Alison Roman

Yeasted doughs might seem daunting to novice bakers, but these rolls are very simple to make.

The tang of sour cream gives the illusion that this recipe is not as rich as the cream, butter, and milk would imply.

Thyme syrup adds a savory note to this rum-cider punch that'd be great as a pre–holiday dinner drink.

Sure, it's optional, but trust us—you really want to make this.

The key to gratins is having all the ingredients—whether they're basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices.

Our dry brine is like a concentrated rub; massage citrus zest and peppercorns onto the skin and let it cure for a few hours before the bird hits the oven.

No patience for a traditional brine? The dry brine is applied directly to the turkey's skin for a few hours, delivering big flavor (thank the salt!) and less hassle.

Kick off the holiday sweet(s) season by sending guests home with this crunchy, easy-to-make-ahead brittle.

Lush pork, toothsome noodles, and a heady broth you can't stop slurping—it's no wonder ramen joints are drawing droves of diners, off-duty chefs, and seemingly everyone on your Instagram feed. Bringing shoyu ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you'll ever make.

Once in a while in the BA Test Kitchen, there's a dish that we can't get enough of. This simple, layered dessert is so good, we fought over the last bite.

Ripe peaches can be used in place of the nectarines; choose whatever looks (and smells) best.

Double the peppery butter and keep it refrigerated for the next time you're making steak—we guarantee you'll want it.

An aggressively seasoned marinade delivers big flavor.

Pair this summery side dish with grilled pork chops or flank steak, or chop and fold it into couscous for a light meal.

Avoid rookie mistakes when it comes to barbecuing. If you apply the sauce too early, it will scorch. And most bottled sauces are too sweet, which is where this vinegary version comes in.