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04/13/2009
Roast Goose with Wild Rice Stuffing
Sweet apples and crunchy pine nuts icontrast nicely with the rich, fatty goose.
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Source: Venere
03/17/2009
Roast Pork Loin with Prosciutto on Crostini
Brining the pork in aromatic spices helps it stay moist and juicy.
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Source: The Spice House
03/12/2009
Fig and Ginger Glazed Pork Ribs
A sweet, tart, and spicy glaze makes these ribs finger-licking delicious.
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Source: The Hungry Mouse
12/06/2008
Pisto Manchego
From Spain On the Road Again
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Source: Spain..On the Road Again
12/05/2008
Spicy Oven-Roasted Chickpeas
From The Kitchn
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Source: The Kitchn
11/18/2008
Chinese Noodle Salad with Roasted Eggplant
Snow peas, bean sprouts, and julienned carrot add lots of crunch and color.
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Source: Orangette
10/31/2008
Roasted Autumn Vegetable Chowder
From Pinch my Salt
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Source: Pinch My Salt
10/30/2008
Jerk Corn Chowder
A fortuitous opportunity to combine various leftovers resulted in this original and tasty soup.
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Source: Habeas Brulee
10/29/2008
Lamb Shank Stew with Root Vegetables
From Elise.com
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Source: Simply Recipes
10/20/2008
Roasted Kale
This recipe for roasted kale makes a substantial addition to any winter vegetable dinner.
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Source: Washington Post
08/25/2008
Roasted Cod Fillets with Potatoes, Garlic and Olive Oil
Scrape up all the roasted bits of potato and serve with the cooking juices for extra crunch and flavor.
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Source: NPR
08/08/2008
Balsamic Glazed Brussels Sprouts
The sweet and sour of a balsamic vinegar glaze heightens the distinct flavor of Brussels sprouts.
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Source: Serious Eats
08/07/2008
Bruschetta of Wilted Bitter Greens and Ricotta Salata
Bitter greens benefit from plenty of garlic in this potent Italian bruschetta.
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Source: Village Voice
08/06/2008
Fresh Corn Salad
Sweet corn gets a kick from peppers and scallions in this salad of summer's bounty.
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Source: Council on the Environment of New York
07/22/2008
Easter Lamb
Most recipes for a roasted leg of lamb call for slow, low-temperature cooking. This recipe by Jamie Oliver is an exception: Oliver suggests cooking the meat for just one and a half hours at 425 degrees, and the results are as tender and juicy as can be. A simple accompaniment of simmered potatoes, carrots, and fennel makes for a great centerpiece entrée.
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Source: Jamie Oliver
07/21/2008
Slow-Roasted Lamb Shoulder with Flageolet Beans
This Easter-inspired dish is dressed simply with olive oil, herbs, salt, and pepper
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Source: Chocolate and Zucchini
07/09/2008
Pork Spare Ribs with Cocoa Spice Rub
Similar to Mexican mole, this chocolate-spiced rub is much faster to make.
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Source: The Hungry Mouse
06/25/2008
Vegetables in Goose Fat
The indulgence of gamey goose fat lends winter root vegetables and squash a rich flavor and wonderfully crispy edges.
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Source: Boston
06/18/2008
Roasted Beets with Sautéed Greens
Make the most of market-fresh beets by sautéing beet greens and their bulbs together.
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Source: Boston
06/11/2008
Roast Duck with Glazed Turnips
From Whisk Blog
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Source: Whisk:A Food Blog
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