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09/14/2011
Roasted Rainbow Trout with Lemon and Thyme
This simple whole-fish preparation highlights the sweetness of the trout's flesh.
Issue #141
07/15/2010
Roasted Lamb with Rosemary (Arni me Dendrolivano)
This technique of roasting lamb over a bed of rosemary sprigs lends this Greek classic a smoky, herbal flavor.
Issue #131
05/24/2010
Roasted Tomatoes
This preparation for sweet summer tomatoes can be served with slices of crusty baguette, or as a side dish with grilled fish or chicken.
Issue #130
05/08/2008
Broiled Salmon Steaks with Tomatoes, Onions, and Tarragon
Fresh herbs and roasted vegetables create this colorful and delicious salmon dish.
Issue #112
08/23/2007
Plum-Stuffed Pork Loin
In this dish, pork loin, a lean cut, is wrapped in bacon to moisten and flavor the meat while roasting.
Issue #105
10/05/2007
Roasted Oysters with White Wine
Use an entre-deux-mers or other dry white wine for this dish.
Issue #77
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
01/09/2006
Roasted Serrano Chiles
These chiles are a common bar snack in Monterrey.
Issue #76
01/09/2006
Wood-Fire-Roasted Piquillo Pepper with Olive Oil and Garlic
For this dish, Riojans typically use jarred piquillo peppers already roasted over a wood fire and peeled.
Issue #75
09/18/2008
Roast Baby Lamb with Wild Fennel
A simple recipe for this widely popular dish in Sardinia.
Issue #68
01/22/2001
Seared Cod
A cast-iron skillet is the perfect pan to use for searing, then oven-roasting, fish.
Issue #42
10/25/2000
Oven-Roasted Corn
If you are cooking corn for a crowd and are short on big pots or simply don't want to heat up the kitchen with a big pot of boiling water, try oven-roasting.
Issue #37
10/24/2000
Roasted Cod with Chanterelles
The chanterelle mixture may be prepared a day in advance.
Issue #36
10/20/2000
Roasted Whole Fish with Herbs
Corsicans often make this dish with loup de mer, or sea bass. Farm-raised striped bass is a good substitute in America.
Issue #34
03/06/2007
Salad of Shrimp and Roasted Peppers
This recipe appeared in Eugenia Bone’s “Feast of the Seven Fishes,” in which she describes her family’s traditional Italian Christmas Eve feast (December 1998).
Issue #31
03/08/2002
Yellow Squash
An easy way to preserve the fresh flavor of summer squash.
Issue #29
06/18/2007
Roast Loin of Pork
This succulent Sicilian pork roast has a delicious coating of onions and cracked peppercorns.
Issue #18
05/08/2012
Vietnamese Lettuce Wraps
A fragrant and satisfying appetizer, these bundles of pork, shrimp, and scallion are great dipped in nuoc cham, a sweet and spicy Vietnamese sauce.
Does Not Apply
09/28/2011
Roasted Potato Salad with Sour Cream and Shallots
Roasting potatoes for potato salad, rather than boiling them, lends a caramelized sweetness.
Does Not Apply
09/14/2011
Menu: An Elegant Herb Garden Dinner
Menu for a dinner party in celebration of the bounty of the herb garden with recipes for ricotta crostini with mint, rosemary and thyme crusted rack of lamb, lavender roasted potatoes, spinach salad with oregano dressing, lavender ice cream, and rosemary shortbread. Plus menu planning tips and wine and cocktail pairings.
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