961 skinned recipes

Baked beets roast whole and unpeeled until tender, then slip out of their skins easy as that. Mash with butter and sour cream, finish with a squeeze of lime, and you have a five-minute side that tastes like Sunday dinner.

Cantonese roast duck rubbed with hoisin, five spice, sherry, and brown bean sauce, then slow-roasted until the skin turns lacquered and crackling. A Chinatown classic at home.

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.

Microwave Cajun spiced chicken drumsticks marinated in vegetable juice, hot sauce, and vinegar. Served over rice with a tangy vegetable sauce. Quick, low-fat, and ready in an hour.

Crispy-skinned chicken breasts in a tangy sherry vinegar and tomato sauce with sautéed mushrooms and fresh parsley. A Spanish-inspired skillet dinner ready in 40 minutes.

Broiled chicken halves basted in honey-mayonnaise glaze with paprika and onion. The mayo keeps the meat juicy while the honey browns the skin golden and crisp.

Perfect baked potatoes with crispy or soft skins, pricked and oven-baked directly on the rack. Topped with butter, salt, pepper, and paprika. A simple foundational recipe.

Chicken Santa Fe: pounded chicken breasts broiled and glazed with sweet-hot jalapeno pepper jelly, then crowned with roasted red pepper strips. A quick Southwestern dinner with a glossy, sweet-spicy finish.

Herb-infused pizza dough baked golden and topped with creamy Cambozola cheese and whole roasted garlic cloves. This rustic flatbread pizza keeps things simple, letting the nutty roasted garlic and rich blue-brie cheese do all the talking.

Broiled duck breasts marinated in black raspberry preserves, mustard, lime, soy sauce, and caraway seeds. Sliced thin and drizzled with a fruity, tangy sauce that screams date night.

Roasted Cornish game hens basted with a sticky apple juice and cinnamon glaze with lemon. Just 5 ingredients for a gorgeous, golden bird with sweet-tart lacquered skin.

Roasting develops lot of delicious flavor, the roasted garlic makes this roasted and garlicky paste that adds tons of flavor into the pasta.

Roast a whole suckling pig at home, from the vinegar soak that whitens the meat to the oil basting that crackles the skin. Posed on its haunches with an apple in its mouth and a watercress garland, it's the ultimate feast centerpiece.

Homemade dried orange or lemon peel air-dried at room temperature and ground into powder. A single-ingredient pantry staple that replaces citrus extract in baking, flavors teas, and punches up sauces.

Italian roast onions (cipolle arrositite) baked whole in their skins with olive oil until soft and golden. Three ingredients, hands-off, and versatile as a side or antipasto.

Roasted red snapper topped with tapenade-mustard crust and a fresh tomato-basil relish. High-heat roasting at 500F cooks the fillets fast and keeps them moist.