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cooking.nytimes.com
When Marcella Hazan died in 2013, The New York Times invited readers to share their favorite recipes from her books While her tomato sauce with butter and onion was the clear favorite, this astonishingly simple roast chicken and her Bolognese sauce were close runners-up.
Ingredients: chicken, lemons
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This roast leg of lamb is rubbed with the classic combo of rosemary and garlic, but gets an unexpected twist with the addition of chopped fresh lavender. It's served with a sweet-and-sour shallot jam made from dates, honey, and apple cider vinegar.
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Get Bacon-Wrapped Pork Roast with Potatoes and Onions Recipe from Food Network
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This pork loin roast recipe is stuffed with bread, fennel, apple, and prosciutto.
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Beef roast is seared with seasonings and simmered in a slow cooker with an onion broth creating an easy pot roast for weeknight dinners.
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Get Roast Beef Sandwich with Watercress and Horseradish Mayonnaise Recipe from Food Network
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Get Roast Prime Rib of Beef with Yorkshire Pudding Recipe from Food Network
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Get Crisp-Tender Roast Duck with Cherry-Rosemary Sauce Recipe from Food Network
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Get Roast of Incredible Game Birds with Proper Polenta Recipe from Food Network
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Get Saffron Roast Garlic Cavatelli with Marsala Brown Butter Recipe from Food Network
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Savory strips of sirloin roast are soaked in a spicy marinade and sauteed with green onions. Serve over steamed rice or fried rice noodles.
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An easy meal made with boneless skinless chicken breasts, with spicy turkey sausage, tomatoes, and herbs over pasta. This recipe is just the start--don't hesitate to add more vegetables, or substitute rice for the noodles.