Roast

Brining the nuts with herbs and some spice infuses them from the inside out, and the long roasting time gives them extra toasty flavor.

Honey-sweetened yogurt with dates and rhubarb is perfect for snack time, breakfast, or dessert.

Make a big batch of this crunchy oven-fried chicken on Sunday for easy packing during the week. A little grated cheese in the breadcrumbs is a welcome addition.

Toasted seeds add crunchy texture to this flavorful side dish. Dressing them with a little olive oil and seasoning with salt and pepper makes it that much better.

Cooked with olive oil and herbs, these Roasted Cherry Tomatoes will burst and release their juices for an extra layer of seasoning.

Cooking kimchi with greens mellows the intensity while still delivering a ton of flavor. Swap out the kale for swiss chard, or mustard greens for something a bit spicier.

You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.

Seasoning the chicken with a bit of apple cider vinegar beforehand helps tenderize the chicken before roasting.

A great way to use up different winter vegetables that you might have around. Feel free to increase the amount of some and eliminate others, depending on your preference, but make sure to cut them into similar sizes so they'll cook in roughly the same amount of time.

A dry brine can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.

With grains for heft, many colors of vegetables, and a little bit of tangy cheese, this vegetarian dinner has all the bases covered.

If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a good sear.

If using skin-on hazelnuts, rub them inside a clean kitchen towel after they've been toasted--the skins will slip right off. Serve the fish with a lightly dressed butter lettuce and herb salad.

Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandolin, use a vegetable peeler.

Brining the chickens in buttermilk tenderizes the meat and keeps it moist. The flavorful pan juices are used to make croutons and a robust dressing for the pepper watercress and bread salad.