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Yewande Komolafe's Roasted Root Vegetables with Suya Spice Relish

Yewande Komolafe’s Roasted Root Vegetables with Suya Spice Relish

Suya spice is generally used as a dry seasoning mix for skewered meats (it is a blend of ground ginger, chili powder and roasted peanut powder, and can be found in African markets or grocery stores, and online, of course). — Yewande Komolafe

Jessica Koslow's Chickpea Stew with Chard, Poached Eggs, and Smoked Chile

Jessica Koslow’s Chickpea Stew with Chard, Poached Eggs, and Smoked Chile

Aioli adds a luxurious texture without being heavy cream. But if you don’t want to add it, don’t worry about it—the stew is great on its own.

Danny Bowien's Pastrami

Danny Bowien’s Pastrami

This pastrami is awesome, and a fantastic alternative (or addition) to a turkey.

Peter Meehan’s Sinaloan-Style Grilled Fish

Served with a basket of piping-hot tortillas and a bowl of onions cooked in Maggi down to sweet softness, it speaks to the transmutative work of the cooks in Nayarit who devised it. — Peter Meehan

Perfect Roast Beef

This is prime rib (basically the Rolls Royce of roast beef), one of the crown jewels of the holiday season. For a less expensive take, get a 4- to 5-pound boneless rump roast and start checking on it about 40 minutes after you put it into the oven. This makes dynamite leftovers.

Stuffed Butternut Squash

The signature porcini flavor pairs so well with the warmth and sweetness of the squash. Awesome for fall.

Salt-Broiled Whole Fish

Best done with small fish—four 1-pound red snappers or black bass are ideal—this technique, among the world’s easiest and most reliable, can also be used with larger fish. But I wouldn’t go above a couple of pounds each, or cooking them through under the broiler will be tricky.

Ethan Frisch’s Spiced Winter Squash

Ethan originally used nutmeg fruit (the thing that surrounds the nutmeg that we’re all familiar with) as one of the seasonings here, but it’s hard to find. No problem. The fruit is a bit tart, so he recommends using some lemon rind to add a bit of acidity.

Free

Frittata with Grains

Unlike their folded counterparts, frittatas can be loaded up with all kinds of cheeses and cooked foods. They’re so versatile—I make them for lunch, supper, and brunch, and for an appetizer, cut into small wedges or squares and served with toothpicks. You can go ahead and make them in advance, too—they’re just as good cold or at room temperature as they are warm.

Orange Beef

For Orange Beef we use a technique called “velveting,” a tenderizing step that entails marinating the meat in a cornstarch slurry and then frying it. This completely transforms a flavorful (but chewy) cut of beef, and pushed this recipe into full-on Chinese restaurant territory.

David Tamarkin’s Baked Feta with Chickpeas and Greens

I was dubious when food editor Chris Morocco said he wanted to develop a weeknight dinner recipe for Epicurious featuring thick slabs of feta as the main protein. Even when I saw it—an irresistible skillet full of chickpeas, greens, feta, and lemony yogurt—I shook my head and wrote it off as an appetizer at best. But that recipe has become one of the most-loved on the site, and I’m one of its devotees. — David Tamarkin

Caramelized Bananas

Decadence—with so little work. All you need is a spoon. For an even more indulgent treat, serve caramelized bananas over vanilla, chocolate, or, for a wild card, coffee ice cream. They’re also good over yogurt, angel food or pound cake, and thick slices of toasted challah or brioche.

Antipasto Wedge

The wedge salad is a steakhouse classic made with iceberg lettuce, tomatoes, crisp bacon, and blue cheese dressing. This Italian-style version features Gorgonzola dressing, pepperoncini, and crisp salami instead.

Baked Red Chile Falafel with Tahini-Lime Sauce

Baking makes for lighter falafel, and nearly as crunchy as deep-fried. Plus, the whole operation is a little easier. This makes a big batch, which is fine since you can refrigerate the leftovers for several days, or freeze them for a couple of months. To reheat, wrap them in foil and bake at 350°F until they’re hot throughout, 15 to 30 minutes depending on whether they were frozen.

Overnight French Toast

Extravagant and creamy with crisped-up, chewy bits on the top. It’s a great one to make ahead for the holidays or any other time you have houseguests. Use any bread you’d use for ordinary French toast. Challah and brioche are my favorites.

Tandoori Chicken (Or Salmon)

You cannot make “authentic” tandoori chicken without a tandoor, the clay oven closely associated with Indian cooking and used to make many of that country’s wonderful breads. But, believe it or not, most people (myself included) don’t own a clay oven, so we have to find a workaround. Turns out you can replicate the seasonings and grill or broil it so that it becomes very similar to the original. It isn’t difficult, and it’s really rewarding.

Free

Cold Fiery Noodles

Like a salad, really, with lots of crisp vegetables and a light, hot-sweet dressing. Serve as part of a bigger meal, or in larger portions as a lunch or a light supper.

Leg of Lamb with Moroccan Spices

You can barely believe how good your kitchen will smell when this thing is in the oven. The blend of cinnamon, cumin, coriander, paprika and ginger gives the lamb a deep and (dare I say) mysterious flavor, and a dark, almost mahogany exterior. Just keep an eye on the spices so they don’t burn.