2,939 roast recipes

Pueblo green chile stew with slow-simmered beef, roasted green chiles, and blue cornmeal for thickening. A traditional New Mexican recipe built on just 6 ingredients and patience.

Triple-layered no-bake pie with chocolate butter filling, a creamy peanut butter cream cheese center, and roasted peanuts. Like a giant Reese's cup in a pie crust.

Cucumber mint raita with plain yogurt, grated cucumber, roasted cumin, and cayenne. A cool, creamy Indian-style condiment that takes 10 minutes and pairs with any spicy dish.

Savory hazelnut compound butter with Parmesan, lemon zest, and fresh tarragon. A no-cook flavored butter for grilled fish, roasted vegetables, or crusty bread.

A tender and juicy beef roast dish that makes a delightful Sunday dinner with family or friends.

Peanut muffins studded with dry roasted peanuts in a buttery, quick-mix batter. A simple from-scratch muffin with a rich, nutty crunch that bakes in just 15 minutes.

Portobello cheeseburgers with seared mushroom caps, gorgonzola-mayo spread, peppery arugula, and roasted red peppers. A 15-minute meatless burger with steakhouse flavor and zero grill required.

Crispy deep-fried bean curd cubes with a spicy peanut dipping sauce made with roasted peanuts, rice vinegar, cilantro, and chile oil. A quick vegetarian appetizer.

Roasted Cornish hens stuffed with cherry tomatoes, fennel, fresh basil, and garlic, served with butter-soft French roasted garlic bulbs.

Grilled Chilean sea bass topped with a crunchy pumpkin seed salsa of tomatillos, corn, roasted poblano, and lime. A fresh, vibrant topping that works baked, broiled, or grilled.

Tired of the same old roast? Try this simple, yet succulent recipe that will have you licking your fingers!

Salsa de albañil, or Bricklayer's Salsa, is a chunky Mexican tomatillo salsa with roasted tomatillos, cilantro, onion, and garlic. Pounded in a mortar for rustic texture. Ready in 10 minutes flat.

Sausage quesadillas loaded with sauteed sausage, ripe mango, roasted poblano, jalapeno, cilantro, and melted Monterey Jack between crisp flour tortillas. A sweet-heat Tex-Mex appetizer that eats like a party.

A hearty vegetarian version of my favorite soup. It's easy to make it vegetarian by using roasted vegetable stock instead of beef stock. By adding a leftover parmesan rind (I save them in the freezer for this soup) it adds extra flavor. (optional)

Grilled bruschetta stacked with pesto, charred eggplant, roasted red pepper, and melted mozzarella, served on a pool of marinara. A hearty vegetarian appetizer inspired by Vermont's Deerhill Inn.

Juicy chunks of chicken and crisp sweet sugar snap peas are in a sweet and slightly sour sauce, it's quick and easy to make, suitable for a weeknight and colorful enough for the weekend. Ready in less than 20 minutes flat.