Roasted Rosemary and Lemon Chicken

The fantasy Sunday supper dish, fragrant and robust. (By Francine Maroukian)

Whole Roasted Suckling Pig

Nothing commands culinary respect more than an impressive roasted suckling pig. (By Adapted from Jose Garces)

Home Fries

Bell pepper and shallots jazz up this breakfast standby. (By Francine Maroukian)

Roasted Acorn Squash with Wild Rice Stuffing

Delicious as a main or a side, this vegetarian dish is packed with hearty, healthy goodies. (By Aida Mollenkamp)

Gourmet Trail Mix

Gorp grows up with unsweetened coconut and crystallized ginger. (By Aida Mollenkamp)

Roast Turkey with Mushroom Sauce

A classic from Chef Charlie Palmer. (By Charlie Palmer)

Brussels Sprouts with Chestnuts and Double-Smoked Bacon

A side dish that steals the show. (By Charlie Palmer)

Holiday Honey Chicken with Fruit

Serve with fluffy white rice to soak up all the juice. (By Marcie Cohen Ferris)

Backyard Championship Ribs

You don’t need a mega-barbecuer to get slow-cooked flavor and tenderness. (By Ray Lampe)

Momofuku Chicken Wings

An Asian slant to wings: soy- and sake-glazed with pickled chiles and garlic. (By Adapted from David Chang)

Serve this not-too-sweet pudding as a dessert or as part of the meal. (By Marcie Cohen Ferris)

The original indigenous cheese of New Orleans. (By Poppy Tooker)

In Goa, the fish is usually wrapped in banana leaves and baked in the ashes of a fire. (By Jeffrey Alford and Naomi Duguid)

Pear and pork team up in this great fall dish. (By Laura Calder)

Roasted Acorn Squash with Wild Rice Stuffing (By emdoubleu )