Author: Jeanne Thiel Kelley
An easy Roasted Broccoli recipe with Garlic and Red Pepper
This delicious variation on a side-dish classic is made with red potatoes and flavored with a full head of roasted garlic. This recipe is an accompaniment for Chicken and Mashed Potatoes with Herb-roasted...
Author: Stephen Gontram
An easy to make Herb-Roasted Chicken Breasts recipe
Author: Georgia Downard
An easy Roasted Beets and Carrots recipe.
The goose is blanched briefly and then chilled for two days before roasting to ensure a crisp skin.
This is the Mojo Marinated Roast Pork from the John Favreau movie "Chef". The recipe was created by rock star LA chef Roy Choi. The flavours of the marinade are classic Cuban, citrusy and strong. It infuses...
Author: Nagi | RecipeTin Eats
Author: Alain Rondelli
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen
Author: Judith Jones
Author: Mary Frances Heck
Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.
Author: Bon Appétit Test Kitchen
Living on the west coast, we have eaten a great deal of salmon. This is ABSOLUTELY the best way we have found to cook it. It is so moist and the flavor is fantastic! Many reviewers have said that they...
Author: Paja9203
Author: Molly Stevens
A Simple Roasted Garlic recipe
Author: Wendy Popp
Author: Aglaia Kremezi
The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a Pinot Noir from Oregon.
Author: Patrick Corrigan
Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon and feta and sweet tender salmon and spring vegetables.
Author: Anna Stockwell
This is the ultimate turkey lover's turkey-no bells and whistles, just a succulent bird with crispy skin and plenty of delicious gravy. It's also great for first-timers, since there's no fussing with brines...
Author: Todd English
Author: Shelley Wiseman
Author: James Beard
Start with a very high oven temperature to seal in the meat juices. (This is equivalent to browning meat before roasting.) When the meat comes out of the oven, let it rest before carving, or the juices...
We spiked the glaze for our retro-chic ham with hot sauce and apple cider vinegar to cut through the cloying sweetness of the original.
Author: Chris Morocco
The secret to this succulent bird is an inexpensive metal pan. We used the kind of old-fashioned oval roaster found in most supermarkets, not fancy cookware stores. These lightweight enameled pans with...
Author: Ruth Cousineau
Author: Giada De Laurentiis