Roast

Baking citrus at a high heat caramelizes the sugars and adds depth. It's just the thing to bring intrigue to salads and more.

Inspired by the rich flavors of food cooked in a tandoori oven, these carrots get their warm, savory notes from vadouvan.

These days, it goes without saying that if you're a vegetarian, you can simply leave out the sausage.

Chef Kramer cooks the chops medium-rare so they stay juicy; you can also use rib chops.

Believe it or not, we came up with a new way to chop broccoli.

This meltingly tender pork belly is an impressive yet surprisingly easy hors d’oeuvre to make—all you need is patience. The pork belly, barbecue sauce, pickled onions and crostini can all be completed at least three days ahead of time, making day of prep a breeze.

The closer together you make the crosshatch cuts through the skin, the easier this will be to eat.

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

Bucheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.

Two racks make enough for each person to have two chops. Cut between each bone individually for single chops, or cut into double-rib portions.

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.

A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes—anything goes.

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.

Chef Sean Brock created this dish using quail, but the technique pairs equally well with bone-in turkey breast, creating a surprisingly juicy version of a much-maligned cut. Searing a turkey breast on the stovetop crisps the skin beautifully, while basting with thyme- and garlic-scented duck fat enriches the lean meat. Green onions stand in for the green garlic for a silky, fresh sauce that's a welcome departure from classic gravy. Be sure to use homemade vegetable stock or a clear canned stock to preserve the brilliant green color. You can find duck fat from many gourmet shops, or online from D'Artagnan.

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

Steaming might seem a surprising way to start cooking a turkey, but the payoff is real: The extra step makes the bird extra-juicy, and cuts down on the overall cooking time.