2,939 roast recipes

Treat your guests with this scrumptious chicken dish that everyone will love!

Chicken breasts topped with roasted chile-spinach pesto and Monterey Jack, wrapped in buttery phyllo dough and baked golden. Served over a garlic-basil cream sauce.

Great ribs, sticky, succulent and totally David Chang or Momofuko fame.

Braised red cabbage with fresh cranberries, red wine, and garlic in a tangy-sweet side dish. Low-fat, diabetic-friendly, and a natural pairing with roast turkey.

No-cook cashew pita pockets with curried yogurt, cucumber, bell pepper, and red onion. A crunchy vegetarian lunch ready in 15 minutes flat.

Microwave turkey method roasts a whole stuffed bird in a floured roasting bag at 70 percent power, rotating and flipping every quarter of the cook time. A fast holiday option without the oven.

Meshoui is Moroccan-style roast lamb: a leg rubbed with paprika, garlic and pepper, roasted on a bed of aromatic vegetables, then braised tender in a tomato-spiked pan sauce. Fragrant, fall-apart North African lamb.

Make your own balsamic glaze instead of store-bought, it adds lots of flavor into lots of dishes, such as salads, roasted vegetables, or roasted meat. And it is so easy to make too!

Cold sesame peanut noodle salad with chicken, bean sprouts, scallions, and red pepper, tossed in a garlicky peanut butter-soy dressing. Asian-inspired pasta salad served chilled over crisp lettuce.

Roasted boneless ham with a tangy rhubarb sauce made with orange juice, cinnamon, and dry mustard. The sauce gets spooned over the ham during the final minutes of roasting for a glossy, sweet-tart glaze.

A whole roast chicken stuffed with cherries, rubbed with paprika and cinnamon, then slow-roasted in white wine until the juices run sweet and savory. Served over spiral noodles with a cherry-wine pan sauce.

Kale and buckwheat with Brussels sprouts and mushrooms blends nutty whole grain with roasted sprouts, sauteed shiitakes, blanched parsnips, and onions. A hearty plant-based grain bowl packed with fiber.

Persian chicken polo with basmati rice, dried apricots, raisins, and cinnamon layered and steamed together. A fragrant Iranian rice dish where the chicken and fruit sauce perfume every grain.

Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.

Leg of lamb stuffed with rice rolls a butterflied Pakistani-spiced lamb leg around a mushroom and rice filling, roasted to carving-perfect for a showstopper holiday main.

Like the name of the recipe, these veggie balls were absolutely wonderful. They came together nicely, and were packed with flavor. I have to say they are the best veggie balls I have ever had so far. I baked them in the oven for about 28 minutes to make them crisper on the outside.