Author: Miki Zivkovic
Author: Geraldine Ferraro
Author: Lynne Rossetto Kasper
The secret to this succulent bird is an inexpensive metal pan. We used the kind of old-fashioned oval roaster found in most supermarkets, not fancy cookware...
Author: Ruth Cousineau
A standing rib roast combines deep beefiness with marvelous tenderness and, naturally, has a price tag to match. But don't be intimidated. It's still a...
Author: Lillian Chou
Rendering fat trickles from the chicken as it roasts onto a bed of sliced potatoes and onions, resulting in a deliciously crisp and juicy low-fuss bird...
Author: Mindy Fox
This delicious variation on a side-dish classic is made with red potatoes and flavored with a full head of roasted garlic. This recipe is an accompaniment...
Author: Stephen Gontram
An easy Roasted Beets and Carrots recipe.
Author: Todd English
This Eggplant Dip (Baba Ghanoush) recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America.
Author: David Kamen
Author: Hugh Fearnley-Whittingstall
Traditional shawarma calls for roasting meat on a large vertical spit. We mimic the effect here by roasting at a high temperature, which yields chicken...
Author: Rhoda Boone
Just like the steakhouse-style prime roast your grandparents served at Christmas, but better, because it's made using the reverse-sear method for a super-tender,...
Author: Anna Stockwell
Oltranti and his family prepare this dish with rabbit, but it's equally appealing with chicken. Roasted with super-savory pancetta and olives, the garlicky...
Author: Toni Oltranti
This elegant salmon dish is perfect for a winter dinner party-just slide it into a low oven for 40 minutes and it's ready to serve.
Author: Alison Roman
Author: Soa Davies
Author: Sara Foster
Author: Bon Appétit Test Kitchen
Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?
Author: Claire Saffitz
Butterflying the pork loin isn't difficult, but many butchers will do it for you.
Author: Federica Cucinelli
Author: Rick Rodgers
Author: Anne Willan