Chubby Hubby (1)
Cooking with Amy (1)
This simple whole-fish preparation highlights the sweetness of the trout's flesh.
This technique of roasting lamb over a bed of rosemary sprigs lends this Greek classic a smoky, herbal flavor.
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.
Fresh herbs and roasted vegetables create this colorful and delicious salmon dish.
A roast served with the savory pastry known as yorkshire pudding could be called the quintessential British dinner.
This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets.
In this dish, pork loin, a lean cut, is wrapped in bacon to moisten and flavor the meat while roasting.
This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way.
This recipe's simplicity belies its succulent, complex taste.
These delicious kebabs are served off the skewer on a bead of roasted eggplant and fresh cilantro.
This dish is prepared with a luminous wine from Jurançon.
A simple recipe for this widely popular dish in Sardinia.
A cast-iron skillet is the perfect pan to use for searing, then oven-roasting, fish.
The chanterelle mixture may be prepared a day in advance.
Lidia Bastianich uses a motor-driven rotisserie to keep the meat slowly spinning so that it cooks evenly over the hot coals.
Corsicans often make this dish with loup de mer, or sea bass. Farm-raised striped bass is a good substitute in America.
This succulent Sicilian pork roast has a delicious coating of onions and cracked peppercorns.
This stuffed roast suckling pig is one of the local dishes served at the Ixtepec market on Sundays.
This is our take on the classic duck à l’orange.
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.