4,441 toast recipes

Roasted julienne carrots and potatoes with zucchini, yellow squash, and onion glazed in orange marmalade. Finished with a sprinkle of sesame seeds for crunch.

Roast beef with a garlic bread crumb crust made from olive oil, crushed garlic, parsley, and seasoned crumbs pressed onto the meat before roasting. Just seven ingredients.

Oven-roasted beef chuck au jus rubbed with salt and pepper, slow-roasted to medium, and served with an herb-mushroom pan sauce made from the drippings. Classic Sunday roast done right.

Jack Daniel's grilled chuck roast marinated overnight in whiskey, brown sugar, soy sauce, and Worcestershire. A smoky, sweet-savory barbecue centerpiece sliced thin for serving.

Hawaiian teriyaki roast pork shoulder marinated overnight in teriyaki sauce, brown sugar, sherry, ginger, and garlic, then cooked in the microwave until tender.

Leg roast of venison larded with salt pork, onion, and apple slices, seasoned with allspice and rosemary, then slow-roasted on a rack. A classic hunter's approach to game meat.

Roasted chicken with apricots braised in white wine, thyme, and paprika. A classic Jewish-style holiday main with sweet-savory pan sauce and tender carrots and onions underneath.

Roasted langoustines on mesquite-charred bell peppers with wilted arugula, blanched French green beans and aged balsamic. Quick-seared shellfish that hits the plate in 60 seconds total.

Gourmet roast chicken salad with yogurt-curry dressing, Belgian endive, papaya, toasted coconut, and baby greens. A restaurant-style composed salad from a simple roast chicken.

Roasted sweet potato wedges drizzled with a glossy balsamic-honey reduction. The vinegar cooks down to a syrupy glaze, finished with butter, that balances sweet caramelized edges against a sharp tang.

Roasted garlic mashed potatoes get a double hit of garlic: sweet roasted cloves mashed to a paste plus minced garlic simmered right with the potatoes. Creamy, buttery, and rich with mellow roasted flavor.

Glazed roast leg of lamb with a honey-vinegar glaze and a tangy rhubarb salsa spiked with jalapeno, cardamom, and raisins. A spring roast with a uniquely tart, spiced fruit condiment.

Roasted baby vegetables: pearl onions, carrots, and turnips tossed with maple syrup, thyme, and cider vinegar. A caramelized, lightly glazed side dish that pulls double duty for weeknights and holiday tables.

Cross rib roast braised with vegetables, black olives, tomatoes, red wine, and a bouquet garni for 2 hours until fork-tender. The strained pan juices make a self-thickening gravy with no extra steps.

Slow-roasted pork loin stuffed with apple and onion slices, rubbed with sage, and basted in a creamy chicken soup and sherry pan sauce.

Standing rib roast with a roasted garlic and parsley crust, served with tarragon carrots, browned butter parsnips, roasted onions, and red wine au jus. A holiday showpiece.