Recipes in "Roast" category| Page 3

Golden Beet Salad

Author: Kurt Beecher Dammeier

Thyme Honey Glazed Ham

Hams with a thick honey glaze can sometimes be too cloying. This recipe takes a more balanced approach that results in a light sweetness and a beautiful shine.

Author: Maggie Ruggiero

Roast Chicken with Rosemary Orange Butter

Roast Chicken with Spanish Paprika and Herb Roasted Smashed Potatoes

Author: Molly Stevens

Roasted Red Peppers with Garlic

Warm Frisée Salad with Fingerlings and Bacon

Author: Suzanne Goin

White Beans with Roasted Tomatoes

Roasted Chicken Thighs with Lemon and Oregano

Want super-crisp chicken without having to add much fat? Start with a room-temperature pan: As the skillet becomes hot, the chicken skin will gradually render its fat, becoming browned and crackling.

Author: Bon Appétit Test Kitchen

Pan Roasted Chicken with Harissa Chickpeas

Author: Dawn Perry

Herb Roasted Chicken with Lemon and Sage

Author: Bruce Bromberg

Roast Duck Breasts with Pomegranate Chile Sauce

Author: Selma Brown Morrow

Chicken with Roasted Grapes and Shallots

Author: Bon Appétit Test Kitchen

Roasted Balsamic Radicchio

PERNIL PUERTO RICAN PORK ROAST

Prime Rib Roast with Merlot Gravy and Yorkshire Puddings

Farfalle with Mascarpone, Asparagus, and Hazelnuts

Spicy Roasted Cauliflower with Sriracha and Sesame

Author: Todd Porter

Haricots Verts, Roasted Fennel, and Shallots

Roasted Fennel with Olives and Garlic

Author: Molly Stevens

Cheese and Shrimp Stuffed Roasted Poblanos with Red Bell Pepper Sauce

Seared Scallops with Roasted Garlic Sabayon

Penne with Slow Roasted Cherry Tomatoes and Goat Cheese

Author: Sara Moulton

Perfectly Roasted Potatoes

You know what goes with pretty much everything? Crispy, creamy, perfectly roasted potatoes. The secret: Steam before you roast.

Author: Claire Saffitz

Roasted Asparagus with Feta

Slow Roasted Lamb Shanks with Braised Lentils

Author: Massimo Ormani

Ham with Bourbon, Molasses, and Pecan Glaze

Author: Bruce Aidells

Roasted Veal Chops with Shallots, Tomatoes, and Olive Jus

Sage Butter Roasted Turkey with Cider Gravy

Author: Jeanne Thiel Kelley

Roasted Sesame and Panko Coated Asparagus with Soy Ginger Drizzle

Author: Molly Stevens

Pork Loin with Apples, Prunes, and Mustard Cream Sauce

Roasted Vegetables with Balsamic Lemon Vinaigrette

Veal Chops with Fontina

Brined Pork Chops

Drunken Chicken

Author: Anne Willan

Roasted Loin of Veal with Garlic, Shallots, and Mustard Gravy

Roasted Beets with Walnut Gorgonzola Dressing

Author: Todd English

Roasted Stuffed Onions

Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spice Roasted Chickpeas

Author: Molly Stevens

Eggplant with Buttermilk Sauce

Author: Yotam Ottolenghi

Roast Pork Loin in Horseradish Crust

Roast Chicken with Pancetta and Olives

...

Author: Toni Oltranti

Mustard Fennel Pork Loin with Cumberland Pan Sauce

Garlic Roasted Striped Bass

Roasted Butternut Squash, Red Grapes, and Sage

Roast Chicken with Maple Soy Glaze

FISH LIVORNESE

Mediterranean Eggplant and Barley Salad

The deep flavors in this lush and hearty dish are too good for anyone to pass up. Vegetarians can substitute water for the chicken broth and still enjoy the succulent, melt-in-your-mouth eggplant.

Pork Chops with Apple Balsamic Sauce and Blue Cheese Tomato Gratin

Author: François Kwaku-Dongo

Basic Duck Stock

This is my standard duck or goose stock. It is the stock that I call for in the recipes in this book. In other words, you need to make lots. Every time you get a carcass, save it for stock. If you dont...

Author: Hank Shaw

Smashed Potatoes with Roasted Garlic Gravy

Author: Maggie Ruggiero

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