Mo

To cook spaghetti squash in the microwave, halve it, remove the seeds, add a splash of water, cover, and microwave 10–15 minutes until the strands pull away

Bake a shank half ham at 325°F until the center reaches 140–145°F, following the label, then rest before carving for juicy, browned slices.

To cook a roast on a grill, set up steady indirect heat, monitor internal temperature with a thermometer, then rest and slice across the grain.

To cook a rolled rump roast, brown it, roast at low heat to 145°F, rest, then slice thinly for tender, juicy beef.

To cook a salmon fillet in the oven, season it, bake at 375–400°F, and heat it until the center reaches about 145°F and flakes with a fork.

To cook a salmon burger, sear it over medium heat for 3–4 minutes per side until it reaches 145°F inside and flakes easily.

To cook a salt cured ham, soak it to tame the salt, then simmer and bake until the center reaches 145°F and the fat turns tender and lightly crisp.

A classic seafood boil cooks shellfish, sausage, corn, and potatoes together in seasoned broth, then drains and serves everything hot on one platter.

To cook a semi boneless ham, bake it at 325°F until the center reaches a safe serving temperature for that style of ham.

Cook a side of salmon in a 375–400°F oven or on the grill until the thickest part reaches 125–145°F and the flesh is opaque and flakes easily.