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11/14/2012
Chopped whole lemon and spicy fresh ginger lend brightness to these hearty roasted vegetables, which complement the rich roast leg of lamb. In place of the potatoes and acorn squash in the recipe, parsnips and pumpkin can also be used.
Issue #152
10/12/2012
The trick to a perfect Sauerbraten is getting the golden glow that shimmers over the deep brown gravy. Cookbook author Mimi Sheraton shares the secret.
Issue #150
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
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
11/10/2010
The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.
Issue #134
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
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
12/15/2009
This feast-worthy dish, based on a recipe in Pork & Sons by Stéphane Reynaud (Phaidon, 2007), calls for fresh ham, a succulent cut from the pig's hind leg that yields crisp skin and juicy meat. If cooking for a larger crowd, roast a whole fresh ham instead of just the shank end, and double the ingredient quantities for the glaze.
Issue #125
10/13/2009
This dish makes the perfect Thanksgiving entrée for a small crowd, but it’s so good we think you’ll want to make it any time of the year.
Issue #124
01/11/2010
This luscious, Caribbean-inspired preparation for garlicky roast pork works especially well with the cut known as picnic shoulder. Continue...
Issue #107
11/12/2007
Roasting a veal breast renders it juicy and flavorful.
Issue #107
10/02/2007
Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character.
Issue #106
08/23/2007
Found in "beefstands" all over Chicago, this favorite sandwich is a meat lover's dream.
Issue #105
04/02/2007
This recipe is an adaptation of one that was originally created by the New York City chef and co-owner of the Beacon Restaurant & Bar, Waldy Malouf.
Issue #101
01/16/2008
In this dish the sour tomatillos add body and a tangy background to the deep, earthy chile sauce that the quail simmers in.
Issue #96
01/25/2008
Corn Chex both bind and flavor this meat loaf dish from The Breakfast Cereal Gourmet (Andrews McMeel Publishing, 2006).
Issue #93
01/28/2008
We enjoyed this succulent roast while dining in one of the many trattorias found in Florence.
Issue #92
10/29/2007
Ask the butcher to french (strip the skin and fat from) the ribs on the roast for a fancier presentation.
Issue #80
12/05/2005
Use the freshest salad greens and herbs you can, organic if possible, for this salad.
Issue #75
10/03/2008
Roasting beets brings out the earthy sweetness of this underground treasure.
Issue #61
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