Recipes for "roast"

1. Preheat the oven to 425° F.

2. On a baking sheet, combine the sweet potatoes, butter/olive oil, chili powder, paprika, salt, and pepper. Bake for 20 minutes until the sweet potatoes are soft and charring on the edges. Gently smash them down with a fork. Drizzle each with honey, then bake another 5 minutes until lightly charred.

3. Meanwhile, make the dressing. Combine all ingredients and 1/4 cup water in a blender. Blend until smooth. Add water to thin the dressing as desired. Season to taste with salt and chili flakes.

4. Add the kale to a big salad bowl and pour the dressing over the kale. Massage the dressing into the kale. Top the salad with roasted sweet potatoes, sesame seeds, orzo, and cheese. Arrange the avocado and pomegranate arils on top. Serve warm or at room temperature.

Make the Roasted Peanut Vinaigrette: Blend all ingredients in a small blender or food processor until smooth. (This is mostly to incorporate the garlic, so if you’d rather, you can grate the garlic into the jar with the other ingredients and shake thoroughly to combine.)

Prep the Salad: Chop your herbs, peanuts, and fresno peppers.

Chop the Kale and Cabbage: Using a food processor, pulse the kale and cabbage in batches until it is very finely chopped, stopping before the greens get too mushy. If they release too much water, just give them a gentle squeeze with a paper towel. Transfer to a large bowl.

Mix and Serve: Toss your kale and cabbage with some of the dressing; massage it together with your hands for a minute to make sure the kale is tender! Add peanuts, peppers, and the rest of the dressing. YUM!

1. Preheat the oven to 425° F. On a baking sheet, toss together the broccoli, olive oil, garlic, and a pinch each of red pepper flakes, salt, and pepper. Bake 10 minutes, remove from the oven. Arrange the prosciutto around the broccoli. Bake another 8-10 minutes, until the prosciutto is crispy. One the baking sheet, toss the hot broccoli with the lemon zest.

2. Meanwhile, whisk together the eggs and parmesan.

3. Boil the pasta until al dente. Before draining, scoop out 1 cup of pasta water, then drain the pasta and add the pasta back to the hot pot. Immediately add the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble). Toss until the eggs thicken and create a sauce. Add basil, thyme, and butter, tossing more to combine. Thin the sauce with the reserved pasta water until it reaches your desired consistency.

4. Spread the ricotta into the bottom of each individual serving bowl. Spoon the pasta over the cheese. Top with broccoli and prosciutto. Twirl the pasta up with the ricotta...EAT and ENJOY.

1. Preheat oven to 425 degrees F.

2. On a large rimmed baking sheet, combine the sweet potatoes, olive oil, and a pinch each of salt and pepper. Toss well to evenly coat. Place in the oven and roast for 20 minutes.

3. To make the chili sauce. Combine the sesame oil, ginger, garlic, lime juice, 2 tablespoons soy sauce, honey, and chili paste in a glass jar. Shake to combine.

4. Remove the sweet potatoes from the oven. Arrange the salmon and bok choy around the potatoes. Spoon half of the chili sauce over the salmon. Transfer to the oven and roast for 10-15 minutes or until the salmon has reached your desired doneness. Spoon the remaining chili sauce over the veggies and salmon, gently tossing to combine.

4. Remove the sweet potatoes from the oven. Arrange the salmon and bok choy around the potatoes. Spoon half of the chili sauce over the salmon. Transfer to the oven and roast for 10-15 minutes or until the salmon has reached your desired doneness. Spoon the remaining chili sauce over the veggies and salmon, gently tossing to combine.

5. Meanwhile, cook the soba noodles according to package directions. Drain. In a pot, bring the broth, rice vinegar, and remaining tablespoon of soy sauce to a boil over high heat. Keep warm.

5. Meanwhile, cook the soba noodles according to package directions. Drain.

In a pot, bring the broth, rice vinegar, and remaining tablespoon of soy sauce to a boil over high heat. Keep warm.

5. To serve, divide the noodles, roasted veggies, and salmon among bowls. Ladle the broth over top. Garnish with sesame seeds and herbs. Enjoy!

Combine paprika, oregano, cumin, salt, pepper, garlic powder, onion powder, turmeric, and cayenne pepper in a small bowl; rub onto the non-fat side of pork belly. Cover seasoned pork belly with plastic wrap and refrigerate for at least 2 hours and up to overnight.

Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.

Remove plastic wrap from pork belly and place pork belly, fat-side up, on the prepared baking sheet. Make shallow cuts into the fat of the pork belly in a checkered pattern. Rub lemon juice into the fat.

Roast in the preheated oven until fat begins to brown, 30 to 40 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue cooking until fat is crispy, about 1 hour more. Remove from the oven and let rest for 10 to 15 minutes before slicing.

1. Preheat the oven to 450° F.

2. On a baking sheet, toss together 2 tablespoons olive oil, the potatoes, salt, and pepper. Bake for 25 minutes. Add the asparagus, garlic, and oregano, toss, and continue roasting for another 20 minutes, until crisp.

3. At the same time, make the crumbs. On a baking sheet, toss the butter, Panko, sesame seeds, and garlic. Season with salt. Bake for 8 minutes, until toasted.

4. In a small bowl, combine the remaining olive oil, lemon zest, chopped herbs (basil, parsley, and dill), chives, and lemon zest. Season with salt, pepper, and chili flakes.

5. Remove the potatoes from the oven and scoop onto a serving plate. Break the burrata over the potatoes. Spoon over the herb oil. Add the breadcrumbs. We love these warm. Add sea salt. Enjoy!

Preheat the oven to 400 degrees F (200 degrees C).

Heat 1 tablespoon olive oil in a pan over medium heat; add garlic and cook for 1 minute. Stir in chard and cook until soft, about 10 minutes. Add basil, salt, and pepper, and cook until basil is soft, about 2 minutes. Remove from heat and let cool completely, about 15 minutes. Place cooled chard mixture between 2 towels and press to remove excess moisture.

Stir goat cheese and chard mixture together in a bowl until thoroughly combined. Fill zucchini blossoms about 3/4 full with the goat cheese mixture, and pinch the ends closed. Place filled blossoms in a roasting pan; drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper.

Roast in the preheated oven until squash blossoms are hot, about 10 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Spread potatoes onto a baking sheet; drizzle with olive oil.

Roast in the preheated oven until tender, about 45 minutes. Let cool at least 15 minutes.

Place roasted potatoes into a large salad bowl; add eggs, bacon, celery, and green onion. Stir in mayonnaise; season with salt and pepper. Cover and refrigerate until flavors meld, about 1 hour.

Sweet Potatoes: Preheat the oven to 450 degrees. Toss the sweet potatoes with the oil and gravy herbs. Spread on a greased baking sheet. Roast for 20 minutes – check the potatoes for doneness, gently stir, and return to oven. Repeat this process every five minutes for about 15 more minutes (total roasting time should be anywhere from 30-45 minutes). Turn up the heat to 475 and roast for a final 5-10 minutes to really brown them nice and pretty. When they’re done, they should be visibly browned and relatively “dry” to the touch so that once you loosen them you can shake the pan and they slide back and forth easily.

Kale: Cut the kale into very small bite-sized pieces, or shred it into tiny bits (like pictured). Set aside.

Walnuts: Melt the butter in a medium saucepan and add the walnuts and sugar. Stir continuously over moderate heat for about 5 minutes. When the sugar has dissolved and the mixture has coated the walnuts, transfer to foil or wax paper to separate and cool.

Dressing: Pulse all ingredients together in a food processor. Taste and adjust.

Assembly: Toss all the ingredients together just before serving OR arrange the nuts, sweet potatoes, and any other toppings you want over the top of the kale in pretty colorful rows. Drizzle with dressing and enjoy.

Heat oven to 400 degrees. Put sweet potatoes, jalapenos, red peppers and garlic on a large baking sheet, drizzle with olive oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with other ingredients.

Combine red onion, lemon/lime zest, black beans, and cilantro in a small bowl. Add sweet potato mixture and drizzle with a little more olive oil. Season with salt, pepper, and maybe a drop of honey. Serve warm or at room temperature, or refrigerate for up to a day.

Preheat the oven to 400 degrees F (200 degrees C).

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool.

Toss sweet potatoes with 2 tablespoons olive oil on a baking sheet.

Roast in the preheated oven until tender, 20 to 25 minutes. Set aside to cool.

Combine broccoli, bell peppers, and cucumber in a large bowl; stir in quinoa and sweet potatoes.

Whisk ¼ cup extra-virgin olive oil, maple syrup, lemon juice, lime juice, salt, and black pepper together in a small bowl. Toss salad with dressing; garnish with cilantro.

Pit cherries and cut them in half. Sprinkle with sugar and roast at 400 degrees for 10 minutes.

Prepare brownie mix. Remove cherries from the oven and reduce oven temperature according to brownie directions.

Mix cooled cherries into the brownie batter and bake according to brownie directions. Top with ice cream!

Thaw puff pastry sheets in the refrigerator for 3 to 4 hours, or at room temperature for 20 to 40 minutes; according to manufacturer’s directions. Pastry should be cold to the touch but pliable.

Preheat the oven to 400 degrees F (200 degrees C) and line a sheet pan with parchment paper.

Sprinkle a work surface with 1 tablespoon flour. Spread the flour over about a 12-inch square area, and lightly flour a rolling pin.

To form sandwich bottoms, unfold 1 puff pastry sheet over the floured area and lightly roll out to about a 12x12-inch square. Using a sharp knife or pizza cutter, cut pastry into 9 equal squares, about 4x4 inches each. Place squares on the prepared pan.

Leaving a clear 1/2-inch border on all sides, brush the center of each square with about 1 teaspoon chipotle mayonnaise.

Fold a thin slice of deli beef to fit inside the border of each square. Top the deli beef with a 3-inch square slice of Cheddar cheese. Use the trimmings from cheese slices to complete all 9 squares.

To form sandwich tops, sprinkle the work surface with remaining flour, and flour the rolling pin again.

Unfold second puff pastry sheet on the floured work surface; roll out to a 12-inch square. Cut into 9 equal pieces.

Make an egg wash by whisking egg and 1 tablespoon water together with a fork, until white and yolk are fully incorporated.

Brush the 1/2-inch clear border on sandwich bottoms with egg wash. Carefully fit each top over sandwich bottoms, and crimp edges together with a fork. Brush tops of sandwiches with egg wash, and sprinkle with bagel seasoning.

Bake in the preheated oven until golden brown, 18 to 20 minutes. Cool on a rack for 8 to 10 minutes. Serve warm.

Cauliflower: Preheat the oven to 425 degrees. Place the cauliflower on a baking sheet with parchment paper. Drizzle with oil, and toss with the spices. Roast for 25-30 minutes.

Hummus: Optional: Peel the skin off all your chickpeas. This takes a while (about 20 minutes) but results in THE SMOOTHEST HUMMUS of your life. After the optional peeling, place chickpeas in blender or food processor with the olive oil, garlic, salt, and lemon juice. Blend until very, very smooth.

Plate it up: Arrange a thick swoop of hummus on a plate. Top with cauliflower. Add chopped tomatoes, fresh parsley, harissa, a soft boiled egg, whatever suits your fancy. Finish with olive oil, salt, and pepper. YUM. Happy day.

To roast the garlic, I like to simmer the peeled cloves in a small saucepan with olive oil for 15-20 minutes over low/medium heat. The garlic gets the roast-y flavor and then you get some bonus garlic infused olive oil out of the deal. Bam.

Puree all ingredients except rosemary in a blender or food processor until smooth. Add more oil or water as needed. Stir in the rosemary (I found that the blender didn’t really like the tough rosemary pieces in there so I just stirred it in at the end).

Serve with warm naan, apple slices, crackers, carrots, wheat toast, roasted vegetables, pita bread, and/or anything in the world.

Roast potatoes by tossing the first three ingredients. Place on a baking sheet or roasting pan and roast for 15-30 minutes, depending on the size of the pieces and the desired roastedness.

Toss the next four ingredients. Plate with a (large) spoonful of hummus. Remove sweet potatoes from the oven, check for doneness by eating a few, and then add half to each plate!

1. Position the oven rack in the upper 1/3 position. Preheat the oven to 425° F. If you have a baking stone, start preheating it.

2. Place the ball of pizza dough on a lightly oiled quarter sheet pan. Lightly drizzle olive oil on top of the dough ball. Cover with plastic wrap and let rest.

3. On a baking sheet, toss together the olive oil, butternut squash, honey, sage, cinnamon, cayenne, and a pinch each of crushed red pepper flakes, salt, and pepper. Roast for 15-20 minutes, until the squash is just tender and remove from oven. Increase the heat to 500° F.

4. Meanwhile, caramelize the onions. Melt the butter in a large skillet over medium-high heat. Add the onions and cook 3 minutes, until softened. Add half the apple cider, season with salt and pepper and continue cooking another 5 minutes, until the cider has mostly evaporated. Add the remaining cider and cook another 5 minutes or until the onions are golden and caramelized. Add a pinch of crushed red pepper, cook another minute. Remove from the heat.

5. To assemble. Remove the plastic wrap. Gently press the dough until it covers the entire sheet pan. Drizzle the dough lightly with olive oil. Top with the onions, you may not need them all. Add the cheese, then the prosciutto. Arrange the butternut squash on top.

6. Slide into the preheated 500° F oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza additional crushed red pepper flakes. ENJOY!

Preheat the oven to 400 degrees F (200 degrees C).

Place 2 chopsticks on a cutting board with a potato lengthwise between the chopsticks. Slice the potato into 1/8-inch slices along its length, using the chopsticks as a guide so you don't cut all the way through. Repeat to cut remaining potatoes.

Insert 1 bay leaf inside each sliced potato.

Heat olive oil and butter in a roasting pan over medium heat. Add potatoes and garlic in a single layer and season generously with salt and pepper. Move potatoes around until coated all over and cook until browned a bit, 3 to 5 minutes.

Transfer the roasting pan to the preheated oven and roast until potatoes are crisp and golden, about 30 minutes.

1. Preheat oven to 425° F. On a baking sheet, combine the cauliflower, 3 tablespoons olive oil, paprika, oregano, fennel seeds, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 15 minutes, or until tender. Add the 2 cloves garlic and fish sauce. Roast another 10 minutes, until charred.

2. Heat 1/4 cup olive oil in a large skillet over medium-low heat. When the oil shimmers, add the shallot, Fresno, and garlic. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste, cook 4-5 minutes until thickened. Stir in 1/3 cup water, cook another 2 minutes. Stir in the pesto. Season with salt and pepper. Keep warm over low heat.

3. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.

4. To the sauce, add the pasta, cauliflower, 1/2 cup pasta cooking water, and the butter, tossing until the butter has melted. Add the Parmesan and basil. If needed, thin the sauce with additional pasta cooking water.

5. Divide the pasta among plates and top with basil and cheese. Enjoy!

Heat a nonstick or cast iron skillet over medium heat. Add your cheese in a ring shape.

Once it starts to melt a little bit, crack an egg directly into the center.

Spoon a bit of roasted corn around the edge of the egg.

Use a spatula to pull the edges in a bit once the cheese starts to get golden brown; you don’t have to do this, but I find that it helps to contain the egg a bit and expose those golden brown lacy edges.

Cover and let it cook for a minute or two.

When the egg is cooked to your liking (I prefer it with the whites set and the yolk still a bit runny), transfer the egg to tortilla with refried black beans.

Finish with pickled onions, cilantro, Cotija, and your sauce of choice. The crispy cheese edge. The runny yolk. The creamy beans, spicy sauce, tangy onions. Oh my word. YUM.

Preheat the oven to 450 degrees F (230 degrees C).

Cut carrots on an extreme bias into long 3/8-inch-thick slices. Arrange in a 9x13-inch baking dish. Add orange juice, water, coriander, and salt and pepper; toss to coat.

Roast until tender, 30 to 35 minutes, turning halfway through roasting time and drizzling with 1 tablespoon melted butter (and adding additional water if juices begin to scorch).

Meanwhile, stir together bread crumbs, remaining 1 tablespoon melted butter, orange zest, and garlic in a small bowl. Sprinkle over carrots; roast until panko is lightly browned, about 5 minutes more. Garnish with chopped parsley leaves.

Preheat the oven to 350 degrees F (175 degrees C).

Slice the tops off of garlic heads, so the tip of each clove is exposed. Place garlic heads, cut-sides up, on a baking sheet; drizzle tops with olive oil.

Bake in the preheated oven until garlic is soft, about 30 minutes.

Set the oven to broil.

Slice bread loaf in half horizontally; place cut-side up on a baking sheet.

Squeeze garlic cloves from their skins into a medium bowl. Stir in butter, Parmesan cheese, and parsley until well blended. Spread onto the cut sides of bread.

Broil bread until toasted, about 5 minutes.

For the sauce: Preheat the oven to 425 degrees. Peel the paper off of the tomatillos, shallots, and garlic cloves. Place the tomatillos, poblanos, jalapeños, and shallots on a baking sheet and drizzle with olive oil. Place the garlic on a piece of foil, drizzle with oil, and wrap into a little packet. Place on the baking sheet. Roast everything for 40 minutes, stirring halfway through to prevent burning. Pulse all the roasted ingredients in a food processor with the broth, salt, and cilantro.

For the chicken and rice: Cook the rice according to package directions. Meanwhile, heat a little bit of oil in a large skillet and add the chicken. Sprinkle with salt and pepper; flip once when chicken is lightly browned on the outside. Add the tomatillo sauce to the chicken and let it gently simmer over very low heat for 15-20 minutes to finish cooking. Remove the chicken, shred with two forks, and return to pan. Stir in the half and half and extra water if necessary. (I’ve also added sour cream which is delicious!)

For the Tortilla Strips: In a heavy skillet, heat oil over medium low heat (oil should be about one inch deep). Cut the tortillas into small strips. Test the oil with by letting a drop of water fall in the pan – if it sizzles, the oil is ready. Add the tortilla strips in batches, flipping or stirring occasionally to prevent burning. When the tortilla strips are crispy and golden, remove and set on a paper towel lined plate. Sprinkle with salt. Repeat until all tortillas are done.

Assemble the bowls with rice, chicken, tortilla strips, cilantro, sour cream, and lime juice. Yum!

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

2. Arrange the tomatoes on a cutting board and sprinkle with salt. Let sit 15 minutes to draw out excess moisture.

3. Meanwhile, make the ranch seasoning. Combine all ingredients in a bowl.

4. Lay the thawed puff pastry on the prepared baking sheet and prick all over with a fork. Spread the crème fraîche over the dough, leaving a 1/4-inch border. Top with cheddar cheese. Layer on the tomatoes, then sprinkle the ranch seasoning over each tomato. Transfer to the oven and bake for 25-30 minutes or until the pastry is golden and the cheese melted.

5. Serve warm or at room temperature with a dollop of crème fraîche, yogurt, or sour cream, and fresh basil. Eat and enjoy!

Preheat the oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper.

Cut eggplant into twelve 1/4-inch rounds and place on one of the prepared baking sheets. Spray both sides with cooking spray and season with salt and pepper.

Bake in the preheated oven for 20 minutes, flipping halfway through. Remove from the oven and turn on the broiler.

When you flip the eggplant, heat oil in a large skillet over medium-high heat. Add onions and cook until soft and starting to brown, about 5 minutes. Add garlic and cook, stirring continuously, until fragrant, about 30 seconds. Add cherry tomatoes, arugula, salt, cayenne pepper, and black pepper. Stir to flatten the cherry tomatoes and cook until arugula is wilted and sauce is hot, 3 to 5 minutes.

Place focaccia bread on the second baking sheet. Top each piece with 3 eggplant rounds and an equal amount of tomato sauce, then sprinkle Parmesan cheese over top.

Place under the broiler until cheese melts, about 1 minute. Sprinkle with oregano and serve.

Preheat the oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet.

Pat dry chickpeas with a paper towel, removing any skins that may come off. Toss chickpeas gently with olive oil, paprika, black pepper, cayenne, and salt. Spread onto the prepared baking sheet.

Bake in the preheated oven until lightly browned but not hard, about 20 minutes.

Spread some tzatziki on the inside of each pita. Sprinkle in the chickpeas and add tomato slices, red onion, and lettuce.

1. To make the chicken. In a 9 x 13-inch baking dish, combine the yogurt, olive oil, lemon juice, garlic, paprika, oregano, and a pinch each of salt and black pepper. Add the chicken and toss to coat. Cover and marinate in the fridge for at least 1 hour or up to 12 hours.

2. Preheat the oven to 425 degrees F. Remove the chicken from the fridge and let it sit at room temperature while the oven preheats.

3. Transfer the chicken to the oven and roast for 20 to 25 minutes, or until the chicken is cooked through. Remove the chicken from the oven and let cool for 5 minutes. Shred the chicken with two forks or thinly slice it.

4. Meanwhile, make the fries. In a small bowl, whisk together the olive oil, garlic, oregano, cayenne, and salt and black pepper to taste. Place the potato matchsticks in a large bowl and pour over half the garlic mixture. Gently toss to coat. Divide the fries between two baking sheets, arranging them in a single layer. Bake for 15 to 20 minutes, then flip, reduce the oven temperature to 400 degrees F, and bake for 15 to 20 minutes more. Remove from the oven and toss with the remaining garlic mix and the feta.

5. Stuff the chicken inside the warm naan and serve with the fries, tzatziki, pickled red onions, and radishes, if desired.

Preheat the oven to 400 degrees F (200 degrees C).

Mix mushrooms, 1 clove minced garlic, rosemary, and salt together in a bowl. Drizzle olive oil over the mushroom mixture and toss to coat evenly; transfer to a baking sheet.

Roast mushrooms in the preheated oven until golden brown, about 15 minutes.

Meanwhile, melt butter in a large saucepan over medium heat. Stir onions, remaining cloves minced garlic, and thyme into melted butter; cook and stir until onions are completely soft, 7 to 10 minutes.

Combine mushroom mixture and onion mixture in the bowl of a blender or food processor with about 1/2 of the heavy cream; blend on low until combined yet slightly chunky. Return the blended mixture to the stockpot. Stir remaining heavy cream, chicken broth, milk, and black pepper through the blended mixture. Bring the soup to a simmer and cook until the flavors are thoroughly combined, at least 15 minutes.

Adjust the oven rack to the center position and heat the oven to 400 degrees F (200 degrees C). Place butter in a baking pan large enough to hold pears in a single layer; set in the heating oven until it melts.

Sprinkle sugar over melted butter, then place pears, cut-side down, on top. Bake until tender, about 30 minutes.

Remove pan from oven, turn pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer.

Let cool briefly. Transfer pears to dessert plates or bowls. Top each with a dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts, and serve.

Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Grease two baking sheets with 1/2 tablespoon olive oil each.

Place yam, parsnip, and carrots onto the baking sheets.

Bake in the preheated oven for 30 minutes, then add zucchini and asparagus, and drizzle with remaining 1 tablespoon olive oil. Continue baking until all the vegetables are tender, about 30 minutes more.

Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.

Toss roasted peppers together with basil, garlic, salt, and pepper in a large bowl until combined.

Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).

Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.

Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until potatoes are crispy on the outsides and fork-tender on the insides, about 20 minutes.

Enjoy!

Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).

Rinse green beans and pat dry with paper towels; spread onto a rimmed baking sheet. Drizzle beans with olive oil, then season with salt and pepper. Use your hands to toss the beans until evenly coated with oil; spread out in a single layer.

Roast in the preheated oven until beans are crisp-tender, look slightly shriveled, and start to show golden caramelized spots, 15 to 25 minutes.

Serve and enjoy!

Place sweet potato cubes and shallots in a large bowl. Drizzle with oil. Sprinkle with salt, thyme, and cumin. Toss so all pieces are well coated with olive oil and seasonings.

Spread the sweet potatoes and shallots out on a foil or silicone-lined baking sheet. Roast for 25 minutes or until cooked through and nicely caramelized and browned around the edges. Remove from oven.

While the sweet potatoes are roasting, heat chicken stock in a saucepan on the stovetop until steamy.

Place the cooked sweet potatoes and shallots in a blender and add the hot chicken stock. Purée until smooth.

NOTE: when blending hot liquids, fill the blender bowl no more than a third full, and start with short pulses. So, depending on the size of your blender you may need to work in batches. Or use an immersion blender.

Taste for seasoning, add more salt and pepper to taste. Serve in bowls with a dollop of sour cream (if using). Leftovers will keep for about a week, or freeze for up to three months.

Roast the red bell peppers by placing them over or under an open flame until they blacken on all sides. (You can use a grill, cooktop gas burner, or oven broiler.) Place the blackened peppers in a bowl, cover the bowl with a plate, and let the peppers steam for 5 minutes, or until the skins feel like they can easily be slipped off. Remove the peppers from the bowl, peel off the blackened skins, remove the seeds. Chop the peppers roughly.

Heat the butter in a large soup pot over medium-high heat. Add the chopped onion and sauté for 2 to 3 minutes, stirring occasionally.

Add the potatoes and cook another 1 to 2 minutes, then add the garlic and the chopped roasted peppers. Stir well and cook for 2 minutes.

Add the stock, stir well and bring to a simmer. Cook over medium heat until potatoes are soft, about 12 to 15 minutes.

Purée the soup in a blender or food processor until very smooth. Fill the blender about halfway with the soup. Start the blender on low and keep your hand on the top, in case the lid wants to pop off from the rising steam. Once everything is well chopped, turn the blender to its highest setting and blend until smooth, about 1 minute. You might need to do this in batches.

Return to a clean pot set over low heat. Add the cream, stir well and taste. Add some cayenne, salt and pepper to taste.

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1. Preheat the oven to 325°F.

2. Arrange the onions in the bottom of a large, oven-safe Dutch oven.

3. In a bowl, mix the garlic, chipotle powder, oregano, cumin, and season with salt. Rub the roast all over with the spice mix, then place it on top of the onions. Pour over the enchilada sauce, add the chipotle peppers in in adobo, 3/4 cup water, and the butter. Cover and roast for 2 1/2 to 3 hours or until very tender.

4. Crank the heat up on the oven to 425°F. Uncover and cook for 10 minutes until deeply caramelized on top. Remove the meat from the pot and shred it using two forks.

5. To make the Cilantro Lime Yogurt Sauce, combine all ingredients in a blender and pulse until combined. Do not puree or the sauce will be thin. Season with salt.

6. Stuff the beef and onions into the warmed taco shells and top with crema, cilantro, avocado, and cheese. Serve with the braising liquid. Enjoy!

1. Arrange the onions in the bottom of the crockpot bowl.

2. In a bowl, mix the garlic, chipotle powder, oregano, cumin, and season with salt. Place the roast over the onions, then rub all over with the spice mix. Pour over the enchilada sauce, add the chipotle peppers in in adobo and the butter. Cover and cook on LOW for 5 hours or on HIGH for 3 hours.

3. Remove the meat from the crockpot and shred it using two forks.

4. To make the Cilantro Lime Yogurt Sauce, combine all ingredients in a blender and pulse until combined. Do not puree or the sauce will be thin. Season with salt.

5. Stuff the beef and onions into the warmed taco shells and top with crema, cilantro, avocado, and cheese. Serve with the braising liquid. Enjoy!

1. Arrange the pot roast in the bottom of the crockpot bowl. Sprinkle over the ginger and season with chili flakes. Add the shallots, garlic, green onions, Gochujang, tamari/soy sauce, vinegar, and maple/honey.

2. Pour over 3/4 cups water. Cover and cook on LOW for 5 hours or on HIGH for 3 hours.

3. Remove the meat from the crockpot and shred it using two forks.

4. Stuff the shredded cabbage or lettuce into the warmed taco shells. Add the shredded beef, sesame seeds, and peanuts. Top each taco with cilantro, avocado, and cheese. Serve with spicy mayo.

1. Preheat the oven to 325° F.

2. Arrange the pot roast in the bottom of a large, oven-safe Dutch oven. Sprinkle over the ginger and season with chili flakes. Add the shallots, garlic, green onions, Gochujang, tamari/soy sauce, vinegar, and maple/honey.

3. Pour over 1 1/2 cups water. Cover and roast for 2 1/2 to 3 hours or until very tender.

4. Crank the heat on the oven up to 425° F. Uncover and cook for 10 minutes, until deeply caramelized on top. Shred the roast using two forks.

5. Stuff the shredded cabbage or lettuce into the warmed taco shells. Add the shredded beef, sesame seeds, and peanuts. Top each taco with cilantro, avocado, and cheese. Serve with spicy mayo.

1. Preheat the oven to 325° F.

2. Arrange the pork in a large, oven-safe Dutch oven. Add the chipotle chiles, garlic powder, onion powder, paprika, cumin, oregano, and salt. Rub the roast all over with the spices. Pour over the orange juice, lime juice, enchilada sauce, and 1 cup water. Cover and roast for 2 1/2 to 3 hours or until very tender.

3. Crank the heat on the oven up to 425° F. Uncover and cook for 10 minutes, until deeply caramelized on top. Remove the meat from the pot and shred it.

4. Line the unfilled taco shells up in a 9×13 inch baking dish. Transfer to the oven and bake for 5 minutes. Stuff the pork into each taco shell and top with cheese. Bake for 10 minutes, until the cheese has melted.

5. Meanwhile, roast the jalapeños alongside the tacos or char them over an open flame using a gas burner. Once charred, remove some of the charred skin, and if desired, de-seed, then chop. Mix the jalapeños with the avocado, cilantro, and lime – season with salt and lightly mash.

6. Serve the tacos topped with cilantro, avocado, and any braising liquid left in the pan. I also love to serve with mango salsa.

1. Arrange the pork in bottom of the crockpot bowl. Add the chipotle chiles, garlic powder, onion powder, paprika, cumin, oregano, and salt. Rub the roast all over with the spices. Pour over the orange juice, lime juice, enchilada sauce, and 1 cup water. Cover and cook on LOW for 5 hours or on HIGH for 3 hours.

2. Remove the meat from the crockpot and shred it using two forks.

3. Line the unfilled taco shells up in a 9×13 inch baking dish. Transfer to the oven and bake for 5 minutes. Stuff the pork into each taco shell and top with cheese. Bake for 10 minutes, until the cheese has melted.

4. Meanwhile, roast the jalapeños alongside the tacos or char them over an open flame using a gas burner. Once charred, remove some of the charred skin, and if desired, de-seed, then chop. Mix the jalapeños with the avocado, cilantro, and lime – season with salt and lightly mash.

5. Serve the tacos topped with cilantro, avocado, and any braising liquid left in the pan. I also love to serve with mango salsa.

1. Preheat the oven to 400°.

2. In a 9×13 inch baking dish or oven-safe skillet with sides, toss together the chicken, olive oil, shallots, garlic, thyme, sage, Italian seasoning, chili powder, and season with salt and pepper. Add the wild rice, orzo, mushrooms, celery, and cheese.

3. Pour over the apple cider and broth. Position the chicken pieces over the rice. Add slices of butter. Cover and bake for 45 minutes. Remove the lid and bake for another 15-20 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is hard, add 1/3 cup water and cook for an additional 10 minutes.

4. Serve the chicken and rice topped with fresh thyme. And enjoy!

1. Preheat the oven to 325° F. Arrange the roast in the bottom of a large, oven-safe Dutch oven.

2. In a blender, blend the olive oil, tomato paste, tamari/soy sauce, vinegar, honey, ginger, chipotle, paprika, thyme, salt, and pepper until the chilies are chopped. Pour the sauce over the roast, tossing to coat. Snuggle 1 1/2 cups pineapple around the roast. Pour over 1 cup water. Cover and roast for 2 1/2 to 3 hours or until very tender.

3. Meanwhile, make the salsa. Mix 1 1/2 cups chopped pineapple with the avocado, jalapeño, cilantro, and lime juice.

4. Crank the heat on the oven up to 425° F. Uncover and cook the roast for 10 minutes, until deeply caramelized on top. Shred the meat using two forks.

5. To make the bang bang sauce, combine all ingredients in a bowl.

6. Serve the meat and pineapple over bowls of rice. Top with the pineapple salsa and bang bang sauce. Enjoy!

1. Arrange the roast in the bottom of the crockpot bowl.

2. In a blender, blend the olive oil, tomato paste, tamari/soy sauce, vinegar, honey, ginger, chipotle, paprika, thyme, salt, and pepper until the chilies are chopped. Pour the sauce over the roast, tossing to coat. Snuggle 1 1/2 cups pineapple around the roast. Pour over 1 cup water. Cover and cook on LOW for 5 hours or on HIGH for 3 hours.

3. Meanwhile, make the salsa. Mix 1 1/2 cups chopped pineapple with the avocado, jalapeño, cilantro, and lime juice.

4. Shred the meat in the sauce using two forks.

5. To make the bang bang sauce, combine all ingredients in a bowl.

6. Serve the meat and pineapple over bowls of rice. Top with the pineapple salsa and bang bang sauce. Enjoy!

1. Preheat the oven to 425° F.

2. In a baking dish, combine the apples, butter, and maple syrup. Transfer to the oven and roast for 25 minutes, until soft and caramelized.

3. Layer the puff pastry flat on a parchment-lined baking sheet. Place the brie in the center of the pastry and remove a little of the rind from the top of the brie. I leave the rind on the bottom and sides intact. Spread the apple butter/fig preserves over top. Fold the corners of the pastry over the brie. Brush the pastry with beaten egg and sprinkle lightly with coarse sugar.

4. Bake for 20-25 minutes or until the pastry is deep golden brown.

5. Spoon the roasted apples over the brie. Top with thyme. Enjoy with your favorite crackers or just with a spoon. YUM!

1. Allow the beef to come to room temperature for at least 1 hour. Preheat the oven to 475° F

2. Arrange the potatoes on a large sheet pan or roasting pan. Place the beef in the center. If you have a roasting rack, put the beef on it.

3. In a bowl, mix the butter, dijon, Worcestershire sauce, thyme, and garlic. Pour the butter evenly over the beef. Season with salt and pepper. Insert a meat thermometer. Roast until the beef registers 120° F to 125° F for medium-rare/rare, about 25-40 minutes, depending on the size of your roast. I like to cook my roast to 115° F. Keep in mind it will continue to cook as it sits.

4. To make the cream sauce. In a skillet set over medium heat, combine the butter and mushrooms. Cook for 5 minutes, until golden. Add the garlic, thyme, salt, and pepper. Cook for 2 minutes. Add 1/4 cup marsala wine. Cook another 2 minutes until the mushrooms have caramelized. Add the remaining wine. Pour in the cream. Reduce the heat to medium-low and simmer until the sauce thickens. Season with salt and pepper. Keep warm.

5. Finish the beef. Remove the beef from the pan. Place onto a serving plate and cover with foil. Let rest for 10 minutes.

6. Finish the potatoes. Toss the potatoes in the butter on pan. Using the back of a fork or a potato masher, smash each potato. Sprinkle with parmesan. Roast until the potatoes are crispy, 10 minutes. Season with sea salt.

7. Slice the beef and serve with the warm cream sauce and potatoes.

1. Preheat the oven to 325° F.

2. Season the roast with salt and pepper, then rub with flour to coat. Heat a large oven-safe Dutch Oven over high heat. Add 1 tablespoon butter and the onions, cook for 5 minutes, until softened. Add the shallots and a 1/2 cup apple cider, season with salt and pepper. Continue cooking another 5 minutes, until the onions are very lightly golden. Add the thyme, then snuggle the roast into the onions and slather the top of the roast with apple butter. Add the remaining 1 1/2 cups of cider and the wine.

3. Arrange the potatoes around the roast. Cover and roast for 2 1/2 to 3 hours or until very tender.

4. Crank the heat on the oven to 425° F. Remove the potatoes, placing them on a baking sheet. Using the back of a fork or a potato masher, smash each potato. Arrange 5 tablespoons of butter on top of the potatoes. Sprinkle each with garlic powder, then add the sage. Roast until the potatoes are crispy, 20-25 minutes. Spoon the butter and sage over the potatoes. Season with sea salt.

5. During the same time, return the roast, uncovered, to the oven. Cook 20-30 minutes, until deeply caramelized on top. If needed add broth/wine to keep the onions just barely covered.

6. Serve the pot roast topped with sea salt, gravy, and onions. Serve the potatoes on the side. Enjoy!

1. Season the roast with salt and pepper, then rub with flour to coat. Arrange 1 tablespoon of butter, then onions, then shallots in the bowl of your crockpot. Season with salt and pepper. Snuggle the roast into the onions and slather the top of the roast with apple butter. Add the thyme, apple cider, and wine.

2. Arrange the potatoes around the roast. Cover and cook on low for 5-6 hours or on high for 3-4 hours.

3. Crank the heat on the oven to 425° F. Remove the potatoes, placing them on a baking sheet. Using the back of a fork or a potato masher, smash each potato. Arrange 5 tablespoons of butter on top of the potatoes. Sprinkle each with garlic powder, then add the sage. Roast until the potatoes are crispy, 20-25 minutes. Spoon the butter and sage over the potatoes. Season with sea salt.

4. Serve the pot roast topped with sea salt, gravy, and onions. Serve the potatoes on the side. Enjoy!

1. Preheat oven to 450° F.

2. On a baking sheet, toss the broccoli with 2 tablespoons olive oil, salt, and pepper. Bake for 20 minutes, flip, and bake another 10-15 minutes, until you get a light char.

3. Meanwhile, mix 1/4 cup olive oil with paprika, garlic, lemon zest, chili flakes and salt. Mix in the dill/parsley. Just as the broccoli is coming out of the oven, spoon over the olive oil, using to your preference. Let sit for 5 to 10 minutes to soak in the flavors.

4. To make the dressing. Combine all ingredients in a blender and blend until smooth. Add 1/4 to 1/2 cup water to thin the dressing. Taste and adjust the salt.

5. Plate the broccoli and serve topped with the garlicky tahini and pomegranate arils.

1. Preheat the oven to 325° F.

2. Arrange the roast in the bottom of a large, oven-safe Dutch oven. Season with black pepper.

3. Snuggle the butter, onions, shallots, and garlic around the roast. Mix the miso and tomato paste into the white wine. Pour the wine mix over the roast. Add the Chinese 5 Spice, chili flakes, tamari/soy sauce, broth, carrots, bay leaves, and thyme. Cover and roast for 3 1/2 to 5 hours or until very tender.

4. Crank the heat on the oven to 425° F. Cook for 20 minutes, until deeply caramelized on top. If needed, add broth/wine to keep the onions just barely covered.

5. Serve the pot roast topped with sea salt, gravy, and carrots. Serve the potatoes on the side. Enjoy!

1. Preheat the oven to 425° F.

2. Arrange the squash cut side up on a baking sheet. In a bowl, mix the melted butter, pineapple, brown sugar, cinnamon, chile powder, and salt. Rub the squash all over with half of the butter sauce. Flip the squash over and bake 20 minutes.

3. Remove the squash from the oven. Turn them over, add the remaining butter sauce. Bake another 10 minutes, until caramelized.

4. Meanwhile, in a skillet, cook the soft butter and sage until the butter is brown and the sage crispy.

5. Serve the squash warm topped with crispy sage and extra sea salt!

1. Preheat the oven to 325° F.

2. Arrange the roast in the bottom of a large, oven-safe Dutch oven. Season with salt and black pepper. Roll the sausage into tiny meatballs and arrange around the roast.

3. Add the onions, garlic, carrots, celery, Italian seasoning, bay leaves, and thyme. Pour over the tomatoes, add the tomato paste, the wine, 2 cups water, and the star anise (if using.) If you have a parmesan rind, add that too! Cover and roast for 3 1/2 to 5 hours or until very tender. Shred the meat in the sauce, it should be falling apart. Discard the star anise and bay leaves.

4. When ready to serve, cook the pasta according to package directions. Drain. Add the pasta back to the pot. Spoon over the Sunday sauce. Add the cream, parmesan, and butter. Toss to combine.

5. Serve with lots of parmesan and crispy butter-fried herbs. Enjoy!

1. Preheat the oven to 325° F.

2. Arrange the roast in the bottom of a large, oven-safe Dutch oven. Season with salt and pepper, then rub with flour to coat.

3. Snuggle the onions, garlic, and carrots around the roast. Mix the tomato paste into the red wine. Pour the wine mix over the roast. Add the Brandy, broth, bay leaves, and thyme. Arrange the potatoes around the roast. Cover and roast for 3 1/2 to 5 hours or until very tender.

4. Crank the heat on the oven to 425° F. Remove the potatoes and place them in a bowl with the butter, milk/cream cheese, garlic powder, salt, and pepper. Mash well, I leave the skin on—season with salt and pepper.

5. During the same time, return the roast, uncovered, to the oven. Cook for 20 minutes, until deeply caramelized on top. If needed, add broth/wine to keep the onions just barely covered.

6. Serve the pot roast topped with sea salt, gravy, and carrots. Serve the potatoes on the side. Enjoy!

1. Preheat the oven to 425°F.

2. In an oven-safe pot or large roasting pan, toss together the butter, tomatoes, shallots, garlic, thyme, Calabrian peppers, salt, and pepper. Arrange the prosciutto on top of the tomatoes. Bake 15-20 minutes, until the prosciutto is crispy.

3. Pull the prosciutto off the tomatoes and set aside.

4. Using an immersion blender, puree the tomatoes into a creamy sauce, or use a blender.

5. Cook the pasta according to package directions until it is al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.

6. Add the pasta, goat cheese, parmesan cheese, basil, and 1/2 cup pasta cooking water to the tomato sauce, stirring until smooth. If needed, thin the sauce with a little of the reserved pasta cooking water.

7. Divide the pasta between plates. Top with parmesan, prosciutto, and fresh basil. EAT and ENJOY.

1. Ask your butcher to cut the turkey into pieces: breast, thighs, wings, and legs. Remove the turkey from the fridge one hour before roasting and allow it to come to room temperature.

2. Preheat the oven to 450° F. Arrange the turkey pieces in a large roasting pan or between 2 skillets

3. To make the butter. In a bowl, combine 1 stick of butter, sage, thyme, parsley, lemon zest, salt, and pepper. Gently lift the skin of the turkey pieces by using your fingers and going in between the skin and body of the bird. Rub the herb butter under the skin of the bird, spreading some of the butter on top of the skin as well.

4. Arrange the onions, shallots, and garlic around the turkey. Melt the remaining stick of butter. Dampen your cheesecloth with water and squeeze dry. Submerge the cheesecloth in the melted butter, making sure all the cheesecloth has soaked up the butter. Lay the cheesecloth over the turkey. Drizzle any remaining butter over the turkey.

5. Place the roasting pan in the oven for 30 minutes at 450° F. Add the 2 cups of broth and reduce the oven temperature to 400° F. Continue cooking until the turkey registers 160° F on a meat thermometer.

6. Remove the turkey from the oven and tent with foil. Let rest for 15 minutes. Transfer to a cutting board, then slice the meat against the grain.

7. Meanwhile, make the gravy. Strain the liquid from the roasting pan, skimming off most of the fat. Add enough broth to equal about 4 cups total of drippings/broth.

8. Place the roasting pan over two burners and add 1/2 cup wine, scraping up all those brown bits on the bottom of the pan. Once the pan is deglazed, add the butter. Once melted, add the flour and whisk to combine. Cook, stirring constantly, until the mixture is golden, around 5 minutes.

9. Increase the heat to medium-high and add the remaining 1/2 cup of white wine, whisking as you go to let the wine reduce down. Slowly add the reserved broth, stirring constantly until the mixture is smooth. Stir in the sage. Continue to stir until the gravy has thickened to your desired thickness, around 8 to 10 minutes. Season to taste with salt and pepper. Serve warm with the turkey.

1. To make the dressing, combine all ingredients in a large salad bowl. Add the olives, roasted peppers, and pepperoncini.

2. Bring a large pot of salted water to a boil. Boil the pasta to al dente. Drain. Add the hot orzo to the salad bowl full of dressing. Toss, toss!

3. Toss the tomatoes with lemon, basil, thyme, and sea salt.

4. Crumble the feta over the orzo, add the avocado, and spoon the tomatoes over the feta. The orzo will develop more flavor as it sits, but I love to serve this warm!

1. Preheat the oven to 400° F.

2. Place the garlic, shallots, 3 cups tomatoes, and thyme in a baking dish. Drizzle with 1/4 cup olive oil. Season with salt, pepper, and chili flakes. Bake for 20 minutes, until the tomatoes burst.

3. Meanwhile, arrange the burrata in a salad bowl. Slice the remaining tomatoes.

4. Squeeze the garlic cloves and shallots onto a cutting board. Mash/chop into a paste. Mix with the tomatoes in the baking dish, add the remaining 1/4 cup olive oil, and season with pepper.

5. Spoon the roasted tomatoes and oil over and around the burrata. Top with lots of basil and the sliced tomatoes. Add salt and chili flakes! Dig in with bread and/or crackers.

1. Preheat the oven to 425° F.

2. On a baking sheet, toss together the Brussels sprouts and olive oil and season with salt and pepper. Bake for 15 minutes, until lightly charred. Remove from the oven and toss with balsamic vinegar. Add 3 tablespoons of butter. Bake another 10 minutes, until the butter is browning.

3. During the same time, on a baking sheet, toss the breadcrumbs, pine nuts, and garlic with 3 tablespoons of butter and a pinch of salt. Arrange the prosciutto around the crumbs. Bake for 10 minutes, until toasted and the prosciutto is crispy.

4. To make the dressing. Combine all ingredients in a blender and blend until smooth. Add 1/4 to 1/2 cup water to thin the dressing. Taste and adjust the salt.

5. Drizzle the dressing over the roasted sprouts, add cheese and toss. Spoon the sprouts into a salad bowl. Add the cranberries, breadcrumbs, and prosciutto. Serve and enjoy!

1. Preheat oven to 400° F.

2. On a baking sheet, toss together the olive oil, butternut squash, garlic, shallot, sage, rosemary, salt, and pepper. Bake 20 minutes, until the squash is tender.

3. Add the butternut squash, garlic, and shallot to a food processor. Puree until smooth. Add 1/3 cup cream/milk and 1/3 cup parmesan. Season with salt and pepper. Blend until creamy.

4. Meanwhile, drain 3 tablespoons of oil from the sun-dried tomato jar into a large pot or skillet with sides. Chop the sun-dried tomatoes and set aside.

5. Set the pot over medium-high heat. Add the chicken, 2 tablespoons of Italian seasoning, salt, and pepper. Cook until golden brown, 5 minutes. Remove the chicken from the pot.

6.To the same pot, add the butter and 1 tablespoon Italian seasoning. Cook until fragrant, 1 minute. Add 3 1/2 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. Stir in the butternut puree, 2/3 cup cream, 2/3 cup parmesan, and chopped sun-dried tomatoes. Slide the chicken and any juices left on the plate.

7. Serve topped with parmesan and basil. EAT and ENJOY.

Place the chicken breasts, 1 1/2 cups salsa, water, cumin, chili powder and salt in the bowl of a slow cooker or Instant Pot. Cover and cook on high for 3-4 hours, or low for 6-7 hours (or in the Instant Pot for 20 minutes on high pressure).

Preheat oven to 450. Pat the peppers and corn dry with a paper towel. Place on a baking sheet with a little bit of oil. Roast for 10-15 minutes, until browned and… well, roasty-looking.

When the chicken is done, shred the meat directly in the pot using two forks. Add the roasted peppers, roasted corn and jalapeño, black beans, remaining salsa, and cream cheese to the crockpot. Stir and replace cover, allowing the cream cheese to melt. Adjust the consistency of the soup by adding another 1/2 cup of water if needed. Let the soup simmer for another 15-30 minutes until everything is smooth and melted. Just before serving, stir in the Pepper Jack cheese.

Spoon chicken chili into a bowl, top with avocado, scoop everything up with tortilla chips. REPEAT!

Remove chuck roast from packaging and pat dry with paper towels. Liberally season the roast with salt and pepper on all sides.

If your slow cooker has a sauté function, turn it to medium-high heat and add 2 tablespoons of olive oil. When the oil is shimmering, sear the roast on all sides, about 4 to 5 minutes per side to develop a nice, even golden brown crust all over. Remove the roast from the pan and set aside.

Alternatively, if your slow cooker does not have a sauté function, you can use a Dutch oven on the stovetop.

Add the onions, garlic, and carrots to the slow cooker and sauté until the onions are beginning to soften, 3 to 5 minutes. Add 1 cup of red wine and use a wooden spoon to scrape the browned bits from the bottom of the pot while the wine reduces. Simmer until the wine reduces by half, 5 to 10 minutes.

In your slow cooker, combine the seared roast, sautéed vegetables and liquid, and beef stock.

Set the slow cooker to low and cook until the roast is falling apart, about 8 hours. Taste and add salt and pepper as needed. Turn off the slow cooker and use a ladle to remove the fat that’s collected at the top of the cooking liquid before serving.

If you prefer a thicker sauce, more like a gravy than a broth, combine the cornstarch and water in a small bowl and stir to make a slurry.

Remove the roast and vegetables from the pot and tent with foil to keep warm. Stir the slurry into the cooking liquid and bring to a simmer while stirring. Cook until thickened, about 10 minutes. Remove from the heat, taste, and adjust seasonings as needed.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

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Preheat the oven to 450 degrees. Spread the carrots out onto a large baking sheet. Drizzle with olive oil. Combine the spices, salt, and pepper in a small dish and sprinkle over the carrots. Gently toss the carrots in the oil and seasoning. Roast for 20 minutes until tender and the edges are slightly charred.

Whisk together the yogurt, olive oil, garlic, salt, and pepper.

Spoon the yogurt sauce over the carrots. And finish with a drizzle of honey and a sprinkle of cilantro and pistachios.

The chicken must be at room temperature before it goes in the oven, or the chicken will not cook evenly.

Use a paring knife to cut away the wishbone from the neck/breast area of the chicken. You will probably have to use your fingers to feel around for it.

This is a little bit tricky, but if you can remove the wishbone first, it will make the chicken easier to carve after it is cooked. (This ease of future carving is the only reason to take the bone out, so you can leave it in if you want.)

Generously season the cavity of the chicken with salt and pepper. Add three of the garlic cloves and the sprigs of thyme to the cavity, using your hands to rub the thyme and garlic all around the cavity.

Cut a 3-foot section of cotton kitchen string. Place the chicken so that it is breast up, and the legs pointing toward you. Tuck the wing tips under the chicken. Wrap the string under the neck end of the bird, pulling the string ends up over the breast, toward you, plumping up the breast.

Then cross the string under the breast (above the cavity and between the legs). Wrap each end around the closest leg end, and tie tightly so that the legs come together.

Place the vegetables, onions, garlic, and remaining thyme sprig into a bowl. Add 1/4 cup of olive oil and toss with your hands until well coated. Season generously with salt and pepper.

Create a bed of the root vegetables in a large cast iron pan (or use a regular roasting pan if you don't have a cast iron pan.) My father likes to leave out the potatoes at this stage and arrange them around the chicken.

Spread the remaining olive oil over the chicken skin. Season with salt and pepper.

Place the chicken on the bed of vegetables. Slather the top of the chicken breasts with butter. (Note that we added some extra sprigs of thyme to the top, probably because my dad forgot to add them to the vegetables! But it still worked.)

Place the pan in the oven and roast the chicken for 25 minutes at 475°F. Then reduce the heat to 400°F and roast for an additional 45 minutes, or until the thickest part of the thigh registers 165°F on a meat thermometer and the juices run clear.

Transfer the chicken to a cutting board, cover with aluminum foil and let rest for 20 minutes before carving to serve.

You can keep the vegetables warm by keeping them in the now-turned-off oven while the chicken is resting. Stir to coat the vegetables with the cooking juices before serving.

Place vegetables on a serving platter with the chicken pieces arranged on top.

Roast broccoli, bacon, and shallot: Preheat oven to 425 degrees. Place broccoli on a large sheet pan, on one side. Place bacon and shallots on the other side. (If you’re running out of room you can separate this onto two sheet pans.) Drizzle broccoli with a little olive oil, and sprinkle with salt. Roast everything for 20-30 minutes, until things are nice and browned. Transfer broccoli, bacon, and shallots to a bowl.

Make sourdough croutons: Turn the oven temp down to 375 degrees. Drain off excess bacon fat if needed, and then add sourdough to the bacon pan and toss to coat in the bacon fat. Add more olive oil or butter as needed to get the croutons evenly coated. Bake for 5-7 minutes until crispy and lightly browned.

Toss and serve: Toss broccoli, bacon, and shallot with feta (add it while everything is hot so it melts a little bit! so yum), lemon zest and lemon juice, and sourdough croutons. Finish with a clove of freshly grated garlic, if you can handle the bite, which I most definitely can! Also: salt, pepper, and olive oil to taste. You can eat this hot or cold or room temp, and it will be so delicious all of the above ways.

Combine salt, pepper, and garlic powder. Rub onto all sides of the roast.

Set a medium skillet over medium-high heat. Add the oil to the skillet. Once the oil shimmers, add the roast and sear the roast on all sides. This should take about 5 minutes. Transfer the roast to the slow cooker, and nestle thyme, quartered onion and bay leaf around the roast.

Reduce the heat for the skillet to medium. Add the wine, Worcestershire sauce, and garlic cloves to the skillet to deglaze the pan. Cook for about 1 to 2 minutes, just until some of the alcohol cooks off the wine, and you scrape the brown bits off the bottom of the pan. Turn off the burner.

Nestle the mushrooms, carrots, and potatoes around the roast. Pour the wine from the skillet and the beef stock over everything.

Secure the lid, cover and cook on high for 4 to 5 hours or low for 8 to 10 hours.

Ladle 2 cups of the slow cooker liquid into a medium saucepan. Set it over medium-high heat and bring to a boil.

Make a slurry by combining 2 tablespoons of cornstarch with 3 tablespoons of water. Whisk the slurry into the boiling liquid. You should see it thicken to the consistency of honey within a minute or so.

Once thickened, remove it from heat. Serve up some pot roast and veggies, then top with gravy. Add more salt and pepper to taste.

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Preheat oven to 425 degrees. Place all your sheet pan ingredients on a pan. Drizzle with oil, sprinkle with salt. Roast for 20 minutes.

Meanwhile, cook the pasta according to package directions. Toss with a little butter or olive oil.

Transfer roasted veggies to a food processor. Add the canned tomatoes, garlic, salt, olives, olive oil, and lemon juice. Pulse until a textured sauce is formed. Taste and adjust and taste some more.

Toss cooked pasta with sauce. Throw in the capers, butter, and reserved pasta water a little at a time. Toss until it comes together in a very saucy way. Serve with a chef’s touch of fresh basil or Parmesan or whatever else you like on your pasta. Mwah!

Use a thick-bottomed covered pot (ovenproof if you intend to cook in oven), such as a Dutch oven, just large enough to hold roast and vegetables. Heat 2 tablespoons of oil on medium high heat (hot enough to sear the meat).

Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

When roast is browned, remove from pan and set on a plate. Add the onions to the pan and cook for about 5 to 10 minutes, until they begin to brown. Add the garlic and carrots to sit on top of the onions.

Simply Recipes / Elise Bauer

Set the roast on top of the onions, garlic and carrots. Add 1/2 cup of red wine. Add the bay leaf and cover.

Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a bare simmer when covered (we cook our roast on the warm setting of our electric range).

(If cooking in the oven, bring to a simmer first on the stovetop, then put in the oven, start the temp at 350°F for 15 minutes, then drop it to 250°F for the next hour, and then to 225°F after that.)

If you use a gas range, you may find difficulty getting the flame low enough to maintain a bare simmer. In this case, roll up some aluminum foil tightly, shape it into a donut, and put it on top of the burner to create a little more distance between the range and the pan. If you use a high-BTU range, you may want to cook the roast in the oven instead.

Simply Recipes / Elise Bauer

Cook for 3 1/2 to 4 1/2 hours, or longer, until meat is tender.

After 3 1/2 hours, the meat will release a lot of liquid, which comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmer.

Serve with green beans and potatoes.

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Simply Recipes / Elise Bauer

Set a slow cooker to high. Add the chuck roast and sprinkle the packets of ranch mix and gravy mix directly on top of the roast. Then add the peperoncini and their juices to the slow cooker, surrounding the base of the roast. Place the stick of butter directly on top of the roast.

Cover the slow cooker with the lid and cook on high for 6 hours. The roast is ready when it’s tender enough to shred easily with a fork. Serve over mashed potatoes or rice and enjoy!

Store any leftovers in an airtight container in the fridge for up to 2 days or in the freezer for up to one month. Reheat in 20 second increments in the microwave until warmed through.

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Before starting on the pork, put the pork roast in the freezer for 30 minutes to make it easier to cut. While the pork is chilling, you can make the filling.

Bring all the filling ingredients to simmer in medium saucepan over medium-high heat. Cover, reduce heat to low, and cook until apples are very soft, about 20 minutes.

Strain through a fine-mesh sieve, reserving the liquid. Use a rubber spatula to press against the apple mixture in the sieve to extract as much liquid out as possible.

Return liquid to saucepan and simmer over medium-high heat until reduced to 1/2 cup, about 5 minutes. Remove from heat, set aside and reserve this liquid for use as a glaze.

Pulse apple mixture in food processor, about fifteen 1-second pulses. Set aside.

or prepare your grill for indirect heat.

You will be "double-butterflying" the pork roast. Lay the roast down, fat side up. Insert the knife into the roast 1/2-inch horizontally from the bottom of the roast, along the long side of the roast.

Make a long cut along the bottom of the roast, stopping 1/2 inch before the edge of the roast. You might find it easier to handle by starting at a corner of the roast.

Open up the roast and continue to cut through the thicker half of the roast, again keeping 1/2 inch from the bottom. Repeat until the roast is an even 1/2-inch thickness all over when laid out.

If necessary, pound the roast to an even thickness with a meat pounder.

Season the inside of the roast well with salt and pepper. Spread out the filling on the roast, leaving a 1/2-inch border from the edges.

Starting with the short side of the roast, roll it up very tightly. Secure with kitchen twine at 1-inch intervals. Season the outside of the roast generously with salt and pepper.

Place roast on a rack in a roasting pan, place in oven, on the middle rack.

Cook for 45 to 60 minutes, until the internal temperature of the roast is 130 to 135 degrees F.

Brush with half of the glaze and cook for 5 minutes longer. Remove the roast from the oven or grill. Place it on a cutting board. Tent it with foil to rest and keep warm for 15 minutes before slicing.

Slice into 1/2-inch wide pieces, removing the cooking twine as you cut the roast. Serve with remaining glaze.

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About an hour before you intend to cook the roast, take it out of the refrigerator and sprinkle it with salt on all sides. Let it sit at room temp to take the chill off before you roast it.

Pat pork roast dry with paper towels. Sprinkle it with pepper on all sides and again with a little salt (you likely wiped off much of the earlier sprinkle of salt when you patted it dry.)

Simply Recipes / Elise Bauer

Heat 1 tablespoon of olive oil in a skillet on medium high heat. When the oil is shimmery hot, add the pork roast to the pan and brown it on all sides (don't move the roast until it has browned on one side). About 10 minutes. Remove the roast from the pan and set on a plate.

Rub the pork roast all over with minced fresh rosemary. Wrap the roast in bacon strips, overlapping the strips if necessary. Tie the roast up with kitchen string to hold the bacon strips in place.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Place the roast in a roasting pan and roast in the oven at 375°F (190°C), occasionally basting with the pan juices, until the internal temperature of the roast reaches 145°F (63°C) on a meat thermometer, about 35 to 40 minutes.

When the roast has reached temperature, remove it from the oven and place it on a serving dish. Tent the roast with foil to keep it warm while it rests and while you make the pan sauce.

To make a sauce with the pan drippings, place the roasting pan on top of the stove on low heat. Pour white wine into the pan and start scraping up the browned bits from the bottom of the pan with a flat edged metal or wood spatula.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Pour the scraped up drippings through a fine mesh sieve into a small saucepan.

Simply Recipes / Elise Bauer

Use a metal spoon to skim off excess fat. Heat until simmering, then remove from heat and pour into a gravy boat.

Serve the roast with the sauce from the pan drippings.

Start marinating the chicken at least 4 hours and up to 24 hours before roasting. Finely grate the zest from the lemon and then juice it into a large non-reactive bowl or baking dish. Add the yogurt, olive oil, garlic, oregano, salt, and pepper and whisk to combine.

Cut the chicken legs through the joint into thigh and drumstick pieces using a boning knife or poultry shears. Add the chicken to the yogurt mixture and rub it into the meat. Cover and marinate in the refrigerator for at least 4 hours or up to 24 hours.

You can swap the chicken legs for a mix of drumsticks and bone-in, skin-on thighs, or use all drumsticks or all thighs.

Place one oven rack in the center and another rack in the top third of the oven (so it is about 6 inches from the broiler element). Line a rimmed baking sheet with parchment paper.

Arrange the marinated chicken pieces skin side up on the baking sheet with space between them, leaving any clinging marinade on the meat. Discard any remaining marinade in the bowl. Tuck the potatoes around the chicken pieces, if using,  and sprinkle everything with salt.

Transfer the baking sheet to the middle rack of the oven and roast, stirring the potatoes once, until an instant-read thermometer registers at least 165°F when inserted into the largest thigh, 35 to 40 minutes.

Move the baking sheet to the top third of the oven and turn the broiler on high. Broil, rotating the baking sheet once and stirring the potatoes until the chicken skin is deeply browned in places, about 3 minutes.

Remove from the oven and transfer the chicken and potatoes to a large serving dish. Pour any pan juices over the top and serve.

Store leftover chicken in an airtight container in the refrigerator for up to 4 days. To reheat, place on a microwave-safe plate, cover, and cook on 60% power until piping hot throughout. To crisp up the skin, broil the chicken after reheating, arranging it on a foil-lined baking sheet 4 inches from the broiler element until the skin is sizzling, 2 minutes.

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In a medium-sized bowl, combine the minced garlic, parsley, rosemary, thyme, sage, ground black peppercorns, salt, sugar, lemon zest, lemon juice, and olive oil. Stir to combine. Quarter the remaining lemons, and save them for the cavity of the turkey.

About 24 to 72 hours before you want to roast the bird, take the thawed turkey out of any packaging, and remove the pop-up thermometer, if it has one. Remove and reserve the giblets and neck for making gravy or stock.

Place turkey on either a cooling rack set on top of a rimmed baking sheet or directly on the roasting rack in the roasting pan (mine didn't fit easily in the fridge that way!). Thoroughly pat the turkey dry inside and out with paper towels. Loosen the skin of the breast and legs.

Spread about half of the brine mixture under the skin, massaging it into the breasts and legs, 1/4 on the outside and the remaining 1/4 inside the cavity. Refrigerate uncovered for 24 to 72 hours.

When ready to roast the turkey, position rack in bottom third of oven and preheat the oven to 425°F.

If it's not there already, transfer the turkey to a roasting rack set in a roasting pan. Into the cavity of the turkey, put the quartered onion and lemon, and the rest of the fresh herbs you used for the dry brine.

To truss the bird, tuck the wings under the body as best as you can. Place butcher’s twine under the turkey, close to the wings. Cross the twine at the neck of the turkey, wrap each end of twine around the tip of the leg, and tie the legs together.

Roast the turkey at 425°F until the skin starts to brown in spots, about 20 minutes. Reduce the oven temperature to 350°F and roast for another 45 minutes.

Rotate the roasting pan, baste the turkey with the pan juices, and tent the breast with foil to prevent it from overcooking. (If you find that your turkey hasn’t produced enough juices to use for basting, warm a cup or two of extra chicken broth on the stovetop or in the microwave and use that to baste the turkey.)

Continue roasting until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 160°F. This should take an additional 30 to 45 minutes; check the temperature and baste every 15 minutes until the bird is fully cooked.

Transfer the turkey to a clean cutting board and tent with foil. Let it rest 20 minutes before carving. Pat yourself on the back. Pour yourself one of these bad boys, and put someone else in charge of the dishes.

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Arrange a rack in the center of the oven. Remove the chicken from the fridge, unwrap, and set it on the counter to warm up a bit.

Add the roughly chopped vegetables to a Dutch oven, roasting pan, or rimmed sheet pan large enough to hold the chicken. Toss with the oil and season with salt and pepper. Spread out into an even layer. If you’re using a roasting pan or sheet pan, arrange the vegetables to be slightly larger than the chicken so it can sit on top.

Simply Recipes / Frank Tiu

Remove the giblets from the chicken cavity (if needed) and dump out any liquid. Pat dry inside and out with paper towels.

Generously season the cavity of the chicken with salt and pepper. Stuff with the lemon, onion, and rosemary or thyme, if using. If using the butter, gently separate the skin from the breast meat and smear the butter in between the skin and meat. Use any leftover butter on your hands and spread it on the outside of the bird. Season generously all over with salt and less generously with pepper. If you’re using a salt cellar, this will be about 3 good pinches; if you’re using a grinder, it’s about 8 full turns of the grinder. If you don't normally season your food this way, it's going to feel like more salt than you are used to using.

Tuck the wings under the body so they don’t stick out. Place the chicken breast-side-up on top of the vegetables.

Be sure to keep track of everything that comes in contact with the raw chicken and its juices. Wash your hands often and clean any surfaces, the sink, and any tools thoroughly after use.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Place the chicken in the oven and roast until the internal temperature reads 165°F, about 15 minutes per pound. Depending on the weight of your chicken, the total cook time will be between 50 minutes and 1 hour and 40 minutes.

Start testing for doneness 10 minutes before your target time, then every 10 minutes after that as needed. Use an instant-read thermometer inserted in the thickest part of the breast (without touching the bone) as well as a thigh to test for doneness. Both temperature readings should register at least 165°F per the USDA.

Honestly, I cook my chicken until the breast meat reads 155 to 160°F in the thickest part (the dark meat should read at least 165°F). As the chicken rests, the internal temperature will continue to rise to 165°F, and that way I don’t risk overcooking the white meat. If you’re nervous about it, just cook until you reach the full 165°F.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Baste the chicken with the pan juices and let it rest for 20 to 30 minutes before carving and serving (no need to cover). Use the lemon from the chicken and squeeze it over the vegetables. Serve alongside, if desired.

Leftover roast chicken will keep for up to 4 days in an airtight container in the refrigerator.

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Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Preheat the oven to 350°F. Chop the turkey wings into pieces with a cleaver or heavy kitchen knife (or have your butcher do this for you).

Coat the wings with some olive oil and salt well. Arrange in one layer in a roasting pan.

Slice off the top 1/4 of the garlic heads and discard. Nestle the heads into some aluminum foil and drizzle the remaining olive oil over the garlic. Close the foil and place in the roasting pan with the turkey wings.

Put the pan in the oven and roast at 350°F for 45 minutes. Remove the garlic (do not unwrap), turn the turkey pieces and roast another 15 minutes.

While the turkey wings are roasting, take the turkey breast out of its package and pat the outside dry with paper towels. Sit it on a plate or board that will catch any juice that runs out until you need it in Step 5.

When the turkey wings are ready, remove them from the oven, and increase the oven temperature to 425°F. Place the cooked wings in a medium pot and cover with water.

Add a cup of water to the roasting pan and scrape up any browned bits with a wooden spoon. Add this to the pot with the turkey wings. Cover and simmer gently for 1 hour.

While the wings are simmering, coat the turkey breast with more olive oil, then sprinkle it all over with salt. Sprinkle it as well with black pepper, thyme and sage.

Place the turkey breast skin side up in the 425°F oven on a rack in a roasting pan. Pour 1 cup of water into the bottom of the pan (this will help prevent the oven from smoking).

Put the turkey in the oven and cook for 10 minutes. Turn the heat down to 350°F and cook until the thickest part of the breast reads 155°F with a meat thermometer, about 80-90 minutes for a 6 to 7 pound breast. To be on the safe side to keep from overcooking the turkey, check the internal temperature of the breast after 1 hour.

Note: USDA guidelines recommend cooking chicken to 165°F or until no longer pink in the middle. However, we prefer to remove the turkey breast from the oven at 155°F. The turkey should reach 165°F as it rests; check with an instant-read thermometer.

Pour the turkey stock through a fine-meshed strainer into a bowl.

Melt the 2 tablespoons of butter in a small pot and stir in the flour. Cook the butter flour mixture over medium-low heat, stirring often, until the mixture is the color of coffee-with-cream.

Add the hot turkey stock to the butter flour mixture about 1/2 cup at a time, stirring constantly. Stir in enough stock to make a thin gravy, about 2-3 cups. Squeeze all the garlic from the garlic heads into the gravy.

Simmer gently while the turkey breast cooks, adding more turkey broth or water if the gravy gets too thick.

When the turkey breast is ready, remove it from the oven, cover it with foil and let it rest for 15 minutes before carving.

Pour the gravy into a blender and purée until smooth. Return the gravy to the pot and add salt and pepper to taste. Swirl in 1 tablespoon of butter to finish.

Cut straight down from the keel bone (the keel bone separates each half of the breast) until your knife hits the breast bone. Slice the meat off and, using short strokes with the knife, free the meat from the bone.

If you want, pull off the tender underneath the breast and slice this piece separately; it tends to fall off the rest of the breast when you slice it anyway. Slice the deboned breast and serve.

Remove roast from refrigerator 1 to 2 hours before cooking so that it has time to come close to room temperature. Sprinkle all sides with salt and pepper and set aside.

Wait until the roast has come to room temperature, then preheat the oven.

Heat olive oil in a cast iron or thick-bottomed sauté pan that can take the heat, on high heat. When the oil is hot, place the roast in the pan and brown it on all sides, including the ends, about 10 minutes.

When sufficiently browned, remove the roast from the pan (do not clean out the pan) and place in a roasting pan.

Place in the oven and roast at 425°F until the internal temperature is 130°F for rare (140°F for medium), about 20 minutes (or longer if your roast wasn't at room temp to begin with. Use a meat thermometer!

Remove from oven and loosely tent with foil to rest for 15 to 20 minutes before slicing.

While the roast is resting, prepare the mushrooms. Add 3 tablespoons of butter to the same pan you used to sear the beef roast. Heat on medium heat to melt the butter. Add the minced shallots and garlic, and cook for half a minute.

Stir the mushrooms into the pan and cook until they start to give off steam. Then add salt, pepper, and herbs de Provence. Continue to cook until just cooked through.

Add a few tablespoons of warm water to the pan to scrape up any remnants from the bottom of the pan (can also use white wine or marsala). Remove from heat.

Use a sharp knife to slice the roast across the grain into 1/4 to 1/2-inch thick slices. Serve with the sautéed mushrooms.

Rinse the pork butt, dry the surface with paper towels, and place the pork butt on a platter or large bowl.

Use the tip of a sharp knife to poke 1-inch slits all over, but don't poke holes through the skin. Run your knife between the meat and the skin to create a small pocket—you'll rub marinade under the skin later.

Simply Recipes / Marta Rivera

Drizzle 2 1/2 tablespoons fresh lime juice all over the pork, making sure to rub it inside the pocket you just created. Allow the lime juice to penetrate the meat while you prepare the marinade.

In a small bowl, stir the recaito, garlic paste, 1 tablespoon of adobo, granulated onion powder, dried oregano, black pepper, and the sazón. The mixture will form a loose paste.

Simply Recipes / Marta Rivera

Use your hands or the back of your spoon to rub the marinade on the pork, including inside the pocket under the skin.

Simply Recipes / Marta Rivera

Transfer the pernil into a lidded container or gallon-sized zip top bag. Marinate it in the refrigerator for 12 hours.

Simply Recipes / Marta Rivera

Remove the pernil from the fridge 20 minutes before cooking to allow it to come to room temperature. Just before searing, sprinkle the pork with the remaining 1 teaspoon adobo.

Select the sauté setting on your instant pot. If yours has the option, set it to high. When the display reads "hot,” add the vegetable oil.

Place the pernil in the pot using tongs and sear the meat for 3 minutes on three of its four sides for a total of 9 minutes. Don't sear the side with the skin.

Transfer the seared pernil to a platter.

Simply Recipes / Marta Rivera

Simply Recipes / Marta Rivera

After removing the pernil from the pressure cooker, press the cancel button. Pour 1/2 cup water, 1/4 cup lime juice, and 1/4 cup lemon juice into the pot. Use a flat-edged spoon to scrape up the browned bits from the bottom.

Simply Recipes / Marta Rivera

Use tongs to return the pernil to the pot with the skin facing up.

Cover the pot and secure the lid. Make sure the pressure regulator is sealed.

Set it to pressure cook on high pressure for 1 hour. It will take about 10 minutes to come up to pressure.

Simply Recipes / Marta Rivera

After the cooking time is over, allow the pressure to release naturally for 15 minutes.

Then, carefully press the release valve to completely de-pressurize the pot—I use a kitchen towel or mitts. Remove the lid and use tongs to transfer the pernil onto a sheet pan.

Simply Recipes / Marta Rivera

Simply Recipes / Marta Rivera

Set the oven broiler to low. Place the pernil under the broiler and allow the skin to crisp for 5 to 8 minutes, until dark, crisp, and blistered.

The broiler may create a lot of smoke, so I recommend turning on the exhaust fan or opening all your windows.

Allow the pernil to rest for 10 minutes before slicing. Then, use a sharp knife to cut it into 1/4- to 1/2-inch slices. Ladle some of the cooking juice from the pot over the sliced meat.

Simply Recipes / Marta Rivera

Refrigerate leftovers, including the cooking juices, in a lidded container for up to 3 days.

To reheat, portion out the desired amount of meat and heat it until warmed through in a microwave-safe container with some of the cooking juice drizzled on top.

You can also heat the pernil in a skillet. Bring some of the cooking juices to a simmer over medium heat, then add the sliced meat. Heat for about 5 minutes, until warmed through.

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Simply Recipes / Marta Rivera

Red Pepper Puree: Blend the red peppers, water, and broth base until smooth.

Saute the Shallots: Heat a large skillet over medium heat. Add the butter and shallots; sauté until the shallots are lightly golden brown and caramelized, about 10-15 minutes.

Cook Pasta: During this time, cook the pasta according to package directions, to al dente so the noodles can finish in the sauce.

Combine Sauce: Turn the heat down to avoid splatters; add the red pepper puree and let it sizzle out for a moment. Then add the cream. Stir to combine; let it gently bubble for a few moments until it has thickened into a nice creamy sauce.

Add Pasta: Add pasta into the sauce; let it simmer for a few moments to thicken and coat the noodles. If needed, add reserved pasta water to reach desired consistency.

Yum. Serve immediately, topped with Parmesan, basil, and/or red pepper flakes. It’s so gooood.

Preheat the oven to 425 degrees. Place brussels sprouts cut-side down directly on a baking sheet. Drizzle with oil and sprinkle with salt and pepper.

Roast brussels sprouts for 15-20 minutes, until cut sides are very brown and some of the leaves are crispy. Add walnuts, mustard, and maple; return to oven for 5-10 minutes to get the walnuts toasted. (You can choose to either add the sauce now, or when the pan comes out of the oven in step 3. If you add it now, it gets kind of baked into the brussels, but if you add it when they’re done baking, it’ll be a little more saucy. I like it both ways. Your choice!)

Remove from oven. Toss with cranberries directly on the baking sheet. Season and serve immediately. Yumo!

The beef should be brought as close to room temperature as possible before you start to roast it, so that it cooks more evenly. Remove it from the refrigerator at least 1 hour, preferably 2 hours, before cooking. Open the wrapping, sprinkle all sides with salt, and wrap it up again.

(190°C). Move a rack to the center of the oven, and place the other one underneath.

Pat the roast dry with paper towels. Use the tip of a sharp knife to make 8 to 10 small incisions around the roast. Put a sliver of garlic into each cut.

Simply Recipes / Ciara Kehoe

Rub olive oil all over the roast. Sprinkle it all around with salt and pepper.

Simply Recipes / Ciara Kehoe

Place the roast directly on the middle oven rack, fatty side up, with a roasting pan to catch the drippings on the rack beneath it.

Placing the roast directly on the rack like this with a pan on the rack below creates a convection type environment in the oven, allowing the hot air to more easily circulate around the roast, so you don't have to turn the roast as it cooks.

Place the roast, fat-side up so that as the fat bathes the entire roast in flavor as it melts.

Simply Recipes / Ciara Kehoe

Cook the roast initially at 375°F (190°C) for half an hour, to brown it. Then lower the heat to 225°F (107°C). The roast should take somewhere from 1 1/2 to 2 1/2 hours more to cook.

The shape of the roast will affect the cooking time. If your roast is long and narrow, rather than a more round shape, it may take less time to cook, so keep an eye on it.

Simply Recipes / Ciara Kehoe

When juices start to drip from the roast, and it is browned on the outside, check the roast's internal temperature with a meat thermometer. Remove the roast from the oven when the internal temperature of the roast is 135°F to 140°F (for medium rare meat).

Place the roast on a cutting board and tent it with aluminum foil to keep it warm. Let it rest for 20 to 30 minutes before cutting. (Resting the cooked roast is important. If you cut into it too soon, the roast will lose more of its juices.)

To make the gravy: Remove the dripping pan from the oven and place on the stove top at medium heat. Note that if you are pulling the roast out early, for rare or a medium rare level of doneness, you may not have a lot of drippings. Hopefully you will have some. If not, you may want to leave the roast in a little longer at even lower heat, 175°F, to ease some more drippings out of it.

Add some water, red wine, or beef stock to the drippings to deglaze (loosen the drippings from the pan). Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping.

You can add a little butter if there is not a lot of fat in the drippings. Add salt and pepper to taste. Mom adds some fresh thyme too if she has some.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

After the roast has had a chance to rest a bit (and reabsorb its juices), thinly slice the roast to serve. (A sturdy long bread knife works well for slicing roasts.)

Pour the gravy over the slices or serve on the side.

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Simply Recipes / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Josh Hoggle

Preheat the oven to 300 degrees F (150 degrees C).

Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Add chuck roast; brown completely, 5 to 8 minutes per side. Season with salt and black pepper; transfer to a platter. Reserve oil in pot.

Add onion and garlic to pot; cook and stir until onion golden, about 15 minutes. Stir in beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves; bring to a boil. Return roast to pot; cover.

Cook in the preheated oven until roast very tender, 4 to 4 1/2 hours.

Scatter carrot slices around roast; bring to a boil on stovetop over medium heat. Return roast to oven 30 minutes more. Distribute potatoes around roast; bring to a boil on stovetop over medium heat. Return roast to oven until potatoes tender, about 30 minutes more.

Transfer roast to a serving platter, cover loosely with aluminum foil; set aside to rest for 10 minutes.

Stir mushrooms into drippings in pot; bring to a simmer on stovetop over low heat. Whisk cornstarch into cold water in a small bowl; stir into drippings. Season with celery salt, basil, and thyme; simmer gravy until thickened, about 5 minutes. Remove and discard bay leaves. Slice roast; arrange on a platter surrounded by vegetables. Serve with gravy.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Heat a large frying pan over medium-high heat. Sprinkle garlic powder, salt, and pepper over pork roast; rub into meat. Sear meat on all sides in the hot pan until lightly brown. Transfer to a roasting pan.

Place onion slices over meat and in the roasting pan. Fill the roasting pan 2/3 full with water.

Cover and bake in the preheated oven for 3 hours. Add potatoes and carrots; cover and continue baking for 45 minutes. Add mushrooms and bake, covered, for another 15 minutes. Remove and let stand at least 10 minutes before serving.

Mix together the roast seasonings of thyme, sage, salt and pepper. Rub all over the pork roast. Let roast sit (wrapped) at room temperature for an hour before roasting.

Heat a large sauté pan on medium heat. Melt 2 tablespoons butter in the pan, add the cubed bread, and stir to coat the bread pieces with the melted butter. Let bread cubes toast; only turn them when they have become a little browned on a side.

Heat a large (4- to 6-quart) pan on medium heat. Breaking off inch-sized chunks, add the Italian sausage to the pan, taking care not to crowd the bottom of the pan.

Do not stir, just let cook until lightly browned on one side, then flip the sausage over and brown on the other side. When lightly browned, use a slotted spoon to remove, set aside.

You should have at least a tablespoon of fat in the pan, if not, add some butter. Heat the pan to medium high. Add the onions and celery and cook until onions are translucent, 3 to 5 minutes.

Add the chopped apples and cook for a few minutes more.

Add back in the browned sausage, the butter-toasted bread cubes, parsley, thyme, and sage. Gently mix. Season to taste with salt and pepper. Remove from heat.

Place the crown roast in a shallow roasting pan. Fill the center of the crown loosely with stuffing (do not pack in the stuffing).

Whatever extra stuffing you have, place in a separate, buttered, oven proof pan.

Cover the tips of the ribs with aluminum foil to prevent scorching of the bones.

Add one cup water to the pan.

Roast the pork at 350°F on middle rack of oven. Cover the stuffing with foil after about 30 minutes.

Cook until a meat thermometer inserted deep into center of meat (do not touch bones, which are on the outside of the roast) registers 145°F, about 2 to 2 1/2 hours total.

Add 1/2 cup of water to the remaining stuffing, and bake it (next to or under roast, starting 30 minutes before roast is done, or while the roast is resting), covered with foil for 30 minutes.

Transfer pork to a platter and let stand 20 minutes.

To carve the pork, steady the roast with a fork, with a large sharp knife, cut down through each rib to detach the pork chops.

Preheat the oven to 300 degrees F (150 degrees C).

Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast.

Pour 3 cups water into the baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.

Bake in the preheated oven until roast is browned and cooked through, about 3 hours.

Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange them around roast.

Reduce oven temperature to 200 degrees F (95 degrees C). Place the platter with roast and vegetables in the oven to keep warm.

Pour remaining pan juices into a saucepan; bring to a boil. Stir together remaining 1/2 cup water and cornstarch in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.

Generously season both sides of roast with salt and pepper. Sprinkle top of roast with 1 tablespoon flour and pat onto meat. Shake off excess.

Heat vegetable oil in a large skillet over medium-high heat. Sear roast until well-browned, 5 to 6 minutes per side. Remove roast from the skillet and set aside.

Reduce heat to medium. Melt butter in the skillet; cook and stir mushrooms in butter until tender, 3 to 4 minutes. Stir in onion; cook until onions are translucent and brown, about 5 minutes. Add garlic; stir until fragrant, about 1 minute.

Stir in remaining 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste and cook for another minute. Slowly add chicken broth while stirring; return to a simmer. Remove the skillet from heat.

Place carrots and celery in the slow cooker. Place roast over vegetables and pour in any accumulated juices. Add thyme and rosemary. Pour onion and mushroom mixture over the top of roast.

Cover and cook on High for 5 to 6 hours.

Skim off any fat from surface and remove bones. Season with salt and pepper.

Serve hot and enjoy!

Rub chuck roast with 1 tablespoon Worcestershire sauce; sprinkle Montreal-style steak seasoning all over roast.

Heat olive oil in a large skillet over medium-high heat. Add roast; sear until browned, about 5 minutes per side. Transfer roast to a slow cooker.

Dissolve bouillon cube in coffee; pour over roast. Pour tomato sauce over roast; season with oregano, and drizzle with remaining 2 teaspoons Worcestershire sauce. Cover slow cooker.

Cook on Low until roast is tender, 8 to 10 hours.

Gather all ingredients. Preheat the oven to 275 degrees F (135 degrees C).

Heat vegetable oil into a large oven-safe pot over medium-high heat. Season chuck roast with salt and black pepper.

Cook in hot oil until brown on both sides; transfer to a plate.

Add carrots, celery, and onion into the pot. Cook and stir until vegetables start to release their juices, scraping any brown flavor bits off the bottom of the pot, about 3 minutes.

Add butter, and cook until onions are translucent, about 5 minutes.

Sprinkle in rosemary; return roast to the pot and cover.

Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours.

Season vegetables with additional salt and black pepper, if desired.

Preheat the oven to 350 degrees F (175 degrees C).

Evenly sprinkle roast with flour; set aside. Heat canola oil in an oven-proof Dutch oven over medium-high heat. Add roast; brown on all sides, about 10 minutes total. Off heat, pour in water and wine; season with basil, salt, marjoram, thyme, and black pepper. Arrange onion slices on top roast.

Bake in the preheated oven, covered, for 3 hours. Add pearl onions, potatoes, and carrots. Add additional water if roast looks dry. Continue baking, covered, until roast easily pulls apart with a fork, about 1 hour more.

Gather all ingredients.

Season chuck roast with salt and pepper.

Heat oil in a large skillet over high heat; add roast and sear to brown, about 4 minutes per side.

Place roast in the slow cooker and sprinkle soup mix on top.

Add water, and scatter carrots, potatoes, onion, and celery on top.

Cover and cook on Low for 8 to 10 hours.

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Place a rack in the lowest position of the oven.

Remove turkey neck and giblets. Rinse turkey and pat dry with paper towels, and place breast-side up, on a rack in a roasting pan.

Loosely fill turkey cavity with stuffing. Rub skin with butter, then season with salt and pepper.

Pour 2 cups of turkey stock into the roasting pan.

Loosely tent turkey with aluminum foil, and roast turkey for 2 ½ hours, basting with pan juices every 30 minutes. When drippings evaporate, add remaining stock to the pan, 1 to 2 cups at a time.

Remove foil and continue roasting until a meat thermometer inserted in thickest part of thigh reads 165 degrees F (75 degrees C), about 1 ½ hours more.

Transfer turkey to a large serving platter. Let stand for 20 to 30 minutes before carving.

Serve and enjoy!

Gather all ingredients.

Heat oil in a pressure cooker over medium-high heat. Sear roast on all sides in hot oil until browned; season with salt, onion powder, and pepper.

Pour in beef broth and Worcestershire sauce; add onion and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.

Use the quick-release method to lower the pressure. Stir in potatoes and carrots and seal the lid; bring the cooker up to full pressure and cook for an additional 15 minutes.

Use the quick-release method again and transfer roast and vegetables to a serving dish.

Preheat the oven to 325 degrees F (165 degrees C).

Cut slits into top of roast with a paring knife; place garlic slices into slits. Season roast with black pepper and salt.

Place bay leaves in the bottom of a roasting pan; place roast, fat-side up, on top of bay leaves. Combine cider vinegar and thyme in a small bowl; pour over roast.

Bake in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 3 hours. Baste drippings frequently over roast while cooking using a baster or spoon.

Rest roast before slicing, 10 minutes.

Stir together oil, caraway seeds, mustard, garlic powder, pepper, and salt in a small bowl until a paste forms. Rub over pork roast and let sit for 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Arrange onions in the bottom of a large roasting pan. Pour in beer. Place roast, fat-side down, on top of onions. Cover the pan with foil.

Roast in the preheated oven for 1 hour. Remove foil, turn roast, and score fat. Continue roasting until an instant-read thermometer inserted into the center of roast reaches at least 145 degrees F (63 degrees C), about 2 1/2 hours. Transfer roast to a cutting board and let sit for 20 minutes.

Meanwhile, pour pan juices into a saucepan. Whisk in butter and cornstarch; bring to a boil. Reduce heat and simmer until gravy is hot and thickened, 5 to 10 minutes.

Slice pork roast and serve with gravy.

Preheat the oven to 325 degrees F (165 degrees C).

Place roast in a shallow roasting pan. Combine Dijon mustard and 2 tablespoons brown sugar; spread over roast.

Cook in the preheated oven for 3 hours, basting with 1/4 cup apple juice every 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

During last hour roast is cooking, combine prunes, apricots, red wine, 1/4 cup brown sugar, 3/4 cup liquid from roasting pan, and cloves in a saucepan over medium heat. Bring to a boil; cover and simmer for 15 minutes. Spoon fruit around pork roast during the last 30 minutes of cooking.

Transfer roast to a serving platter; spoon fruit around it. Whisk 1/4 cup drippings from roasting pan and cornstarch together in a bowl; stir back into drippings in roasting pan. Cook over medium-high heat, stirring gently, until thickened and no longer cloudy, about 5 minutes. Transfer to a gravy boat or serving bowl.

Slice roast; serve with sauce.

Preheat the oven to 325 degrees F (165 degrees C).

Mix together kosher salt, black pepper, and poultry seasoning in a small bowl. Tuck turkey wings under bird and season the cavity with about 1 tablespoon poultry seasoning mixture. Reserve remaining poultry seasoning mixture.

Toss together onions, celery, and carrots in a large bowl. Stuff about 1/2 cup vegetable mixture, sage, and rosemary sprigs into the turkey cavity. Tie legs together with kitchen string. Use your fingers or a small spatula to loosen skin over turkey breast. Place about 2 tablespoons butter under skin and spread evenly. Spread remaining 6 tablespoons butter all over the outside of skin. Sprinkle turkey with remaining poultry seasoning mix.

Spread remaining vegetable mixture into a large roasting pan. Place turkey on top of vegetables. Fill the pan with about 1/2 inch of water. Shape a sheet of aluminum foil over breast of turkey.

Roast turkey in the preheated oven until no longer pink near the bone and the juices run clear, about 3 ½ hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking and baste turkey with pan juices.

While turkey is roasting, make stock: Place neck and giblets in a medium saucepan with water and bay leaf. Simmer over medium heat for 2 hours. Strain stock and discard neck and giblets. There should be at least 4 cups of stock. Set stock aside.

Remove turkey from the oven. Carefully pour pan juices, about 3 cups, into a shallow bowl. Skim off turkey fat from pan juices, reserving about 2 tablespoons fat. Set aside pan juices. Cover turkey with a doubled sheet of aluminum foil and allow to rest in a warm area for 10 to 15 minutes before slicing.

While turkey is resting, make gravy: Heat 2 tablespoons reserved turkey fat and butter in a large skillet over medium heat. Transfer onion from the roasting pan into the skillet. Cook and stir until onion is browned, about 5 minutes. Stir in flour; cook and stir for about 5 minutes more. Whisk in 4 cups stock and reserved pan juices until smooth; skim off any foam. Stir in balsamic vinegar. Simmer, whisking constantly, until gravy is thickened, about 10 minutes. Stir in sage; season with salt and black pepper.

Mix garlic, oil, salt, pepper, and thyme into a paste; rub all over beef roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, preheat the oven to 500 degrees F (260 degrees C).

Place two sheets of aluminum foil large enough to cover the beef roast on a baking sheet. Place beef roast on the foil sheets.

Roast in the preheated oven for 18 minutes.

Remove from the oven; fold up the foil so it wraps the roast then return it to the oven. Reduce oven temperature to 170 degrees F (75 degrees C) and roast for one hour.

After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.

Remove roast and set it on a cutting board to rest.

Transfer any drippings from roast into a saucepan; stir in red wine and beef broth and bring to a simmer over medium-high heat until reduced by 1/4. Reduce heat to medium-low and whisk in cubes of butter, one at a time, until incorporated into sauce. Add salt and pepper to taste and set aside.

Slice the roast into 1/2-inch thick slices and serve with pan sauce poured on top.

Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.

Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of unslit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.

Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat.

Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 145 degrees F (63 degrees C), about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.

Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce.

Grind garlic, salt, pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.

Transfer 1/2 of the paste to a bowl. Add lime juice, orange juice, olive oil, and vinegar and whisk until smooth.

Cut several deep, 1-inch-long slits into the fatty side of the pork roast. Rub the remaining paste into the slits. Put roast into a 1-gallon resealable plastic bag. Pour citrus mixture into the bag to coat roast, then squeeze as much air from the bag as possible and seal. Refrigerate, turning occasionally, 8 hours to overnight.

Remove pork roast from refrigerator, transfer to a roasting pan, and let stand at room temperature for 30 minutes.

Meanwhile, preheat the oven to 400 degrees F (200 degrees C).

Roast pork in the preheated oven for 30 minutes. Reduce the heat to 375 degrees F (190 degrees C) and continue cooking until no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

Gather the ingredients.

Rub soup mix all over pork roast. Place roast in a slow cooker and pour cranberry sauce over top. Cover and cook on Low until pork is slightly pink in the center, about 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer roast to a platter, reserving juices in the slow cooker.

Melt butter in a saucepan over low heat. Whisk in flour to form a paste. Pour in reserved juices from the slow cooker; cook, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and pepper. Serve alongside roast.

Heat oil in a stock pot over medium heat. Sear roast in hot oil until slightly browned, about 2 minutes per side. Transfer roast to a plate.

Add onion and garlic to the pot; cook and stir until onion is lightly browned, 10 to 15 minutes.

Return roast to the pot; pour coffee and 1 1/2 cup water over top. Add bouillon, basil, salt, and pepper; bring to a boil. Reduce the heat to medium-low, cover, and simmer until meat is falling apart, 2 to 3 hours.

Transfer roast to a serving dish and cover with a lid or aluminum foil. Discard basil leaves. Keep broth in the pot over medium heat.

Whisk flour and remaining 1/2 cup water together in a bowl until smooth; slowly whisk into broth until gravy is smooth and somewhat clear. Taste and adjust salt as needed.

Pour about 1/2 of the gravy over roast, and pour the rest into a gravy boat for serving.

Gather the ingredients. Preheat the oven to 500 degrees F (260 degrees C).

Season roast with salt and pepper.

Place in a roasting pan or baking dish. Do not cover or add water.

Place roast in the preheated oven and reduce temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (7 minutes per pound), then turn off the oven and let roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time.

Remove roast from the oven and check that the internal temperature is at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

Remove rib roast from the refrigerator. Allow it to come to room temperature for about 3 hours, depending on its size.

Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.

Place rib roast onto the prepared roasting pan; blot with paper towels. Sift together flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed into a bowl. Coat roast all over with flour mixture.

Roast in the preheated oven until cooked to your desired degree of doneness, about 4 1/2 hours (20 minutes a pound) for medium-rare. An instant-read thermometer inserted into the center should read at least 120 degrees F (49 degrees C) for medium-rare, 130 degrees F (54 degrees C) for medium, or 140 degrees F (60 degrees C) for well-done.

Cover roast with aluminum foil. Let rest on the counter in a warm spot for 30 minutes to 1 hour before slicing.

Preheat oven to 210 degrees F (100 degrees C).

Cover the bottom of a roasting pan with a layer of kosher salt. Place the roast, bone side down, on the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt.

Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C).

Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. (Note: Be sure to remove all the salt from the roast before serving.)

Blend marinade ingredients in a blender, just a few pulses until well mixed.

Place lamb and marinade into a plastic bag. Squeeze out as much of the air as possible from the bag and seal. Wrap again with another plastic bag to ensure that the marinating lamb doesn't leak.

Marinate for several hours, or overnight, in the refrigerator.

Remove the lamb, still in its marinade bag, from the refrigerator at least an hour (preferably two) before putting in the oven. This helps bring the lamb closer to room temperature before roasting.

Preheat oven to 425°F. Arrange two racks in the oven - a middle rack to hold the lamb, and a lower rack to hold a roasting pan with which to catch the drippings.

Note that this arrangement of racks and pans, with the roast sitting directly on the oven rack, will create a natural convection of heat in the oven, causing the roast to cook more quickly than if cooked the traditional method in a rack in a roasting pan.

Remove the lamb roast from its marinade bag (you may want to temporarily place lamb in another roasting pan, just to make it less messy to work with). Pat dry the marinade off the lamb with paper towels.

Generously salt and pepper all sides of the roast. Arrange the roast fattiest side up, so the fat will melt into the meat while the lamb cooks.

Place the roast directly on middle rack of the oven. Place a roasting pan on a separate rack a rung lower to catch the drippings. You may also want to put some water in the bottom roasting pan, so the drippings fall into the water instead of burning in the hot pan and smoking up your kitchen.

Roast at 425°F for 20 minutes. Then reduce the heat to 300°F and roast an additional 40 minutes (for a 6-pound boneless roast) to 60 minutes (for a 6-pound bone-in roast). If you are cooking a roast bone-in, the bone will act as an insulator and will require a longer cooking time than a boneless roast.

In general, estimate 10 to 13 minutes per pound for total cooking time (for rare), including that first 20 minutes at high heat. (Assuming you let the roast sit out for an hour or two before putting it in the oven. If it's right out of the fridge, it will take longer to cook.)

If you are cooking the roast directly in a roasting pan, start the roast at 450°F. After 20 minutes, reduce the heat to 325°F.

Also, the shape of the roast will have an impact on the cooking time. Our roast was rather long and thin, so it cooked up fairly quickly. A thicker roast may take longer than expected.

About 20 minutes before you expect the roast to be done, start checking the roast using a meat thermometer. Note that every time you open the oven door, you'll need 10 minutes or so to bring the oven back up to temperature, thus slowing down the cooking process. So, don't check too often, or use a remote meat thermometer.

Remove the roast from the oven anywhere from 125°F to 135°F for medium rare. Lamb should never be cooked well done or it will be too dry.

Let stand for 25 to 30 minutes before carving (so the juices don't all run out when you cut into it). Cut away the kitchen string and slice with a sharp carving knife, 1/2 inch thick slices, against the grain of the meat.

While the roast is resting, use a metal spatula to scrape up the drippings in the roasting pan. Use the drippings to make a gravy, or use just the drippings themselves to serve with the lamb.

Serve with some mint chimichurri or homemade mint jelly on the side.

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Store leftover lamb for up to 3 days in the refrigerator, and up to 2 months in the freezer. But why not use leftover roast to give your lamb new life in a Lamb Curry, Spring Lamb Stew, or a Lamb Korma?

Gather ingredients.

Cut potatoes, onions, and celery into fairly large chunks; place in the bottom of a slow cooker along with baby carrots. Place roast on top of vegetables. Place 3 bouillon cubes randomly on top of the roast and pour in 1/2 cup water.

Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).

Transfer roast to a platter. Remove vegetables using a slotted spoon and arrange them around the roast.

Gather all ingredients.

Combine chuck roast, pepperoncini, pepperoncini juice, butter, au jus mix, ranch dressing mix, salt, and pepper in a slow cooker.

Cover and cook on Low until roast is fork-tender, about 8 hours.

Remove chuck from slow cooker; shred with 2 forks.

Serve with gravy and enjoy.

Gather all ingredients. Preheat oven to 375 degrees F (190 degrees C).

Make sure roast is at room temperature. Tie roast at 3-inch intervals with cotton twine; this helps it from drying out and allows it to cook more evenly. Place roast on a rack in a baking pan.

Mix together salt, garlic powder, and pepper in a small bowl. Rub seasoning mixture into the meat.

Place in the preheated oven and roast for 60 minutes, or 20 minutes per pound if your roast is larger or smaller. An instant-read thermometer inserted into the center should read 120 to 125 degrees F (49 to 52 degrees C).

Remove from the oven and transfer to a cutting board. Cover loosely with foil, and let rest so juices can redistribute, 15 to 20 minutes.

Slice and serve.

Enjoy!