Roasting

Author Jane Sigal created this recipe based on a dish she had at Paris's Coinstot Vino and a conversation she had wit...

Nikole Herriott's blog, Forty-Sixth at Grace (fortysixthatgrace.blogspot.com) has some of the web's best food...

Jessica Theroux drizzles apricots with honey before roasting (plums and peaches work well, too) and crumbles store-bo...

For these delicious roast pork sandwiches, Chicago chef Tony Mantuano spreads a rub of garlic and spicy Aleppo pepper...

These roasted bone-in chicken breasts with a light, citrusy sauce were inspired by Marcie Turney's trip to the Yucat&...

Chef Way: David Bouley pot-roasts chicken on aromatic hay in the oven; he learned the method from the legendary Frenc...

Marcia Kiesel uses Picholine olives and herbes de Provence to give this luscious cold roast a distinctly southern Fre...

These peaches are a great dessert and also make a delicious breakfast when served with yogurt and granola.

Quinn Hatfield stuffs pickled ginger into slits in the salmon to infuse it with flavor. To keep the sliced fish intac...

Porchetta, a traditional Italian street food, is a moist and fatty fresh ham covered with skin that's heavily sea...

Chef Paul Kahan of The Publican in Chicago has a great trick for heightening the flavor of duck breasts: He ages them...

In his new book Italian, My Way, Jonathan Waxman recommends a mortar for the salsa verde, but a food processor also w...

Nobu Matsuhisa is one of the world's best-known chefs, with a worldwide modern Japanese empire. And now he'll be one ...

At Farmhaus in St. Louis, chef Kevin Willmann likes using the mushrooms his local cultivators bring in: for this sala...

Top Chef Season 6 winner Michael Voltaggio says fish in a salt crust is sexy.

This one-skillet recipe is based on a dish Cathal Armstrong's father, Gerry, made when Armstrong was growing up i...

"It may not be widely known, but we have olive growers in South Texas, and they're making some great olive oil," says...

"I'm crazy for chicken," Piero Incisa della Rocchetta says. "I regularly eat a whole one by myself.&#...