Roast
Roasted Acorn and Delicata Squash Salad
If using large mustard greens, remove the tough stems and tear leaves into bite-size pieces. Smaller leaves can be left whole.
By Amy Chaplin
Spiced Pumpkin Seeds
This zesty combination makes a lively snack or tasty addition to salads and grain dishes any time of year.
By Amy Chaplin
Miso-Rubbed Turkey with Turkey Gravy
Using miso on the turkey is a great way to get wonderfully moist meat — always a challenge at Thanksgiving. The skin doesn't get as crisp as it would without, but we think the succulent results are well worth the trade-off. The miso won't give the turkey an Asian flavor, but it will add a rich meatiness to the gravy. Don't use a brined or kosher turkey for this recipe or the bird will be too salty (miso has a high sodium content).
By Lillian Chou
Cumin-and-Paprika-Spiced Marcona Almonds
Almonds were brought to Spain by the Moors, and they've featured in Andalusian cuisine ever since. Typically they are used as a thickener for sauces and, most famously, as the base of ajo blanco. Whole Marcona almonds are roasted with sweet or hot smoked paprika–I prefer to use sweet paprika, introduce a little heat via cayenne, and round it out with cumin and salt. In the event of a crippling Marcona almond shortage, regular blanched almonds will do the trick.
By Talia Baiocchi
Roasted Beets with Sesame and Marjoram
Prettiest when not piled too high; divide the salad over two platters and put one at each end of the table.
Spatchcocked Turkey with Anise and Orange
Most butchers will remove the backbone for you; see left to learn how. Lots of guests? Roast two 12–14-pounders; spatchcocking anything larger will be harder and takes longer.
By Dawn Perry
Harissa-and-Maple-Roasted Carrots
A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.
Broccolini-Cheddar Gratin with Rye Breadcrumbs
You will fight your own relatives for the bits of cheesy goodness stuck to the bottom of the pan.
Honey-Roasted Carrots With Tahini Yogurt
The inspiration for this was Sarah's grandmother ("nan") Dulcie in Tasmania, who always used to add some honey to the pan before roasting her carrots. I'm not sure what Dulcie would have thought about a tahini yogurt sauce served alongside, but the sweetness of the carrots certainly welcomes it. Make this extra vibrant by using different-colored carrots.
By Yotam Ottolenghi
Sweet Potatoes With Orange Bitters
This recipe—a rhapsody for sweet, bitter, and salty—is based on one from Ruth Reichl, published in Gourmet Today.
By Yotam Ottolenghi
Bitter Orange Ice Cream
One day when I was working at River Café in Brooklyn, I smelled an unfamiliar odor coming from the pastry kitchen. I opened the oven and saw charred pieces of orange wedges. Thinking something was wrong, I took them out of the oven and chucked them into the garbage. I recut fresh oranges and put them in the oven, saving the day. I was wrong—I got yelled at for the one-hour setback to the pastry chef's special that night. By roasting oranges and their peel at intense heat, you toast the essential oils, changing their flavor. It brings out the appealing natural bitter elements in an otherwise sweet fruit. This ice cream is amazing with almond, chocolate, vanilla, and other neutral-flavored desserts that could use something to jazz them up.
By Johnny Iuzzini and Wes Martin
Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw
The following is a slightly-NSFW recipe from the brilliant minds behind the popular cooking blog Thug Kitchen. To learn more about them, read our profile.—Epicurious Editors
Grab beer and get to work. Just don't get sloppy 'til you're done cooking.
By by Michelle Davis and Matt Holloway
Pumpkin Gruyère Gratin with Thyme
Any kind of firm, sweet pumpkin or squash can be used for this recipe. If you want a shortcut, you can buy pre-cubed butternut squash. Just make sure the surface of the squash looks fresh and moist.
By Susan Spungen
Roasted Turkey with Black-Truffle Butter and Cognac Gravy
Black truffle butter, available online and in fine grocery stores, adds a touch of aromatic luxury to the standard turkey. Rubbing the flavored butter under the skin allows the truffle flavor to permeate the meat while keeping it moist. Wear food-safe gloves to do this job; it makes it a lot neater and easier!
By Susan Spungen
Halibut Confit With Leeks and Lemon
Slow-roasting halibut and leeks in olive oil is one of the easiest, most elegant ways to serve fish at a dinner party.
By Alison Roman
Brined and Roasted Rosemary-Chile Almonds
Brining the nuts with herbs and some spice infuses them from the inside out, and the long roasting time gives them extra toasty flavor.
By Alison Roman
White Beans and Charred Broccoli with Parmesan
By Alison Roman
Olive Oil-Roasted Leeks
We love leeks. All you need are olive oil, salt, and the heat of the oven to coax some magic out of leeks.
By Claire Saffitz
Roast Chicken with Potatoes and Olives
Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish. "This entire meal comes together on a single rimmed baking sheet. It's comforting and ridiculously simple." —Claire Saffitz, assistant food editor