From the Oven to the Table: Simple Dishes That Look After Themselves

In this practical, impressive volume, James Beard–award winning author Henry (A Bird in the Hand) lets the oven do the work of transforming ingredients into simple, hearty meals. Henry, a self-proclaimed “inveterate roaster,” offers recipes showcasing a “hands free” cooking method designed to bring big flavors to the table. Over 100 comforting recipes rely on the magic of dry heat to bring out the depth of flavor in food: simple suppers include roasted sausages combined with apples, blackberries, and maple syrup, as well as a lamb fillet with herb butter, radishes, and peas. Recipes for chicken thighs (Henry’s go-to ingredient) feature chicken with lemon, capers, and thyme, as well as chicken with plums, honey, and pomegranates. Vegetables take center stage in two chapters with variations of roasted eggplant and a Moroccan vegetable medley with labneh. Oven-roasted grains and legumes offer a flexible stuffed roasted pumpkin (choose from farro, barley, freekeh, or lentils) with mushrooms, scallions, and Gruyère cheese. For entertaining, there are whole fish dishes and elegant roasts, such as a leg of lamb with basil, pecorino, garlic, and wine. Desserts include chocolate and red wine cake, and ginger-roasted plums topped with lime and rum cream. With a few of the right pans along with Henry’s foundational pantry list, home cooks can get fabulous, flavor-packed food on the table every day with ease. [em](Oct.) [/em]