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Passover (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:American"; var omni_prop8 = "Difficulty:Easy,Technique:Roast,Topic:Recipe,Cuisine:American"; var omni_pageName="saveur:"+omni_prop12; 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 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 12/17/2009 Roasted Radishes These tender radishes are a fine accompaniment for grilled steak or roast chicken. Issue #126 12/15/2009 Fresh Ham with Honey and Cloves 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 Skillet-Roasted Turkey Breast 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 11/10/2008 Herb-Crusted Beef Tenderloin with Horseradish Sauce The perfect centerpiece to any holiday gathering. Issue #116 10/09/2008 Roasted Cranberry Sauce In this deeply sweet and flavorful relish, cranberries are roasted with orange peel, jalapeño, and spices until their skins burst. Issue #115 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 01/11/2010 Crisp Roast Pork 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 Roasted Veal Breast with Shallot-Caper Stuffing Roasting a veal breast renders it juicy and flavorful. Issue #107 11/06/2007 Striped Bass with Salsa Verde Some cooks prefer keeping the oven at very high heat when roasting fish to achieve a crisp, caramelized exterior and moist flesh. Issue #107 10/02/2007 Coca-Cola-Glazed Country Ham 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 01/25/2008 Roasted Poblano Meat Loaf Corn Chex both bind and flavor this meat loaf dish from The Breakfast Cereal Gourmet (Andrews McMeel Publishing, 2006). Issue #93 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 12/05/2005 Baby Beets with Herb Salad and Warm Chèvre Use the freshest salad greens and herbs you can, organic if possible, for this salad. Issue #75 10/03/2008 Roasted Beets Roasting beets brings out the earthy sweetness of this underground treasure. Issue #61 10/03/2008 Beet and Walnut Salad This colorful salad is best served at room temperature. Issue #61 09/12/2005 Beets with their Greens with Aioli Prune restaurant in Manhattan serves beets and greens this way. Issue #61 08/30/2005 Sea Scallops with Belgian Endive and Cherry Tomatoes Jonathan Waxman uses fishmonger Ingrid Bengis' diver scallops for this dish when they are in season. Issue #59 « Previous 1 2 3 4 5 . . .6 Next »