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Roasted Veal Shanks with Rosemary

Author: Lidia Bastianich

Roasted Peach Streusel

Author: Ruth Cousineau

Roasted Onions and Potatoes

Author: Carol Rock

Oven Roasted Plum Tomatoes

Author: Tony Matranga

Fillet of Beef Wellington

Some say it was his favorite meal, and others claim it resembled the boots that he wore. Whatever the case may be, the Duke of Wellington has a grand dish...

Soy Cumin Chicken

Author: Alexis Touchet

Roast Turkey with Savory Cranberry Sauce From the Titanic

By the turn of the century, the North American turkey had become familiar British fare, replacing the traditional goose at many an English Christmas table....

Author: Rick Archbold

Roasted Garlic Vinaigrette

Author: Sue Zemanick

Roasted Shrimp with Chile Gremolata

We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp's intensely flavored cooking liquid.

Author: Dawn Perry

Pork Marbella

We took the classic, beloved Chicken Marbella recipe from The Silver Palate Cookbook and made it weeknight-friendly by using quick-cooking pork tenderloin...

Author: Adam Rapoport

Delicata Squash and Roasted Mushrooms with Thyme

Of all the rich and succulent winter squash varieties, delicata, with its long and uniformly narrow shape, is the easiest to work with. And its thin, pale-golden...

Teriyaki Salmon

Author: Georgia Downard

Garlic Studded Leg of Lamb

Author: James Beard

Buttery Roast Chicken

The word "buttery" is an understatement. Stuffing lots of butter and breadcrumbs under the skin makes for a most decadent and succulent bird.

Sea Bass with Marinated Vegetables

Author: Jean Pierre Moullé