Grace Parisi dredges cod strips in flour and potato flakes to create crunchy fish sticks, which she serves with a chunky sun-dried-tomato tartar sauce.. Get the Recipe.

This crisp and juicy roast chicken from star chef Jonathan Waxman of NYC’s Jams is perfect with his chunky seven-herb salsa verde ⁠— and ready in an hour.. Get the Recipe.Oven-Roasted Lamb Chops with Mint Chimichurri.

For this playful twist on British roast lamb with mint jelly, Luke Mangan serves lamb chops in 50 minutes with a piquant condiment of fresh mint and jalapeño.. Get the Recipe.Skillet-Roasted Lamb Loins with Herbs.Cathal Armstrong simplifies an all-day lamb roast by simply rubbing the loins with herbs, garlic, and shallots, tying them up, searing, and finishing in the oven.

The result is succulent, delicately flavored meat.. Get the Recipe.Roast Jerk Chicken Thighs.

Jamaican jerk, a balanced blend of a variety of spices including scallions, garlic, allspice, and thyme takes every-night roast chicken to Trench Town.. Get the Recipe.

Kristin Donnelly stuffs the cavities with lemon slices and thyme to roast whole fish with pre-roasted potatoes and onions.Toss pasta with 1 teaspoon oil in a bowl to prevent sticking.

Wipe out saucepan with paper towels.. Add remaining 1/4 cup oil to saucepan, and heat over medium-high.Add mushrooms to pan, and season to taste with salt and black pepper.

Cook, stirring occasionally, until tender and lightly browned, about 8 minutes.Add asparagus and crushed red pepper, and cook, stirring, until crisp-tender, 2 to 3 minutes.