Foods by "Roast" category| Page 23

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Agnolotti with Roast Meat and Spinach Stuffing

Spiced Pumpkin, Lentil, and Goat Cheese Salad

Author: Ross Dobson

Veal Loin Stuffed with Bell Peppers, Goat Cheese and Basil

Frisée and Roasted Potato Salad

Roasted Cauliflower with Kalamata Vinaigrette

Author: Melissa Roberts

Roast Chicken with Herb and Garlic Pan Drippings

Author: Ashley Christensen

Garlic Studded Leg of Lamb

Author: James Beard

Roasted Pacific Cod with Spring Vegetables and Mint

Author: Maggie Ruggiero

Roasted Potatoes and Haddock Puttanesca

Author: Bon Appétit Test Kitchen

Fully Salted Roast Chicken

This two-ingredient chicken relies on nothing but kosher salt-lots of it-to yield crisp skin and juicy meat.

Author: Claire Saffitz

Roasted Parsnips, Turnips, and Rutabagas with Ancho Spiced Honey Glaze

Author: Molly Stevens

Malaysian Roast Chicken

Fennel, Pine Nut, and Roasted Lemon Stuffing

Turkey Breast Stuffed with Sausage, Fennel, and Golden Raisins

Hard Cider Braised Pork Shoulder

Glazed Chicken with Porcini and Crisp Potatoes

Author: Andrea Albin

Salt Roasted Chicken

Mustard Roasted Chicken with Warm Frisée Salad and Fingerlings and Bacon

Author: Suzanne Goin

Roasted Pork Tenderloin with Apples

Author: Harley Pasternak, M.Sc.

Rack of Lamb with Mustard Thyme Crust

Green Chile Sauce

Turkey Breast Roulade with Crimini, Porcini, and Pancetta

Roasted Fresh Ham with Citrus and Rye

Author: Bon Appétit Test Kitchen

Roasted Beef Tenderloin with Sherry Vinaigrette and Watercress

Grilled Bananas with Coconut Sticky Rice

Walla Walla Onion, Pine Mushroom Fonduta

A creative way to take all the goodness of mushroom and onion fondue and wrap it up in a neat little package.

Author: Andrea Carlson

Ziti with Roasted Zucchini

Author: Lora Zarubin

Filipino Style Roast Pork Belly with Chile Vinegar

This method for roasting pork belly simplifies and mimics the effects of traditionally deep-fried lechon kawali, the celebratory Philippine dish with crackling skin and succulent meat.

Author: Angela Dimayuga

Moroccan Spiced Game Hen

Spiced Pork Tenderloin

Roasted Racks of Lamb with Artichokes, Red Onions, and Garlic Cloves

Salsa Roja de Molcajete (Stone Ground Red Salsa)

Author: Sergio Remolina

Roast Turkey with Apple Cider Pan Gravy

Tomato and Fennel Stuffed Salmon with Basil Sauce

Brisket with Pomegranate Walnut Sauce and Pistachio Gremolata

The combination of pomegranates and walnuts has been used in Persian cuisine for thousands of years, as both a sauce and marinade for meats. Here it is both. The tartness of the pomegranate brings brightness...

Author: Louisa Shafia