2,939 roast recipes

New Orleans-style Cornish game hens stuffed with spinach, mushrooms, and vermouth cream, wrapped in bacon, and roasted with a white wine pan sauce. Masterchef-worthy dinner.

Whole wild goose roasted low and slow, basted with an orange-tarragon glaze made with currant jelly and port wine. Carved tableside with a glossy citrus sauce.

Rich pureed chestnut soup spiked with amaretto, swirled with cream, and seasoned with nutmeg and cayenne. An elegant starter that turns fresh roasted chestnuts into liquid velvet.

Swedish Christmas ham (julskinka) slow-roasted and glazed with egg yolk, mustard, and sugar under golden bread crumbs. A Scandinavian holiday tradition served cold in thin slices.

Overnight marinated chicken with vinegar, rosemary, marjoram, and white pepper. Grill or oven-roast for tender, herb-infused meat with a tangy kick from the vinegar marinade.

Baked herbed cauliflower with poultry seasoning, sage, mushrooms, and sauteed onion-celery base. A savory stuffing-flavored vegetable side dish that pairs with roast chicken or turkey.

North Indian almond pistachio saffron curry sauce with dry-roasted nuts, cardamom, mace, and heavy cream simmered into a luxurious, golden coating for grilled meats and chicken.

Pumpernickel bread stuffing made with duck drippings, sauteed onions, and a mix of pumpernickel and white bread cubes. A hearty, earthy side dish baked alongside roast duckling.

Italian pepper dip made with creamy Italian dressing, roasted red bell pepper, and fresh parsley. A three-ingredient no-cook dip for shrimp, crackers, or raw vegetables.

Bone marrow onion sauce with dry sherry and beef broth, pureed until silky smooth. A rich, old-school European sauce for roast beef, made in the microwave.

Marinated chicken drumettes baked in a sticky Asian glaze of hoisin, soy sauce, plum jelly, honey, and dry sherry. Overnight marinade, then roasted until lacquered and caramelized.

Oven-roasted spareribs glazed with a sweet soy and brown sugar sauce. Ribs steam tender under a covered roaster, then get basted with a sticky, caramelized glaze.

Smoky roasted eggplant spread with cumin, coriander, and fresh herbs. This low-fat appetizer dip is baked until silky smooth and packed with warm Middle Eastern spices.

Daube glace, a classic Cajun cold jellied beef and pork roast braised with bell peppers, lemon, thyme, and bay leaf. A two-day New Orleans holiday tradition.

Swedish Christmas ham (julskinka) roasted low and slow, then glazed with egg yolk, sugar, mustard, and bread crumbs and browned until golden. Served cold in thin slices.

Raisin cranberry relish with Granny Smith apples, golden raisins, dried apricots, and lemon zest, simmered with cinnamon. A fruity, tangy condiment for turkey, ham, or roast pork.