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Lemon Roasted Potatoes From 'Maximum Flavor'

Cook the Book Kate Williams 2 comments

The recipe for lemon-roasted potatoes in Aki Kamozawa and H. Alexander Talbot's new cookbook, Maximum Flavor, is definitely one of their easiest. Yet despite its simplicity, it still delivers on their title's promise—tender, luxurious potatoes infused with the perfume of the tangy lemons and sweet onions. More

Lemon Roasted Potatoes From 'Maximum Flavor'

Serious Eats Kate Williams 17 comments

The recipe for lemon-roasted potatoes in Aki Kamozawa and H. Alexander Talbot's new cookbook, Maximum Flavor, is definitely one of their easiest. Yet despite its simplicity, it still delivers on their title's promise—tender, luxurious potatoes infused with the perfume of the tangy lemons and sweet onions. More

Dinner Tonight: Walleye With Roasted Grapes and Fingerling Potatoes

Dinner Tonight Nick Kindelsperger 1 comment

While I consume most of my grapes in liquid form, I do look forward to fall harvest in the Upper Midwest, when I can pick up little red grapes just bursting with acidity. They are great on their own, but when roasted they gain extra depth without simply turning into a sweet grape jam. More

Sauced: Ajvar (Serbian Roasted Red Pepper Sauce)

Sauced Joshua Bousel 4 comments

Red peppers and eggplant roasted over a wood fire give this sweet and tangy Serbian sauce a pleasing smokiness. More

Sunday Supper: Fennel-Rubbed Pork Roast with Balsamic-Glazed Vegetables

Sunday Supper 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

Honey-Balsamic Roasted Carrots From 'The Glorious Vegetables of Italy'

Cook the Book Kate Williams 1 comment

Carrots are tossed in a potent mixture of olive oil, balsamic, and honey before throwing them in a hot oven until they've turned spotty brown and just barely tender. The floral honey complements the natural sweetness of the carrots, and then the balsamic adds zip to keep the sugar in check. If you use a honey and a balsamic with character, you won't regret it—the carrots are more like a provocative dessert you get to eat for dinner. More

Honey-Balsamic Roasted Carrots From 'The Glorious Vegetables of Italy'

Serious Eats Kate Williams 1 comment

Carrots are tossed in a potent mixture of olive oil, balsamic, and honey before throwing them in a hot oven until they've turned spotty brown and just barely tender. The floral honey complements the natural sweetness of the carrots, and then the balsamic adds zip to keep the sugar in check. If you use a honey and a balsamic with character, you won't regret it—the carrots are more like a provocative dessert you get to eat for dinner. More

Smitten Kitchen's Harvest Roast Chicken with Grapes, Olives, and Rosemary

Serious Eats Kate Williams 4 comments

Oven-roasted chicken pieces make for a speedy and soul-satisfying cool-weather dinner. Deb Perelman's method in The Smitten Kitchen Cookbook is easy enough to throw together for a weeknight meal. The chicken tastes even better alongside the chicken-fat slicked olives and roasted grapes. More

Roasted Bone Marrow with Shallot and Currant Confit

Serious Eats Chichi Wang 2 comments

The sweet richness of shallots and onions makes a great foil for roasted marrow. More

Lechon Liempo (Filipino-style Roasted Pork Belly)

Serious Eats Joshua Bousel 2 comments

Lechon liempo takes the tastiest portion of the swine—the belly—and gives it the slow-roasted treatment that results in succulent meat and crackling skin. It's enough to just roll up a piece of belly and put it on the spit, but I took the extra step of seasoning the inside with garlic paste. More

How to Roast Perfect Pumpkin Seeds

Zoe Bain 7 comments

The process hasn't changed since you were a kid: scoop seeds, dry them, bake until crispy. But if you want some step-by-step photos just to be safe, here's our seed-roasting guide. The basic recipe just involves some sea salt and olive oil but it's always fun to pull out the spice rack to make a flavored batch. Here are five recipes. More

Cook the Book: Slow-Roasted Pork with Glazed Orange Slices

Serious Eats Caroline Russock Post a comment

This Slow-Roasted Pork with Glazed Orange Slices is ideal for those weekends when errands need running but a warmly fall flavored meal is still in the cards. The preparation begins three days prior to cooking with a sweet spice rub of cloves, allspice, cinnamon, and coriander massaged into the pork with red wine, garlic, and orange juice. Resting in the fridge for 72 hours allows the sweet spices to work their way into this hulking shoulder. More

Sunday Supper: Beer Can Chicken

Serious Eats Sydney Oland 13 comments

Beer can chicken is an iconic summer dish. This version, however, is roasted instead of thrown on the grill. The theory is that the beer steams inside the bird, making the final product extremely moist. Whether or not that's true, the beer definitely adds flavor, and the addition of a few aromatics takes that even farther. Light beers are the best choice for this dish; I recommend PBR. More

Roasted Riesling Peaches and Haloumi

Serious Eats María del Mar Sacasa Post a comment

Notes: Riesling is a German white wine ranging from dry to very sweet. I like a medium to sweet variety in this recipe. Haloumi is a Cypriot cheese made with goat's and/or sheep's milk. It is rather salty and has... More

Nasty Bits: How to Roast an Eel

The Nasty Bits Chichi Wang 12 comments

Cutting apart an eel is not for the faint of heart. As soon as my blade went into its spine, the eel began undulating forcefully underneath the pressure of the shears. And while I enjoy simmered and deep-fried eel as much as the next eel lover, I think roasting is the best and easiest preparation for this slithery animal. More

Whole Roasted Eel

Serious Eats Chichi Wang 1 comment

The Food Lab's Complete Guide To Buying, Storing, and Cooking a Leg of Lamb

The Food Lab J. Kenji López-Alt 40 comments

I can think of only a precious few situations when I'd rather have a steak than a fatty, musky lamb chop. Or when I'd rather have a pot roast than a rich, slightly funky braised lamb shank. And when it comes to holiday roasts, the Prime Rib may be the king of the table, but the roasted leg of lamb is his wilder, funner cousin. Here's a guide to buying, seasoning, cooking, and carving lamb. More

Dinner Tonight: Salmon with Roasted Cauliflower

Serious Eats Nick Kindelsperger 2 comments

Though salmon is mentioned first in the title, this Martha Stewart recipe is really about the cauliflower. The vegetable gets a lot of love here, including a rub-down with minced garlic, anchovies, red pepper flakes, and extra virgin olive oil. It's then roasted in a hot oven until slightly blackened in spots, and utterly delicious. More

Eat For Eight Bucks: Cumin Roasted Cauliflower Soup

Serious Eats Phoebe Lapine and Cara Eisenpress 1 comment

I realized that by turning my favorite side into a soup, I could indeed get away with serving a bowl full of cauliflower to guests. This soup is simple: basically my cumin-roasted cauliflower pureed with stock and a little bit of cream, garnished with cilantro. The result is fragrant and velvety. More

Sunday Supper: Lemon Roast Chicken with Herb Potatoes

Serious Eats Sydney Oland Post a comment

Roast chickens are a simple and satisfying meal anytime, and the smell of it roasting on a Sunday evening can set a positive tone for the whole week ahead. Squeezing lemon juice over the body of the bird helps to not only season the final product, but can also help crisp the skin. And roasting the potatoes in the pan with the bird gives the potatoes a nice dose of chicken fat to roast in. More

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