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11/10/2011
We adapted the recipe for lechón, a roasted whole pig, for pork shoulder.
Issue #143
11/09/2011
Whole roasted fish dishes like this flavorful one are traditionally served on Italian-American feast days.
Issue #143
11/09/2011
This recipe for roast goose comes from executive chef Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts.
Issue #143
11/14/2011
Sweet Vidalia onions, grown in and around the namesake Georgia city, turn even sweeter when roasted with a savory herbed bread crumb topping.
Issue #142
09/14/2011
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.
Issue #141
09/14/2011
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.
Issue #141
09/14/2011
This simple whole-fish preparation highlights the sweetness of the trout's flesh.
Issue #141
08/02/2011
This recipe for roasted potatoes with lavender is adapted from one in Jerry Traunfeld's The Herbfarm Cookbook (Scribner, 2000).
Issue #140
07/11/2011
This earthy roasted salsa is traditionally pounded to a smooth paste in a molcajete, but a food processor works just as well.
Issue #140
07/11/2011
Roasted garlic adds sweet depth to this classic green salsa, best served over steak, tacos, or rice and beans.
Issue #140
03/22/2011
This popular Mexican sandwich from the state of Jalisco is filled with crisp roast pork, then "drowned" in a spicy chile de árbol sauce.
Issue #137
01/09/2011
Though traditionally cooked in embers, these artichokes are equally as succulent when oven-roasted
Issue #136
02/27/2013
With a luscious interior and perfectly crisp crackling, this is everything roast meat should be.
Issue #134
11/10/2010
The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.
Issue #134
10/16/2010
Based on a recipe from Allard, this bistro favorite calls for a rich sauce, made by simmering green olives, herbs, and stock, to accompany roast duck. Continue...
Issue #133
10/07/2010
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.
Issue #133
10/07/2010
Braised with wine, sauerkraut, apples, and onions, this turkey comes out incredibly moist and aromatic.
Issue #133
10/07/2010
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.
Issue #133
01/25/2013
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.
Issue #132
02/01/2012
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.
Issue #132
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