Explore by Tags

Entries tagged with 'roast'

Fennel and Cinnamon-Rubbed Roast Chicken and Lemons With Potato Wedges

Serious Eats Jennifer Olvera 1 comment

Easy enough for a weeknight dinner but impressive enough to serve guests, this fennel, chili, and cinnamon-rubbed chicken—inspired by a Michael Chiarello spice rub—is roasted with lemon and potatoes for a delicious one-dish dinner. More

Sunday Supper: Red Wine-Marinated, Roasted Beef Tenderloin With Herb-Horseradish Cream

Sunday Supper Jennifer Olvera 8 comments

The first time I made this dish was for Christmas dinner, and it was an instant hit. Who can resist buttery-tender beef tenderloin with a red wine marinade and not one, but two sauces: a pan sauce made with the drippings and extra marinade, and a parsley, dill, and mint-flecked horseradish cream? More

Red Wine-Marinated, Roasted Beef Tenderloin With Herb-Horseradish Cream

Serious Eats Jennifer Olvera 1 comment

Red wine and herb-marinated beef tenderloin pairs with pan sauce and mint, parsley and dill-stippled horseradish cream. More

Lavender, Lemon, and Honey Spatchcocked Roast Chicken

Serious Eats Kerry Saretsky 16 comments

This crisp, juicy spatchcocked chicken gets roasted to sweet-and-sour Provençal perfection with lavender, thyme, olive oil, butter, lemon, and honey. More

Slow-Roasted Pork Shoulder With Kumquats and Chilies, From 'Down South'

Cook the Book Kate Williams 1 comment

Donald Link's pork shoulder in his new cookbook Down South is a fine example of his approach to Southern tradition. The pork is roasted and braised in a lower-than-low oven--the best possible way to turn a tough cut of pork into a succulent delicacy. Enhancing the pork doesn't take much. More

Slow-Roasted Pork Shoulder With Kumquats and Chilies, From 'Down South'

Serious Eats Kate Williams 7 comments

Donald Link's pork shoulder in his new cookbook Down South is a fine example of his approach to Southern tradition. The pork is roasted and braised in a lower-than-low oven--the best possible way to turn a tough cut of pork into a succulent delicacy. Enhancing the pork doesn't take much. More

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

Cook the Book Kate Williams Post a comment

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

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

Serious Eats Kate Williams Post a comment

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

Sunday Supper: Oven-Baked Espresso, Cocoa, and Chili-Rubbed Baby Back Ribs

Sunday Supper Jennifer Olvera 3 comments

Rubbed, steamed in beer, and rubbed again, these burnished baby back ribs are a great option when it's too cold to grill. More

Sunday Supper: Slow Cooker Beef Stroganoff

Sunday Supper Jennifer Olvera Post a comment

Beef stroganoff is prepared in the slow cooker, yielding tender, tangy results. More

Roast Chicken and Butternut Squash Salad With Jus Croutons, Arugula, and Grapes

Jennifer Olvera Post a comment

A hefty roast chicken, butternut squash, arugula, grape, and crouton salad fends off winter chills. More

Slow-Roasted Boneless Leg of Lamb With Garlic, Rosemary, and Lemon

Serious Eats J. Kenji López-Alt 14 comments

Slow-roasted boneless leg of lamb comes out extra tender with a crisp, well-browned crust and juicy pink meat flavored with garlic, rosemary, and lemon zest. More

Sous-Vide City Ham With Balsamic Brown Sugar Glaze

Serious Eats J. Kenji López-Alt 8 comments

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

13 Holiday Roasts to Feed a Crowd

Niki Achitoff-Gray Post a comment

When it comes to preparing a hearty, crowd-pleasing meal, it doesn't get much easier than roasting up a big hunk o' meat. Whether you are indeed hosting a gathering this holiday season or merely looking to stock up on some seriously delicious leftovers, we've got 13 roasts to guaranteed to keep you greasy-faced and well-fed in the weeks to come. From beef Wellington to turkey porchetta, the most challenging part is picking which recipe tackle first. More

From the Archives: Crispy Pork Shoulder

J. Kenji López-Alt 5 comments

Pork shoulder is one of the most inexpensive, foolproof, and delicious cuts of meat around. If good flavor-for-the-buck value is what you're looking for, pork shoulder is perhaps the greatest of all bits of culinary alchemy. It's the transformation of one of the cheapest cuts of meat in the butcher's display case into one of the most festive centerpieces imaginable, in all of it's juicy, porky, spoon-tender in the middle, impossibly crisp and crusty-on-the-outside glory. More

From the Archives: Porchetta, the Ultimate Holiday Roast

J. Kenji López-Alt 7 comments

Want to put something on the holiday table that'll knock not just the socks, but the shoes, pants, and ok, in some cases, underpants off your dinner guests? Might I suggest an all-belly porchetta, the ultimate holiday roast? More

The Food Lab: How to Roast Fall and Winter Vegetables

The Food Lab J. Kenji López-Alt 36 comments

You can roast vegetables the easy way: just toss everything with oil, throw them on a rimmed baking sheet, and roast in a hot oven until tender. I do that often when I'm not feeling up to specialized treatment. But to get the most out of your roasted vegetables, it helps to understand each one's special characteristics. What they are, where you want them to go, and how to take them there. More

Thanksgiving for Two: One Pan, One Hour

Kerry Saretsky 4 comments

A simple roast dinner becomes a quick and easy Thanksgiving dinner for two, with Brussels sprouts, chestnuts, carrots, and a little ingenuity. More

Chicken Dinners: Cranberry-Glazed Roast Chicken

Chicken Dinners Yvonne Ruperti Post a comment

The vibrant, tart-sweet juice from simmered fresh cranberries is accented with honey and thyme, yielding a flavorful, syrupy glaze for roast chicken. More

Fennel-Rubbed Pork Roast with Balsamic-Glazed Vegetables

Serious Eats Jennifer Olvera Post a comment

The perfect answer to early fall: Pork loin rubbed with fennel makes an ideal companion for sticky, glazed balsamic vegetables. More

More Posts