About Barbara Kafka

Barbara Kafka was the former food editor of Vogue and “Opinionated Palate” columnist for Gourmet. She was a frequent contributor to The New York Times and the author of more than a dozen cookbooks, including The Intolerant Gourmet. In 2007, Kafka was honored with the James Beard Foundation’s Lifetime Achievement Award. @barbarakafka

A whole roast turkey on an oval serving platter with cranberries, fresh herbs, and orange slices tucked around it.

Simple Roast Turkey

The operative word in this turkey recipe is simple. Although that word doesn’t convey how crisp-skinned, monstrously moist, sigh-inducingly tender, and really quite quick this turkey also is.

A whole salmon with roasted dill sauce and lemon halves on a metal baking tray.

Roasted Salmon with Dill Sauce

Stunning in its simplicity, this whole roast salmon makes for a pretty–and pretty impressive–presentation, to say nothing of its super suppleness.