4,441 toasted recipes

Pasta & Garbanzo Beans with Roasted Vegetables recipe

Caramelized onion stuffing makes this roast pork lion more flavorful.

A quick and easy way to use up your leftover by making this delicious spread.

Italian roasted peppers preserved in extra-virgin olive oil with white wine vinegar. Red, yellow, and green peppers layered in a jar for an antipasto staple and sandwich filling.

Butternuts are extremely nutritious: they’re rich in beta-carotene and vitamin C, as well as high in fibre and low in calories

Roasted squab with corn and chili sauce: juniper-scented birds roasted rare, served with a smoky bacon, chili, and corn-cob sauce sweetened with maple syrup.

Roasted spiced root vegetables toss chunks of potato, sweet potato, turnip, rutabaga, carrot, and butternut squash in a garlicky paprika-cumin oil, then roast until caramelized. A warming winter side dish.

Pork tenderloin marinated 24 hours in bourbon, honey, fresh ginger, and sage, then smoke-roasted over fruitwood coals. Sticky, smoky, and fork-tender.

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Braised Lamb Shanks with Roasted Garlic& White Beans recipe

Roast capon stuffed with rye bread, caraway seeds, and parsley, cooked in the microwave. A retro technique that delivers juicy, tender poultry fast.

Roasted Pork Loin with Bacon and Onion Spaetz recipe

Sheet-pan Monterey roast chicken with red-skinned potatoes, lime butter, and a melted six-cheese-Mexican blend salsa-cilantro topping. A 55-minute one-pan dinner with bold Tex-Mex flavor.

Roasted pork loin with dried apricots, prunes, and apple in an oven bag, glazed with brown sugar and white wine. Tender holiday-worthy roast that bastes itself as it cooks.

Tender roast pork layered with roasted potatoes, red onions, sun-dried tomatoes, and crisp romaine on lavosh with aioli. This NYC-inspired rolled sandwich is a make-ahead lunch that slices beautifully for picnics and parties.

Roast pork loin rubbed with ground ancho chilies, cumin, and a bold Southwestern spice blend, served sliced on a pepper-tomato-bacon sauce reduced with red wine and veal stock.