Foods by "Roast" category| Page 17

Arugula Salad with Oranges and Caramelized Fennel

Author: Kate Fogarty

Spinach and Roasted Beet Salad with Ginger Vinaigrette

Garlic Roasted Chicken Breasts

Brined Pork Loin with Onion, Raisin, and Garlic Compote

Puerco Asado

Baked Goat Cheese in Phyllo with Baby Greens Herbs

Slow Roasted Chicken With All the Garlic

In this take on chicken with 40 cloves of garlic, green garlic bulbs, couldn't be more at home in the oven, smothered in olive oil and seasoned with salt.

Author: Alison Roman

Roasted Chicken with Garlic Confit

Rich Vegetable Stock

Author: Melissa Roberts

Roast Turkey with Prosciutto Hazelnut Crust

Halibut with Sambal Vinaigrette and Wasabi Cream

Roasted Potatoes, Onions, and Carrots

Author: Gina Marie Miraglia Eriquez

Roast Turkey with Sage and Sherried Cider Giblet Gravy

Roasted Butternut Squash Pie

Author: Ted Allen

Swiss Chard with Beets, Goat Cheese, and Raisins

Author: Roberto Santibañez

Roasted Rib Eye Steak with Herbed Mustard Sauce and Root Vegetables

Roasted Acorn Squash with Chile Vinaigrette

This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.

Roasted Sweet Potatoes, Potatoes, and Sage

This dish showcases both red- and tan-skinned roasted sweet potatoes.

Author: Jill Silverman Hough

Fingerling Potatoes with Oyster Mushrooms

Author: Jeanne Thiel Kelley

Chicken Breasts Stuffed with Shiitakes and Provolone

Roasted Beet Soup with Crème Fraîche

What to drink: Pour brut or rosé Champagne throughout the meal, or pair the soup with a light red wine (try an Oregon Pinot Noir) and the Oven Roasted Dungeness Crab with a fragrant dry white, such as...

Slow Roasted Red Wine Lacquered Salmon Fillet

Brown Sugar Cured Turkey with Wild Mushroom Shallot Gravy

Roasted Broccolini with Winey Mushrooms

Author: Laura B. Russell

Roasted Mission Figs with Honey

Reuben Balls

Butternut Squash, Sage, and Goat Cheese Ravioli with Hazelnut Brown Butter Sauce

Sage Roasted Chicken with Madeira Sauce

Author: Guy Ferri

Pan Roasted Pork Chops with Yellow Pepper Mole Sauce

Author: Bobby Flay

Roasted Monkfish with Chanterelles, Leeks, and Ginger

Roasted Radishes with Brown Butter, Lemon, and Radish Tops

Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green...

Author: Tasha de Serio