855 roast recipes

Roast loin of lamb stuffed with soft-cooked apples, ginger, and lemon juice. An Irish-inspired main dish roast with sweet fruit tucked inside and garlic slivered into the fat.

These delicious monster munches make everybody who tastes it goes for a second or third one.

Layered bar cookies with a butter shortbread base, apricot jam, and a cocoa-coconut-peanut meringue topping. Three distinct layers in every square.

Ribbe is Norway's traditional Christmas Eve pork roast: a slab of belly ribs scored, salted overnight, then roasted slowly to crackling crisp skin and tender meat.

Wild rice Waldorf salad with apples, grapes, celery, peanuts, and a light mayo-yogurt dressing. Lighter, heartier twist on the classic for a make-ahead potluck side.

Rosemary kissed lamb and shallot skewers for the barbecue.

Five-ingredient tofu burgers with grated carrot, leeks, and toasted sesame seeds. Pan-fried until crispy and golden. Inspired by Frances Moore Lappe's plant-based classics.

Galloping horses (Ma Hor) is the classic Thai appetizer of sweet-savory ground pork and peanuts mounded on fresh pineapple. Sweet, salty, fragrant, with garlic-forward heat.

Tofu burgers with grated carrot, minced leeks, and ground sesame seeds. Pan-fried until crispy and golden, these vegetarian patties hold together without eggs or breadcrumbs.

Roasted pheasant halves basted in a mandarin orange and lemon glaze thickened with cornstarch. A citrus-glazed game bird roasted in three stages for crispy, lacquered skin.

Portuguese style goat, a leg of kid rubbed with a garlic, paprika, bay, and pancetta paste, then roasted until tender and served with rice. A rustic, deeply seasoned Portuguese roast.

Roast stuffed leg of lamb rubbed with garlic and rosemary, finished with a red wine pan sauce of tomatoes and olives. A centerpiece roast for Sunday or Easter dinner.

Try this basic dish that has hints of Italian heritage in every bite.

Banana split sundae for one with homemade microwave hot fudge, ice cream, peanuts, and a quartered banana. Single-serving solo dessert ready in five minutes.

Apricot horseradish sauce whisked together in five minutes from jam, fresh horseradish, and lime juice. A sweet-and-fiery dipping sauce for ham, smoked salmon, or roast pork that keeps for weeks.

Chef Kimos' rack of lamb studded with garlic, seared and roasted with a warm mint jelly, mustard, and vinegar basting sauce. A straightforward, impressive roast with a tangy-sweet glaze.