Parsley

For an instructive primer on how to butterfly your holiday roast, go to bonappetit.com/butterfly.

It can be hard to gauge what's happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range.

Spatchcocking your turkey significantly cuts the roasting time, and it's easy to do—just take out the backbone and flatten the bird. If you're nervous about doing it yourself, just ask a butcher at the meat counter to handle it for you.

Beloved for a reason, this bird is brined and then air-dried in the refrigerator for the crispiest, most flavorsome turkey skin ever.

Toast the cornbread for a nice crisp texture.

Herbaceous and packed with fiber and protein, this grain salad is a keeper.

These irresistible garlic bread bites can be served as an appetizer or a snack. If you have leftovers (though we doubt you will!), try them sprinkled over soups or salads.

Tart, sour, and just as refreshing as ye olde cranberry sauce.

Vibrant greens, handfuls of fresh herbs, nuts for crunch, and horseradish for bite. Ingredients are suggestions; feel free to mix it up.

You can use any firm fish and fresh shellfish you like for this brothy stew. (A little crabmeat is a luxurious addition, as well.) Make the base a day in advance for a low-stress Christmas dinner.

The best thing about making ranch from scratch? If you like a more garlicky or more herby ranch, the choice is yours to adjust the recipe accordingly.

We're now obsessed with this snail-shaped pasta (which is made from scratch at Tosca).

Short ribs aren’t just for slow braising—they’re great on the grill, tenderized with a citrus marinade.

Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.

This fresh and filling salad gets gently tossed with a creamy, garlicky tahini dressing and topped with fresh herbs and crunchy walnuts.

Yes, you can treat parsley as a salad green, as long as your bunch isn't woody. Sweet molasses and tart sumac make it vibrant.

Eggplant is like a sponge. Salting it draws out moisture and firms up the flesh, and deep-frying ensures it cooks evenly until creamy throughout. Worth your time.