Lightly scoring the fat cap across the top of the roast allows salt and flavors to penetrate even if you can’t season it a day ahead.

If you get a fillet that includes the thin, tapered tail end of the cod, fold it underneath so the fillet will cook evenly.

In this riff on beef rendang, the meat is cooked in coconut milk until it breaks up into gloriously rich jammy solids and delicious fat.

Removing the lobster from the shells prevents them from overcooking, and the shells help build an excellent sauce.

Seasoning each component really well in this vegetarian sandwich, will make everything pop.

Not only does this oven method free you from needing to constantly tend the bacon while it cooks, but it also produces superior results.

Skip the same old boring barbecue sauce and opt for a sticky malt vinegar, bourbon, and maple syrup glaze to slick up these boiled-and-baked pork ribs.

Slather bone-in thighs with a Dijon-thyme butter, coat in breadcrumbs, and sidle onto a baking sheet for an effortlessly crispy roast chicken dinner.

The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color—the dark, charred parts are extra tasty.

Roasting fish fillets that have been oiled and seasoned is a fail-safe, hands-off technique with a big flavor payoff.

Jarred marinated artichoke hearts get super-crispy and delicious when roasted, making them the secret star of this simple sheet-pan dinner.

Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.

An ancho chile spice mix serves double-duty in this dinner: it's the sweet and zesty rub for the tenderloin, and the seasoning for roasted squash and Brussels sprouts.

Eggs make for a hearty paella—no meat required!