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Butternut Squash Vegducken with Mushroom Cranberry Stuffing

Just in time for Thanksgiving, we've given the stunningly delicious Vegducken an autumnal makeover. This year's entirely meatless take on turducken focuses...

Author: Katherine Sacks

Monkfish with Ratatouille

Author: Georgia Downard

Fennel Rubbed Leg of Lamb with Carrots and Salsa Verde

If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half...

Author: Alison Roman

Roast Salmon and Broccoli with Chile Caper Vinaigrette

Giving the broccoli a head start on the salmon in this one-pan dish lets it get nicely browned, coaxing out its natural sweetness.

Author: Chris Morocco

Herb Roasted Potatoes

Author: Brenda Medvid

Roasted Strawberry Panna Cotta

Author: Deborah Snyder

Cod with Lemon, Green Olive, and Onion Relish

This slow-roasted cod topped with zesty relish is just the thing for an end-of-winter dinner party.

Author: Amanda Hesser

Halibut Stuffed With Kale and Feta Pesto

Instead of marinating the halibut fillets, which many recipes call for, I cut slits into the top of each fillet and stuff them with a pesto made from kale,...

Author: Kim Kushner

Slow Roasted Tomatoes

Author: Scott Peacock

Green Garlic Rubbed Buttery Roast Chicken

Roasting a whole chicken quickly at high heat is optimal for the crispiest skin but risks overcooking the meat. This method of going low and slow is much...

Author: Andy Baraghani

Salt Roasted Porterhouse

Author: Govind Armstrong

Roasted Vegetable and Wine Sauce

This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with...

Author: Ruth Cousineau

Marinated Leg of Lamb

Author: James Beard

Roast Leg of Lamb

Author: James Beard