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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
05/24/2010
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
04/10/2008
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
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
11/02/2000
Roasted Orange Tart
To make the oranges soft and marmalade-like, we roasted them separately, then laid them into the crisp crust.
Issue #39
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
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