'roast' on Serious Eats

Vegetables Wellington (The Ultimate Vegan Plant-Based Holiday Roast)

Coming up with a vegan holiday roast is a daunting task! It can't just take the place of the turkey or the prime rib nutritionally, it's got to cover all of those mental bases as well. Not only does it have to taste spectacular, but it's got to look stunning at the center of the table, with rich, deep flavors that scream fall and winter. What I ended up with was a vegan roast that is so pretty, so mouth-watering, so packed with flavor and texture that even the hardcore carnivores at the table will want to make room on their plate for a slice, perhaps even instead of that turkey. I call it Vegetables Wellington. More

Pan-Roasted Chicken With Vegetables and Dijon Jus

While a simple roast chicken is swell, and fall vegetables are pretty much made for roasting, wouldn't it be nice if there were a recipe that delivered a roast chicken with supremely crisp, crackling skin and juicy meat along with tender, charred roasted vegetables—all in one go? That's precisely what this recipe does, and it gets you a pitcher full of bright, rich gravy to boot. More

Poulet Rouge With Cabbage, Turnip, and Black Radish From 'Roberta's'

Roberta's chef Carlo Mirarchi cooks this chicken in two steps: he starts it whole in a hot oven before separating the legs from the breast and sticking it all on the grill. This (admittedly laborious) process results in perfectly cooked leg and breast meat, infused with smoke from the grill. Around the chicken are pieces of roasted Japanese turnips, buttery Savoy cabbage drizzled with maple syrup, and thin rounds of spicy black radish. More

Sous-Vide City Ham With Balsamic Brown Sugar Glaze

Ham is not for everyone, but if you're a ham lover, lucky you, because ham is one meat that's darn difficult to mess up. Want to make it even juicier and more foolproof? Cook the sucker sous-vide. Because hams are pre-cooked, it's really just a matter of reheating them. Typically, I'd suggest removing meat from its retail packaging, seasoning it, then re-sealing it in a sous-vide bag before cooking it. But since ham's pre-seasoned, it can be cooked directly in the package it comes in, making the whole process even more appealing. More

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