Kalyn's Kitchen (3)
New York Times (3)
Backyard BBQ (7)
Cocktail Party (6)
We adapted the recipe for lechón, a roasted whole pig, for pork shoulder.
Whole roasted fish dishes like this flavorful one are traditionally served on Italian-American feast days.
This recipe for roast goose comes from executive chef Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts.
Sweet Vidalia onions, grown in and around the namesake Georgia city, turn even sweeter when roasted with a savory herbed bread crumb topping.
Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after.
Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
This simple whole-fish preparation highlights the sweetness of the trout's flesh.
This recipe for roasted potatoes with lavender is adapted from one in Jerry Traunfeld's The Herbfarm Cookbook (Scribner, 2000).
This earthy roasted salsa is traditionally pounded to a smooth paste in a molcajete, but a food processor works just as well.
Roasted garlic adds sweet depth to this classic green salsa, best served over steak, tacos, or rice and beans.
This popular Mexican sandwich from the state of Jalisco is filled with crisp roast pork, then "drowned" in a spicy chile de árbol sauce.
Though traditionally cooked in embers, these artichokes are equally as succulent when oven-roasted
With a luscious interior and perfectly crisp crackling, this is everything roast meat should be.
The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.
Roasted to perfection and served with rich pan juices and crisp watercress, L'Ami Louis's roast chicken is bistro food at its best. Patricia Wells included a version of this dish in Bistro Cooking (Workman, 1989) and recommends rubbing the chicken with goose, duck, or chicken fat before roasting it to achieve a golden brown crust.
Braised with wine, sauerkraut, apples, and onions, this turkey comes out incredibly moist and aromatic.
This recipe involves three steps. First, rub a flavored butter under the turkey's skin. Then roast the turkey over root vegetables until each piece is done. Finally, make a gravy with the juices left in the roasting pan.
Based on a recipe from Armenian-American author Peter Balakian, this dish calls for slow-roasting lamb over okra, green beans, and eggplant until the lamb is tender and the vegetables have absorbed some of its juices.
Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavor that pairs perfectly with the tart tahini dipping sauce in this dish.