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Condiments and Sauces (1) Dessert (1) Season Fall (51) Winter (39) Summer (10) Spring (9) Occasion Thanksgiving (15) Christmas (12) Easter (3) Backyard BBQ (1) 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 = "Main Ingredient:Vegetables,Technique:Roast,Topic:Recipe,Cuisine:American"; var omni_pageName="saveur:"+omni_prop12; 01/08/2013 Bamonte's Pork Chops with Pickled Peppers These juicy pork chops topped with halved cherry peppers, have been a menu staple at Bamonte's restaurant in Williamsburg, Brooklyn, since the 1950s. Issue #153 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 12/19/2011 Homemade Jalapeño Poppers Packed with a spicy, cheesy filling, these roasted and fried jalapeños gain depth from charring under the broiler and a crispy crust from the bread crumb coating. Issue #144 11/09/2011 Whole Roasted Branzino with Fennel and Onions Whole roasted fish dishes like this flavorful one are traditionally served on Italian-American feast days. Issue #143 11/09/2011 Christmas Goose With Stuffing This recipe for roast goose comes from executive chef Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts. Issue #143 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 06/18/2013 Roast Pork with Summer Vegetables Chef Peter Hoffman of Savoy, the now-closed New York City restaurant, shared this recipe for roast pork shoulder with a garlicky cilantro sauce, roasted chiles, and market vegetables. Issue #130 12/17/2009 Roasted Radishes These tender radishes are a fine accompaniment for grilled steak or roast chicken. Issue #126 03/10/2009 Veal Chop with Jus The sauce accompanying this dish is made from a rich, concentrated veal stock. Issue #119 01/05/2009 Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel This recipe was shared with us by a New York City-based opera singer and creative home cook. Issue #117 11/06/2007 Roasted Herbed Chicken and Vegetables This one-dish meal of chicken and vegetables is flavored with lemon peel,garlic,and lots of fragrant herbs. Issue #107 08/23/2007 Bread-Crusted Halibut with Leek Ragoût and Red Pepper Purée This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets. Issue #105 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 10/28/2007 Roast Goose Chef Zak Pelaccio cooks heritage goose this way, serving it with sautéed cabbage, bacon, and apples. Issue #81 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 10/20/2005 Seared and Grilled Squab with Chicory Salad Alice Waters shared this recipe with us when we visited her in Turin, Italy. Issue #69 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 « Previous 1 2 3 4 5 Next »