Foods by "Roast" category| Page 14

Roasted Turkey Breast with Corn Bread Sage Stuffing and Brandy Gravy

Author: Melissa Clark

Roast Chicken with Dried Fruit and Almonds

Hazelnut Crusted Racks of Lamb with Tomato Olive Ragoût

Roasted Sea Bass with Asparagus Sauce

Roast Goose with Port Gravy

Roasted Baby Red Potatoes with Rosemary

Author: Dave Lieberman

Five Spice Roasted Guinea Hens

Spiced Roasted Turkey

Pushing a buttery spice paste underneath the turkey's skin allows the flavor to perfume the meat-and gives it extra juiciness. Here, we use the favorite Indian combination of garlic and ginger paste, along...

Author: Lillian Chou

Roast Chicken with Black Olives

Author: Isabella DeFazio

Roast Racks of Lamb with New Potatoes and Mint Pesto

Roasted Spiced Pork Loin with Root Vegetables

Roasted Butternut Squash with Brown Butter and Nutmeg

Roast Turkey with Country Ham Stuffing and Giblet Gravy

Roast Turkey with Port Gravy

Oven Roasted Turkey Roulade

Author: Jeff Jake

Chicken Breasts with Pistachio Cilantro Pesto

Cauliflower with Mustard Lemon Butter

Roast Turkey with Cider Sage Gravy

Roast Pork Calypso Style

Slow Cooked Green Beans With Harissa and Cumin

Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized.

Author: Claire Saffitz

Brisket with Dried Apricots, Prunes, and Aromatic Spices

Author: Jayne Cohen

Roast Rack of Lamb with Natural Jus

Author: James Peterson

Pork Roast with Black Bean Sauce

Roasted Chili Citrus Chicken Thighs with Mixed Olives and Potatoes

Author: Marlena Spieler

Chicken Fricassée with Lemon Mustard Sauce

There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.

Roasted Barbecue Potatoes

Garlic Roasted Potato Skins

Mashed Potatoes with Caramelized Garlic and Parsnips

Author: Melissa Roberts

Roasted Vegetable Napoleons

Roasted Root Vegetables with Thyme and Marjoram Vinaigrette

Roasted Peach Streusel

Author: Ruth Cousineau

Prime Rib Roast with Red Wine Sauce

Roast Pork Tenderloin with Pears and Dried Apricots

Red Leaf Salad with Roasted Beets, Oranges, and Walnuts

Author: Teresa Parker

Penne with Roasted Tomato Sauce, Orange, and Olives

Roasted Peaches with Amaretti Crumble

Author: Cindy Mushet

Duck Two Ways With Clementine Fig Relish

The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.

Author: Andy Baraghani