Molly Stevens

Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together.

Now’s the time to be on the lookout for real baby carrots instead of those imposters wilting in plastic bags across America. Here, they’re roasted in a spicy honey glaze to serve alongside an Easter-worthy roast.

Cookbook author and culinary pro Molly Stevens created this recipe exclusively for Epicurious. A wet turkey can be slow to brown, so for the best results, remove the turkey from the brine 8 to 12 hours before you plan to roast, pat it dry, and let it sit in the refrigerator, uncovered to dry the surface. If you don't have time to let it air-dry, do your best to thoroughly dry the surface after brining. Rubbing the skin with butter or oil will also encourage browning. Keep in mind that it's best not to stuff a brined turkey, because the juices will concentrate in the cavity and overseason your stuffing. Instead, cook your stuffing in a baking dish alongside the turkey. See our Complete Guide to Brining for more on wet and dry brining.

Cookbook author and culinary pro Molly Stevens created this recipe exclusively for Epicurious. Dry brining involves sprinkling salt over the entire surface of a turkey and letting it sit for at least 12 hours and up to 2 days. It may look like a lot of salt, but keep in mind that the salt won't remain on the outside of the turkey and there needs to be enough salt to penetrate the entire thickness of the bird. Keep in mind that it's best not to stuff a brined turkey, because the juices will concentrate in the cavity and overseason your stuffing. Instead, cook your stuffing in a baking dish alongside the turkey. See our Complete Guide to Brining for more on wet and dry brining.

Braising the fennel and simmering the potatoes in cream before assembling the gratin infuses them with extra flavor.

For a bonus do-ahead, peel the potatoes the day before, place them in a bowl of water, and refrigerate to prevent browning.

The more carefully you arrange the potato slices, the prettier the results and the better the individual-size cakes will hold together.

The secret to a roast chicken with crispy skin and tender meat? Salting the chicken and letting it sit for at least a few hours. A little bit of beer really amps up the pan juices.

This quick-and-easy garnish would also make a great cocktail snack.

A classic Moroccan tagine (or stew) is typically made with meat. This satisfying vegetarian main course features three kinds of root vegetables—and a delicious spicy, crunchy chickpea garnish.

This terrific dish is made in one large deep skillet. A sweet-spicy broth infuses the meat and the veggies with rich flavor. Ask your butcher to cut the ribs for you.

The combination of shrimp and root veggies is unexpected—and fantastic. For a vegetarian main, skip the shrimp.

This striking side dish (it's bright pink) is a delicious new way to dress up humble beets. Pair the gratin with roasted lamb.

Simmering the celery root and potatoes in a combination of broth and milk enriches the flavor without weighing down the mash. Roasted cubes of Jerusalem artichokes make a great finishing touch. Serve the puree with roasted chicken or pork.

The glaze adds just the right sweet-hot note to this interesting mix of vegetables. Try the roasted veggies with pork chops or chicken.

The shredding disc on the food processor makes quick work of grating the beets and carrots. For a pretty presentation, spoon the salad onto a bed of beet greens, spinach, or arugula. Serve with burgers or fish.

The brisket and short ribs are simmered, then roasted, which makes the meat tender on the inside and crusty and brown on the outside. The celery root, rutabagas, and potatoes are cooked in the leftover broth from the meats, which results in a wonderfully rich, flavorful mash.

The Original: Poached and shredded chicken mixed with a curry-powder sauce. Our Version: Chicken thighs simmered with cauliflower, tomatoes, and peas, then seasoned with a mix of freshly toasted and ground spices.

The Original: Filling made from ground beef simmered in a spicy tomato sauce. Our Version: Tender pieces of pork simmered with roasted green chiles and salsa verde.

The Original: Any old canned tuna mixed with cream of something (chicken, celery, mushroom) soup. Our Version: Oil-packed albacore in a roux-thickened sauce flavored with leeks, dill, and Gruyère. Our one old-school concession? A crunchy, crushed-potato-chip topping.