Pepper-Crusted Prime Rib Roast | A mix of soy sauce, ground chile, garlic and peppercorns coats this gorgeous prime rib from TV chef Marcela Valladolid; as it roasts, the rub forms a peppery crust around the juicy meat.
Horseradish-Crusted Roast Beef | The roast—deliciously crusted with horseradish and black peppercorns—is perfect hot out of the oven, but it’s also amazing cold on a sandwich: Thinly slice the roast beef and serve it on white bread with horseradish mayonnaise and juicy tomatoes.
Slow-Cooked Sweet-and-Sour Pork Shoulder with Pineapple | Inspired by the retro combination of ham and pineapple, Jean-Georges Vongerichten created this twist by mixing the pineapple with vinegar for a sweet-sour effect, and marinating pork shoulder with hot paprika and Sriracha. "Chile is my condiment of choice: A little here, a little there, makes the food sing," he says.
Mixed with egg whites and patted on whole fish, kosher salt hardens in the oven to become a crust that protects food from dry heat. Other options for salt-crust roasting include potatoes, beet—anything, really, with a removable skin or peel.
Three-Ingredient Prime Rib Roast | Coffee and prime rib seem like unlikely partners, but Ryan Farr's recipe reveals they both have an earthy quality that makes them a natural match. Just be sure to scrape off any excess coffee rub from the meat before serving.
A few years back, chefs launched a new vegetable trend: whole-roasting. Roasted whole cauliflower, broccoli and mushrooms look heroic and taste delicious—tender in the middle, crisp and browned at the edges.