Root Vegetable

Brining the lamb before it is slowly braised results in flavorful meat.

Onions become meltingly soft and improbably delicious after dry roasting.

For this dish, balsamic vinegar adds the sweetness needed to balance the sharp flavor of red wine vinegar.

This one-pan shrimp dinner is just the thing for a busy weeknight when you want something warm, but also light and fresh.

Frittatas are excellent served warm or at room temperature, which means that this meatless main is a perfect do-ahead dish.

Chopped lemon pulp and peel are added to the couscous for a complex bittersweet flavor.

Although the Delta Queen's cooks enjoyed this dish made with leftover turtle, you can use just about any kind of meat. If you don't have leftovers, try boiling a less-tender cut of beef until tender and use the stock for the soup.

When the opportunity arises—as it did with this salmon—we can't resist a little trompe l'oeil, a chance to have some harmless fun with our food, because, well, food is fun. And with Hanukkah being a particularly kid-friendly holiday, we know children and adults alike will get a big kick out of the edible potato "scales" that top these individual slabs of salmon. Your budding young chefs will love arranging the scales on the fish. Editor's Note: This recipe is part of Gourmet's Modern Menu for A Hanukkah Feast. Menu also includes Swiss Chard with Horseradish and Apple Fritters with Orange Glaze .

Nothing says Christmas quite like a standing beef rib roast. For starters, it's got good bones. And those bones give it stature—there's nothing petite about this hunk of beef—so it is a commanding presence on your holiday table. That other holiday favorite, beef tenderloin, can't begin to compare in brawn or beefiness. The rib meat has the most marbling in the steer, and it's that marbling that gives the roast its deep, minerally essence. The Pinot Noir jus condenses a bottle of wine into a richly hued and nuanced sauce that not only complements the roast but cuts through its richness. And while the beef rests after its turn in the oven, a minor amount of its marvelous rendered fat anoints carrots and potatoes, which helps goad them toward their own golden goodness. Editor's Note: This recipe is part of Gourmet's Modern Menu for A Christmas Classic. Menu also includes Green Beans with Caramelized Pecans and Tiramisu Yule Log .

All the great flavors of your favorite guacamole are combined in this easy-to-make soup that’s ready in a snap.

A light and flaky puff pastry crust is what makes this pot pie the ultimate. It’s a great way to turn leftover chicken and veggies into a whole new and delicious dish.

This show-stopping pork roast features exquisite taste and elegant presentation, but the reason it’s one of our favorites is that it’s so easy and reliable—you’ll get great results every time.

Short ribs, aromatic vegetables and herbs braise in wine-infused sauce until the meat nearly falls off the bone, and is served with a smashing combination of mixed fall vegetables.

Potatoes cooked in chicken broth are mashed with just the right amount of butter, cream, chives and bacon to make an irresistible side dish.

Pancetta is the secret ingredient that makes this moist stuffing really flavorful. If you don’t have pancetta on hand, bacon works great too!

Want to build big flavor fast? Jarred marinara gives you a head start. Be sure to doctor it a bit for a homemade taste. Here we use fennel seeds and sliced fennel to serve with flounder.

Chicken wings are great for stock. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.