Because its texture is buttery and rich, I like to spread it on crostini. Once you've spread the roasted garlic over your toasts you can choose from a number of toppings.
Author: Wolfgang Puck
Author: Maggie Ruggiero
Katy Hees of Santa Fe, New Mexico, writes: "Eating local, fresh, organic food is important to me. It doesn't get much more local than the eggs I use, which come from our own chickens. I also have a garden,...
Author: Katy Hees
Author: Maggie Ruggiero
Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.
Author: Alison Roman
Author: Anthony Bourdain
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Gina Marie Miraglia Eriquez
Author: Sara Foster
Author: Melissa Roberts
Author: David Waltuck
A quick and easy Sauerbraten recipe. This entrée is served with spaetzle at the Ox Yoke Inn, in Amana, Iowa. You will need to begin marinating the beef two days ahead.
Author: Brad Avooske
Roasting asparagus brings out the vegetable's inherent sweetness.
Author: Melissa Hamilton
Thick chicken breasts can be hard to get just right; often you're left with a too-dry, too-bland dinner. But this high-heat roasting method results in crisp, crackly skin that gives way to moist flesh,...
Author: Ian Knauer
Author: Victoria Granof
Author: Soa Davies
Author: Diane Rossen Worthington
Author: Jean Jacques Rachou
Author: Ruth Cousineau
The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the garlic, anchovies, and mustard become deeply caramelized...
Author: Molly Baz
Author: Ruth Cousineau