2,939 roast recipes

Italian stuffed pork chops with basil pesto, crushed croutons, and sun-dried tomatoes. A simple 4-ingredient filling that turns ordinary chops into a flavorful baked dinner.

No-bake blueberry white chocolate cheese pie with a toasted hazelnut crust. Piped cream cheese filling, melted white chocolate, and a heap of fresh berries.

Tamarind chutney with pureed raisins, toasted cumin, and a whisper of cayenne. Sweet-sour imli chutney for samosas, chaat, pakoras, and every Indian snack worth eating.

Roast loin of lamb stuffed with soft-cooked apples, ginger, and lemon juice. An Irish-inspired main dish roast with sweet fruit tucked inside and garlic slivered into the fat.

Authentic Pad Thai with shrimp, chicken, and rice ribbon noodles in a dry-coat sauce of yellow bean, fish sauce, and tomato paste. Finished with peanuts, bean sprouts, lime, and cilantro the way a Bangkok street stall would.

These delicious monster munches make everybody who tastes it goes for a second or third one.

Layered bar cookies with a butter shortbread base, apricot jam, and a cocoa-coconut-peanut meringue topping. Three distinct layers in every square.

Four-layer peanut butter pudding cake with a peanut shortbread crust, cream cheese-peanut butter filling, chocolate-vanilla pudding layer, and whipped topping. A no-bake icebox dessert.

Hot green chili with chicken (or pork), four pounds of green chiles, tomatillos, and a long slow simmer. Southwest-style chile verde thick enough to ladle over enchiladas, eggs, or grilled steak.

Lamb stew with chestnuts and pomegranate layers tender braised lamb with saffron, cinnamon, ground walnuts, and tart pomegranate juice. A jewel-toned Persian-style stew, sweet, sour, and savory, spooned over saffron rice.

Ribbe is Norway's traditional Christmas Eve pork roast: a slab of belly ribs scored, salted overnight, then roasted slowly to crackling crisp skin and tender meat.

It was so flavorful, instead of broth, we used canned tomato. Served the stew with homemade whole wheat bread, yum.

There are many variations of classic Mexican tortilla soup. In this vegetarian version (feel free to substitute chicken for the tofu for a non-veg version) the rich broth is flavored with earthy ancho (New Mexican) chillies and made more filling by adding some kale that retains it's texture well in a hot soup.

Whole chicken rubbed under the skin with garlic, ginger, and sesame oil, then roasted in a clay pot. Just 5 ingredients for juicy, aromatic Chinese-style roast chicken.

General Tso's chicken with orange zest, Sichuan peppercorns, and dried red chiles in a dark soy and rice wine stir-fry. A lighter, more authentic take without deep-frying or heavy batter.

Ginger broccoli sauteed in sesame oil with tamari and brown sugar. A quick vegan side dish with warm, spicy-sweet Asian flavors ready in 20 minutes.