Roasting

Jeff Cerciello says the inspiration to combine parsnips and dates came from Moro, a Moorish restaurant in London. To ...

Top Chef Masters winner Floyd Cardoz reveals his secrets to slow-roasting salmon to keep it moist and the flavor mild...

Top Chef Masters winner Floyd Cardoz reveals his secrets to slow-roasting salmon. Here, he flavors the fish with spic...

Top Chef Masters finalist Traci des Jardins creates a gorgeous cold-weather hors d'oeuvre with roasted beets, horsera...

Jean-Georges Vongerichten first created this side dish as an all-green one, using pistachios. “When I tried it with p...

Top Chef Masters winner Floyd Cardoz finishes his spice-roasted squash with tangy lime and sweet honey.

"When entertaining at home, I'm always hard-pressed for stove space," says Floyd Cardoz. To save room, he sears the m...

"I wanted to make a roast that would have big visual impact," says Jeff Cerciello, chef at Los Angeles's Farmshop res...

This Mediterranean-flavored pork roast is super-versatile: While it's excellent right out of the oven, it's also deli...

Lots of people brine their turkeys. Not Michael Symon, who thinks brining makes the bird a little rubbery. In this tu...

"I love how out of control the vegetarian culture is in this city," says chef Kevin Kathman of Minneapolis's Barbette...

Many bottled salad dressings are loaded with fat, as well as preservatives that keep them shelf-stable. Plus, they of...

The key to Michael Symon's deeply savory side dish is a dressing that includes anchovies, capers, mustard and a l...

"This is a culmination of all the meat loaves I've ever eaten," says Andrew Curren, chef-partner of 24 Di...

Because a single duck rarely has enough meat to feed more than two or three people, Jacques Pépin prepares two d...

Joe Beef buys its guinea hens from Kim Côté, a friend of the chefs' from Kamouraska, Quebec, who works ...

Kristin Donnelly has recently become a convert to cooking whole fish, which is insanely easy, delicious and cheaper t...

Brined green peppercorns aren't particularly popular, but Kristin Donnelly loves them in a dressing for sweet roa...

Capons are very large, neutered roosters that often have an intense chicken flavor. In this recipe, Jacques Pépi...

At his neighborhood bistro Le Pantruche, Paris chef Franck Baranger makes this elegant seafood dish with pollack, an ...