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Annette Traverso, Special to MediaNews Group

The editors at America’s Test Kitchen tell us in “How to Roast Everything: A Game-Changing Guide to Building Flavor in Meat, Vegetables, and More” (406 pages, $35; 144 recipes) that “something magical happens when roasting.”

Reading those words was all I needed to dive into this cookbook.

Being part of a generational family of fishmongers, I chose the seafood chapter. Being able to bring home the freshest fish was just the start of the magic the editors write about.

For all those leery of cooking seafood, there aren’t any fishy smells with truly fresh fish.

Northern halibut is the perfect thickness for the Roast Halibut with Red Potatoes, Corn and Andouille.

The sausage added a smoky flavor to the overall dish.

Pan meals are easy for busy families any time of the year so this recipe was perfect.

One pan with several steps leading to a delicious family meal of comfort foods.

I picked crab meat fresh at work just for the Roasted Crab-Stuffed Flounder.

Roasting the fish insured that each bite of flaky sole had an added dimension of the fresh picked crab meat and vegetables with the crunchiness of the panko topping.

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