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11/19/2012
Roasted Pumpkin Pie
To make the purée for this recipe, peel the pumpkin or squash (see Pumpkin Picking for the best types to use), cut into 1" cubes, roast at 400° until tender, about 30 minutes, then mash.
Issue #151
11/05/2012
Roasted Vegetable Terrine
Our take on this colorful vegetarian terrine features smoky roasted eggplant, peppers, and squash, tangy goat cheese, and a sun-dried tomato pesto.
Issue #151
11/14/2011
Roasted Vidalia Onions with Herbed Bread Crumbs
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
10/07/2010
Roast Turkey with Root Vegetables and Gravy
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
12/06/2005
Frisée Salad with Hazelnuts, Parmigiano-Reggiano, and Roasted Prune-Plums
Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée.
Issue #77
11/19/2007
Roast Turkey With Wild Rice Stuffing
This savory stuffing recipe and the turkey roasting method belongs to newspaper food editor Clementine Paddleford.
Issue #62
10/24/2007
Roasted Squash with Sage Bread Crumbs
Hearty and satisfying, this recipe is the perfect accompaniment to a savory roast.
Issue #54
01/23/2007
Goose with Chestnut Stuffing
Already a Christmas staple for most Europeans, the goose is becoming the new American holiday bird.
Issue #3
01/23/2007
Port Sauce
Ruby port must have been invented to sauce a holiday goose—the flavors of each are perfectly complementary.
Issue #3
10/21/2011
Brussels Sprouts Gratin
This recipe blends roasted brussels sprouts with a silky mornay sauce. A panko topping with lemon zest adds crunch and zing.
Does Not Apply
10/29/2009
Roast Turkey Breast with Apple Gravy
Using only the breast of a turkey cuts down on cooking time, making it perfect for dinner any time of the year. Roasting it with apples and fennel keeps the flavors bright, which carries over into a gravy made from the pan juices.
Does Not Apply
Source: The Weekend Chef
10/08/2009
Agave and Balsamic Roasted Buttercup Squash
As an alternative to sweet potatoes, you can roast winter squash for a slightly sweet and savory side dish.
Does Not Apply
Source: Kalyn's Kitchen
10/08/2009
Roasted Fingerling Potatoes with Figs and Thyme
Fingerling potatoes are usually small enough that they don’t require any chopping, saving valuable time. Paired with richly flavored figs and fresh thyme, they become a satisfying side dish.
Does Not Apply
Source: New York Times
10/08/2009
Shallot and Balsamic Roasted Brussels Sprouts
Most people who dislike Brussels sprouts have never eaten them roasted with slightly blackened skin and crispy leaves. Drizzling on balsamic vinegar before cooking allows for deep caramelization and adds extra flavor.
Does Not Apply
Source: A Cookie a Day
10/08/2009
Roasted Chrysanthemum Onions
Onions aren’t only for stuffing the turkey. In this recipe, they become a star side dish when cut into a floral shape and roasted until crispy.
Does Not Apply
Source: The Bitten Word