2,894 roast recipes

Italian pepper dip made with creamy Italian dressing, roasted red bell pepper, and fresh parsley. A three-ingredient no-cook dip for shrimp, crackers, or raw vegetables.

Classic kasha varnishkes with toasted buckwheat groats, bow-tie pasta, and deeply golden sauteed onions. A beloved Jewish comfort dish that pairs perfectly with pot roast and gravy.

A fiery roux-based Cajun sauce built on the holy trinity, triple pepper heat, and jalapeños simmered in beef stock. Ladle it over roast beef, steaks, or smothered dishes.

Rich roasted lamb stock made from rack bones and trimmings with tomatoes, mirepoix, garlic, and thyme. A deep, savory base for soups, sauces, and braises.

Homemade Thai red curry paste (nam prik kaeng daeng) with dry-roasted cumin and coriander, dried chilies, lemongrass, galangal, shallots, and shrimp paste. Pounded by hand for authentic depth.

Butterflied leg of lamb marinated in olive oil, red wine vinegar, garlic, and fresh herbs, then roasted to a rosy medium-rare. The centerpiece of a Greek Easter table.

Homemade herb or mint jelly with fresh herb infusion, sugar, apple cider vinegar, and liquid pectin. A glossy, fragrant condiment for roast lamb, cheese, and toast.

Four-ingredient beef chuck braised in red wine and golden mushroom soup for 3 hours until fork-tender. A hands-off oven roast that makes its own rich, savory gravy.

Baby lettuce salad with a sharp raspberry vinaigrette made savory with lamb stock and fresh oregano and chives. A clean, elegant side salad that pairs perfectly with roasted lamb.

Vinegret is Russia's beloved cooked vegetable salad: roasted beets, potatoes, carrots, dill pickles, and peas in a mustard-vinegar dressing with fresh dill. A colorful, make-ahead side.

A whole chicken rubbed with rosemary and garlic, stuffed with prosciutto and Parmesan rinds, then roasted over red onions with Lambrusco and balsamic vinegar. Served alongside smoky grilled Treviso radicchio.

Boneless pork loin stuffed with a sweet-hot pepper and ginger chutney, roasted with a smoky cumin-cayenne barbecue sauce. A bold, flavor-packed centerpiece for any dinner table.

A Mexican Veracruz-style sauce of dry-roasted cascabel chilies, garlic, fresh grapefruit and orange juice, and warm allspice. A bright, mildly smoky marinade for grilled fish, chicken, or pork.

Prudhomme-style Cajun barbecue sauce with bacon, pecans, honey, citrus, and a triple-pepper seasoning blend. Simmered thick and blended for chicken, pork, or ribs.

Rajas con crema with roasted poblano strips fried with sliced onions and simmered in cream with epazote. Authentic Mexican side dish ready in 20 minutes.

Grilled chicken breast marinated in red wine and thyme, basted with a slow-roasted garlic puree. Ten cloves of garlic deliver mellow, sweet flavor.