Simple Cooking

Letting the roast sit at room temperature will help it cook more evenly; starting it at a higher temperature jump-starts the browning process.

Lett prefers Hachiya persimmons for this fabulously simple dessert (they're the ones with the pointy shape). But don't use them until they're super soft and completely ripe; they taste unpleasantly tannic otherwise.

If you like bold, assertive flavors, this rustic side dish is for you. Try it with roast chicken or pork tenderloin.

Sparkly candy canes and winking snowmen aren't for everyone. Salted Honey and Chocolate Bark is a sweet-and-salty confection that even the manliest of men would be pleased to nibble on—or make. No cookie cutters, sprinkles, or icing necessary.

Tender and richly flavored, this roast is a hearty crowd-pleaser to serve for Hanukkah (or any cold night).

A dairy-infused pork sausage stuffing infuses this turkey breast with richness and perfumes the meat with warm spices.

The buckwheat in soba is nutritious and a good source of fiber (and it's flavorful, too).

Homemade beef stock is richer and more flavorful than store-bought, adding lip-smacking depth to your soups, sauces, and braises. Freeze it by the quart and put it to work all winter long.

This recipe calls for a quartered chicken, but you can use three pounds of thighs, breasts, or drumsticks if you prefer.

Use this syrup in vinaigrettes, to glaze meats, and in place of grenadine in cocktails.

The BA Test Kitchen likes Grade B maple syrup for its deep and rounded flavor.

Tarragon syrup gives this simple but stunning orange and tangerine salad extra personality.

Cook the figs until just softened: Overcooking or intense boiling will render them tough instead of lush.

"If rum won't give you that warming glow of wellness, the hot tea will." -Benjamin Schiller, beverage director of The Berkshire Room

Editor's note: Use this sauce to make Suzanne Goin's Sticky Toffee Pudding with Blood Orange, Tangerine, and Whipped Crème Fraîche . NOTE You can make the toffee sauce ahead of time and warm it up when you are ready to use it.

Created by Epicurious member Kathe Miller from Chelan, Washington, this beautiful salad has a wonderful presentation as well as a rich taste. Try it as a starter, or as a satisfying lunch. Miller recommends pears that are tender but crisp, giving the salad a divine texture and bite that is at once crunchy and juicy.