Although you can’t will spring to arrive sooner, you can turn on the oven. Not only does it warm up the kitchen without cranking the thermostat, it’s also the start of countless cold weather meals with nary a root vegetable in sight. The oven’s heat caramelizes the sugar in off-season cherry tomatoes (a guilty midwinter pleasure of mine), making them a worthy counterpart to creamy avocado and bitter, crunchy escarole. It adds appealing char to brassicas and concentrates the briny sweetness of olives and capers, and roasting is a foolproof way to cook rich Alaskan sablefish. If these recipes don’t cure your midwinter blues, roast a pineapple, eat it with toasted coconut and ice cream, and imagine you’re somewhere tropical.