4,441 toasted recipes

Roasted chicken seasoned with celery salt, onion salt, and seasoned salt, then baked covered until juicy and finished uncovered for golden skin. A make-ahead win that yields two birds: serve one tonight, debone the other for the week.

Roasted tomato and mint salsa with fire-blackened Roma tomatoes, serrano chiles, cilantro, fresh spearmint, lime, and orange zest. A smoky, herbaceous Southwestern salsa for grilled meats or chips.

Pit-style pork shoulder roast smoked over hickory wood chips with a tangy mustard-vinegar BBQ sauce. Slow-grilled for 3 hours using indirect heat until falling-apart tender.

Roast pork loin stuffed with cornbread, oysters, fennel, and Tabasco. Southern-style stuffing baked right into slits along the loin. Holiday-worthy main with Lowcountry roots.

Broccoli with roasted red peppers tossed in a quick water saute with sliced garlic and fresh marjoram. A bright, oil-free Mediterranean side that doubles as a warm salad with a squeeze of lemon.

Roast goose rubbed with thyme and served with potato pierogies and a pan dripping gravy made from the neck and liver. A showstopping Eastern European holiday centerpiece.

Thai-inspired mollusk pan roast with shrimp, mussels, and clams in a coconut milk-lemongrass broth with ginger, chilies, and white wine. Oven-finished in a Dutch oven.

Roasted root vegetable salad with carrot-curry vinaigrette and crispy fried horseradish. Parsnips, beets, carrots, celery root, and onion roasted hard, dressed warm. Holiday-table showstopper.

Spatchcocked roast lemon chicken with white wine pan gravy, basted until deep golden brown. A classic whole chicken dinner with homemade gravy from the drippings.

Herb roasted rabbit with red potatoes, 24 garlic cloves, rosemary, and bacon crumbled on top. Rustic Italian-style one-pan dinner with deep savory flavor and crispy edges.

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

Roast leg of lamb studded with garlic and rosemary, rubbed with lemon juice, roasted over sliced potatoes and onions. Finished with a fresh mint butter pan sauce.

Orange roast brisket: a Jewish-style oven-braised brisket cooked low and slow in red wine, orange juice, tomato sauce, and onions. A holiday-table centerpiece roast.

Slow cooker pot roast turkey stuffed with packaged stuffing mix and brushed with butter. Set it and forget it for 5 to 11 hours depending on your heat setting.

Roasting is one of the best cooking methods for optimizing root vegetables' flavor. Unlike boiling, where water dilutes some of the vegetable's flavor, roasting intensifies it.

Roasted asparagus with hollandaise pairs hot-roasted spears with blender-made hollandaise sauce. The French bistro classic done with no double boiler required.