From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Hot Tips From Food Network Kitchens’ Katherine Alford: To cut down on roasting time for dense vegetables like carrots and potatoes, preheat a metal baking sheet or roasting pan in the oven for at least 10 minutes.
Make a vegetable side dish everyone will love -- even kids: roasted broccoli with pecans and orange zest.
Robin Miller's twist on pesto -- made with roasted red peppers and lower in fat than the traditional green Italian sauce, is wonderful on sandwiches, meat or fish.
When carving up your jack-o'-lantern, don't ditch the seeds along with the rest of your pumpkin's innards. Roast them up into a tasty treat.
Serve oven-baked salmon with a tasty-yet-unexpected accompaniment: roasted grapes.
How to Make Roasted Garlic: A Step-by-Step Guide from Food Network
Use this customizable recipe to design the perfect Sunday supper.
Peanuts are packed with 30 nutrients, including protein and the antioxidant vitamin E. Nuts also contain heart-healthy fats -- just stick to a small handful to keep those calories under control.
Three ounces of chuck roast (the cut that makes the best pot roast) boasts 22 grams of protein and almost half of the recommended daily intake for iron.
Beet-apple soup makes a wonderful starter or light meal anytime, but its ruby hue makes it perfect for a Valentine's Day meal for your sweetheart.