Basic Roasted Broccoli

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the broccoli with olive oil and salt and pepper before roasting. Or toss the broccoli 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. broccoli crowns
  
  


• 
  
  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. Trim and peel the broccoli stem; slice it into 1/4-inch-thick disks. Where the stem starts to branch out, split the florets though the stem so that each piece is 1-1/2 to 2 inches wide. In a medium bowl, toss the broccoli with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.

Turn the broccoli out onto the baking sheet and arrange the pieces so that they are evenly spaced. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast until the floret tops begin to brown, 8 to 10 minutes. Stir and continue to roast until tender, 3 to 6 minutes.

Return the broccoli florets 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 more oil. Season to taste with salt, pepper, and lemon juice, if using.

Basic Roasted Butternut Squash

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the butternut squash with olive oil and salt and pepper before roasting. Or toss the butternut squash 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. butternut squash, peeled and cut into 3/4- to 1-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 butternut squash with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.

Turn the butternut squash 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 until the squash is browned on bottom, 15 minutes. Flip and roast until tender, 5 to 10 minutes.

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

Basic Roasted Carrots

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the carrots with olive oil and salt and pepper before roasting. Or toss the carrots 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. carrots, 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. If carrots are thick, cut in half crosswise to separate the thick end from the thin end; halve the thick end lengthwise. Cut all the carrot segments crosswise into 1-inch lengths. In a medium bowl, toss the carrots with enough of the olive oil to coat generously, the salt, and a few grinds of pepper. If using a flavoring before roasting, toss it with the carrots now.

Turn the carrots 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 carrots until lightly browned on bottom, 12 to 15 minutes. Flip and continue to roast until the carrots are tender and slightly shriveled, 3 to 5 minutes.

Return the carrots 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.

Delicata Squash Salad with Fingerling Potatoes and Pomegranate Seeds

This autumnal salad is a kaleidoscope of shapes and colors.

• 
  
  1-1/2 lb. fingerling potatoes (about 16 medium)
  
  


• 
  
  1/2 cup plus 3 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 medium delicata squash (about 2-1/2 lb.)
  
  


• 
  
  2 Tbs. minced shallot
  
  


• 
  
  2 Tbs. freshly squeezed lemon juice, more as needed
  
  


• 
  
  2 Tbs. champagne vinegar, more as needed
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1 tsp. honey
  
  


• 
  
  10 cups packed baby arugula (about 8 ounces)
  
  


• 
  
  Seeds from 1 medium pomegranate (about 1 cup)
  
  


• 
  
  1 cup shaved or grated Parmigiano-Reggiano cheese
  
  

Tip:

You can roast the potatoes and sqaush well ahead of time, then assemble the salad just before serving.

Position a rack in the center of the oven and heat to 425°F.

Cut the potatoes lengthwise into 1/4-inch-thick slabs. Mound on a large
rimmed baking sheet, drizzle with 1 tablespoon of the oil and 1/4
teaspoon salt, and toss to coat the potatoes evenly. Arrange in a snug
single layer and roast until just tender and starting to brown, 20 to 25
minutes.

While the potatoes are roasting, prepare the squash. Trim the squash, halve them lengthwise, and scoop out and discard the seeds and strings. Slice into thin half-moons, about 1/8 inch thick. Transfer to a large bowl, drizzle with 2 tablespoons of the olive oil, and sprinkle on 1/4 teaspoon salt. With your hands, gently toss to coat evenly.

When the potatoes are out of the oven, line 2 large rimmed
baking sheets with parchment or a nonstick liner and arrange the squash slices
across them. Roast, rotating the pans after 10 minutes, until the slices are
just tender and starting to brown, 20 to 25 minutes. Be sure not to overcook,
or the squash will dry out. Note: Some slices will be darker than others even
when cooked perfectly; this provides textural interest and depth of flavor.
When done, set aside and let cool to room temperature.

In a small bowl, combine the shallot, lemon juice, vinegar, mustard, honey, and 1/8 teaspoon salt. Whisk to blend, and slowly drizzle in the remaining 1/2 cup olive oil, continuing to whisk vigorously.

Just before serving, put the potatoes and squash in a large bowl and drizzle with the vinaigrette. Toss well with your hands, taste, and adjust with more vinegar, lemon juice, or salt as needed.

Add the arugula, half the pomegranate seeds, and half of the Parmigiano and gently mix in with your hands. To serve, sprinkle the salad with the remaining cheese and pomegranate seeds and top with a few grinds of black pepper.
 

Pan-Roasted Brussels Sprout Gratin with Shallots and Rosemary

This rich, creamy side dish is a guaranteed crowd-pleaser. Brussels sprouts, pan-roasted in brown butter until tender and nutty, are mixed with sweet, earthy Gruyère and topped with crisp breadcrumbs. For a casual dinner, serve it straight from the skillet.

• 
  
  1-1/2 lb. Brussels sprouts, trimmed
  
  


• 
  
  2 large shallots, halved
  
  


• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/4 cups heavy cream
  
  


• 
  
  3-1/4 oz. (1-1/4 cups) finely grated Gruyère
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  1/8 tsp. cayenne
  
  


• 
  
  3/4 cup panko
  
  


• 
  
  1/2 cup finely grated Parmigiano-Reggiano
  
  


• 
  
  2 tsp. finely chopped fresh rosemary
  
  

Position a rack in the center of the oven and heat the oven to 375°F. In a food processor fitted with the slicing blade, slice the Brussels sprouts and shallots.
 

In a 12-inch oven-safe skillet, melt the butter over medium heat. Continue to cook the butter until it begins to brown and smell nutty. Set aside 1 Tbs. of the browned butter in a medium bowl.

Add the Brussels sprouts, shallots, 2 tsp. salt, and 1/2 tsp. pepper to the pan and toss to combine. Cook, stirring occasionally, until the Brussels sprouts and shallots begin to soften and brown in spots, about 6 minutes. Remove the pan from the heat.

Meanwhile, in a 2-quart saucepan over medium heat, combine the cream, Gruyère, nutmeg, cayenne, and 1/4 tsp. salt. Heat until the cheese is melted, whisking occasionally, about 4 minutes. Do not boil. Add the sauce to the Brussels sprouts, carefully stirring to combine.

Add the panko, Parmigiano, rosemary, and a pinch of salt to the reserved butter and mix thoroughly. Top the sprout mixture with the panko mixture.

Bake until the crumbs are browned and the Brussels sprouts are tender, 10 to 15 minutes. Let cool for about 5 minutes before serving.

Baked Haricots Verts with Fried Shallots

This from-scratch update of the classic green bean casserole eschews canned cream of mushroom soup and thicker green beans in favor of a fresh mushroom cream sauce and slender haricots verts. Fried shallots stand in for the iconic fried onion topping. You can fry the shallots and cook the beans up to 2 days ahead.

• 
  
  3 cups vegetable oil
  
  


• 
  
  3 large shallots, cut into 1/8-inch-thick rings (about 3 cups)
  
  


• 
  
  1 cup plus 3 Tbs. all-purpose flour
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 lb. trimmed haricots verts, halved crosswise
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  


• 
  
  1-1/2 lb. mixed mushrooms (such as oyster, shiitake, and cremini), coarsely chopped (7 to 8 cups)
  
  


• 
  
  2 Tbs. medium sherry
  
  


• 
  
  2 cups lower-salt chicken broth
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  Freshly ground black pepper
  
  

Heat the oil in a 12-inch skillet over medium heat until shimmering hot.

Meanwhile, in a medium bowl, toss the shallots with 1 cup of the flour, separating the rings and coating them thoroughly. Working with a handful at a time, shake off the excess flour and fry, stirring occasionally with a slotted spoon, until golden, 1 to 2 minutes. Transfer to a paper-towel-lined plate and season lightly with salt. Discard the flour and frying oil and wipe out the skillet.

Bring an 8-quart pot of salted water to a boil. Boil the haricots verts until crisp-tender, about 4 minutes. Drain in a colander and cool under cold running water; pat dry. Position a rack in the center of the oven and heat the oven to 400°F.

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

Melt the butter in the skillet over medium heat. Add the mushrooms and a pinch of salt; cook, stirring often, until most of the liquid has evaporated and the mushrooms are beginning to brown, about 7 minutes. Add the sherry and cook, stirring, until almost evaporated, about 1 minute. Sprinkle the remaining 3 Tbs. flour over the mushrooms and toss to coat. Slowly whisk in the broth and cream. Simmer, stirring occasionally, until the sauce thickens, about 10 minutes. Remove from the heat and stir in the haricots verts, 1 tsp. salt, and 1/2 tsp. pepper. Season to taste with more salt and pepper.

Transfer to a 9x13-inch baking dish and bake until bubbling around the edges, about 20 minutes. Gently stir the beans to redistribute the sauce, top with the shallots, and serve.

Basic Roasted Asparagus

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the asparagus with olive oil and salt and pepper before roasting. Or toss the asparagus 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. asparagus
  
  


• 
  
  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. Rinse the asparagus, pat dry, and snap off the tough bottom ends. In a medium bowl, toss the asparagus with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.

Turn the asparagus out onto the baking sheet and arrange the pieces so that they are evenly spaced. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast for 5 minutes, flip, and roast until tender and a bit shriveled, 5 to 8 minutes.

Return the asparagus 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.

Roasted Turnips with Maple and Cardamom

For those who can’t imagine turkey without a side of mashed turnips, here’s a new take on the vegetable. An intriguing sauce laced with coriander and cardamom gives the dish surprising complexity.

• 
  
  3-1/2 lb. purple-top turnips, peeled and cut into 3/4-inch dice (10 cups)
  
  


• 
  
  3 Tbs. vegetable oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  3 Tbs. pure maple syrup
  
  


• 
  
  1/4 tsp. pure vanilla extract
  
  


• 
  
  Generous pinch crushed red pepper flakes
  
  


• 
  
  1/4 tsp. ground coriander
  
  


• 
  
  1/8 tsp. ground cardamom
  
  


• 
  
  1 tsp. fresh lemon juice
  
  


• 
  
  1 Tbs. finely chopped fresh cilantro (or a mix of parsley and mint)
  
  

Position racks in the top and bottom thirds of the oven and heat the oven to 475°F. Line two large, heavy-duty rimmed baking sheets with foil. In a mixing bowl, combine the turnips, oil, and 11/2 tsp. salt. Toss to coat well. Divide the turnips between the two pans and spread evenly in one layer. Roast for 20 minutes. With a large spatula, flip the turnips. Swap the pans’ positions and roast until tender and nicely browned on a few sides, 15 to 20 minutes. (The turnips on the lower rack may be done sooner than those on the upper rack.)

Meanwhile, melt the butter in a small saucepan over low heat. Whisk in the maple syrup, vanilla, and red pepper flakes, and then the coriander and cardamom, until the sauce is heated, 30 seconds. Remove the pan from the heat.

Transfer the turnips to a large mixing bowl. Gently reheat the sauce, if necessary, and stir in the lemon juice. With a heatproof spatula, toss the sauce with the turnips. Add half of the cilantro and salt to taste and toss again. Transfer to a warm serving dish and garnish with the remaining cilantro.

Basic Roasted Beets

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the beets with olive oil and salt and pepper before roasting. Or toss the beets 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. beets, trimmed, peeled, and cut into 3/4- to 1-inch-thick wedges
  
  


• 
  
  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 beets with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.

Turn the beets 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 beets for 15 minutes, flip, and roast until tender, 10 to 15 minutes.

Return the beets 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

Roasted Eggplant with Chiles, Peanuts & Mint

I usually serve this dish as an appetizer, but you can also serve it as a side dish for roasted lamb or pork.

• 
  
  1/4 cup unsalted peanuts
  
  


• 
  
  5 Tbs. plus 1 tsp. peanut oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 skinny Japanese eggplant (about 7 inches long and 1-1/2 inches in diameter)
  
  


• 
  
  1/4 tsp. crushed red pepper flakes; more to taste
  
  


• 
  
  2 Tbs. fresh lime juice
  
  


• 
  
  1 tsp. honey
  
  


• 
  
  12 medium fresh mint leaves, coarsely torn (about 3 Tbs.)
  
  

Position a rack in the center of the oven and heat the oven to 425°F.

Scatter the peanuts in a pie plate or other small baking dish and toss them with 1 tsp. oil and a generous pinch of salt. Roast, shaking the pan once or twice, until they are golden brown, about 5 minutes. Set aside to cool, and then coarsely chop them. Reduce the oven temperature to 375°F.

Rinse the eggplant. Trim off their tops and then cut the eggplant in half lengthwise. In a large, shallow bowl, toss the eggplant with 2 Tbs. of the oil and the red pepper flakes. Put the eggplant cut side up on a rimmed baking sheet and sprinkle generously with salt. Roast until the eggplant is tender when pierced with a fork and the flesh is a light golden brown, 10 to 12 minutes.

Meanwhile, in a small dish, whisk the remaining 3 Tbs. oil with the lime juice, honey, and 1/4 tsp. salt. Season to taste with more salt, if necessary.

With the eggplant still on the center rack, turn the broiler on to high and broil the eggplant until well browned on top, about 5 minutes. Transfer the eggplant to a serving platter. Drizzle with the dressing. Sprinkle with mint and peanuts and serve.

Basic Roasted Brussels Sprouts

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the Brussels sprouts with olive oil and salt and pepper before roasting. Or toss the Brussels sprouts 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. Brussels sprouts
  
  


• 
  
  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. Trim the Brussels sprouts, then halve them lengthwise. In a medium bowl, toss the sprouts with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.

Turn the Brussels sprouts 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. Arrange cut side down on baking sheet. Roast until the sprouts are tender and browned, about 15 minutes (no need to turn them).

Return the Brussels sprouts 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.

Roasted Fingerling Potatoes

If you have trouble finding fingerling potatoes, you can substitute baby red-skin potatoes; just cut any large ones in half.

• 
  
  8 lb. small fingerling potatoes, washed and scrubbed, skin on
  
  


• 
  
  3/4 cup extra-virgin olive oil
  
  


• 
  
  Fine sea salt and freshly ground black pepper
  
  


• 
  
  6 Tbs. thinly sliced chives
  
  


• 
  
  1/4 cup white truffle oil (optional)
  
  

Position racks in the top and bottom thirds of the oven and heat the oven to 425°F. Put two large rimmed baking sheets in the hot oven. In a large bowl, toss the potatoes, olive oil, 1-1/2 tsp. salt, and several grinds of pepper. When the pans are hot, divide the potatoes between the pans in a snug single layer (they should sizzle). Roast for 20 minutes, stirring occasionally, and then rotate the pans. Continue to roast, stirring occasionally, until they are browned in spots and tender when pierced with a fork, about 40 minutes longer. Return the potatoes to the large bowl, add the chives and truffle oil, if using, and toss. Season to taste with more salt and pepper and pour onto a serving platter (make sure to pour all the oil in the bowl over the potatoes). Keep warm until ready to serve.

Roasted Parsnips with Cinnamon & Coriander

The cooking method and the spices play up parsnips’ sweetness, counterbalanced by last-minute additions of lemon juice and chopped fresh cilantro, which add brightness. If cilantro isn’t to your liking, use parsley.

• 
  
  1-1/2 lb. parsnips (about 10 medium)
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/2 tsp. ground coriander
  
  


• 
  
  1/2 tsp. sweet paprika (or a mix of mostly sweet and some hot)
  
  


• 
  
  1/2 tsp. kosher salt; more to taste
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  2 tsp. fresh lemon juice
  
  

Position a rack in the center of the oven and heat the oven to 375°F. Peel the parsnips and cut each into 1-inch pieces crosswise, then cut the thicker pieces into halves or quarters to get chunks of roughly equal size. (Don’t try to match the skinny tail-end pieces.) If the core seems tough or pithy, cut it out. You’ll have about 4 cups.

Arrange the parsnips in a single layer in a 9x13-inch baking dish. Drizzle with the olive oil and toss to coat evenly. Combine the cumin, coriander, paprika, salt, and cinnamon in a small bowl and stir to mix. Sprinkle the spices evenly over the parsnips and toss until the parsnips are well coated.

Roast until completely tender and lightly browned on the edges, 35 to 45 min., stirring once or twice during cooking. Sprinkle with the cilantro and lemon juice and toss well. Taste and adjust the seasoning if necessary before serving.

Bunk’s Pork Belly Cubano Sandwich

At
first glance, this sandwich from Portland’s Bunk Sandwiches looks like a
straight-up reprise of the Cuban working man’s ham and cheese sandwich. But one
substitution alone earned it national acclaim: switching molasses-rubbed, flavor-rich
pork belly for the conventional roast pork. Bunk’s plan includes an overnight
marinade, a three-hour oven roasting, and a final ride in a panini press for
that full-on crispy finish.

For the pork belly

• 
  
  1 cup
  kosher salt
  
  


• 
  
  1 cup
  sugar
  
  


• 
  
  1 tsp. ground fennel seeds
  
  


• 
  
  1 tsp. ground chile flakes
  
  


• 
  
  1 tsp. ground nutmeg
  
  


• 
  
  1
  large garlic clove, peeled and halved
  
  


• 
  
  One
  3-lb. slab pork belly, skin removed
  
  


• 
  
  1⁄4
  cup molasses
  
  

For the sandwiches

• 
  
  Six
  6-inch French buns, halved lengthwise
  
  


• 
  
  1⁄4
  cup plus 2 Tbs. high-quality mayonnaise
  
  


• 
  
  1⁄4
  cup American yellow mustard
  
  


• 
  
  2 tsp.
  hot sauce
  
  


• 
  
  Kosher
  salt
  
  


• 
  
  10 oz.
  Swiss cheese, thinly sliced
  
  


• 
  
  10 oz. smoked ham, thinly sliced
  
  


• 
  
  3 garlic-dill
  pickles, thinly sliced lengthwise
  
  


• 
  
  1⁄4
  cup melted butter
  
  

Make the pork belly

In a
medium bowl, combine the salt, sugar, fennel seeds, chile flakes, and nutmeg.
Rub the raw garlic halves over the pork and discard. Sprinkle the spice mixture
over the pork to coat well. Transfer to a large sealable bag (or a covered roasting
dish) to marinate in the refrigerator overnight or up to 24 hours.

An
hour before roasting, remove the pork belly from the refrigerator to bring up
to room temperature.

Preheat the oven to 275°F.

Place
the belly in a shallow roasting pan, meat-side down, and brush the top with the
molasses. Place a piece of parchment paper over the meat and cover the pan
tightly with foil. Roast until fork-tender, about 3 hours.

Make the sandwiches

Heat
a panini grill or large cast-iron skillet until hot. Using a sharp knife, cut
the pork crosswise into six 1⁄4-inch-thick slices, then cut each slice in half,
reserving the remaining pork belly for another use.

Open
the buns and spread or squirt about 1-1⁄2 tsp. mayonnaise and 1 tsp. mustard
over each half. Drizzle with a few dashes of hot sauce and sprinkle with salt.
On each bottom half, layer slices of cheese, ham, pork belly, and pickles. Cover
with the tops and brush the outside of each bun with melted butter.

In
batches, place the filled buns in the panini grill, pressing down to flatten
them slightly. If using a cast-iron skillet, put another heavy skillet or
weight on top to flatten them and turn them over after 2 or 3 minutes. Grill
until golden brown. Serve immediately.

Herb-Roasted Potatoes and Onions

In this dish, hardy herbs are roasted with the potatoes and onions, infusing them with flavor. Then tender herbs are tossed with the hot potatoes just before serving; the heat brings out the herbs’ flavors, but they stay green and fresh tasting.

• 
  
  1/4 cup extra-virgin olive oil; more for the baking sheet
  
  


• 
  
  2 lb. small (about 1-1/2-inch) potatoes, halved
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. coarsely chopped mixed hardy fresh herbs, such as rosemary, savory, and thyme
  
  


• 
  
  1 large onion, halved lengthwise and thinly sliced
  
  


• 
  
  1/2 cup coarsely chopped mixed tender fresh herbs, such as chives, parsley, and tarragon
  
  


• 
  
  Flaky sea salt for serving (optional)
  
  

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

In a medium bowl, toss the potatoes with the olive oil and 1 tsp. salt to coat.

Sprinkle the hardy herbs over the bottom of the baking sheet, spread the onion slices over the herbs, and top with the potatoes, cut side down. Scrape any olive oil remaining in the bowl over the potatoes.

Roast until the potatoes are tender and brown on the edges, 30 to 35 minutes. Transfer the potatoes and onions to a bowl and toss with the tender herbs. Season to taste with sea salt, if using, or kosher salt and serve.

Spring Niçoise Salad

This salad is best in spring, when tiny, new potatoes and baby artichokes and beets are available at the market. It comes together quickly if you prepare some of the ingredients ahead of time. When roasting the potatoes, you can add a handful of garlic cloves and/or herbs if you like, such as thyme or savory. In place of the seared tuna, try large flakes of tuna confit or slow-roasted salmon.

• 
  
  6 baby beets, greens removed and washed
  
  


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  2-1⁄2 Tbs. red-wine vinegar; more as needed
  
  


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  1 lemon, halved, plus 1 Tbs. freshly squeezed lemon juice
  
  


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  8 baby artichokes, trimmed
  
  


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  1 cup plus 4 Tbs. extra-virgin olive oil
  
  


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  1⁄4 cup dry white wine
  
  


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  2 sprigs fresh thyme
  
  


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  Red pepper flakes
  
  


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  Kosher salt
  
  


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  3⁄4 lb. new potatoes
  
  


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  1 clove garlic, pounded to a smooth paste with a pinch of salt
  
  


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  1 Tbs. Dijon mustard
  
  


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  1 large egg yolk
  
  


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  1 lb. tuna, such as yellowfin or ahi, cut into even slices about 1 inch thick
  
  


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  Freshly ground black pepper
  
  


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  2 not-so-hard-cooked eggs, peeled
  
  


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  1 handful arugula, preferably wild, or young dandelion (about 1 oz. total), washed and dried
  
  

Heat the oven to 350º F. Put the beets in a single layer in a baking dish. Add water to come about 1/2 inch up the side of the dish. Cover with foil and
roast until the beets can be pierced with a sharp knife, about 45 minutes. When cool, peel and cut them into 1/2-inch wedges, and toss with 1 Tbs. of the vinegar and salt to taste; let sit for 10 to 15 minutes.
 

Fill a large bowl with cold water. Squeeze the juice of the lemon halves into it. Trim off the top quarter of the artichokes and snap off the tough outer leaves. Using a small, sharp knife, peel the stem and the base of the artichokes, then cut them in half and scoop out the choke with a spoon. As you finish trimming each artichoke, drop it into the bowl of water and lemon juice to prevent browning.

Just before cooking, drain the artichokes well. Warm a medium skillet over medium heat. Add 1⁄4 cup olive oil, the artichokes, wine, 1⁄2 cup water, the thyme, and a pinch of red pepper flakes. Season with salt and simmer, uncovered and stirring occasionally, until the artichokes are tender when pierced at the base with a small, sharp knife, 10 to 15 minutes, depending on the size of the artichokes. If the liquid evaporates before the artichokes are tender, add a splash more water. Let cool at room temperature and then taste for salt.

Put the potatoes in a shallow baking dish or pan just large enough to hold them in a single layer. Drizzle with 1 Tbs. oil, season with a generous amount of salt, and toss well. Add a splash of water (just enough to create a little steam as the potatoes cook). Cover tightly with aluminum
foil and bake until the potatoes can be easily pierced with a small, sharp knife, 30 to 40 minutes, depending on the size of the potatoes. Remove from the oven, vent the foil, and let cool at room temperature.

To make the vinaigrette, combine the garlic, mustard, 1-1/2 Tbs. vinegar, and 1 Tbs. lemon juice in a small bowl. Let sit for 5 to 10 minutes. Whisk in the egg yolk, and then slowly whisk in 3⁄4 cup oil. Thin the vinaigrette with a few drops of cool water if necessary (you want it thin enough to drizzle nicely.) Taste and adjust with more salt or vinegar if necessary. Set aside.

Shortly before serving, halve or quarter the potatoes (depending on size and preference) and season with about 1-1⁄2 Tbs. of the vinaigrette. Set aside.

Season the tuna on both sides with salt and freshly ground black pepper. Warm a large skillet, preferably cast iron, over high heat until very hot. Add 3 Tbs. oil and place the tuna in the skillet. Cook, without moving, until seared and nicely browned, about 2 to 3 minutes, depending on the thickness of the tuna. Turn and cook on the opposite side for another 2 to 3 minutes. (The tuna should be pink in the center.) Transfer to a plate and set aside.

Drain any liquid from the artichokes and discard the thyme. Cut the eggs into quarters and season with salt and freshly ground black pepper. Scatter about half of the arugula around a large platter or individual plates. Tuck the potatoes, artichokes, beets, and eggs in and around the greens. Using your hands, break the tuna into rustic pieces, or slice it with a knife and nestle it in and around the other ingredients. Drizzle about 1⁄4 cup vinaigrette over the platter, or about a Tbs. over individual portions, and serve immediately, passing the remaining vinaigrette at the table.

Slow-Roasted Leg of Lamb with Mint and Lemon

For a weekend spring dinner that yields plenty of leftovers for the week, try a whole leg of lamb. The lamb is rubbed with mint, lemon, and garlic and then roasted until juicy and tender.
When buying, if you can, choose young lamb, which is tender, with a mild flavor. Look
for firm, finely grained, pale- to dark-pink meat. The layer of fat
should be smooth and white, and any cut bone should be porous, moist,
and red. See the ingredient tip for more on what to ask your butcher when you buy this cut.Watch our video on carving a leg of lamb into perfect, tender slices.

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  1 bone-in leg of lamb, 6 to 9 lb.
  
  


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  1 cup coarsely chopped fresh mint, plus 1/2 cup small fresh mint leaves
  
  


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  1/4 cup extra-virgin olive oil
  
  


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  3 cloves garlic, minced
  
  


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  2 Tbs. fresh lemon juice
  
  


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  2 tsp. finely grated lemon zest (from 1 lemon)
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  1 cup dry white wine
  
  


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  1-1/2 cups lower-salt chicken broth
  
  

Tip:

A whole (or long) leg of lamb has the sirloin attached and weighs from 6 to 9 pounds. It yields a range of meat, from tender and marbled to firmer and leaner. Ask your butcher not to break the shank bone but to simply cut the tendons that hold the meat to the bone; this will allow the meat to shrink from the bone while roasting. Also, ask him to give you the pelvic bone (it will lend great flavor to the sauce) and to tie the meat to form a compact shape. This will make roasting and carving easier.

Put the lamb in a 4-quart, 15x10-inch glass baking dish. In a small bowl, mix the chopped mint, olive oil, garlic, lemon juice, lemon zest, 2 tsp. salt, and a few grinds of pepper. Spread the mixture over the lamb and turn to coat. Cover with plastic and refrigerate for 8 hours or overnight, turning once.


Remove the lamb from the refrigerator 1 hour before cooking. Put it on a V-rack in a 13x16-inch flameproof roasting pan. Cover the shank bone with foil. Add the reserved pelvic bone and 1 cup of water to the pan.


Position a rack in the lower third of the oven and heat the oven to 450°F.


Put the lamb in the oven and lower the heat to 350°F. Roast until an instant-read thermometer inserted in the thickest part of the leg, away from the bone, reads 135°F to 140°F for medium rare, 1-1/2 to 2 hours.


Transfer the lamb to a warm platter and cover with aluminum foil. Let rest for at least 15 minutes.


Meanwhile, skim the fat from the top of the pan juices and then set the roasting pan over two burners on medium heat. Add the wine, and with a wooden spoon, scrape up all the browned bits. Bring to a boil and cook until the liquid has reduced to about 1/4 cup. Add the broth, return to a boil, and reduce the liquid again to about 1 cup. Season to taste with salt and pepper, strain into a sauceboat, and stir in the mint leaves. Carve the lamb and serve with the sauce.


Wrap the leftover lamb and store the sauce in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.

Pastry-Wrapped Chicken with Vegetable Stuffing

Chicken stuffed with aromatic vegetables and wrapped in a buttery bread-like crust, known as “poulet au pain” in France, is the ultimate comfort food. As it bakes, the dough becomes golden and flaky, perfect for eating along with the tender meat and vegetables. It's a bit reminiscent of chicken pot pie.Video:Watch a step-by-step demonstration of how to wrap the chicken.

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  13-1/2 oz. (3 cups) unbleached all-purpose flour; more as needed
  
  


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  1/2 tsp. granulated sugar
  
  


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  Kosher salt
  
  


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  6 oz. (3/4 cup) cold unsalted butter, cut into 12 pieces
  
  


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  1 Tbs. olive oil
  
  


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  2 medium celery stalks, cut into 1/4-inch dice
  
  


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  1 medium carrot, cut into 1/4-inch dice
  
  


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  1 medium yellow onion, cut into 1/4-inch dice
  
  


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  1 Tbs. chopped fresh rosemary
  
  


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  Freshly ground black pepper
  
  


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  1 whole chicken (about 3-1/2 lb.)
  
  


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  1 large egg, lightly beaten with 1 Tbs. water
  
  

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and 1-1/2 tsp. salt. Add the butter and mix on low speed, stopping the mixer occasionally to break up bigger chunks of butter with your fingers, until the mixture resembles coarse meal with some pea-size pieces. (If you don’t have a stand mixer, use a pastry cutter or your fingers to work the butter into the dry ingredients.) Add 1/2 cup water and continue mixing (or stir with a fork) until the dough begins to come together, about 1 minute more. Turn the mixer off, scrape the dough off the paddle, and switch to the dough hook. Knead the dough on medium-low speed (or by hand) until it comes together in a mass, 1 to 2 minutes (longer by hand).

Turn the dough out onto a lightly floured surface and continue to knead it briefly until it feels smooth and elastic. If the dough is very sticky, add a little more flour.

Wrap the dough in plastic and refrigerate it for at least 30 minutes and up to 2 hours.

Position a rack in the lower third of the oven and heat the oven to 400°F. Line a large rimmed baking sheet with parchment.

Meanwhile, heat the olive oil in a heavy-duty 10-inch skillet over medium heat. Add the celery, carrot, onion, rosemary, and a pinch of salt and cook, stirring often, until the vegetables are just tender but not colored, about 8 minutes. Let cool.

Remove the giblets from the chicken and discard or save for another use. Pat the chicken dry and trim away any excess fat. Cut off the first two joints of the wings and discard or save for another use. Season the chicken liberally inside and out with salt and pepper. Put the vegetables inside the cavity and tie the legs together with kitchen string.

On a very lightly floured surface, roll the dough out to a 1/8-inch-thick, 18x13-inch rectangle. (If the dough shrinks back, let it rest for a few minutes at room temperature, then roll again.) Put the chicken on the dough breast side down and wrap the dough around the bird, overlapping the edges. If there is a lot of overlap, trim the dough. Pinch the seams together to seal them. Turn the bird over and put it seam side down on the prepared baking sheet. Gently mold the dough over the contours of the chicken to delineate its shape.

Brush the tops and sides of the dough with the egg wash and sprinkle with salt.

Bake the chicken until the pastry is golden-brown (if it’s browning too much, tent it loosely with foil) and an instant-read thermometer inserted through the crust and into the breast registers 160°F, 1 to 1-1/2 hours. Let cool for at least 1 hour (the chicken will still be quite warm after 1 hour) and up to 3 hours before serving. Serve warm or at room temperature.

To carve the chicken, crack into the crust with a knife and carve away pieces of the chicken, starting with the breast. Serve the chicken with some of the crust and the vegetable stuffing.

Roasted Salmon with Mustard and Tarragon

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

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  1/4 cup mayonnaise
  
  


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  1 Tbs. plus 1 tsp. coarse-grained Dijon mustard
  
  


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  2 tsp. fresh lime juice
  
  


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  2 tsp. finely chopped fresh tarragon
  
  


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  6 6-oz. center-cut, skin-on salmon fillets
  
  


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  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.

Glazed Pork Loin with Pineapple-Scallion Chutney

This twist on the classic pairing of pineapple and ham uses the fruit in a delicious maple-infused glaze and a sweet-spicy chutney for roast pork. If possible, use grade B maple syrup in the glaze; it has a more robust flavor than lighter grades.

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  2 large cloves garlic
  
  


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  Kosher salt
  
  


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  1 Tbs. extra-virgin olive oil
  
  


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  2 tsp. finely grated lemon zest
  
  


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  1-1/2 tsp. toasted coriander seeds, ground
  
  


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  1 3-lb. boneless pork loin roast
  
  


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  1 medium fresh pineapple (about 3-1/2 lb.)
  
  


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  1/4 cup maple syrup, preferably grade B
  
  


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  2 Tbs. sherry vinegar
  
  


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  1 large shallot, minced
  
  


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  Pinch ground cayenne
  
  


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  1 large scallion, thinly sliced, white and green parts separated
  
  


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  3 Tbs. chopped fresh cilantro
  
  

Peel and coarsely chop the garlic. Sprinkle it with a generous pinch of salt and mash it to a paste with the side of a chef’s knife. Transfer to a small bowl and stir in the oil, lemon zest, coriander, and 1 Tbs. salt.

Put the pork on a large rimmed baking sheet, pat dry with paper towels, and rub all over with the salt mixture. Let sit at room temperature for at least 1 hour and up to 2 hours.

Position a rack in the center of the oven and heat the oven to 350°F. Roast the pork until an instant-read thermometer inserted in the thickest part reads 130°F, about 50 minutes.

Meanwhile, peel and core the pineapple. Cut half into small dice and roughly chop the other half. Purée the roughly chopped pineapple in a blender, then strain it through a fine strainer, pressing on the solids with a spoon, to yield about 3/4 cup juice. In a small saucepan, combine the strained pineapple juice and maple syrup and cook over medium-high heat until reduced to 1/3 cup, 12 to 15 minutes. The liquid will become very bubbly as it reduces; lower the heat as necessary.

Set aside all but 2 Tbs. of the reduced liquid (this will be your glaze). Add the vinegar, shallot, cayenne, and a pinch of salt to the 2 Tbs. liquid remaining in the saucepan and cook over medium heat just until the shallot begins to soften, about 2 minutes. Add the diced pineapple and scallion whites and continue to cook, stirring frequently, until the pineapple softens and releases some of its juice, 3 to 5 minutes. Remove from the heat and let cool slightly.

When the pork reaches 130°F, brush it with some of the glaze and continue to roast, brushing with more glaze every 5 minutes, until an instant-read thermometer inserted in the center of the roast reads 145°F, about 20 minutes more. Let rest for at least 10 minutes before serving.

When ready to serve, stir the scallion greens and cilantro into the chutney. Slice the pork into 1/2-inch-thick rounds and serve with the chutney.