2,894 roast recipes

Thai cucumber salad (ajad) with quick sweet-vinegar dressing, paper-thin onion, fresh red chile, and crunchy roasted peanuts. The classic 10-minute side for satay and grilled meats.

Steamed fish rolls: salmon and sole wrapped in napa cabbage leaves, bamboo-steamed and served over a silky roasted red pepper sauce. An elegant, low-fat dinner party starter.

Fresh tomatillo salsa verde roasted in a dry cast iron pan with serranos, jalapenos, pequin chiles, and garlic. Smoky, tangy, and seriously spicy with three types of peppers.

Kulikuli are crispy West African peanut balls made from ground roasted peanuts, onion, and cayenne, deep-fried until golden. A popular Nigerian street snack.

Szechuan princess chicken stir-fried with dried chili peppers, Szechuan peppercorns, ginger, and roasted peanuts in a soy-sherry seasoning sauce. Spicy, numbing, and bold.

Grilled red pepper compound butter blends roasted red bell pepper, jalapeno, shallots, garlic, Dijon, and cayenne into softened butter. Slice pats onto hot grilled fish, chicken, or steak.

Spicy mango chutney simmered with apple cider vinegar, brown sugar, raisins, garlic, ginger, and dried red chiles. A bold sweet-sour Indian condiment for curries, cheese boards, and roasted meats.

Classic and very authentic East Indian recipe. Chick peas (garbanzo) in a highly flavored tasty spicy curry sauce. Great served with yoghurt and fresh baked Naan bread.

Deep-fried turkey injected with a spicy pepper butter that seasons the bird from the inside out. The same butter mixture doubles as a baste for an oven-roasted version.

Creamy acorn squash soup with roasted squash, carrots, sherry, half-and-half, and warm spices. The autumn soup served in hollowed-out squash bowls for a stunning fall-table presentation.

Rhubarb jam with Chinese five-spice, crystallized ginger, and a whisper of hot sauce. Tart-sweet preserve with warm spice and gentle heat, perfect on toast or alongside roast pork.

Use this easy to make red chili gravy with enchiladas or with shredded or thinly sliced roast pork.

Flaky filo pastry rolled around a rich tomato, mushroom, and roasted cashew filling with red wine and basil. A savory vegetarian strudel that steals the show at Christmas dinner.

Fiery chili salsa for canning: fire-roasted hot peppers and red bells blended with tomatoes, onions, garlic, and vinegar. Shelf-stable jars of serious heat for tacos, eggs, or chili bowls.

Meaty portobello caps soak up tangy marinade before grilling until tender, then get layered with roasted peppers and melted cheese on toasted rolls.

Baba ghanoush blends roasted eggplant with garlic, cumin, and lime juice into a smoky Middle Eastern dip. Vegan, five-ingredient, and ready in 30 minutes. No tahini in this lighter version.