets creaminess from cashews instead of eggs, and, along with the dukkah spice mix, will gussy up any tray of roasted vegetables you make.

The crowd always goes wild for this sweet-salty, fall-apart-tender roasted pork shoulder, and it's basically impossible to mess up.

The ultimate comfort food. Make this recipe your own depending on what you’ve got in the house.