After trying every turkey-roasting method under the sun, I've finally settled on this as absolutely the best. The secret? Slow down the cooking of the breast area, which tends to get overcooked and dried...
Author: Rick Rodgers
These roasted brussels sprouts get a fair amount of spice from the crushed red pepper flakes, which cuts through the acidity and sweetness of the glaze, but if you're spice-averse, feel free to leave them...
Author: Molly Baz
For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.
Author: Aglaia Kremezi
Any leftovers are great added to the Tuscan Rice Salad or for sandwiches.
Until recently, we had always thought of duck à l'orange as a tired cliché of the 1960s, so it was a surprise to find out how delightful this old recipe actually is. We have reduced the original quantity...
Herb-and-bread-crumb coatings are classic on rack of lamb, but leaving out the crumbs lightens the dish. Get the recipe.
Author: Shelley Wiseman
Author: Susie Fishbein
Editors' Note: We love Thomas Keller's roast chicken recipe so much that we asked him to share his favorite roast turkey recipe as well. Check out My Favorite Roast Turkey.
Author: Thomas Keller
An easy recipe for Honey-Glazed Roasted Carrots and Parsnips
This old Gourmet recipe has reviews from 126 users, almost all of whom love it. So take it from them: even if it's your "first time cooking lamb," you'll be "hooked."
New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by...
Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife,...
Author: Marco Canora
To round out this menu, serve roasted squash, corn muffins and boiled green beans with orange zest. End with vanilla ice cream topped with warm chestnuts in syrup.
The lamb that we buy today hardly requires a typical English mint sauce (the puckery flavor was originally designed to cut through the stronger taste of mutton), but the combination is by now a traditional...
This cumin- and paprika-spiced number gets added punch from an addictively tangy green sauce and a crisp, bright avocado and cucumber salad. Spatchcocking-an easy and fun technique that involves removing...
Author: Mindy Fox
Author: Shelley Wiseman
Author: Molly Stevens
The chutney also works well as an accompaniment to chicken, duck or lamb.
Sautéing is another fast way to make a meal, especially when the pan juices are turned into a sweet and savory sauce, as they are here. This comforting dish features an array of autumn ingredients-apples,...
Author: Curtis Stone
The fragrant roasted birds are served with a pan sauce containing whole garlic cloves. Cornish Game Hens with Garlic and Rosemary. Pour a light Chianti throughout the meal.
Porchetta, or roast suckling pig seasoned with garlic and herbs, is a traditional Italian dish. Here, the flavors of porchetta are used on a roasted pork shoulder. You'll need to start this dish one day...
Author: Jeanne Kelley
Author: Gordon Ramsay
Author: Tom Perini
Thick chicken breasts can be hard to get just right; often you're left with a too-dry, too-bland dinner. But this high-heat roasting method results in crisp, crackly skin that gives way to moist flesh,...
Author: Ian Knauer
For maximum caramelization, make sure the cut side of the Brussels sprouts are flush with the bottom of the baking dish. As the whole thing bakes, the salty pancetta fat will melt over the sprouts imparting...
Author: Ian Knauer
Author: Molly Stevens
Author: Ruth Cousineau
An easy Roasted Leg of Wild Boar recipe. Serve a hearty Gigondas or St. Joseph with this sumptuous dish.
Author: Susan Herrmann Loomis
Author: Ian Knauer
Author: Tom Colicchio
Plank cooking is a Native American technique that imparts a subtle smoky flavor to fish, meat, poultry, and vegetables. It is recommended to use a plank of untreated Western red cedar made specifically...
From wild pigs fed on small nuts retrieved by ranch hands nimbly climbing royal palms to all day vigils around wooden roasting boxes, getting pork right is a serious Cuban affair. This Lechón Asado falls...
Author: Ana Sofia Pelaez