2,939 roast recipes

Baked Cornish game hens stuffed with a buttery mushroom, celery, and herb mixture and roasted low until tender, then blasted hot to crisp the skin. Individual servings ready for a dinner party.

Easy leftover shepherd's pie turns Sunday's roast beef, gravy, peas, and carrots into a golden-topped weeknight casserole. The smartest way to repurpose Sunday dinner.

Pumpkin and mozzarella lasagne layered with sage-spiced pumpkin mash, melted mozzarella and Parmesan, topped with chive sour cream and toasted flaked almonds. A vegetarian autumn lasagne with no red sauce.

Peppery watercress sauce blended with Greek yogurt, mayonnaise, tarragon, lemon, and a hit of fish sauce. Cool, herbaceous, and ready in five minutes for grilled fish, salmon, or roasted vegetables.

Spinach spaghetti in a roasted red pepper cream sauce with basil, garlic, and chicken broth. Six charred peppers pureed into a silky, vibrant sauce.

Coca-Cola basted ham slow-roasted and glazed with dark brown sugar, two mustards, and bread crumbs for a sticky, caramelized crust. A holiday showstopper.

Honey mustard baked chicken coated in a sticky glaze of honey, mustard, garlic, and flour, then roasted uncovered until caramelized and golden brown.

Old Munich sauerbraten: beef marinated for days in a spiced vinegar bath, then clay-pot braised until fork-tender in a sweet-sour gravy thickened with gingersnaps. Authentic Bavarian pot roast for potato pancakes.

Slow cooker kumquat relish with dried apricots, golden raisins, ginger, and brown sugar. Set it and forget it for 8 hours. A tangy-sweet condiment for roast pork or chicken.

Glazed smoked ham roasted with a jalapeño jelly and cilantro finish. Foolproof holiday ham technique with temperature markers and a spicy-sweet twist on tradition.

Roasted cherry tomato compote over milky Parmesan polenta. Caramelized shallots and white wine turn simple tomatoes into something extraordinary. Low-fat, vegetarian, and full of flavor.

Three-ingredient mustard horseradish spread with a sinus-clearing kick. Stir together mayo, mustard, and prepared horseradish for the ultimate roast beef sandwich condiment.

Classic German stuffed pigeon with savory breadcrumb filling, bacon, herbs, and pigeon giblets, roasted with turnips until golden and tender.

Pheasant Amerind with poached then roasted pheasant halves in a mushroom pan gravy with thyme, rosemary, and chopped black walnuts.

Italian meatball sandwich: pork-and-beef meatballs simmered for an hour in a long-cooked red wine tomato sauce built on salt pork, garlic, basil, and marjoram. Piled in a crusty roll with Parmesan and roasted peppers for a proper Sunday sub.

Pheasant roasted in a brown paper bag with butter, garlic, and onion. A no-fuss technique that steams the bird tender while the skin browns in its own heat.