558 roast recipes

Vegan tofu nut patties with almond butter, walnuts, sunflower seeds, and millet. Hearty, nutty, and grilled or pan-fried to a golden crisp. Egg-free and packed with plant protein.

Easy ratatouille roasts eggplant, zucchini, summer squash, peppers, red onion, and Roma tomatoes in one pan with a Dijon-balsamic-garlic marinade. The shortcut version of the classic Provencal vegetable stew.

Ratatouille is a Provencal vegetable stew that is popular all along the Mediterranean coast. It is a summer dish, best when the vegetables are in season and at their peak.

Mrs. Glick's potatoes, a grated potato casserole with roasted-garlic cottage cheese, scallions, and a sharp cheddar top. Lighter take on hash brown casserole with a creamy, tangy interior.

Silky pureed turnips with 12 cloves of roasted garlic and plenty of butter. A rich, elegant side dish that rivals mashed potatoes.

California ricotta cake: devil's food cake layers brushed with orange liqueur, filled and frosted with sweet ricotta whipped with cream, orange zest, almonds, and chocolate chips.

Fresh Corn with Cream, Chiles, and Cheese This is a very rich dish, and is very good served as a separate course with hot tortillas.

Oven-braised pheasant with sauerkraut, bacon, juniper berries, and white wine. Legs slow-cooked until tender in the kraut, breasts roasted separately to keep them juicy.

Sweet roasted beets and fresh basil match perfectly in this easy to make side dish.

Homemade Sri Lankan curry powder blends dry-roasted coriander, cumin, fennel, fenugreek, cinnamon, cardamom, and cloves with curry leaves and cayenne. Stores for months in an airtight jar.

Beer-battered chicken breasts with a molten cheese pocket under the skin, set on a silky roasted tomato and poblano cream sauce. Pub classic meets Southwest kitchen.

Grilled Flatbread with Fillet of Beef, White Bean Puree & Sun Dried Tomatoes recipe

A new but scrumptious side dish that can be served with baked fish or a pot roast.

Poc-Chuc, the classic Yucatan grilled pork steak marinated in sour orange and achiote paste, served with habanero-spiked pickled red onions. Traditional Maya-style barbecue straight from Merida.

Crispy roasted chickpeas tossed in garlic butter with curry powder, cumin, coriander, and ginger. A crunchy, spiced vegetarian snack baked until golden.

Sweet and fiery pineapple mustard horseradish sauce with apple jelly and dry mustard. A no-cook condiment for ham, roast beef, or charcuterie boards.