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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
08/13/2012
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
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
04/09/2008
Roast Beef with Yorkshire Pudding
A roast served with the savory pastry known as yorkshire pudding could be called the quintessential British dinner.
Issue #111
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
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
08/23/2007
Soft-Boiled Eggs with Bacon-Infused Sweet Potatoes and Parsley Coulis
This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way.
Issue #105
09/04/2007
Coffee-Crusted Beef Tenderloin
This recipe's simplicity belies its succulent, complex taste.
Issue #97
01/17/2008
Lamb Kebabs with Eggplant
These delicious kebabs are served off the skewer on a bead of roasted eggplant and fresh cilantro.
Issue #95
12/15/2005
Roasted Sea Bream on a Bed of Red Peppers
This dish is prepared with a luminous wine from Jurançon.
Issue #79
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
10/24/2000
Roasted Cod with Chanterelles
The chanterelle mixture may be prepared a day in advance.
Issue #36
10/24/2000
Spit-Roasted Kid Goat
Lidia Bastianich uses a motor-driven rotisserie to keep the meat slowly spinning so that it cooks evenly over the hot coals.
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
06/18/2007
Roast Loin of Pork
This succulent Sicilian pork roast has a delicious coating of onions and cracked peppercorns.
Issue #18
12/04/2000
Stuffed Roast Suckling Pig
This stuffed roast suckling pig is one of the local dishes served at the Ixtepec market on Sundays.
Issue #16
08/08/2007
Roast Duck with Orange Sauce
This is our take on the classic duck à l’orange.
Issue #14
06/28/2007
Cedar-Smoked Salmon
You don’t need a smoker to lend a slightly spicy, faintly sweetish hint of the outdoors to fresh salmon—this oven method works nicely.
Issue #13
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