Bon Appétit

For an instructive primer on how to butterfly your holiday roast, go to bonappetit.com/butterfly.

This seasonal kale salad is just the thing to serve alongside hearty braised meats and roasts this fall.

Bucheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.

The pasta absorbs the flavor of the broth as it cooks, and the pasta starches thicken the liquid to a lip-smacking consistency.

The key to making even and distinct layers? Smoothing them out with an oiled offset spatula and letting the first layer cool completely before topping.

Like a potato-y flatbread and great topped with cured fish.

Look for celery root that is firm—not spongy—at the bottom end.

Charred Rosemary–Infused Vodka Kachka offers a variety of flavored vodkas, including this smoky collaboration with the chefs at Ox in Portland.

The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot.

These are great at room temperature, so cook them (using two skillets at a time!) an hour ahead.

A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes—anything goes.

It can be hard to gauge what's happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range.

This method works well with other fish. Substitute salmon or fresh trout for the char if you like.

Sourdough enriches salad dressing for a creamy, tangy finish.

Live in a magical place where cloudberries abound? Use them instead of the cherries, as they do in Norway.

Morales insists it's not a Russian party without this retro seafood salad on the table.

Purists will tell you this just gets better with time, so prepare it in advance of your party.