2,939 roast recipes

Cornish game hens stuffed with wild rice, mushrooms, and slivered almonds, brushed with apricot brandy and roasted golden. An elegant holiday-worthy dinner that feeds eight.

Wild duck soaked in lemon water, stuffed with celery, onion, orange, and apple, then slow-roasted under salt pork until tender. A hunter's classic done right.

A paprika-rubbed whole roasted chicken stuffed with garlic, orange peel, bay leaves, and rosemary, finished with a reduced pan sauce. Sunday dinner at its finest.

Roasted eggplant caviar dip with fresh tomatoes, garlic, basil, and a splash of soy sauce. A smoky, rustic Middle Eastern-style spread for pita or crackers.

Roasted green chile soup with Anaheim peppers, red bell peppers, potatoes, and garlic pureed silky smooth. A Southwestern classic strained for a velvety, restaurant-quality finish.

Hazelnut squash ravioli filling made with roasted butternut squash, toasted hazelnuts, and garlic. A smooth, nutty vegan filling for homemade pasta that's rich without any cheese.

Fraykee (freekeh) with toasted pine nuts, dry-roasted bulgur simmered with cinnamon and butter. A nutty, fragrant Middle Eastern grain side dish ready in 40 minutes.

Plum-sauced chicken glazed with plum jelly, Worcestershire, dark corn syrup, and ginger. Marinated, oven-roasted, then finished at high heat for a sticky, lacquered crust.

Broiled chicken quarters rubbed with pressed garlic and rosemary, basted with chicken broth and topped with slivered garlic. A simple, 5-ingredient garlic-forward roasted chicken.

Rack of lamb coated in Dijon mustard and Italian breadcrumbs, then roasted at high heat for a crisp crust and rosy pink center. Just three ingredients.

Slow-roasted wild duck basted in flambed dry sherry with onion juice, white pepper, and red pepper flakes. Braised breast-side down for tender, flavorful meat.

Garlic almond spread with roasted garlic, cream cheese, sour cream, toasted almonds, and whipped cream folded in for a light, airy texture. A rich party appetizer.

Roasted vegetable broth made with caramelized onions, carrots, celery, mushrooms, apple, ginger, and herbs. A rich, golden stock built from whatever vegetables you have on hand.

Gratin Catalan with layered eggplant, roasted peppers, capers, anchovies, and a pine nut breadcrumb topping. A rustic Mediterranean vegetable bake served warm or at room temperature.

Baked chicken wings marinated overnight in a sticky corn syrup, soy sauce, and garlic glaze. Oven-roasted until lacquered and caramelized with a sweet-savory crust.

Melitzanosalata, a Greek roasted eggplant dip with garlic, tomatoes, olive oil, and red wine vinegar. Smoky, tangy, and rustic, served cold with bread or grilled meats.