2,894 roast recipes

Asian plum-glazed chicken legs with a sticky five-spice, soy, and wine glaze. Oven-roasted with basting for deep lacquered color and sweet-savory Chinese flavor in one pan.

Smoky ancho and fiery chipotle chilies form a bold spice crust on tender pork loin, slow-roasted in a clay pot with sweet onions until fall-apart tender.

Roast duckling glazed with apricot basting sauce, served with wild rice studded with toasted pine nuts, chopped pears, and currants. An elegant holiday centerpiece.

Roasted garlic soup made from a whole head of garlic baked with rosemary, olive oil, and balsamic vinegar. Served with Parmesan herb toast for dipping.

Pheasant Amerind with poached then roasted pheasant halves in a mushroom pan gravy with thyme, rosemary, and chopped black walnuts.

Beef miroton is a classic French method for transforming leftover roast beef into a new meal. Sliced beef simmered in a tangy onion-vinegar sauce, topped with bread crumbs, and baked until crisp.

Tender asparagus spears served on a smoky roasted red pepper puree with balsamic vinegar, olive oil, and fresh thyme. A vibrant, diabetic-friendly vegetable side dish.

Roasted pheasant Normandy style, braised in dry sherry and filled with sour cream before a final high-heat browning. Serve with wild rice and mushrooms.

Chicken breasts marinated in white wine, olive oil, garlic, and oregano, then roasted until crispy with a golden Parmesan crust. Served over spinach and rice for an Italian feast that feeds a crowd.

Braised red cabbage with apples, red wine, brown sugar, and apple cider vinegar, topped with crispy bacon. A sweet-tart German-style side dish for roast pork.

Flaky Asian pear and lychee strudel with phyllo dough, crystallized ginger, toasted coconut, walnuts, and Chinese five spice. A showstopping fusion dessert dusted with powdered sugar.

Zesty drop biscuits with sharp horseradish, Parmesan, and Italian herbs. Quick savory sides with a spicy kick that pair beautifully with roast beef or prime rib.

Baingan Bharta is fire-roasted Indian eggplant charred over an open flame until completely blackened, then mashed and cooked with cumin, tomatoes, garlic, and garam masala.

Lemon-garlic chicken with roasted broccoli, zucchini, and bell peppers. A healthy sheet pan dinner tossed with fresh thyme and lemon zest. Two pans, one meal.

Raccoon simmers with celery, apples, onion, and hot peppers until fork-tender, then gets brushed with barbecue sauce and roasted until golden. A traditional preparation for wild game.

Madeira gravy made from turkey pan drippings, reduced Madeira wine, chicken broth, and thyme. A flour-free, intense holiday gravy that pulls depth from roasted bones.