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10/21/2011
Brussels Sprouts Gratin
This recipe blends roasted brussels sprouts with a silky mornay sauce. A panko topping with lemon zest adds crunch and zing.
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09/28/2011
Roasted Potato Salad with Sour Cream and Shallots
Roasting potatoes for potato salad, rather than boiling them, lends a caramelized sweetness.
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12/15/2010
Easy Provençal Lamb
All you do is put a leg of lamb in a roasting pan with lots of cut-up tomatoes, onions, garlic, rosemary—and then pour honey over it to caramelize the lamb and tomatoes while they roast.
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12/15/2010
Herring and Beet Salad
Herring and Beet Salad
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03/29/2010
Pistachio-Crusted Rack of Lamb
A rub of bread crumbs, crushed pistachios, and chopped garlic gives this rack of lamb a savory crust that keeps the meat tender and juicy. This recipe calls for serving the lamb with a yogurt sauce spiked with chile sauce, lemon, and mint—a riff on Greek tzatziki. Continue...
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Source: Our Kitchen
01/23/2010
Herb-Rubbed Duck with Cherry Sage Sauce
Use the whole duck in this celebration-worthy recipe. While the legs are roasted and the breasts are sautéed, the rest is cooked to produce a rich base for a sauce made with wine, shallots, and cherries. Continue...
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Source: Houseboat Eats
12/15/2009
Italian Spaghetti Squash
This Italian spaghetti squash recipe is courtesy of Joe Leone, owner of Joe Leone's Catering and Italian Specialties in New Jersey.
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Source: Jersey Bites
12/15/2009
Red Kuri Squash Risotto
Red squash is beautiful to cook with and is known for its thick and brightly orange-colored skin.
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Source: Boing Boing
12/15/2009
Spaghetti Squash with Brown Butter, Sage, and Ricotta
Brown butter adds a luxurious texture and taste to any dish, and pairs well with the subtle flavors of spaghetti squash and the woodsy notes of the sage in this simple yet elegant recipe.
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Source: Always Order Dessert
11/30/2009
Roasted Mushroom Casserole
Create a satisfying casserole with roasted mushrooms layered between ricotta cheese, spinach, and pasta. Continue...
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Source: Blue Kitchen
11/24/2009
Chestnut and Squash Soup
You may not have chestnuts roasting on an open fire, but you can enjoy their flavor when they're mixed into this creamy winter squash soup.
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Source: Cookthink
11/23/2009
Roasted Turnips in Tarragon and Parsley Butter
Turnips are a classic side and these roasted turnips are equally as impressive in look and they are in taste. Make extra herb butter and spread it on bread or toss with other roasted vegetables.
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Source: Pham Fatale
11/23/2009
Roasted Acorn Squash
Preparing this side dish couldn’t be any simpler, and is a great last-minute addition to any holiday spread.
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Source: Sweets by Sarah
11/04/2009
Roasted Potatoes with Fried Sage and Brown Butter
Roasted potatoes become even more comforting and delicious when tossed with nutty brown butter and crispy fried sage.
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Source: White on Rice Couple
10/08/2009
Agave and Balsamic Roasted Buttercup Squash
As an alternative to sweet potatoes, you can roast winter squash for a slightly sweet and savory side dish.
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Source: Kalyn's Kitchen
09/29/2009
Lamb Meatball Curry
Ground lamb blended with fresh ginger and cumin makes mouth-watering meatballs that are elevated to a new level when simmered in a fragrant curry sauce. Continue...
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Source: Essentially Healthy Food
09/29/2009
Roasted Asparagus with Poached Eggs
Originally featured on the CHOW website, this recipe comes from the New York chef David Chang, who shares his technique for perfectly roasted asparagus. Topped with poached eggs, this vegetarian dish can serve as a main course.
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Source: Chow
09/27/2009
Garlic-Lime Cornish Game Hens
A Mexican-inspired herb and lime mixture makes Cornish game hens especially flavorful when it's rubbed between its skin and the meat. As an added benefit, the small birds roast much more quickly than a whole chicken. Continue...
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Source: Cooking on the Side
09/22/2009
Stuffed Turkey Rolls with Leeks
Turkey doesn’t have to belong to the holidays when it is rolled up with leeks and tart dried fruit. Continue...
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Source: I Shot the Chef
09/21/2009
Buttermilk Bay Chicken
Roast chicken becomes extra tender after marinating in buttermilk that’s spiced with Old Bay. Continue...
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Source: Culinary Travels of a Kitchen Goddess
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