Roast

This two-ingredient chicken relies on nothing but kosher salt—lots of it—to yield crisp skin and juicy meat.

Don’t be tempted to disturb the gnocchi when browning—the hands-off approach is key to letting them develop a deep brown color on one side. This recipe is from Oberlin, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

These tacos are great any night of the week, not just Tuesday.

You'll have your hands free for about 15 minutes while the chicken bakes in the oven—just enough time to whip up an arugula salad with a mustardy dressing.

This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash instead of potatoes. This makes for a lighter, brighter brisket, if such a thing exists, so it’s a better fit for holiday meals served during the warmer months.

From wild pigs fed on small nuts retrieved by ranch hands nimbly climbing royal palms to all day vigils around wooden roasting boxes, getting pork right is a serious Cuban affair. This Lechón Asado falls in between those extremes. The pork shoulder is marinated in mojo then oven-roasted over several hours, usually overnight. The heat is cranked up at the very end until the skin turns a deep golden brown. Traditionally made for Nochebuena, it’s a holiday dish that’s simple enough to make for any occasion. This recipe comes from Sofía Benítez Otero.

How can you look at this and not crave brisket tacos?

This French-inspired decadent lobster features a buttery pink sauce and herbes à tortue (a combination of dried thyme, oregano, basil, and marjoram).

This ambitious and rich pork recipe would fit right in with an Easter spread.

Add sweetness and spice to a simple chicken dinner with a few spoonfuls of chile jam.

Red chiles are the best for drying.

At the height of summer, this is exactly the kind of simple, flavor-packed salad we want for dinner.

This is a simple recipe that tends to impress. These elegant roulades are surprisingly easy to make and will get you a standing ovation at the dinner table. Take a bow, as you're giving everyone a nice dose of brain protection thanks to the vitamin A, vitamin C, vitamin K, fiber, and phytonutrients found in the watercress and collards. If you can’'t locate fresh figs, swap in two thinly sliced ripe pears, and feel free to swap out the collards for kale.

Spatchcocking the turkey before roasting ensures that all parts of the bird will cook evenly at the same rate—and in just 1 1/2 hours.

Dorade, red snapper, or black bass fillets all work great in this summery roasted fish dinner.

Celebrate the colors and flavors of fall with bright orange squash and sweet golden raisins contrasting the dark, earthy kale and a pungent roasted garlic dressing.

This simplified version of the traditional Jamaican dish may not be authentic, but it will not disappoint.