Herb-and-Salt-Crusted Standing Rib Roast with Morel Sauce

A salt, herb, and flour crust blankets the standing rib roast while it cooks, sealing in all the juices and infusing the meat with flavor. The result is a tender, perfectly medium-rare roast beef that’s seasoned all the way through. With a creamy sauce of dried morels and Marsala, it’s luxury on a plate.

• 2 cups kosher or sea salt
• 1 large egg white
• 3 Tbs. freshly ground black pepper
• 3 Tbs. chopped fresh thyme (stems included)
• 2 Tbs. chopped juniper berries
• 2 Tbs. chopped garlic
• 1 Tbs. chopped fresh flat-leaf parsley
• 2 to 3 cups unbleached all-purpose flour; more for rolling
• One 3-bone standing beef rib roast (about 7 lb.), cut from the loin end, chine bone and fat cap removed
• 1 Tbs. vegetable oil
• Morel Sauce

Tip:

It’s a good idea to order your beef rib roast ahead of time. Ask the butcher to remove the chine bone and fat cap for you

In a stand mixer fitted with the paddle attachment, combine 1 cup water with the salt, egg white, pepper, thyme, juniper, garlic, and parsley. Mix on medium speed until blended. On medium-low speed, mix in 2 cups of the flour, adding more as needed, until the dough is firm and feels slightly dry and stiff, like Play-Doh. Continue to mix for 2 minutes. The dough should be smooth and firm but not sticky; add more flour if necessary. Flatten the dough into a rectangle, wrap in plastic, and refrigerate for at least 2 hours and up to 6 hours.

An hour before you’re ready to roast, put the beef on the counter and let sit at room temperature.

Position a rack in the center of the oven and heat the oven to 350°F. Heat a large cast-iron skillet over medium-high heat. Add the oil and put the roast meat side down in the skillet; sear until deeply browned, about 5 minutes. Remove the roast from the pan and set it bone side down on a rack in a roasting pan.

On a lightly floured surface, roll the dough into a 1/4-inch-thick rectangle. Drape the dough over the meat, tucking it in on all sides. Roast until an instant-read thermometer in the middle of the roast registers 125°F for rare or 135°F for medium rare, 1-3/4 to 2-1/4 hours. Let rest for 20 minutes, then remove and discard the crust. (After removing the crust, the roast can rest for up to 30 minutes more.) Carve and serve with the Morel Sauce.

Beef Tenderloin with Rosemary and Chocolate

This dish is based on a classic Italian recipe that calls for a touch of grated chocolate or cocoa to add complexity to a red wine sauce. The sauce doesn’t taste chocolatey; rather, it has a full-bodied, extraordinary flavor that you just can’t pin down. You can make this with any cut of roast beef or steak and the sauce can be prepared a day ahead.

• 1 2-lb. beef tenderloin roast
• 1/4 tsp. table salt, plus more to taste
• 1/4 tsp. freshly ground black pepper, plus more to taste
• 4 tsp. olive oil
• 1/2 cup chopped shallots
• 1 small carrot, finely chopped
• 1 stalk celery, finely chopped (about 1/4 cup)
• 1 clove garlic, minced (about 1 tsp.)
• 2 cups dry red wine
• 2 cups low-sodium beef broth
• 2 Tbs. tomato paste
• 1 bay leaf
• 1 sprig fresh thyme
• 1 Tbs. unsweetened natural cocoa powder
• 1 tsp. chopped fresh rosemary

Preheat the oven to 425°F.

Season the meat with the salt and pepper. In a large skillet, heat the 2 tsp. of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.

Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted  in the thickest part registers 140°F for medium-rare, about 30 minutes, or to your desired degree of  doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.

While the meat cooks, make the sauce. Heat the remaining 2 tsp. oil in a large saucepan over  medium-high heat. Add the shallots, carrot, and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more.

Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.

Roasted Salmon with Shiitake, Leek & Arugula Salad

Need to eat and run? No problem. Roasting the fish and vegetables in one pan keeps cleanup to a minimum.

• 1/2 lb. shiitake mushrooms, stemmed and sliced 1/4 inch thick
• 1 medium leek, white and light-green parts only, halved lengthwise, rinsed well, and sliced 1/8 inch thick
• 3 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 medium lemon
• 4 skinless salmon fillets, 6 to 8 oz. each
• 3 lightly packed cups (3 oz.) baby arugula

Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed baking sheet with parchment.

In a medium bowl, toss the mushrooms, leek, oil, 1/2 tsp. salt, and 1/4 tsp. pepper.

Finely grate the lemon zest. In a small bowl, mix the zest with 1 tsp. salt and 1/4 tsp. pepper.

Arrange the salmon on the baking sheet, rub the lemon zest mixture on the tops and sides of the fillets, and scatter the mushrooms and leeks around the fish in a single layer.

Roast until the vegetables are tender and the fish is opaque in the center, about 15 minutes. If the fish finishes cooking before the vegetables, transfer it to a plate and continue to roast the vegetables until tender, 3 to 5 minutes more.

Combine the arugula and roasted vegetables in a large bowl. Squeeze about 1 Tbs. juice from the lemon onto the vegetables and toss to combine. Season to taste with salt, pepper, and more lemon juice. Divide the mixture among four serving plates. Top each salad with a piece of the fish and serve.

Herb & Lemon Roasted Salmon on a Bed of Roasted Potatoes & Sauteed Greens

The lemon-herb marinade does double-duty in this recipe. Use a generous amount to marinate the salmon, and then drizzle some on the potatoes before roasting. You might still have some leftover; use it to marinate chicken or lamb. I like to highlight the lemon flavor by drizzling a little lemon oil on the salmon just before serving. Don’t skip this step: it really pulls the flavors of the dish together.

• 1-1/2 cups olive oil, plus 2 Tbs. for sautéing the greens
• 3 Tbs. coarsely grated lemon zest
• 2 Tbs. chopped fresh flat-leaf parsley
• 2 Tbs. fresh thyme
• 2 Tbs. chopped garlic
• 6 portions skinless salmon fillet, 6 oz. each
• Lemon Oil (see below)
• 2 lb. medium red or yellow potatoes (or 1 lb. each)
• Kosher salt and coarsely ground black pepper
• 12 cloves garlic, roasted and coarsely chopped
• 2-1/2 oz. (1/2 cup) pine nuts, toasted
• 4 oz. (1/2 cup) raisins, covered with 1/4 cup port and macerated for several hours or overnight (optional)
• 12 cups packed arugula, about 20 oz. (tough stems removed), or two 10-oz. bags spinach (stems removed), cleaned thoroughly and put in a large bowl covered with damp paper towels and plastic wrap in the refrigerator

For the lemon oil:

• 1 cup best-quality extra-virgin olive oil
• Grated zest of 2 lemons

One day ahead:

Make the marinade: Combine the 1-1/2 cups olive oil,  lemon zest, parsley, thyme, and the 2 Tbs. chopped garlic. Keep the marinade covered in the refrigerator.

Marinate the salmon: Preferably the night before or at least 1 hour before cooking, cover the salmon with about 1 cup of the marinade and keep covered in the refrigerator. Reserve the remaining marinade separately in the refrigerator.

Make the lemon oil: Combine the oil and lemon zest. Store it in a squeeze bottle (or a glass jar) in the refrigerator. 

One hour ahead:

Roast the potatoes: Heat the oven to 425°F. Slice the potatoes 3/16 inch thick. (Cut through the shortest width of the potato; discard the ends.) Make sure there are 8 slices per person (48 slices total). Rub a rimmed baking sheet or jellyroll pan with a little oil. Lay eight potato slices in two slightly overlapping lines about 5 to 6 inches long and a total of 4 inches wide. Repeat with the remaining potatoes to make six separate beds for the salmon. Space the beds an inch apart.

Season the potatoes with plenty of salt and pepper and drizzle them with some of the reserved lemon-herb marinade. Cook until the potatoes are tender and beginning to turn golden brown, 30 to 35 minutes. Set the potatoes, still on the baking sheet, aside. Reduce the oven temperature to 400°F.

Set the 2 Tbs. olive oil, pine nuts, raisins, chopped roasted garlic, and bowl of washed greens next to the stove and put a large sauté pan on a burner. Take the salmon out of the refrigerator to come to room temperature.

20 minutes before serving:

Lift the salmon out of the marinade, letting excess oil drain off but leaving the herbs on the salmon undisturbed. Put a fillet on top of each bed of potatoes on the baking sheet. Season generously with salt and pepper. Put the pan in the oven and cook 12 to 14 minutes for medium-rare salmon or 16 minutes for medium. Pull from the oven and let rest before serving.

While the salmon is resting, heat the sauté pan over medium to medium high, add the olive oil, pine nuts, raisins, and chopped roasted garlic, and simmer for 1 minute. Add the arugula or spinach, season with salt and pepper, and cook until just wilted, 1 to 3 minutes, tossing with tongs constantly to mix the ingredients. (Add the arugula in batches, if necessary; when the first batch wilts, add the next and toss).

To serve: Using tongs, carefully spread the arugula loosely on the bottom of each plate, almost in a ring. Carefully slide a spatula under a bed of potatoes, lift the potatoes and salmon together, and set them in the center of the plate over the greens. Drizzle a generous 1 tsp. lemon oil over all. Repeat with the remaining salmon. Serve immediately.

Herb-Buttermilk-Marinated Salmon with Cucumber Salad

The salmon is delicious either warm or at room temperature.

For the salmon

• 2 cups buttermilk
• 1/2 cup lightly packed fresh basil leaves, coarsely chopped
• 1/2 cup lightly packed fresh cilantro leaves, coarsely chopped
• 1/2 cup thinly sliced scallions (about 6 medium scallions)
• 1/4 cup white vinegar
• 2 Tbs. honey
• 1 Tbs. ground ginger
• Kosher salt and freshly ground black pepper
• 2 sides of salmon (3 lb. each), skin and pin bones removed

For the cucumber salad:

• 3 large English cucumbers, cut in half lengthwise, seeded, and sliced crosswise (about 9-1/2 cups)
• 1 large red onion, cut in half and thinly sliced (about 2 cups)
• 1 cup pitted Kalamata olives, cut in half
• 1 cup crumbled feta cheese
• Kosher salt and freshly ground black pepper

Marinate and roast the salmon:

In a food processor, combine the buttermilk, basil, cilantro, scallions, vinegar, honey, ginger, 1 tsp. salt, and 1/8 tsp. pepper. Process until smooth, about 30 seconds. Set aside 3/4 cup for the salad.

Thirty minutes before roasting the salmon, pour the remaining marinade over the salmon in a large rimmed dish and let sit at room temperature. (For the best texture, don't marinate longer than 30 minutes.)

While the salmon is marinating, position a rack in the center of the oven and heat the oven to 400°F. Line a large rimmed baking sheet with foil. When ready to roast the salmon, remove it from the marinade and set on the baking sheet. Bake until just firm to the touch and opaque in the center (use a paring knife to peek), 20 to 25 minutes. Remove from the oven and let rest in the pan for 10 minutes.

Make the salad:

In a medium bowl, mix the cucumbers, onion, olives, cheese, and 1-1/2 tsp. salt. Toss with the reserved buttermilk dressing and season to taste with more salt and pepper.

Serve:

Use two large spatulas to carefully move the salmon to a platter. Spoon some of the cucumber salad around the salmon and serve the rest in a bowl on the side.

Roasted Salmon with Mustard and Tarragon

Fresh tarragon pairs beautifully with salmon, and just a little goes a long way in this simple recipe.

• 1/4 cup mayonnaise
• 1 Tbs. plus 1 tsp. coarse-grained Dijon mustard
• 2 tsp. fresh lime juice
• 2 tsp. finely chopped fresh tarragon
• 6 6-oz. center-cut, skin-on salmon fillets
• Kosher salt

Position a rack in the center of the oven and heat the oven to 400°F. Line a heavy-duty rimmed baking sheet with foil.

In a small bowl, stir together the mayonnaise, mustard, lime juice, and tarragon. Arrange the salmon skin side down on the baking sheet and sprinkle lightly with salt. Spread the mayonnaise mixture evenly over each fillet (there may be a little left over).

Roast the salmon until just cooked through, 10 to 14 minutes. (To test for doneness, poke a paring knife all the way through the thickest part of one fillet and hold it there for 5 seconds. Then touch the flat side of the knife gently to your lower lip. If the knife feels warm, the fish is cooked through.) Using a spatula, lift the fillets off the baking sheet, leaving the skin behind, and transfer to plates.

Classic Roasted Potatoes

This is more of a technique than a recipe, and it can easily be scaled up or down according to how many mouths you're feeding. And since roasted potatoes are a classic, they're just as likely to find their way to the table on a busy weeknight as a festive holiday meal. See the Herb-Roasted version below to add even more flavor. For more potato dishes perfect for any holiday meal, visit the Guide to Christmas Dinner, where you'll find recipes like Crushed Potato and Watercress Cakes, Twice Baked Potatoes with Sour Cream, Rustic Mashed Potatoes, and Roasted Fingerling Potatoes, just to name a few. Looking for a holiday-worthy side besides potatoes? Browse our more than 100 side dish recipes ranging from easy classics to party showstopper.

• 2 lb. waxy potatoes, left whole if very small, halved or cut into chunks if large
• 3 Tbs. olive oil, melted butter, or duck fat
• 1 Tbs. chopped fresh thyme or rosemary (optional)
• 1 tsp. coarse salt
• Plenty of freshly ground black pepper

Heat the oven to 375°F. Spread the potatoes in a single layer in a medium roasting pan or rimmed baking sheet. Drizzle with the oil, season with the herbs, salt, and pepper, and toss to coat well. Roast, tossing with a spatula a few times to prevent sticking, until the potatoes are very tender throughout and the skins are somewhat shriveled and crisp, 50 to 60 minutes, depending on their size and variety. Serve hot.

Southern Roast Turkey and Gravy

Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining. Be sure to let the bird warm up at room temperature before roasting so it cooks up juicy and tender.

For the turkey

• 1 16-lb. fresh turkey, neck, tail, and giblets reserved for the gravy
• 5 oz. (10 Tbs.) unsalted butter, softened
• Kosher salt and freshly ground black pepper
• 2 Tbs. paprika (hot or sweet)
• 2 Tbs. finely chopped fresh thyme
• 4 tsp. minced garlic
• 3/4 tsp. cayenne
• 1/4 tsp. celery seed

For the gravy

• 1 small yellow onion, quartered
• 2 medium stalks celery, halved crosswise
• 2 Tbs. olive oil
• 3 cups lower-salt chicken broth
• 2 cups dry white wine
• 2 bay leaves
• 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
• 2 Tbs. chopped fresh flat-leaf parsley
• 2 tsp. chopped fresh thyme
• Kosher salt and freshly ground black pepper

Butter and salt the turkey

Line a 12x16-inch heavy-duty roasting pan with 2 layers of paper towels. Blot the turkey dry inside and out.

In a small bowl, combine the butter with 2 tsp. salt and 1 tsp. pepper; stir in the paprika, thyme, garlic, cayenne, and celery seed. Set aside 1/4 cup of the butter mixture for making the gravy.

Slide your hand under the turkey’s skin to loosen it from the breast and thigh meat. Using your fingers, spread the butter directly on the breast and thigh meat, being careful not to tear the skin. Season the turkey inside and out with 1-1/2 tsp. each salt and pepper. Tuck the wings behind the neck and tie the legs together with kitchen twine.

Set the turkey breast side up in the prepared pan. Loosely cover with waxed paper or parchment and refrigerate for 1 to 2 days.

Make the broth for the gravy

Position a rack in the center of the oven and heat the oven to 400°F. On a large rimmed baking sheet, toss the turkey neck, tail, giblets (excluding the liver), onion, and celery with the oil; arrange in a single layer. Roast, stirring once, until well browned, about 40 minutes.

Transfer the roasted ingredients to a heavy-duty 5-quart pot. Pour 1 cup of the chicken broth onto the hot baking sheet and scrape up any browned bits from the bottom with a wooden spatula; transfer to the pot. Add the remaining broth and 1 quart water. Bring to a boil; lower the heat and simmer gently until reduced to 3 cups, about 1-1/2 hours. Strain through a medium-mesh sieve into a 2-quart measuring cup; discard the solids.

Roast the turkey

Uncover the turkey, discard the paper towels, and set the turkey on a V-rack in the roasting pan. Let sit for 1 hour at room temperature.

Position a rack in the lower third of the oven and heat the oven to 350°F.

Roast the turkey, basting occasionally after 1 hour and rotating the panhalfway through, until an instant-read thermometer inserted into the
thickest part of the thigh registers 165°F, 2 to 2-1/2 hours. If the skingets too dark during roasting, tent with foil.

Tilt the turkey so the juice in the cavity runs into the roasting pan. Transfer the turkey to a platter or carving board. Remove the string, tent with foil, and let rest at room temperature for at least 30 minutes and up to 1 hour before carving and serving.

Make the gravy

Pour the drippings from the turkey roasting pan into a fat separator and allow the fat to rise to the top. Transfer 1/4 cup of the fat to a 3- to 4-quart saucepan; discard the remaining fat and add the defatted drippings to the reserved broth in the measuring cup.

Add the wine and bay leaves to the roasting pan and boil over medium-high heat, scraping up any browned bits from the bottom of the pan, until reduced to 1/2 cup, about 10 minutes. Strain through a medium-mesh sieve set over the measuring cup of broth.

Add the reserved butter to the fat in the saucepan and melt over medium-high heat. Add the flour and cook, whisking constantly, until slightly thickened, 3 to 4 minutes. Slowly whisk in the broth mixture and bring to a boil; then turn the heat down and simmer vigorously, whisking occasionally, until the gravy is reduced to 4 cups, 8 to 16 minutes. Discard the bay leaves, stir in the parsley and thyme, and season to taste with salt and pepper.

Carve the turkey and serve with the hot gravy.

Basic Roasted Green Beans

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the green beans with olive oil and salt and pepper before roasting. Or toss the green beans with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.

• 1 lb. green beans, stem ends trimmed
• 1 to 3 Tbs. extra-virgin olive oil
• 1/2 tsp. kosher salt; more to taste
• Freshly ground black pepper
• Fresh lemon juice (optional)

Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the green beans with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.

Turn the beans out onto the baking sheet and arrange them so that they are evenly spaced. If the beans cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the beans until they're tender, a bit shriveled, and slightly browned, about 15 minutes.

Return the green beans to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice or another flavoring, if using.

Roasted Cauliflower and Goat Cheese Frittata

Roasting the cauliflower under the broiler gives it toasty, golden edges in just minutes, while the goat cheese, dill, and quickly pickled red onion add tons of flavor to this hearty frittata.

• 1 small red onion, halved and thinly sliced lengthwise
• 2 Tbs. distilled white vinegar
• Kosher salt
• 2 cups 1-inch cauliflower florets (about 1/2 small head)
• 2 Tbs. plus 2 tsp. extra-virgin olive oil
• Freshly ground black pepper
• 8 large eggs
• 2 Tbs. chopped fresh dill
• 1/2 tsp. whole-grain mustard
• 2 Tbs. unsalted butter
• 6 oz. fresh goat cheese, crumbled (1-1/2 cups)

Position a rack about 6 inches from the broiler and heat the broiler on high.

Combine the onion, vinegar, and 1/2 tsp. salt in a small bowl; let sit for 10 minutes and then drain and pat the onion dry. Set aside.

Meanwhile, on a large rimmed baking sheet, toss the cauliflower with 2 tsp. of the oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Broil, tossing once or twice, until the edges are golden, 3 to 6 minutes.

Reposition the rack in the center of the oven and set the oven to 400°F.

Whisk the eggs, dill, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper in a medium bowl.

Heat the remaining 2 Tbs. oil and the butter in a 12-inch ovenproof skillet over medium-high heat until the butter melts. Add the onion and cook, stirring occasionally, until some of the pieces are dark golden brown, about 3minutes. Remove the skillet from the heat, stir in the roasted cauliflower, and then slowly pour in the egg mixture, redistributing the vegetables evenly. Sprinkle the goat cheese on top and bake until the eggs are set in the center, about 10 minutes. Let rest for 5 minutes and then use a silicone spatula to slide the frittata onto a serving plate or cutting board. Slice into wedges and serve.

Basic Roasted Potatoes

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the potatoes with olive oil and salt and pepper before roasting. Or toss the potatoes with Sesame Sea Salt, Caramelized Shallot Butter, or Toasted Coriander & Garlic Oil after they come out of the oven.

• 1 lb. potatoes (red, yellow or russet), peeled or scrubbed, and cut into 1-inch pieces
• 1 to 3 Tbs. extra-virgin olive oil
• 1/2 tsp. kosher salt; more to taste
• Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the potatoes with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.

Turn the potatoes out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the potatoes until browned on bottom, 10 to 15 minutes. Flip and continue to roast until tender, 5 minutes.

Return the potatoes to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt and pepper.

Matzo-Stuffed Cornish Game Hens

For some reason, you never see Cornish hens in restaurants anymore. Too bad, because this recipe, stuffing the birds with matzo and chicken livers and serving them with chicken jus (a brown chicken stock reduced to a glaze consistency), is a winner.

For the roasted chicken jus

• 2 lb. uncooked chicken bones
• 1 Tbs. canola oil
• 2 celery ribs, chopped
• 1 medium yellow onion, chopped
• 1 carrot, chopped
• 2 garlic cloves
• 2 sprigs fresh thyme
• 12 black peppercorns
• 1 cup dry red wine (such as Cabernet Sauvignon—an inexpensive one is fine)
• 1 Tbs. tomato paste
• 1 tsp. kosher salt

For the stuffing

• 1 cup chicken livers (about 7 oz.)
• 1/4 cup canola oil
• 1 large yellow onion, cut into 1/4-inch dice
• 3 celery ribs, cut into 1/4-inch dice
• 3 garlic cloves, minced
• 2 tsp. chopped fresh sage
• 1/2 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 3 matzo crackers (full sheets), crushed into pieces

For the hens

• 4 Cornish game hens
• 2 Tbs. olive oil
• 4 Tbs. unsalted butter (1/2 stick), cut into small pieces
• Kosher or fine sea salt
• Freshly ground black pepper
• 2 carrots, coarsely chopped
• 2 celery ribs, coarsely chopped
• 1 medium yellow onion, coarsely chopped

Tip:

To make this dish for a kosher meat meal, dot thehens with margarine instead of butter, or brush them with canola or
olive oil.

Make the jus

Preheat the oven to 325°F. Place the bones in a roasting pan and drizzle with the oil. Roast, stirring several times so they cook evenly, until the bones turn light golden-brown—30 to 40 minutes total. Leaving the oven on, transfer the bones to a paper towel-lined plate to drain and wipe the pan dry. Return the roasted bones to the pan; add the celery, onions, carrots, garlic, thyme, and peppercorns. Pour in the wine and stir in the tomato paste and salt. If appropriate, add water to cover. Return the pan to the oven and cook for 4 hours, adding water as necessary to keep the bones covered.

Pour the liquid from the pan through a mesh strainer into a small saucepan; discard the bones. Bring the liquid to boiling over medium heat and boil gently until it is reduced to 2-1/2 cups, skimming off any impurities. Transfer the jus to a storage container.

Make the stuffing

To clean the livers, use the tip of a sharp paring knife to remove the sinew that runs into the meat and trim off any yellow spots or unevenly colored areas. Rinse the livers under cold running water and pat them dry thoroughly with paper towels. Coarsely chop the livers into 1/2-inch pieces. Heat the oil in a large sauté pan over medium heat. Add the onions, celery, and garlic, cook for 2 minutes; lower the heat to medium-low and continue to cook until the vegetables are translucent and begin to soften—6 to 8 minutes. Add the livers, sage, salt, and pepper; sauté until the livers are cooked—about 5 minutes. Transfer the mixture to a paper towel-lined plate to drain. Place the crushed matzos in a medium bowl; add the liver mixture and mix well with a wooden spoon. Taste the stuffing and add more salt or pepper if you wish

Stuff and roast the hens

Trim any excess fat from the hens; wash them under cold water and pat dry with paper towels. Set aside.

Mix the carrots, celery, and onions in the bottom of a roasting pan large enough to hold all 4 hens.

Preheat the oven to 400°F. Loosely fill the cavity of each hen with stuffing. Drizzle 1-1/2 tsp. oil over each hen and rub into skin. Sprinkle each hen with salt and pepper. Truss the hens with twine (tie the legs together, tuck the wings under the backs). Place the hens, breast up, in the roasting pan, on the bed of chopped vegetables. Dot each with the butter, dividing equally. (If there is extra stuffing, place it in an appropriate size casserole or ramekin; add it to the oven with the hens about halfway through the roasting time.)

Place the pan in the oven and roast for 10 minutes, lower the heat to 325°F. Roast for 40 minutes more, until done (the internal temperature of the thigh should register 160° on an instant read thermometer), checking from time to time that the hens are browning evenly and rotating the pan 180 degrees about halfway through the cooking time.

Make the sauce and serve

Transfer the hens to a cutting board and cover with foil to keep warm. Transfer the vegetables and pan juices to a small saucepan and add 1 cup of the roasted chicken jus. Bring to simmering over medium heat; simmer for 10 minutes. Strain the sauce through a fine mesh strainer into another pan or serving pitcher; discard the solids and keep the sauce warm.

Slice the thighs, legs, and breast meat from each hen—as you would when carving a turkey. Carefully spoon the stuffing from inside each hen and place on individual plates. Arrange the meat from one hen on top of the stuffing on each plate. Spoon the sauce over the top and serve.

Roasted Potato Planks with Rosemary & Lemon

You can substitute sweet potatoes for half of the Idahos in this easy side. Sweet potatoes will cook faster, so cut them a bit thicker (about 1/2 inch), so they’ll roast at the same time.  

• 3 medium Idaho potatoes (about 1-1/4 lb. total)
• 3 Tbs. olive oil
• 1-1/2 Tbs. Dijon mustard
• 1 Tbs. minced fresh rosemary
• 2 tsp. finely grated lemon zest
• 2 Tbs. fresh lemon juice
• 1-1/2 tsp. coarse salt; more to taste
• 1/4 tsp. finely ground black pepper

Heat the oven to 450°F. Slice the potatoes on a sharp angle into 3/8-inch slabs. Put them in a colander and rinse (this way you rinse off dirt and lose a little starch for crisper planks). Shake off the excess water and spread them onto a heavy rimmed baking sheet (about 11x18-inches) lined with two layers of paper towels. Cover with a few more paper towels and let dry.

In a medium bowl, combine the olive oil, mustard, rosemary, lemon zest, lemon juice, salt, and pepper; stir until well blended. Dump the dried potato planks into the bowl (discard the paper towels); toss with a spatula until each piece is well coated. Scrape the potatoes onto the same baking sheet and spread in a single layer. Drizzle any remaining herb mixture onto the potatoes.

Bake the planks until browned on the bottom, about 20 min., and then flip with a spatula. Continue cooking until they’re well browned and tender, about another 15 min. Sprinkle with more salt, if you like, and serve immediately.

Basic Roasted Mushrooms

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the mushrooms with olive oil and salt and pepper before roasting. Or toss the mushrooms with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.

• 1 lb. mushrooms (cremini or small white), wiped clean, and stems trimmed flush with the cap 
• 1 to 3 Tbs. extra-virgin olive oil
• 1/2 tsp. kosher salt; more to taste
• Freshly ground black pepper
• Fresh lemon juice (optional)

Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the mushrooms with enough of the olive oil to coat generously, the salt, and a few grinds of pepper. 

Turn the mushrooms out onto the baking sheet and arrange them stem side down. If the mushrooms cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the mushrooms until brown on the bottom, 20 to 25 minutes. Flip and continue to roast until browned on the top, 5 to 10 minutes.

Return the mushrooms to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice, if using.

Basic Roasted Parsnips

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the parsnips with olive oil and salt and pepper before roasting. Or toss the parsnips with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.

• 1 lb. parsnips, peeled
• 1 to 3 Tbs. extra-virgin olive oil
• 1/2 tsp. kosher salt; more to taste
• Freshly ground black pepper
• Fresh lemon juice (optional)

Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. Halve the parsnips crosswise, to divide the thick and thin ends from each other. Halve or quarter the thick ends lengthwise, then cut all segments crosswise into 2-inch lengths. In a medium bowl, toss the parsnips with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.

Turn the parsnips out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the parsnips until browned on bottom, about 10 minutes. Flip and continue to roast until tender, about 5 minutes.

Return the parsnips to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice or another flavoring, if using.

Roasted Butternut Squash Salad with Sherry Maple Vinaigrette

I like to include the optional bacon in this salad because I think its meaty smokiness adds great contrast to the bitter greens, creamy goat cheese, and sweet butternut squash.

• 1/2 cup raisins
• 1/2 cup port
• 1 butternut squash (about 2 lb.)
• 1 small red onion
• 2 Tbs. olive oil
• 2 Tbs. maple syrup
• Kosher salt and freshly ground black pepper
• 2 medium heads Belgian endive
• 1 small head frisée
• 1/2 small head radicchio
• 3 cups loosely packed spinach leaves, stemmed
• Sherry Maple Vinaigrette
• 6-oz. log fresh goat cheese
• 1/3 cup chopped toasted walnuts
• 4 slices cooked bacon, crumbled (optional)

Cover the raisins with the port and let sit overnight.

Heat the oven to 400°F. Cut off the bulb end of the squash; reserve for another use. Peel the cylinder end and cut into 1/2- to 3/4-inch dice. Thinly slice the red onion. In a bowl, combine the squash, red onion, olive oil, and maple syrup. Season with salt and pepper and toss to combine thoroughly. Spread the squash and onions on an oiled sheet pan and roast, stirring occasionally, until the squash is just cooked through and the squash and onions are browned, 20 to 25 minutes.

Cut the endive into 1/2-inch slices. Cut off the stem end of the frisée, separate the leaves, and cut them into smaller pieces. Core and roughly chop the radicchio. Combine the endive, frisée, radicchio, and spinach in a nonreactive mixing bowl; toss with 1/2 cup of the vinaigrette. Arrange the greens on six plates.

Heat the broiler. Slice the goat cheese into 6 rounds and arrange on a baking sheet. Broil until just soft, 2 to 3 minutes. Top each plate of greens with the still-warm squash and onions. Drain the raisins and sprinkle them, the toasted walnuts, and the bacon, if using, around the plate. Garnish with a round of warmed goat cheese. Drizzle a few teaspoons of the remaining vinaigrette around each plate and serve. Reserve extra vinaigrette for another use.

Quesadillas with Roasted Poblanos & Onions (Rajas)

• 2 small fresh poblano chiles
• 1/2 cup loosely packed fresh cilantro
• 1 Tbs. plus 2 tsp. vegetable oil
• 1/2 large white onion, thinly sliced lengthwise (about 1-1/2 cups)
• Kosher salt and freshly ground black pepper
• Four 8-inch flour tortillas
• 2 cups grated Monterey Jack cheese (about 8 oz.)
• 1/2 cup sour cream

Roast the peppers:

Turn a gas burner to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 to 8 minutes per pepper. (If you don't have a gas stove, you can char poblanos similarly over a hot grill fire or lay them on a foil-lined baking sheet and char them under a hot broiler, turning them with tongs).

Immediately after roasting, put the poblanos in a bowl, cover, and set aside to steam and loosen the skins. When they're cool enough to handle, peel the charred skin off with your hands or a small paring knife. Pull out and discard the stems and seed clusters. Slice the peppers into 1/4-inch-wide strips and put them in a small bowl.

 Put a baking sheet in the oven and heat the oven to 150°F (or its lowest setting).

Make the rajas:

Heat 1 Tbs. of the oil in a 10- or 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft and lightly browned, 3 to 5 minutes. Add the poblano strips, season with a generous pinch of salt and a few grinds of pepper, and cook, stirring occasionally, until the peppers are heated through, another 1 to 2 minutes. Transfer to a plate and wipe the skillet clean.

Make the quesadillas:

Heat 1/2 tsp. of the oil in the skillet over medium-high heat until hot. Add one tortilla and scatter over it a quarter of the cheese, a quarter of the poblano mixture, and a quarter of the cilantro. When the tortilla smells toasty and the bottom is browned in spots, in 1 or 2 minutes, fold it in half, pressing it with a spatula to flatten it. Transfer to the baking sheet in the oven to keep warm. Repeat with the remaining ingredients to make three more quesadillas. Cut each quesadilla into wedges and serve with the sour cream on the side.

Honey-Roasted Radishes

Roasting mellows radishes’ sharp bite, as does a touch of honey and delicate white balsamic vinegar. Wilted radish tops add great texture and a pop of color to the dish. Serve with lamb, steak, or pan-roasted trout.

• 1-3/4 lb. radishes (about 2 bunches), tops removed and reserved
• 2 Tbs. honey
• 1 Tbs. unsalted butter, melted
• 1 Tbs. white balsamic vinegar
• Kosher salt and freshly ground black pepper

Position a rack in the center of the oven, set a 12-inch ovenproof skillet (preferably cast iron) on the rack, and heat the oven to 450°F.

Trim the radishes and then halve or quarter them lengthwise, depending on their size. Trim and discard the stems from the tops, wash the leaves thoroughly, and pat dry or dry in a salad spinner.

In a medium bowl, combine the honey, butter, vinegar, 1/2 tsp. salt, and 1/2 tsp. pepper. Add the radishes and toss until coated. Transfer to the hot skillet, spread in a single layer, and roast, stirring occasionally, until the radishes are crisp-tender, 15 to 20 minutes. Remove from the oven, add the radish leaves, and toss until the leaves are just wilted; serve.

Basic Roasted Rutabaga

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the rutabaga with olive oil and salt and pepper before roasting. Or toss the rutabaga with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after it comes out of the oven.

• 1 lb. rutabaga, peeled and cut into 1/2- to 3/4-inch pieces
• 1 to 3 Tbs. extra-virgin olive oil
• 1/2 tsp. kosher salt; more to taste
• Freshly ground black pepper
• Fresh lemon juice (optional)

Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the rutabaga with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.

Turn the rutabaga out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the rutabaga until browned on bottom, 13 to 15 minutes. Flip and continue to roast until tender, 5 to 10 minutes.

Return the rutabaga to the bowl in which you tossed it with the oil, or put it in a clean serving bowl. If the rutabaga seems a bit dry, drizzle it with a little oil. Season to taste with salt, pepper, and lemon juice, if using.

Pan-Roasted Sunchokes and Artichoke Hearts with Lemon-Herb Butter

The intriguing, slightly sweet, nutty flavor of sunchokes is reminiscent of potato and jícama, with a hint of artichoke. Here that affinity is played up by pairing roasted sunchokes with artichoke hearts. If you don’t have dry vermouth, use dry white wine instead.

• 2 Tbs. extra-virgin olive oil
• 1 lb. medium sunchokes, scrubbed and cut lengthwise into 3/4-inch-thick wedges
• Kosher salt
• 8 oz. frozen quartered artichoke hearts, thawed
• 2 Tbs. finely chopped shallot
• 3 Tbs. dry vermouth
• 1 Tbs. fresh lemon juice
• 2 Tbs. cold unsalted butter, cut into small pieces
• 1 Tbs. chopped fresh flat-leaf parsley
• 2 tsp. chopped fresh tarragon
• Freshly ground black pepper

Position a rack in the upper third of the oven and heat the oven to 400°F.


In a 12-inch ovenproof skillet, heat the oil over medium-high heat until shimmering hot. Add the sunchokes and 1/4 tsp. salt; cook, flipping as needed, until well browned on both cut sides, 2 to 3 minutes per side. Add the artichoke hearts and 1/4 tsp. salt; cook, stirring occasionally, until lightly browned, 2 to 3 minutes.


Move the skillet to the oven and roast until the sunchokes are tender, about 20 minutes. Transfer the vegetables to a bowl and cover to keep warm.


Set the skillet over medium heat, add the shallot, and cook, stirring with a wooden spoon, until softened and lightly browned, 1 to 2 minutes. Add the vermouth and cook, stirring and scraping the bottom of the pan to loosen any brown bits, until the vermouth has almost evaporated.


Reduce the heat to low, add the lemon juice, and then the butter one piece at a time, swirling the pan to melt the butter before adding the next piece. Stir in the parsley and tarragon. Return the vegetables to the pan and toss to reheat and coat in the butter. Season to taste with salt and pepper before serving.