Roast Recipes
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This recipe for roast turkey won third place in The 1989 Old Farmer's Almanac Recipe Contest. It...
This Bagged Roast Turkey recipe won second prize in The 1989 Old Farmer's Almanac Recipe Contest....
Magnificent! Both the duck and sauce can be made in advance. The final glazing is best done about...
This is just about the best way in the world to cook a beef roast. I’ve done this with little...
If you prefer to make this with a boneless pork loin, buy about a pound of ground pork to use as...
Roast ducking cooked to crisp brown perfection, with a not-too-sweet orange sauce. –Mountain View...
Chicken pieces marinated in a pineapple sauce, then slowly roasted to a golden brown. –Shoreham...
The perfect dish for that special sit-down dinner party. Go all out and have it carved at the table...
The best part about s’mores is that they take cooperation. For our “Green Mountain” version, we...
This dish perfumes the whole house with its rich scent, and it takes very little prep time.
If you are making an unstuffed bird, try baking this with the lemon rind halves inside the cavity,...
From Sugar Less for Life
Total time: 20 minutes; active time: 8 minutes
A GOOD LAMB CHOP is hard to beat – quick, easy to...
A specialty at Fore Street restaurant in Portland, Maine.
This recipe won first prize in The 1988 Old Farmer's Almanac Recipe Contest. The recipe was...
Marinated pork loin that is roasted in the marinade and served with a savory sauce. –Windham Hill...
“This is an easy dish–roasted chicken with a very special sauce. The sauce itself can be made ahead...
Presenting lamb in this elegant fashion is a sure crowd pleaser. Keep in mind that the size of the...
Chef Sam Hayward strongly recommends brining turkey because no other method does such a good job of...
A lovely bird, with a moist, fluffy, perfectly seasoned stuffing. The bacon adds a hint of smoke...
Hildur’s mother, who emigrated from Sweden around the turn of the century, gave this recipe to her...
Another gourmet delight, where the secret is in the sauce. Note it calls for fresh orange juice and...
The finest possible fare—and most historic—for a harvest or holiday dinner. Most grocers can supply...
The coating for this roast leg of lamb is based on one of Julia Child's in her Mastering the Art of...
A leg of lamb weighing around 6 pounds will serve six to eight people. Serve with fresh asparagus...
Allow 1 pound per serving and add a little extra cooking time if the roast is boneless.
An unusual and interesting way of cooking duck.
“One hundred years ago, game was a significant and necessary part of an innkeeper’s larder. The...
This unpretentious bird, cajoled into tenderness and taste by bastings of wine and garlic, and...
A marvelously tasty and effortless addition to the main course when you are roasting a joint of...
This recipe is for two large or three medium-sized pheasants. Lacking pheasants, this interesting...
If you prefer to cook your stuffing separately, butter a casserole pan and fill it with stuffing....
From Sugar Less for Life
A drizzle of nutty browned butter and sage gives a wink to the Italian classic ravioli di zucca e ...
Came from Hannaford Fresh Magazine
This is essentially a two-ingredient dish, and it is always a hit. If you do have any left over,...
This recipe is one of my all time favorites. I love to roast veggies. This is just one of the...
This recipe for shirring eggs in ham cups provides an elegant way to serve ham and eggs to a large ...
1 fully cooked rind on ham ⅓ cup Chelsea Maple flavoured Syrup cloves for decoration. Remove rind...
Adapted from Chef Matt Jennings, Farmstead, Providence, RI.; farmsteadinc.com
“This is the only way to cook veal breast,” says Deb Snow, co-owner of the Pioneer Valley’s Blue...
Adapted from Griswold Inn recipe